So, we are making a brisket. This is, believe it or not, about a seven and a half pounder. So, all I did with this, if you’re going to cook it inside and not drag out the grill, salt and pepper. I scored the fat, and then I put in a little liquid smoke, and all it is, they run smoke through water until it and then they distill it down, and so, it’ll give it a great smoky flavor. I’m going to put this in here at 390 for about 15 minutes to get it nice and charred or charred, get a brown bark on it. And then I’m going to set it down to 225 for about six hours and cook it in the oven, and it should be good to go.
We’ve got our brisket; I think it was seven or eight pounds. It looked, it shrunk a little bit. There’s a quite a bit of fat on here. And I’m not positive, I think this might’ve been a prime, so there’s more fat on it, but I just cut off a big chunk super soft spin in the oven since 10:30, it’s 4:30 now, so over six hours. And that’s enough.
And you can see in the first part how I did it. Pretty simple. I just covered it up with tinfoil. I did have this at 390 for about 20 minutes, and then I turned it down to 250. Well, actually yeah, I did it at 390 for about 10 minutes. Turned it down to 250 for the rest for about five hours. I turned it back up. I checked on it, turned it up to 390 for 15 minutes. Then I turned it down to 225 for the other 45 minutes left. So, that’s about it. And good stuff. I’ll let you know how it tastes here in a little bit. I’m going to dive in and I’m sure it’ll be good.
And if you want to make barbecue sauce, you can. I use organic. I do carnivore, but it’s a way of life. It is not a life sentence. And I do do some carbs. I actually feel better when I throw them in occasionally. Not all the time. Everybody’s different. But I noticed after I go for three or four weeks straight hardcore carnivore, I just have a hunger for something else. And I just follow my bliss and it works. I don’t go crazy. I’ve not eaten 6,000 carbs or anything like that, but every once in a while, and I will eat some fruit and some homemade yogurt that helps build collagen. And usually, it’s typically pineapple because it has enzymes that actually help you digest food and can help with a lot of other things going on in your body.
So anyway, Andrew Anderson signing off. Hope you’re having a flipping blast. Enjoy life every minute of the day. It’s a gift and you guys and gals have a great one. So, this is for The Longer Crowbar and I look at Eat Fat, Get Skinny, the book every day, and I’m like 98% there.
I’ve got a mental block. I’m not sure what it is. Maybe one of you can help me get over it, but it’s been sitting there for like seven years now, and I need to just do it. So, maybe that’ll be my August resolution. So, hope you have a great day. Let me know if you make this. Talk to you later. Bye.
00:00 Preparing the Brisket
00:42 Cooking Process Explained
01:43 Final Touches and Tasting
01:47 Diet and Lifestyle Tips
02:36 Conclusion and Sign Off
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