Such a good Brisket!!! It was a hit. I’ve done a few now and this one was by far the best! Juices just oozing out, pulls apart with ease and melts in your mouth! 16hr cook. Now toke and couch time. Phew!
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There should a law against posting those pictures without providing a sample .
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We really need smellovision and flavorview technology 
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Nice smoke ring bet it was lip smacking tasty So good I bet your having a bed time snack also ?
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Ugh, I can’t stop picking at it. I’m at the point of being uncomfortably full… but I just. Can’t. Stop. 
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Lol, that’s how I felt halfway through the nachos I had earlier 
that brisket looks too good @ShiskaberrySavior is right it’s criminal lol. Keep going though you can finish it we believe in you!
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I was gonna say I’m not responsible if that happens or if you crap your pants 
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Mmm, you had a thin mint too?!?! 
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Love me a thin mint 
just not last night, lol
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Yeah so. I’ve decided I need to reuse my grow mediums for the winter/spring. I’m trying to find the best way to do that. i have over 200 litres of soil. (50 gallons) This is what I figure, and if anyone has suggestions or criticisms have atter!
I have large 50 gallon barrels. Add soil to them, drench in boiling water (kill any bad bugs and molds. There are definately thripes and mites in some of this dirt) then ammend with worm castings, mycorrhizae, microbes and some compost. (I’m not trying to make a living soil or full compost. I still want to use my Nutrient feed line)
Let it sit and aerate occasionally.
When in ready to use, pre load my grow pots, then sprinkle with diatomaceous earth to further kill any unwanted pests that make their way to the surface a few days before planting in them
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Sounds like a plan I do similar but add nothing but water into locker tubs letting them cook in the sun or in the grow room closed under the warmth of the lights.
Really haven’t had any issues as I also feed with chemicals so I’m not concerned about living soil.
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Basically the same as me… I dont want them in my grow room though. I should have been doing it all summer, but alas, there is NEVER enough time
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I usually don’t have any bug issues if I did they wouldn’t be stored in the flower room .
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Yeah these are all from plants I vegged out doors then brought indoors for the last part of flower, as well as my outdoor autos. My fall, winter and spring cash crop runs are 100% sterilized and new soil is used, but my outdoor summer grows have no need
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making me hungry, looks good, how did you cook it? Smoke it?
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I DID smoke it. I did an 8.5lb brisket (point), smoked for 16 hours yesterday. I cut up the leftovers in to cubes today, sprinkled with brown sugar, an ample amount of choice BBQ sauce and mixed them, then smoked them in the smoker covered in a deep dish pan for an hour, then another hour uncovered
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