mavoo12

Haha, that’s hilarious! 😄 Even without a thermometer, that “cheat sheet” seems like a fun way to estimate cooking times. I might have to try it next time — although I’ll probably still double-check with my thermometer just to be safe!

I usually go low and slow for brisket, then finish with a quick high sear. For steaks, sometimes I do a reverse sear. My favorite seasoning is simple: salt, pepper, garlic powder, and a bit of smoked paprika. Letting it sit with a little olive oil before cooking really brings out the flavor