At what age do RMD start?

Heard there is this cool charity you can give $12,000 dollars each year. Someting like 8trackdisco LLC.

8trackdisco wrote:

Had a run of good luck. Then blew two tires in two days. Both on the same run. Though it set my deliveries back it didn’t matter because I’m going to be sitting in Graham, NC from now until sometime Sunday evening or Monday morning. Then I leave around noon for Seattle, WA. I’ll have 4 days to cover 2,900 miles for a Friday delivery.

Abrignac wrote:

I forgot when my time-share weeks are...?

frankj1 wrote:

Brisket is wrapped at 170 and brisket trimmings burgers on the blackstone.

danmdevries wrote:

I smoke that muh fugger for about 5 hours, then wrap it. After 5 hours it ain't getting no more smoke. And my pitmaster always said you cook to "feel" not temp. If the temp probe doesn't slide into the brisket like room temperature butter... keep cooking.

MACS wrote:

Hardest part of making a brisket is getting the timing right.

Cheno wrote:

I've been experimenting with the wrap time/temps/type of wrap.

Not sure what I'm trying to learn though other than everyone says their method is best or works best for them. So I want to try all of them. Pre stall vs post stall wrap, no wrap, foil boat half wrap, sous vide rest, tallow wrap, foil vs paper wrap.

Not seen a huge difference between them. But I also don't eat it when it's done, I think my method of cutting bagging and freezing probably minimizes the differences. I just have no interest in eating anything I spent all day cooking.

danmdevries wrote:

Damn! Iffn only we had known before we set up the CRT 3 years ago.

Gonna be 45/74 and sunny today. I see cigars and libations.

deadeyedick wrote: