Geezy

Check this video from Dr. Baker and see if this helps you. Btw, he is carnivore. Sent from my iPhone using Tapatalk

Recipe Geoff’s Brisket 12-13 lb brisket preferred Rub of your choice (I prefer kosher salt and coarse ground pepper) Apple juice (optional) Squeeze Butter (optional) Heavy duty aluminum foil or butcher paper. (I’m really liking the butcher paper better than foil these days) Good Thermometers The night before: Trim fat cap to ¼” as well as remove any heavy white chunk fat on the top and where the point meets the flat. Square off flat end as well so it cooks more evenly. The trimmed fat can be made into tallow. Apply GENEROUS amounts of rub all over starting on the fat cap side and finishing with the meat side up. If doing kosher salt and black pepper, do the salt FIRST liberally, pat it in and top that with heavy pepper …more than liberally. Pepper on top of salt…..always Place in fridge wrapped in cling wrap and let sit until ready to be put on smoker. I usually do this the night before and smoke the next AM, but the brisket can be put on immediately after rubbing as well if needed. Your smoke ring will pop a little more if you let it sit overnight. Day of: Place on smoker at 250 degrees. I prefer fat down to protect the meat from heat from the bottom and the grate doesn’t mess up your bark on the meat side. Either is ok. I put my temperature probes in the thickest part of the meat at this time. (I have a remote temp sensor for both the meat and smoker temps, I highly recommend them) Spritz with apple juice every two hours (if you choose to) Don’t open the smoker a lot because “if you are lookin’ you ain’t cookin’…” Foil or butcher paper wrap at 160-165 internal temp if bark looks right or at the stall…. whichever comes first. If bark needs a little more time then take it to 170. If using the squeeze butter, put it on the brisket liberally then close up foil and put back on smoker. Continue to 203 deg …. (total cook time “guideline” is 1.00 - 1.5 hours per pound for completion…but go by internal temp for actual). (if you want to chop the whole thing, I would take it to 205 no matter what.) Pull off smoker and set in cooler still wrapped covered in a towel or in a cool oven still foiled to rest for 1-2 hours before slicing. One hour minimum so that the briskets moisture that was forced outward in cooking can re- distribute while cooling slowly. Slice the flat for sliced brisket (AGAINST THE GRAIN OF THE MEAT) and you can either slice (against the grain) or chop the point …. Enjoy! Some thoughts on probing and done-ness…. Monitoring needs to be in the center of the thickest part of the flat ... I like to angle it in to get more of the probe in the meat without passing through the other side I have had to change the location of the probe as well after my target temp was reached because it wasn't right.. ie the probe says 200 but it's still tough and I find the real center is still at 190-195.. This is what works for me. I am not a pro....Just a backyard hack. I take it to 200 with the monitoring probe. When you reach that temp, I like to take a handheld insta-read thermo like a Thermopop or Lavatools Insta-read and check other areas of the meat for their temp as well just to see how it is going. While doing that I am probing the brisket for tenderness. The probe or knife even needs to pass through all areas of the meat like a hot knife through butter...and if it doesn't....keep taking that center up another couple of degrees. Check at 202...then 204 if need be. 200 is not a magic catch all number for me. It is just a number for me to start probing. Luckily it usually is done at 200-203 but I have had to take it further like described above. Personally, I’ve rarely had a brisket done under 200 and I've messed up my share taking them off before. The ones I have pulled at 195 or less due to time constraints are like many experience…..dry and tough. It's done when it's done....not before.” A dry tough brisket is an underdone brisket….not an over-cooked brisket. Underdone does not allow the collagen and connective tissues to properly break down and become moisture and subsequently tender. Sent from my iPhone using Tapatalk

Just more bison ribeye and eggs. So boring. [emoji16] Sent from my iPhone using Tapatalk

I’m curious JM, why are you doing carnivore? What is your goal? Sent from my iPhone using Tapatalk

The only thing on that list I haven’t eaten is kangaroo. I’d like to try it though but I want to hunt it myself. Everything else on there I eat on a regular basis except for the emu. I used to eat a lot of it back when the emu market tanked I had a little business of going where I would go out to the farms and butcher their livestock for a fee and a percentage of the meat. Market was so bad that they couldn’t sell them and people were starting to turn them loose on the countryside. The rest I either raise or hunt so my freezer stays stocked. Sent from my iPhone using Tapatalk

Bison ribeye trimmings and eggs. Sent from my iPhone using Tapatalk

Absolutely, and I don’t think anyone is debating that point. We just are doubtful that an RCT can be acutely achieved over a long period of time with that many people. They would have to be locked up and only be allowed to eat what was given them. There have been similar RCT’s but they all failed because they couldn’t be controlled accurately. I personally believe what would be more accurate is if everyone who is ketogenic/carnivore would be honest with their doctors about what they are doing. This could all be documented and correlated to show the benefits across a wide spectrum of metabolic healing. The individual is much better at controlling what they do that someone else trying to control them.

Anthony Chaffee cuts loose on the cholesterol myth. Sorry for the language but I understand his passion. Sent from my iPhone using Tapatalk

If I remember correctly you are still new to this way of eating. It can take some time for our bodies to adjust. I’m 318 days as a carnivore and I still have times when I have no energy. It took years to wreck this body of mine and it may take years to fix it but the improvements I’ve experienced so far have proven to me that I will never eat any other way. I’m proud of you that you realize the root cause of your mistakes. You can’t fix it if you don’t know what the problem is. Now forget the mistake and remember the lesson.

So I had my checkup with my cardiologist today. Shortly after becoming carnivore my blood pressure began dropping due to the diet and one of my heart meds was bringing it down further and causing me to almost pass out so my doctor took me off of that medication. So today I have my six month checkup and my cardiologist was so impressed with my results that he cut my other heart med in half. If everything goes well then next visit it may get reduced even lower. My BP was 112/62. That’s all due to nutrition in the carnivore diet. Sent from my iPhone using Tapatalk

Very well said and I can see where that is applicable in so many areas. In the beginning of becoming carnivore the science I choose to follow validated what I was getting into. After a time the science was proven in my results. I no longer need the science for validation because my experience is the proof of concept.

Went to a free luncheon seminar today so I was a little concerned about what the food choices might be because it was at a Mexican restaurant. Well I picked up the lunch menu and thought, welp, looks like I’m fasting today but when the server arrive she said we could order anything off the regular menu as well. Cool breeze man! So me and the wife split the big fajita trio of beef, chicken and shrimp. Of course all I ate was the meat while my wife ate her half of the meat as well as the guacamole and the grilled onions. Got home and got a bunch of work done around the place and then finished of the day with a bowl of venison stew. Sent from my iPhone using Tapatalk

You are too kind sir. I appreciate you and your insightful posts. Sent from my iPhone using Tapatalk

Yeah I can understand that but in my opinion one shouldn’t try introducing that kind of stuff into their diet until they are in a maintenance stage. Otherwise it can sabotage the weak ones. Sent from my iPhone using Tapatalk

And that’s exactly what started my downfall on Adkins. It just started snowballing on me until I gave up. Sent from my iPhone using Tapatalk

I don’t lie, I just misremembered a time or two. Sent from my iPhone using Tapatalk

I learned early on to really scrutinize those food labels. It’s obscene what the food manufacturers will put in the food. I see a lot of carnivores that are eating processed foods but not reading the labels and then wondering why they aren’t seeing the same results as others. There aught to be a law against the poisoning of the foods. Sent from my iPhone using Tapatalk

Thank you. Sent from my iPhone using Tapatalk

No pictures but I ate three Egglife wrap tacos stuffed with scrambled eggs and beef cracklings around noon. Worked hard today finishing up rebuilding one of my trailers today. New floor installed and all welding finished. That job tuckered me out and made me hungry so I had a big bowl of venison meat stew. Sent from my iPhone using Tapatalk

*SIGH* [emoji19] These type of diets just slay me. Eating fruit is not carnivore…period. Anything that knocks you out of ketosis is not carnivore. If someone wants to eat fruit that’s fine but don’t call it carnivore. I can’t see where boosting your glycemic index by ingesting fructose is healthy. To each their own I suppose. For me I have no reason whatsoever to eat anything that doesn’t provide optimal nutrition for my body and fruit does not fit that bill. I think articles like this just help people to justify in their minds to go ahead and eat something sweet. Eating for pleasure and not nutrition. Sent from my iPhone using Tapatalk

Sounds like it has to potential to be a really good study but I have no faith that it can be a controlled study unless they are going to be confined and monitored for five years. I would be willing to bet that the majority of participants will cheat within those five years. It will be interesting to see the results though. Sent from my iPhone using Tapatalk

This recipe can be used with cheese, any kind of cheese but traditionally it’s made with mozzarella. With cheese it’s called a chaffle. If you don’t want the cheese for whatever reason ( like me I’m cutting back on cheese) then you can use pork rind panko. I make my own using Mac’s pork rinds. They are plain with no seasoning and are fried in lard. Made with pork rind panko these are called Paffles. And of course if you want you can put both in. Your choice. • 1 large egg • ½ cup shredded mozzarella cheese • 1 Tbsp of melted butter • 1 heaping Tbsp of panko pork rinds • 1/2 tsp of baking powder Directions 1. Preheat a mini waffle maker. 2. Whisk egg in a small bowl; stir in mozzarella cheese or pork rind panko until batter is well combined. 
 3. Pour 1/2 of the batter onto the preheated waffle maker, spreading it out from the center with a spoon. Close the waffle maker and cook until steaming stops and chaffle is well browned, about 3-4 minutes. Repeat with remaining batter. Sent from my iPhone using Tapatalk

Spot on Orweller. Well said. Sent from my iPhone using Tapatalk

Four liters of cream over a two week period seem excessive to me. Are you drinking it like milk? That may be your issue. For me I’ll have a little cream every couple of days but it’s in the form of my homemade yogurt. Even then it’s only a couple of tablespoons each time. For me dairy products are a trigger that can cause me to over indulge so I limit it. Stick with fat, protein m, water and salt for a month and see if that helps. Remember, this is an elimination diet. We start from the foundation of fat, meat, water, salt. Then over time you may add one thing in and see how you react to it. No reaction then fine, you can reintroduce it but a reaction means it’s gone from your life. Even if you don’t have a reaction there can still be too much of a good thing. Trust me, I could devour a quart of my yogurt every day if I was inclined to. Sent from my iPhone using Tapatalk

It’s hard when your friends are being so hospitable. The hidden carbs are so sneaky and I see so many carnivores that think they’re eat just meat but never look at the ingredients list. And your right, many people don’t understand it’s not just the meat, it’s what is the meat and what it’s cooked in that matters. For me it’s not so much the weight gain but how it makes me feel. It definitely makes a difference and I don’t like it knocking me out of ketosis. Sent from my iPhone using Tapatalk