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Date: Sun, 14 Jun 2026 23:07:24 -0400
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Subject: Today Only - 0maha Steak Sampler - Only 500 Remain
From: 0maha Steak Choice <mahasteakchoice@green-treex.com>
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I think you should go with the oak wood instead of hickory for that brisket. It gives a cleaner smoke flavor and it's harder to oversmoke the meat that way. Hickory can get bitter if you use too much. I keep the temp around 250 and it usually takes about an hour and fifteen minutes per pound. Make sure you trim the fat cap to about a quarter inch. Any thicker and it won't render properly. Also spritz it every hour with apple cider vinegar and water mix. That helps build a good bark. I learned that from a competition cook last summer. You don't need to wrap it either if you keep the temp steady. The stall will pass eventually. Just be patient with it and let the internal temp climb at its own pace.

If you want a deeper smoke ring add a bit more wood in the first two hours then back off. The meat only absorbs smoke while it's cold so the early stage matters most. I usually rest mine for at least an hour before slicing. That makes a big difference in tenderness.

OMAHA STEAKS

Hand-selected cuts, prepared with care

A Selection of Hand-Selected Cuts

Omaha Steaks is offering a gourmet sampler to participants, provided at no charge. Five hundred boxes are allocated, with one sampler per household. The offer concludes Tomorrow.

View sampler details

A total of 500 gourmet boxes are available through this program. Recipients will not be billed for the sampler, and each household may receive one box. Each cut is hand-selected and flash-frozen to preserve exceptional flavor. The offer concludes Tomorrow.

Each box is typically priced over six hundred dollars but is covered by the program for this offer. Inside your box you will find the following cuts.

Inside Your Box

4 Filet Mignons

4 Ribeyes

4 New York Strips

6 Top Sirloins

Quantities are determined by program allocation. One sampler per household while supplies last.

Thank you for taking the time to review this offer.

Omaha Steaks · 1600 John J. Pershing Drive · Omaha, NE 68108

 

I would use the matte finish for the bathroom instead of semigloss. It hides the wall imperfections better and with the right primer it holds up just fine against humidity. I used Behr Marquee in my half bath and it still looks great after two years. Make sure you clean the walls with TSP before painting and let them dry for a full day. Any moisture trapped behind the paint will cause peeling later. For the trim I'd still go with semigloss because it wipes down easier. Also don't skip the caulk between the trim and the wall. A good bead of paintable caulk makes the whole job look professional.

Let me know if you need to borrow my sprayer for the ceiling. That roller work is tough on the neck and the sprayer gives a much more even coat. Just make sure to mask everything off really well. The overspray gets everywhere even when you think you've got it covered. I'd budget a full weekend for the job if you're doing the ceiling walls and trim.

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I think you should go with the oak wood instead of hickory for that brisket. It gives a cleaner smoke flavor and it's harder to oversmoke the meat that way. Hickory can get bitter if you use too much. I keep the temp around 250 and it usually takes about an hour and fifteen minutes per pound. Make sure you trim the fat cap to about a quarter inch. Any thicker and it won't render properly. Also spritz it every hour with apple cider vinegar and water mix. That helps build a good bark. I learned that from a competition cook last summer. You don't need to wrap it either if you keep the temp steady. The stall will pass eventually. Just be patient with it and let the internal temp climb at its own pace.<br><br>
If you want a deeper smoke ring add a bit more wood in the first two hours then back off. The meat only absorbs smoke while it's cold so the early stage matters most. I usually rest mine for at least an hour before slicing. That makes a big difference in tenderness.
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<span style="font-size:28px; font-weight:bold; color:#8b1519; letter-spacing:1px;">OMAHA STEAKS</span>
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<span style="font-size:14px; color:#636363; font-style:italic;">Hand-selected cuts, prepared with care</span>
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<h1 style="margin:0 0 6px 0; font-size:22px; color:#2e2e2e; font-weight:normal; line-height:1.3;">A Selection of Hand-Selected Cuts</h1>
<p style="margin:0; font-size:15px; color:#636363; line-height:1.5;">Omaha Steaks is offering a gourmet sampler to participants, provided at no charge. Five hundred boxes are allocated, with one sampler per household. The offer concludes Tomorrow.</p>
</td>
</tr>
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<td style="padding:20px 30px;">
<table role="presentation" width="100%" cellpadding="0" cellspacing="0">
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<a href="http://www.green-treex.com/follow/4lpn8ft21yf/crossing" style="color:#ffffff; text-decoration:none; font-family: Georgia, 'Times New Roman', Times, serif; display:block;">View sampler details</a>
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<p style="margin:0 0 12px 0;">A total of 500 gourmet boxes are available through this program. Recipients will not be billed for the sampler, and each household may receive one box. Each cut is hand-selected and flash-frozen to preserve exceptional flavor. The offer concludes Tomorrow.</p>
<p style="margin:0;">Each box is typically priced over six hundred dollars but is covered by the program for this offer. Inside your box you will find the following cuts.</p>
</td>
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<td style="padding:6px 30px 18px 30px;">
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<span style="font-size:14px; font-weight:bold; color:#8b1519;">Inside Your Box</span>
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<td style="width:50%; padding:10px 14px; border-bottom:1px solid #d4cbc3; background-color:#ffffff; font-size:14px; color:#2e2e2e;">4 Filet Mignons</td>
<td style="width:50%; padding:10px 14px; border-bottom:1px solid #d4cbc3; background-color:#f8f4ee; font-size:14px; color:#2e2e2e;">4 Ribeyes</td>
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<td style="width:50%; padding:10px 14px; border-bottom:1px solid #d4cbc3; background-color:#f8f4ee; font-size:14px; color:#2e2e2e;">4 New York Strips</td>
<td style="width:50%; padding:10px 14px; border-bottom:1px solid #d4cbc3; background-color:#ffffff; font-size:14px; color:#2e2e2e;">6 Top Sirloins</td>
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<p style="margin:10px 0 0 0; font-size:13px; color:#636363; line-height:1.4;">Quantities are determined by program allocation. One sampler per household while supplies last.</p>
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<p style="margin:0 0 4px 0;">Thank you for taking the time to review this offer.</p>
<p style="margin:0; font-size:12px; color:#787878;">Omaha Steaks · 1600 John J. Pershing Drive · Omaha, NE 68108</p>
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I would use the matte finish for the bathroom instead of semigloss. It hides the wall imperfections better and with the right primer it holds up just fine against humidity. I used Behr Marquee in my half bath and it still looks great after two years. Make sure you clean the walls with TSP before painting and let them dry for a full day. Any moisture trapped behind the paint will cause peeling later. For the trim I'd still go with semigloss because it wipes down easier. Also don't skip the caulk between the trim and the wall. A good bead of paintable caulk makes the whole job look professional.<br><br>
Let me know if you need to borrow my sprayer for the ceiling. That roller work is tough on the neck and the sprayer gives a much more even coat. Just make sure to mask everything off really well. The overspray gets everywhere even when you think you've got it covered. I'd budget a full weekend for the job if you're doing the ceiling walls and trim.
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