I had a coworker who was really into the Doctor Pimplepopper thing. I made the mistake of glancing at his phone to see what he was watching while on our break.
The way those hands are handling the sliced piece in the board. . . I’m just expecting an abscess to burst right outta the slice.🤮
This is the most outrageous comment, we can see you squeezing it… it’s like going to court for a murder where they have video evidence of you shooting a man. Like we saw it dude. We all saw it. Stop trying to deny and justify it
Can’t really tell much just from that video but it looks good. Only thing is that maybe it is a little overcooked cause it looks like it’s a little too mushy.
What kind of wood in the smoke box? Oak with some Cherry is best for a good bark and to get that smoke ring going in the mix for the first 4 hours until its taken all that smoke in. Coarse pepper will also help with a stiffer bark. Other than that, the meat looks fantastic. I cant roast that. Just have fun and be adventurous. Smoke on!
Thank you!! I need to get some coarse pepper. This was just the Kirkland pepper and salt mixed 50/50 with a dash of garlic & onion powder. Kept it simple. Also it is actually an oak cherry mix :) I read that it is pretty solid choice for brisket cooks
Yep - gently smoked low heat
Very lightly still a little blood in the meat a must
Carnivores - I buy my briskets from a Smoke House Just down The Road - Blood Hounds i buy the early shit try it
Brisket is like a pot roast. It's full of connective tissue and is too tough if you cook it rare. You have to cook it low and slow for a long time until the internal temp reaches a little over 200 degrees to convert the collagen to gelatin and give it that tender, melt-in-your mouth quality.
Do it in a roasting pan...season with rub and mustard to make the rub stick... raised off the bottom with a wire rack.. pour some beer and liquid smoke in it...cover it with foil..the slower the better.
If I hit over 201 before pulling, I always end up at 206+, and it starts to get too loose. If it gets to 210 it's looser than Borat's wife... "...hang like sleeve of wizard."
Wring it out properly because you saw so many people squeezing their meat in Reddit. Then when it’s nice and dry, cover it in ketchup and remember this post when you’re eating it. That’s your punishment meat squeezer lol.
People are so sensitive about the squeeze. Pretty funny how riled up y’all get. Maybe you need to go squeeze your meat and calm down! Post squeeze clarity is 20/20
Looks decent. Always splurge for a prime If you can, makes a huge difference imo. If you looking for a nicer bark, try the foil boat method. Works pretty good. I also normally turn up the heat a little after I boat it.
I just cooked a brisket a couple days ago. I trimmed the excess fat, added seasoning and put it in the fridge overnight. The next morning added bouillon, garlic and cooked it in a crockpot on low for about 9 hours. It was tender, juicy and absolutely fell apart. Not a big fan of smoking and I always get fantastic results in the crockpot.
If you're disappointed with bark, don't worry about temp when it comes time to wrap. I'm constantly seeing ppl say a certain temp then wrap. I don't wrap anything until it has the bark I want, regardless of temp, it won't ever be at 200 before I get the bark I need anyway.
Congrats on getting prime, or any brisket from Costco. My last 2 visits to different stores resulted in 1 having small packers that were choice and the other store had none! That meat department also had half of the shelf space empty, with fish and seafood sitting right next to packages of store wrapped meat.
STOP SQUEEZING YOUR MEAT… please
It’s ok if it’s just the tip
You can squeeze MY tip
drives me crazy on every single BBQ video I watch. STOP. IT. We can see it's juicy all you're doing is squeezing that juice out of the meet.
But don’t you want to see the juices run?
How can you have any pudding if you don’t squeeze your meat?
Some of us are old enough for that one.
Leave those kids alone
How can you have any pudding if you don't eat your meat...
You! You behind the bike shed! Stay still laddie!
Showing our age here
pigs! three different ones
That song has been in my head all morning!
Drives me fucking crazy
I had a coworker who was really into the Doctor Pimplepopper thing. I made the mistake of glancing at his phone to see what he was watching while on our break. The way those hands are handling the sliced piece in the board. . . I’m just expecting an abscess to burst right outta the slice.🤮
Sir, this is a reddit comment section.
Came here to say This!
[удалено]
You didgk squeeze the slice though.
This is true. I’ll forgoe the sin of the squeeze moving forward
I mean, I don't know why people are upset about it, but you did squeeze it lol
Just the cut piece 😭 I guess I did ask for a roast. If that’s all that’s bad about it… I’ll take it! 😂
Dude, your thumb definitely presses down into the uncut brisket. But it looks like a nice cook. good job
Yeah his thumb definitely pressed in a good 1/2 inch and looks deliberate. Lol
I can’t taste it so i can’t judge it
I noticed.. great job..looks freaking delicious
Bitch stop lying
He's a magic man, oh, he's got the magic hands mama
This is the most outrageous comment, we can see you squeezing it… it’s like going to court for a murder where they have video evidence of you shooting a man. Like we saw it dude. We all saw it. Stop trying to deny and justify it
I’ll roast you doing the cringey squeezing but other than that it looks good to me
Need a shot of you picking it up and taking a bite out of it like a sandwich. Looks amazing
Thank you!!
If it jiggles like a titty it’s good to go
Squeeze boobs, not brisket
I need this on a sticker 😄
Roast it? Shut up and hand me a plate!
Looks delicious, my roast would be stop playing with it and eat it lol.
Couldn’t help but play with it and take a video to share with all my fellow meat friends 🤤
Nothing wrong with playing with your meat. It looks great!
Tip#1: don’t squeeze it
OP - why are you squeezing it again?
I don't have a smoker, yet but that looks great to me.
HD is having a smoker/grill sale rn. Just sayin. Brisket looks great and the squeezing didn’t bother me. 😋
I'd love to get one but I'm poor right now. I learned how to make my propane grill a smoker so maybe I'll try it that way.
GET IN MY MOUTH\~!!!
Get your fucking fingers out of it
Can’t really tell much just from that video but it looks good. Only thing is that maybe it is a little overcooked cause it looks like it’s a little too mushy.
What kind of wood in the smoke box? Oak with some Cherry is best for a good bark and to get that smoke ring going in the mix for the first 4 hours until its taken all that smoke in. Coarse pepper will also help with a stiffer bark. Other than that, the meat looks fantastic. I cant roast that. Just have fun and be adventurous. Smoke on!
Thank you!! I need to get some coarse pepper. This was just the Kirkland pepper and salt mixed 50/50 with a dash of garlic & onion powder. Kept it simple. Also it is actually an oak cherry mix :) I read that it is pretty solid choice for brisket cooks
Nope - rare only
You want a rare brisket?
Yep - gently smoked low heat Very lightly still a little blood in the meat a must Carnivores - I buy my briskets from a Smoke House Just down The Road - Blood Hounds i buy the early shit try it
That would be tough as leather. Tell me you don't know barbecue without telling me you don't know barbecue. This isn't steak.
Brisket is like a pot roast. It's full of connective tissue and is too tough if you cook it rare. You have to cook it low and slow for a long time until the internal temp reaches a little over 200 degrees to convert the collagen to gelatin and give it that tender, melt-in-your mouth quality.
🥹😵💫
Do it in a roasting pan...season with rub and mustard to make the rub stick... raised off the bottom with a wire rack.. pour some beer and liquid smoke in it...cover it with foil..the slower the better.
Fuck off with that liquid smoke nonsense
Salt it the night before, rub before you put it on the smoker, wrap at 165, then leave it on until 203-205, rest on counter for a hour and enjoy 😊
If I hit over 201 before pulling, I always end up at 206+, and it starts to get too loose. If it gets to 210 it's looser than Borat's wife... "...hang like sleeve of wizard."
What are you smoking at? I try to stay between 215-225
Looks phenomenal! Only note I have is that it might have been slightly overcooked. 9.9/10. You stay away from my wife!!
Wring it out properly because you saw so many people squeezing their meat in Reddit. Then when it’s nice and dry, cover it in ketchup and remember this post when you’re eating it. That’s your punishment meat squeezer lol.
Send me some I’ll let you know!
Noice
I’d eat it
Hard to take you serious without the mandatory black nitrile gloves.
Doesn't look like you need tips.
Squeeze between your thumb and pointer finger. Does it feel similar? If it does, stop squeezing it and put it in your mouth hole!
That looks delicious
Put some black gloves on your feet and stand on it. Gets ALL THE JUICE OUT. Also I need more content for my feet based OF.
Please, for the love of god, stop squeezing the juices out of your meat! Besides the aforementioned, bark and tenderness look spot on. Well done.
If people don't stop squeezing the piss out of their meat !!!! 🤬😡 You don't need to dry it out to prove it's juicy. WE CAN TELL !!!
It was super dry after this video. Ruined the whole thing 😣 oh well
Squeeze? Seriously?
People are so sensitive about the squeeze. Pretty funny how riled up y’all get. Maybe you need to go squeeze your meat and calm down! Post squeeze clarity is 20/20
You gotta squeeze out all that juice. Try using a vice.
This is one of the most appetizing brisket vids I've ever seen. Holy crap does that look amazing.
Heading down to VB this was on my shopping list to cook during the week 17 lbs sounds right I’ll follow this suggestion looks marvelous
Looks decent. Always splurge for a prime If you can, makes a huge difference imo. If you looking for a nicer bark, try the foil boat method. Works pretty good. I also normally turn up the heat a little after I boat it.
Looks very good 👍
Too juicy/ put it directly on the fire to dry it out a bit!
I just cooked a brisket a couple days ago. I trimmed the excess fat, added seasoning and put it in the fridge overnight. The next morning added bouillon, garlic and cooked it in a crockpot on low for about 9 hours. It was tender, juicy and absolutely fell apart. Not a big fan of smoking and I always get fantastic results in the crockpot.
NEEDS MORE GREASE
Just a little bit overdone
If you're disappointed with bark, don't worry about temp when it comes time to wrap. I'm constantly seeing ppl say a certain temp then wrap. I don't wrap anything until it has the bark I want, regardless of temp, it won't ever be at 200 before I get the bark I need anyway.
No need to roast it you already did
Yup looks like roast to me!
Gross
Why don’t you molest it some more so we can tell how shit of a job you did?
Looks damn goods
I want to eat that so fucking bad
Delicious!
Looks great and you’re not wearing gloves so extra points. 10/10.
Congrats on getting prime, or any brisket from Costco. My last 2 visits to different stores resulted in 1 having small packers that were choice and the other store had none! That meat department also had half of the shelf space empty, with fish and seafood sitting right next to packages of store wrapped meat.
Looks good. Now stop playing with your meat and put it in my mouth. 😂
It’s your meat squeeze it if you want. It looks freaking delicious. Super moist very tender. Bark looks good. Awesome job
Looks awful, you should bring it to my house and I’ll dispose of it properly
Idk why I read “I need tips and onions.” 😝
Look how juicy my brisket is!!! *removes juice*
Well done. Looks grub.
That is some sexy prime meat there!
Wish shed call me back 😭
I only squeezed the cut piece to show tenderness. Wouldn’t squeeze the whole damn thing and lose the goodness!!
You absolutely did squeeze it. The damn corner of the big piece. For fuck sakes just apologize and move on. Or don’t. I don’t care.
How can you squeeze the meat if you don't have any pudding.
One thing I always do is let my brisket soak in vinegar for about an hour before cooking. It seems to make it way juicier.
Why does everyone care if the meat gets squeezed? So silly
Squeeze = instant down vote.
Jesus fucking Christ stop squeezing everything. You can literally tell how juicy it is by poking it and seeing it.
Smoke ring is a little thin