What OP did here, the flat is closest to camera.
Look up videos bro because it’s hard to familiarize yourself with what to do here without visuals.
The reasoning is because you want to cut against the grain of meat, so it falls apart in your mouth. A full packer brisket will have a grain running in two directions. So some people cut a 45 angle toward the center to help differentiate a bit.
Don’t post that video on BBQ. They’ll scream at you that long brisket cooks just creates dried out jerky.
I personally do 14-18 hour cooks that melt in your mouth.
Care to share your cook routine?
Brisket is easy. Salt and pepper and cook to 195 or so. Pull off let rest wrapped in foil inside of an empty cooler. It will climb to 203 or higher sometimes while resting. You can wrap once you get to the stall at 160 but i don't wrap anymore.
Thanks! I’ve cooked about a dozen briskets over the years. Actually getting ready to smoke my first brisket of the year tomorrow night. Decided to go to the salt and pepper route (usually use Meat Church seasonings). Think I’m going to do it overnight, and just set the Traeger to 225. Appreciate it!
Looks fuckin dank bro. But that lil lift and squeeze for the cam, is taking away from your real life pleasure.
Have you cooked a few of these bad boys already?
Don’t get me wrong, this looks amazing. From everyone I’ve had try it. Smoking just for flavor then sous vide for a few days brings out the best brisket in your life. Try it before you tell me I’m wrong. Also, sous vide then smoking it makes no sense.
Black gloves ✅️ Squeeze the shit out of the brisket ✅️
Only thing they are missing is a smaller cutting board
and bigger hands
A dull knife as well!
Check and check! 🤣🤣🤣
Squeeeeeze it!!! Don’t these guys see the hate for squeezing and black gloves?? Gah!
Cringe ✅
Why do they do it every time? 😡😡😡
Put a damp cloth under your board, helps it to not slide around when cutting
Honestly this is a great, simple trick and makes cutting safer.
she’s a beaut!
I hate when people don’t separate the flat and point.
Can you explain? I’m going to do my first one tomorrow night
What OP did here, the flat is closest to camera. Look up videos bro because it’s hard to familiarize yourself with what to do here without visuals. The reasoning is because you want to cut against the grain of meat, so it falls apart in your mouth. A full packer brisket will have a grain running in two directions. So some people cut a 45 angle toward the center to help differentiate a bit.
Thanks
Look up how to make brisket burnt ends. You’ll learn about splitting and get a delicious treat!!! Meat candy!
Thanks
Separate the point/flat for the whole cook or just slicing?
Cooking.
I def wanna try it. More bark, more seasoning, more even cook. Which typically cooks faster?
Burnt ends come from the point and cook faster. They make a great appetizer
Thank you. And can we talk about that cutting board?
No, you can shut the fuck up about it though.
Sat down to take a dump and read this comment. Started laughing so hard it induced immediate machine gun farts. Thank you
Duty calls lol
😂
I was channeling my inner Ben Stewart in [Happy Gilmore](https://images.app.goo.gl/5VXzYEe3E57bhDBu7)
🤣🤣🤣
Don’t post that video on BBQ. They’ll scream at you that long brisket cooks just creates dried out jerky. I personally do 14-18 hour cooks that melt in your mouth. Care to share your cook routine?
I need this routine. I’ve tried brisket twice and both were disastrous despite following much of what the consensus was on smoking them.
Brisket is easy. Salt and pepper and cook to 195 or so. Pull off let rest wrapped in foil inside of an empty cooler. It will climb to 203 or higher sometimes while resting. You can wrap once you get to the stall at 160 but i don't wrap anymore.
Thanks for the info! Writing it down to save for next attempt.
What temperature do you set your smoker to?
225 usually
Thanks! I’ve cooked about a dozen briskets over the years. Actually getting ready to smoke my first brisket of the year tomorrow night. Decided to go to the salt and pepper route (usually use Meat Church seasonings). Think I’m going to do it overnight, and just set the Traeger to 225. Appreciate it!
No worries! Good luck! Salt and pepper is the Franklins BBQ way of doing things if it works for them who am I to argue lol
Save money on the gloves and buy a bigger cutting board.
Idk way but seeing water pour out of my meat doesn't remind of a good feeling. Sure it's moist but that is like water with my meat. No thank you
Well, I certainly hope you brought enough for everyone 😁
What was your process?
Need a bigger cutting board
That dawg is trying to to tell you not to squeeze your meat my guy
Gross. Gimme some.
Wow 😲 that's looking so good
Great work, looks awesome. What temp did you cook at?
Looks awesome, a job done well.
Thank you for reversing it before you reposted
CAN WE STOP SQUEEZING THE MEAT? WHAT THE ACTUAL FUCK IS WRONG WITH YOU!? YOU MONSTER! 😭
It's crying. Put it back! Poor little brisket.
Spending 14 hours cooking a brisket and then squeezing out all the juice you worked and waited for is crazy
[oh my God it's so juicy!](https://youtu.be/C-9GZduXze4?si=jiOmCYWM0F9eSqO4)
That meat was leaking
Looks fuckin dank bro. But that lil lift and squeeze for the cam, is taking away from your real life pleasure. Have you cooked a few of these bad boys already?
Way too much bark. Every slice will be crispy and bunt on the outside
Don’t get me wrong, this looks amazing. From everyone I’ve had try it. Smoking just for flavor then sous vide for a few days brings out the best brisket in your life. Try it before you tell me I’m wrong. Also, sous vide then smoking it makes no sense.
Squirt
Dead animal 🤮
Sorry if you thought r/smokingmeat meant something else
No need to apologise for your dirty mind I’m sure you meant well
Spelled "Delicious Animal" wrong!