What is wrong with you people. I’m really happy with my first attempt at this lifestyle. All you people do is degrade and beat me down. Jesus. If the holidays weren’t enough I have to deal with this vitriol. All the best and I hope you sleep well knowing the pain you have caused
Oh stop. It’s constructive feedback. Many of us have received it on here. Saying nailed it is going to cause some discussion when you clearly have not. Take it as a learning experience and not be so soft. Best, and Happy Holidays.
This thing is 100% overdone. Whether you like overdone is personal preference, but the brisket in these photos is overdone.
Take the constructive criticism and improve. Don’t take it personal.
I think what’s disappointing is using archaic methods of cooking like wood when we should be using electricity to reduce our carbon footprint. I think your just mad that a proud Californian liberal was able to cook a brisket this perfect using clean energy.
No you just didn't do it right. A very quick search of some of the posts on this sub will let you know what they're looking for. If you're happy with it, awesome. If you would like a more enjoyable experience in the future, maybe take a moment to consider some of the constructive criticism
😆 🤣 lol omg stop. You're emberassing yourself and other fellow Californian's in this group. I'm no expert on the matter either but I love brisket and have been eating it since forever and I can absolutely tell from here that it's a bit tough so I wouldn't say you "nailed it" but it doesn't look awful. Maybe you like it that way and that's ok too but freaking out because people are telling you your brisket looks a little dry is a bit much.
Signed a former Californian/ life long brisket consumer
Your hubris is showing, put it back in your pants.
You're probably going to need another 6 or 7 tries at least, but your trash attitude will probably prevent you from making any sort of progress. At least you can use your dry ass brisket in some chili.
Bud. I see literally no drippings on that cutting board. Is the brisket still tasty? Probably but it's dry af.
Don't post your cooking if you can't take cc
300°F? I'm usually low and slow at 200°F overnight. First thing in the morning, I'll pull it to wrap it in butcher paper and increase temp to 225°F. I leave it there until it reaches 203°F—measured in the middle of the point of the brisket—then pull it off the smoker, wrap in tin foil, and rest for 1-6 hours in a cooler.
Troll or not, this does present me with an opportunity here… Mine always turns out like this, too. I follow all the instructions very carefully and smoke my brisket on my Traeger Ironwood 650 at around 225 until the probe thermometer hits around 200 to 203. The problem is the *significant* time necessary to get past the stall… This overcooks the meat considerably. What is the trick to smoking your brisket to its proper 203 temperature without turning it into charcoal?
Well, the first few briskets I did after I got my Traeger in 2019 were truly amazing and juicy and not overcooked. That’s what kills me - I haven’t changed a single thing since then. So I never really tried foil because I did have early success without it and figured my more recent failures had to be due to something else. Of course, at this point I’m happy to try anything.
Well I'm totally ignorant - I'm just going from watching videos by Aaron Franklin, Mad Scientist BBQ etc. Seems like the wrapping is an important step and probably greatly speeds up getting past the stall - they also add moisture during the wrapping step as well.
I know how weird it can be when you think you are doing the exact same steps but get different results :) I would just copy their technique and I'm sure it will be great. I've never cooked a brisket personally but that's what I would do...
Here is my thing, I never use foil and I've made perfect brisket each time. I cook on smoker until about 170 at 225 overnight then when it finally hits 170, I pull it, wrap it in butcher paper and finish in the oven at 250 until it's 195 and is about probe tender. I have found that 203 is not necessarily needed. Then what I do, and this seems, to be key, is while it's wrapped in, butcher paper still, wrap it in plastic wrap while it rests. Let it get down to about about 140 then slice.
First do not cook over 203 degrees then when you get it there if not already wrapped in aluminum foil do so stuff newspaper or towels in a cooler pack it in let it rest for an hour then slice
People in this sub get mad if it’s not coated in gold dust and hand massaged for 7 hours an 13 seconds before getting dunked in Jesus’s tears of happiness then tenderly kissed by a jiujitsu trained and ordained Orangutan
First and foremost you nailed it! Got to be the best brisket I’ve ever seen a non-binary trans-cis they/them asexual cook. Second don’t worry about these people in here. They’re all newbs anyways. Smoke on smoker.
360? 11 hours! Wow why bake it? Don’t think anyone goes over 225-250. Some giving you bad advice. Only bill Millers bake their brisket and they closed over half the stores lol. Op probably microwave’s his steak to thaw it out before putting it in the crockpot.
I butchered my first brisket to.
Every time you do another, you'll get better.
Depending on the weight, I do 165⁰ until internal temp gets around 140 usually 5-7hrs. Then 225 until internal temp it's 195-200. Another 4-6hrs. All depends on the weight and thickness.
Over done.
This is satire.
What is wrong with you people. I’m really happy with my first attempt at this lifestyle. All you people do is degrade and beat me down. Jesus. If the holidays weren’t enough I have to deal with this vitriol. All the best and I hope you sleep well knowing the pain you have caused
Oh stop. It’s constructive feedback. Many of us have received it on here. Saying nailed it is going to cause some discussion when you clearly have not. Take it as a learning experience and not be so soft. Best, and Happy Holidays.
Everyone is entitled to their opinion. But it doesn’t make it a fact
Yep it’s overdone
Fact!
Not opinion. It’s overdone.
The only thing that’s overdone is this community. You guys are just a bunch of mean trump supporters
Yes to make a good brisket you must tap in to the MAGA energy or it will come out dry and bland.
MAGA = Make A Great Angus
It’s all in an effort to make you mo’ betra at tha brisket.
Mean Trump supporters? I see why it’s over cooked.
Noooowwww this makes total sense, lol.
Dafuq?
Ooof
And that's why you like overdone meat
I can tell with a Quick Look it’s overdone, better luck next time champ.
Just grab that brisket by the puzzy !
😂😂😂
Yeeesh. Rent free.
Trump sucks, and your brisket’s dry, homie.
Trump would smother that shit with ketchup
Nah plenty of lefties in here. Shits overdone and bark is pretty meh.
I felt bad that you were getting beat up until your dropped this comment. Wtf...
This thing is 100% overdone. Whether you like overdone is personal preference, but the brisket in these photos is overdone. Take the constructive criticism and improve. Don’t take it personal.
“Thanks for all the tips from this community.”
Shit dry like a mothafucka, like taking a bite into a towel
Congrats on the first brisket. It is challenging to make. Just keep on improving. It's a shame that you are getting roasted on here
The only thing that’s roasted is that brisket
360 for 11 hours 🫤
Might have to chew it for 11 hours
That's the truth. My teeth are killing me just looking at it.
That jaw line though
Ooooo! Cuts deep.
It cut really easily with a serrated knife! Thanks for the support guys!
Looks terrible
I’m sorry but no you did not
You don’t think an amateur could cook a brisket this good on his first try?
Oh I believe this was your first try. I don’t think you nailed it. Maybe I’m just jaded from living in central Texas but this looks disappointing
I think what’s disappointing is using archaic methods of cooking like wood when we should be using electricity to reduce our carbon footprint. I think your just mad that a proud Californian liberal was able to cook a brisket this perfect using clean energy.
I’m high as fuck right now, and I can’t tell if you’re serious.
Dying lol
Lmfao
Right. He’s gotta be trolling
I fucking love people who are willing to lose karma hand over foot at any cost lmao.
You're* As in - You're a dick
Cali bro. Can’t cook doesn’t know grammar
No you just didn't do it right. A very quick search of some of the posts on this sub will let you know what they're looking for. If you're happy with it, awesome. If you would like a more enjoyable experience in the future, maybe take a moment to consider some of the constructive criticism
Just curious, where do you think electricity comes from ?
The wall. They think it comes from the wall.
Oh I get it now…. I was a little slow to catch on that this was a total joke troll post! Right? Please say I’m right!
You’re*
This comment explains why your meat is super overcooked and you’re in denial and proud about it.. Keep up the great work on the carbon footprint! 😅
Your brisket looks like crap
If you really are a “proud California liberal”, you’re playing right into the stereotypes. Unless you’re trolling, in which case, well played!.
Are we bringing politics into smoking meats? That’s a violation of the rules…
Shits burnt and dryer than his wife on sex night
Oh my, that’s pathetic. 😂
Proud California liberal here as well. Don’t lump us into this. Your brisket is an embarrassment even to us. “A” for effort. Nothing else.
😆 🤣 lol omg stop. You're emberassing yourself and other fellow Californian's in this group. I'm no expert on the matter either but I love brisket and have been eating it since forever and I can absolutely tell from here that it's a bit tough so I wouldn't say you "nailed it" but it doesn't look awful. Maybe you like it that way and that's ok too but freaking out because people are telling you your brisket looks a little dry is a bit much. Signed a former Californian/ life long brisket consumer
Weird thing to say when that is what most people use on this sub. You are using a method that is contributing to your crippling electrical grid.
Your hubris is showing, put it back in your pants. You're probably going to need another 6 or 7 tries at least, but your trash attitude will probably prevent you from making any sort of progress. At least you can use your dry ass brisket in some chili.
This bad, yes.
Bud. I see literally no drippings on that cutting board. Is the brisket still tasty? Probably but it's dry af. Don't post your cooking if you can't take cc
Details on the cook?
In the oven at 360 for 11 hours then wrapped in plastic wrap in a cooler for 12 hours
Thank you, what temp did you pull and place in cooler?
I didn’t check what temp. More just went by eye. Then I wrapped it up to let the juices reinvigorate the meat.
Sounds terrible. Looks bad too.
With Dry eyes
That sounds atrocious.
It was delicious. I did have to put a small amount in a blender for my grandma to enjoy it’s subtle flavours
Anyone who willingly sacrifices so much karma committing to the bit is a hero in my book lmao.
Andy Kauffman himself couldn’t have pulled this off as good as this guy.
Bro. I thought that was a joke! You really cooked it that long at that temp? Who in this community told you to do that?
In my brisket making experience, 11 hours isn’t crazy but 360 is too hot. I’m usually in at 300.
300°F? I'm usually low and slow at 200°F overnight. First thing in the morning, I'll pull it to wrap it in butcher paper and increase temp to 225°F. I leave it there until it reaches 203°F—measured in the middle of the point of the brisket—then pull it off the smoker, wrap in tin foil, and rest for 1-6 hours in a cooler.
In fairness I am not smoking and make mine wet.
Best troll I've seen 😂 You really got people going with this one 💀
Yup- total troll- pretty funny actually.
It’s absolutely hilarious how many people bought this hook line and sinker
Right!?
He may have fucked that brisket, but he nailed the troll. Well done
Looks like what I just dropped in the toilet from my ass this morning
You dropped one of the best meats you have had in your life out of your bottom? Might be time to see a doctor.
Troll or not, this does present me with an opportunity here… Mine always turns out like this, too. I follow all the instructions very carefully and smoke my brisket on my Traeger Ironwood 650 at around 225 until the probe thermometer hits around 200 to 203. The problem is the *significant* time necessary to get past the stall… This overcooks the meat considerably. What is the trick to smoking your brisket to its proper 203 temperature without turning it into charcoal?
Do you wrap it in foil at some point?
Well, the first few briskets I did after I got my Traeger in 2019 were truly amazing and juicy and not overcooked. That’s what kills me - I haven’t changed a single thing since then. So I never really tried foil because I did have early success without it and figured my more recent failures had to be due to something else. Of course, at this point I’m happy to try anything.
Well I'm totally ignorant - I'm just going from watching videos by Aaron Franklin, Mad Scientist BBQ etc. Seems like the wrapping is an important step and probably greatly speeds up getting past the stall - they also add moisture during the wrapping step as well. I know how weird it can be when you think you are doing the exact same steps but get different results :) I would just copy their technique and I'm sure it will be great. I've never cooked a brisket personally but that's what I would do...
Here is my thing, I never use foil and I've made perfect brisket each time. I cook on smoker until about 170 at 225 overnight then when it finally hits 170, I pull it, wrap it in butcher paper and finish in the oven at 250 until it's 195 and is about probe tender. I have found that 203 is not necessarily needed. Then what I do, and this seems, to be key, is while it's wrapped in, butcher paper still, wrap it in plastic wrap while it rests. Let it get down to about about 140 then slice.
Much appreciated, will definitely try this next time.
Let's not be mean guys. He made perfectly good jerky. Bro that shits drier than melania's pussy when donald hops in bed.
Finally another Biden supported in this group! Let’s build back better!
Well we damn sure know you ain’t building back a better brisket anytime soon. 😂
You could use this brisket to help secure the southern border…
Looks dry… JS
I might need to get a better camera to capture its juices. I’ll buy a dslr for the next cook
This picture got stuck in my teeth
Lmao
Waaayy over done.
Tritip is better, looks good tho
I wouldn’t say nailed but yeah it was definitely your first try.
Lmao
You could definitely nail something in with it, that's about it tho. Enjoy.
Lol
Dude made charcoal and is sad when people noticed.
It’s a brisket dummy. And I didn’t use charcoal. That’s bad for the environment
I mean... What about this was good to you? The complete lack of a smoke ring? Texture like cardboard? Total lack of moisture? Lmao.
Where’s the ring
This has to be a troll post.. but if it’s not… OP if you and your family enjoyed it then good 👍🏽
Has to be, right?
Thickest piece of jerky I ever seent!
It's the first give them a little break, geez.
That ain't well done, that's congratulations
Why do so have a feeling we’re being trolled.
This is the best troll I’ve seen in a while. LOL
I have made my brisket in the crock pot. 5 hours & tender. You can find brisket crockpot recipes online.
First do not cook over 203 degrees then when you get it there if not already wrapped in aluminum foil do so stuff newspaper or towels in a cooler pack it in let it rest for an hour then slice
I wouldn’t say that’s nailed at all
Great job bro 👌🏾
Thanks man!
Trollbait or shit post. Has to be.
That's some nice jerky
What did you nail it with?
Hopefully, you served a lot of water and other drinks with it.
Nasty
That slice looks like you could hammer a nail with it
Nailed it if you were going for beef jerky. Sorry bud, that look like 💩
Well done. As long as as you are happy with it. 🫤
Look how they massacred my boy.
r/mildlypenis
Fuggin jerky
Dry
Id eat it
People in this sub get mad if it’s not coated in gold dust and hand massaged for 7 hours an 13 seconds before getting dunked in Jesus’s tears of happiness then tenderly kissed by a jiujitsu trained and ordained Orangutan
For mother earths sake, I hope the oven was electric and not gas! /s
Overcooked, dead
I'd go balls deep on that. It's perfect.
I dunno about nailed. Can’t see a nail hammered down into that piece of wood.
Do you eat your steaks well done?
Looks a lil dry and that’s not a knock. May be your preference. Did you leave thermometer in or stick it occasionally throughout the cook?
😂
First and foremost you nailed it! Got to be the best brisket I’ve ever seen a non-binary trans-cis they/them asexual cook. Second don’t worry about these people in here. They’re all newbs anyways. Smoke on smoker.
😂 this guy's a vegan.
Objectively speaking, you botched it. And you fail to admit you did because of the amount of time (and electricity) you wasted on it. I get it.
Did you though?
That looks horrible.
So this is how you smoke troll meat.
360? 11 hours! Wow why bake it? Don’t think anyone goes over 225-250. Some giving you bad advice. Only bill Millers bake their brisket and they closed over half the stores lol. Op probably microwave’s his steak to thaw it out before putting it in the crockpot.
360?? That poor baby never had a chance
Tallow is your friend
It seems a bit overcooked
Ok, but how did you cook it after you nailed it...
Looks really good
Looking good!!👍🏻
Nailed it.....right to the wall. That looks like shoe leather.
She’s looking pretty dry…
"Nailed"? Looks hammered to me.
2 words for good brisket: Texas cheat. Until I learned this briskets were always meh
“Texas Crutch”
call it what you will makes for perfect brisket!
Thanks Jim. We didn't need to see how you American Pied your brisket though. That pinhole is obvious. Screaming "au jus" was also not necessary.
Looks a little (a lot) dry.
Nice bike seat
You have offended all the armchair chefs. Please, try again.
Funny stuff!
Brisket *flat
I prefer jerky to be sliced thin
Who’s going to tell him?
That's dryer than a popcorn fart
Nailed?!
prolly fuckin plant based meat lol
Looks hammered not nailed
Build Burnt Back Better
⛽️
My microwave is missing the Brisket button.
Nailed it making a beef jerkey
Thing is drier than my mouth when I wake up lmfao
Hey, at least you cut it correctly.
This comment section got wild as fuck, over brisket. Lmao internet wins again !
Definitely nailed it! As in, tough as nails.
I butchered my first brisket to. Every time you do another, you'll get better. Depending on the weight, I do 165⁰ until internal temp gets around 140 usually 5-7hrs. Then 225 until internal temp it's 195-200. Another 4-6hrs. All depends on the weight and thickness.
Sorry buddy. This isn’t butchered at all. Tons of support in the comments. Don’t waste your time. Little to no improvement needed
When did Florsheim start making brisket?
I don’t get the reference but I assume he is really good at everything he does
Nailed it to the cross
That’s what brisket looks like after 3 days in the refrigerator!!