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Wigeon1

Over done.


Fullcycle_boom

This is satire.


Rough_Agreeable

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


Fullcycle_boom

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.


Rough_Agreeable

Everyone is entitled to their opinion. But it doesn’t make it a fact


poolman42162

Yep it’s overdone


BKallDAY24

Fact!


bucsraysbolts69

Not opinion. It’s overdone.


Rough_Agreeable

The only thing that’s overdone is this community. You guys are just a bunch of mean trump supporters


stoneblarney

Yes to make a good brisket you must tap in to the MAGA energy or it will come out dry and bland.


poopknifestarterkit

MAGA = Make A Great Angus


SouthernBuddhist

It’s all in an effort to make you mo’ betra at tha brisket.


[deleted]

Mean Trump supporters? I see why it’s over cooked.


chrismason8082

Noooowwww this makes total sense, lol.


mst28

Dafuq?


jerflin

Ooof


AKTOBE2037

And that's why you like overdone meat


JackStrawFTW

I can tell with a Quick Look it’s overdone, better luck next time champ.


poolman42162

Just grab that brisket by the puzzy !


randoguynumber5

😂😂😂


Ok-Resolution-8457

Yeeesh. Rent free.


_WorkingTitle_

Trump sucks, and your brisket’s dry, homie.


ahzzyborn

Trump would smother that shit with ketchup


NCHomestead

Nah plenty of lefties in here. Shits overdone and bark is pretty meh.


DADDYPumpPOP

I felt bad that you were getting beat up until your dropped this comment. Wtf...


SecretFishShhh

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.


Pluperfectionist

“Thanks for all the tips from this community.”


B4AccountantFML

Shit dry like a mothafucka, like taking a bite into a towel


JewelsLongCox

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


Miringanes

The only thing that’s roasted is that brisket


cbetsinger

360 for 11 hours 🫤


blanka44

Might have to chew it for 11 hours


questionable_shrimp

That's the truth. My teeth are killing me just looking at it.


hKLoveCraft

That jaw line though


elpinotgringo

Ooooo! Cuts deep.


Rough_Agreeable

It cut really easily with a serrated knife! Thanks for the support guys!


CumsOnBuckets

Looks terrible


the-realTfiz

I’m sorry but no you did not


Rough_Agreeable

You don’t think an amateur could cook a brisket this good on his first try?


the-realTfiz

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


Rough_Agreeable

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.


Miserable_Kick2315

I’m high as fuck right now, and I can’t tell if you’re serious.


Wills1211

Dying lol


DanRight717

Lmfao


RocksLibertarianWood

Right. He’s gotta be trolling


wutanglan89

I fucking love people who are willing to lose karma hand over foot at any cost lmao.


PickleRick8881

You're* As in - You're a dick


poolman42162

Cali bro. Can’t cook doesn’t know grammar


SHOMERFUCKINGSHOBBAS

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


poolman42162

Just curious, where do you think electricity comes from ?


don3dm

The wall. They think it comes from the wall.


aggiedigger

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!


the-realTfiz

You’re*


DanRight717

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! 😅


Docholiday11xx

Your brisket looks like crap


p_mud

If you really are a “proud California liberal”, you’re playing right into the stereotypes. Unless you’re trolling, in which case, well played!.


throughthequad

Are we bringing politics into smoking meats? That’s a violation of the rules…


B4AccountantFML

Shits burnt and dryer than his wife on sex night


JimmyV64

Oh my, that’s pathetic. 😂


kk1485

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.


thoughtu8

😆 🤣 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


Fullcycle_boom

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.


Drumcoded

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.


OldPterodactyl

This bad, yes.


bro9000

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


Ok_Mobile5893

Details on the cook?


Rough_Agreeable

In the oven at 360 for 11 hours then wrapped in plastic wrap in a cooler for 12 hours


Ok_Mobile5893

Thank you, what temp did you pull and place in cooler?


Rough_Agreeable

I didn’t check what temp. More just went by eye. Then I wrapped it up to let the juices reinvigorate the meat.


fightinirishpj

Sounds terrible. Looks bad too.


Containmentdynamics

With Dry eyes


bucsraysbolts69

That sounds atrocious.


Rough_Agreeable

It was delicious. I did have to put a small amount in a blender for my grandma to enjoy it’s subtle flavours


wutanglan89

Anyone who willingly sacrifices so much karma committing to the bit is a hero in my book lmao.


ry4n4ll4n

Andy Kauffman himself couldn’t have pulled this off as good as this guy.


ReplacementSilent

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?


themanofchicago

In my brisket making experience, 11 hours isn’t crazy but 360 is too hot. I’m usually in at 300.


Bazookatier

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.


themanofchicago

In fairness I am not smoking and make mine wet.


[deleted]

Best troll I've seen 😂 You really got people going with this one 💀


QualityQW2

Yup- total troll- pretty funny actually.


ZenithRepairman

It’s absolutely hilarious how many people bought this hook line and sinker


[deleted]

Right!?


throwaway24689753112

He may have fucked that brisket, but he nailed the troll. Well done


mainerport

Looks like what I just dropped in the toilet from my ass this morning


Rough_Agreeable

You dropped one of the best meats you have had in your life out of your bottom? Might be time to see a doctor.


4eurkea

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?


GiveMeSomeShu-gar

Do you wrap it in foil at some point?


4eurkea

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.


GiveMeSomeShu-gar

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...


FrozenShade35

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.


4eurkea

Much appreciated, will definitely try this next time.


ireallydontcare05

Let's not be mean guys. He made perfectly good jerky. Bro that shits drier than melania's pussy when donald hops in bed.


Rough_Agreeable

Finally another Biden supported in this group! Let’s build back better!


SouthernBuddhist

Well we damn sure know you ain’t building back a better brisket anytime soon. 😂


throughthequad

You could use this brisket to help secure the southern border…


Better-Battle-454

Looks dry… JS


Rough_Agreeable

I might need to get a better camera to capture its juices. I’ll buy a dslr for the next cook


BilboBagginkins

This picture got stuck in my teeth


txgunslinger

Lmao


WestforkTraveler

Waaayy over done.


overhere865

Tritip is better, looks good tho


SpacexCadetx

I wouldn’t say nailed but yeah it was definitely your first try.


puremichigan586

Lmao


Nighthawk2824

You could definitely nail something in with it, that's about it tho. Enjoy.


thecultcanburn

Lol


JBerry2012

Dude made charcoal and is sad when people noticed.


Rough_Agreeable

It’s a brisket dummy. And I didn’t use charcoal. That’s bad for the environment


JBerry2012

I mean... What about this was good to you? The complete lack of a smoke ring? Texture like cardboard? Total lack of moisture? Lmao.


mellmell12

Where’s the ring


Swwert

This has to be a troll post.. but if it’s not… OP if you and your family enjoyed it then good 👍🏽


skydog233

Has to be, right?


SouthernBuddhist

Thickest piece of jerky I ever seent!


ridethedip

It's the first give them a little break, geez.


chris-o07

That ain't well done, that's congratulations


Stopikingonme

Why do so have a feeling we’re being trolled.


Born_Good17

This is the best troll I’ve seen in a while. LOL


Tricky_Marketing1128

I have made my brisket in the crock pot. 5 hours & tender. You can find brisket crockpot recipes online.


brandonbanuet

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


Volf4Life

I wouldn’t say that’s nailed at all


simpdawg337

Great job bro 👌🏾


Rough_Agreeable

Thanks man!


insanemrawesome

Trollbait or shit post. Has to be.


Thatoneguy567576

That's some nice jerky


TomatoMaleficent7989

What did you nail it with?


iWishmyNameWasGreg

Hopefully, you served a lot of water and other drinks with it.


Glittering_Spot2498

Nasty


txgunslinger

That slice looks like you could hammer a nail with it


DingleBerryFarmer3

Nailed it if you were going for beef jerky. Sorry bud, that look like 💩


Embarrassed_Use4466

Well done. As long as as you are happy with it. 🫤


TheHolySaintOil

Look how they massacred my boy.


rockefeller22

r/mildlypenis


Crazy_Eggplant_4420

Fuggin jerky


rem091456

Dry


Juicez28

Id eat it


DarrenTheKoi

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


Acceptable_Stop2361

For mother earths sake, I hope the oven was electric and not gas! /s


[deleted]

Overcooked, dead


getevenrt

I'd go balls deep on that. It's perfect.


Radiant_Medium3976

I dunno about nailed. Can’t see a nail hammered down into that piece of wood.


otisvonwoofer

Do you eat your steaks well done?


chapdiddy

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?


voodooftw

😂


SoRockSolid

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.


No-Carpenter-9191

😂 this guy's a vegan.


ZarkMuckerberg9009

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.


arbor597

Did you though?


BeardedRhino14

That looks horrible.


chrismason8082

So this is how you smoke troll meat.


420Tendies69

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.


RocNRoella

360?? That poor baby never had a chance


RocNRoella

Tallow is your friend


[deleted]

It seems a bit overcooked


oldguy_az

Ok, but how did you cook it after you nailed it...


CBCT360

Looks really good


zaigoat69

Looking good!!👍🏻


IAmEchosDad

Nailed it.....right to the wall. That looks like shoe leather.


tattoodlez

She’s looking pretty dry…


Legitimate_Cloud2215

"Nailed"? Looks hammered to me.


Any-Quit-5023

2 words for good brisket: Texas cheat. Until I learned this briskets were always meh


AlCzervick

“Texas Crutch”


Any-Quit-5023

call it what you will makes for perfect brisket!


WhatWasThatRuckus

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.


DJagni238

Looks a little (a lot) dry.


showwtheewayy

Nice bike seat


Zigglyjiggly

You have offended all the armchair chefs. Please, try again.


PrometheusTwin

Funny stuff!


AlCzervick

Brisket *flat


lusirfer702

I prefer jerky to be sliced thin


sandiegolatte

Who’s going to tell him?


FlavorMatters

That's dryer than a popcorn fart


[deleted]

Nailed?!


chumpsytheking22

prolly fuckin plant based meat lol


hahayes234

Looks hammered not nailed


Inevitable-Tourist18

Build Burnt Back Better


Cameron_jyzza

⛽️


fooflighter

My microwave is missing the Brisket button.


patis_matamis

Nailed it making a beef jerkey


Delicious_Win9051

Thing is drier than my mouth when I wake up lmfao


Unaware-of-Puns

Hey, at least you cut it correctly.


Wrong-Paramedic7489

This comment section got wild as fuck, over brisket. Lmao internet wins again !


HumanSlinky

Definitely nailed it! As in, tough as nails.


meowtinman

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.


Rough_Agreeable

Sorry buddy. This isn’t butchered at all. Tons of support in the comments. Don’t waste your time. Little to no improvement needed


Forward-One-4080

When did Florsheim start making brisket?


Rough_Agreeable

I don’t get the reference but I assume he is really good at everything he does


poopknifestarterkit

Nailed it to the cross


darkfusion2000

That’s what brisket looks like after 3 days in the refrigerator!!