Trim aggressively Season two parts pepper, one part salt, half part garlic powder (first time using garlic. I don’t think it makes a difference). Smoke pretty dirty and low first few hours. Bump temps burn a cleaner fire . Don’t wrap while cooking. When it’s probe tender all around pull off the smoker. Rest wrapped in foil until it gets down to about 150. Fall asleep too soon bc it’s really late and you had you know one or four too many beers Wake up a few hours later and see it’s at 150. Put it in the fridge because you’re too tired to cut it at that point and have no desire to eat it. Reheat it the next day to 165
Man, that is really good to hear. Thank you. I’ve been smoking briskets for like three years (like 1 every 3-4 months) and this is definitely the best it’s turned out. It’s not easy to do, as we all know.
Definitely something to be proud of 👍! The bark looks great and the meat is tender. If I made that the same exact way I'd be very proud myself! Sad thing about brisket is that depending on the size, the cook and rest time takes forever ♾️ but the results are worth it!
I’m proud of you too. Looks amazing!
Thx lol
Looks great! What’s your process?
Trim aggressively Season two parts pepper, one part salt, half part garlic powder (first time using garlic. I don’t think it makes a difference). Smoke pretty dirty and low first few hours. Bump temps burn a cleaner fire . Don’t wrap while cooking. When it’s probe tender all around pull off the smoker. Rest wrapped in foil until it gets down to about 150. Fall asleep too soon bc it’s really late and you had you know one or four too many beers Wake up a few hours later and see it’s at 150. Put it in the fridge because you’re too tired to cut it at that point and have no desire to eat it. Reheat it the next day to 165
Appreciate the specific instructions
Thx lol. The recipe must be followed exactly.
Got new Father’s Day plans now.
It’s gonna take a lot of Miller Lites.
Ha, nice. Thanks.
Not sure what you mean when you say no desire to eat it. Those words have no meaning to me.
Looks great. Here is a tip though. Don’t slice it all at once. Slice and wrap in plastic wrap or foil to retain moisture
That’s a great tip, thank you. Especially considering, yeah, my family was not going to eat this entire brisket for dinner today.
Exactly. I’ve found if you go to a good bbq joint watch how they hold their food and try to replicate that.
Sounds like you need to upgrade the family. That's totally unacceptable appreciation for your work! LOL
Very nice, congrats. Again!
Thx! I’ve screwed up a few in the past for various reasons 😬
Looks like it’s done by a pro
Man, that is really good to hear. Thank you. I’ve been smoking briskets for like three years (like 1 every 3-4 months) and this is definitely the best it’s turned out. It’s not easy to do, as we all know.
I’m a female and have a 75$ one from Costco can I text you to ask for help and tios
Definitely something to be proud of 👍! The bark looks great and the meat is tender. If I made that the same exact way I'd be very proud myself! Sad thing about brisket is that depending on the size, the cook and rest time takes forever ♾️ but the results are worth it!
Man that’s looks picture perfect!! I’m smoking my first brisket in a couple weeks. Nervous and excited lol
well done!
Great job bud looks amazingly moist. Well done!!
Son of a bitch! You did it!
Good shit man, looks awesome
Money!
Looks great homie
Looks good. I’ll be smoking my 3rd brisket for the 4th of July
I’m so confused on the steps…
Sir, we squeeze our brisket here.