Brisket

dry brined and ready to sit for 18 hours

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  1. 2 months ago
    Anonymous

    but i'm hungry now

  2. 2 months ago
    Anonymous

    I wish my balls were that brisket

  3. 2 months ago
    Anonymous

    I'll update tomorrow
    on yhr agenda
    Slow cook at 250 for 9 hours
    >woods are hickory and bourbon barrell
    Then once finished will sit in the oven for 17 hours at 170

    see ya tomorrow coo/ck/s

    • 2 months ago
      Anonymous

      sorry sit for 10 hours

    • 2 months ago
      Anonymous

      sorry sit for 10 hours

      Spray consists of 50/50 apple cider vinegar with a shot and a half of 17 year george dickel bourbon

      • 2 months ago
        Anonymous

        This spray will be applied 3 times during 145 to 170 degrees Fahrenheit
        all other Temps will only have a 50/50 mix without bourbon

    • 2 months ago
      Anonymous

      sorry sit for 10 hours

      [...]
      Spray consists of 50/50 apple cider vinegar with a shot and a half of 17 year george dickel bourbon

      This spray will be applied 3 times during 145 to 170 degrees Fahrenheit
      all other Temps will only have a 50/50 mix without bourbon

      I enjoy a good turbo autist thread

    • 2 months ago
      Anonymous

      sorry sit for 10 hours

      [...]
      Spray consists of 50/50 apple cider vinegar with a shot and a half of 17 year george dickel bourbon

      This spray will be applied 3 times during 145 to 170 degrees Fahrenheit
      all other Temps will only have a 50/50 mix without bourbon

      https://i.imgur.com/bYF66FG.jpg

      https://i.imgur.com/zkHxKjs.jpg

      fatcap up
      drip pan down

      All this planning and effort and your not even going to trim it properly? Literally fricked up on the first step.

      • 2 months ago
        Anonymous

        my first brisket
        be nice
        I nailed the bark
        nailed the flop

        • 2 months ago
          Anonymous
        • 2 months ago
          Anonymous

          https://i.imgur.com/A9hyAKG.jpg

          fuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuu

        • 2 months ago
          Anonymous

          Pull test?

          • 2 months ago
            Anonymous

            uploading to catbox

          • 2 months ago
            Anonymous

            uploading to catbox

            verdict?
            How did I do for my first brisket?

            • 2 months ago
              Anonymous

              For your first try its fantastic, plebbitors will say theres not much smoke ring but who gives a frick
              Watch aaron franklin series on bbq to pick up some tips, also bbq pitmasters tv show

              • 2 months ago
                Anonymous

                Thanks anon!

              • 2 months ago
                Anonymous

                besides, they can fake those smoke rings with some sodium nitrite in that Morton's tender quick stuff

        • 2 months ago
          Anonymous

          looks good m8 you should be proud

        • 2 months ago
          Anonymous

          https://i.imgur.com/A9hyAKG.jpg

          Props, I thought your cook time was a bit long but turned out looking great

          • 2 months ago
            Anonymous

            The super deep black bark really came into being after the 6-8 hour rest at 170 overnight
            Let it rest in a very very shallow pool of tallow like 1/8th inch or less
            foil cover

            It was totally unnecessary to do all the steps but its my first brisket so i figured id baby it and see what happened

            I will always do the 170 oven trick but 8 hours is probably overkill I could probably finish it up in 2-3 hours

            • 2 months ago
              Anonymous

              I like 170, too, I like that you can cut slices of it that hold together but are tender to the point where you can cut it with a fork

        • 2 months ago
          Anonymous

          https://i.imgur.com/A9hyAKG.jpg

          9.999999999/10

        • 2 months ago
          Anonymous

          sloppa
          frick you, don't post here again

      • 2 months ago
        Anonymous

        nah he fricked up by not making it into pastrami

  4. 2 months ago
    Anonymous

    Looks good, I like to top my off with a few fragrant spices like thyme or Oregano. Also using mesquite on beef is God tier.

  5. 2 months ago
    Anonymous

    I once cut a brisket into 1&1/2 inch "steak" slices. I tenderized them by pounding the meat with the back of my knife then I seasoned the steaks (soy sauce, instant coffee, garlic puree, and lemon juice for 30 minutes) before cooking them to medium rare in a hot pan.

    They came out surprisingly alright. The meat was a bit chewy but not tough. The delicious brisket flavor was very strong despite only cooking the meat for about 2:15 minutes per side

    Overall, I wouldn't recommend you go out and buy brisket for the sole purpose of turning it into steaks. But if you can find brisket significantly cheaper than other steak cuts; and if you are too impatient to wait through the entire slowcook process, then brisket steaks can make for pretty good eatin'

  6. 2 months ago
    Anonymous

    you could have just waited 24 hours before posting the thread you fricking idiot

    Y2G N0W

  7. 2 months ago
    Anonymous

    >Brisket
    They say you need skills to cook it.

  8. 2 months ago
    Anonymous

    How is the brisket coming along?

  9. 2 months ago
    Anonymous

    >26 hours of preparation
    >14 days to cook
    >1/3 fortnight to cool down
    I think I'll just go to sonny's bro

  10. 2 months ago
    Anonymous

    wait

  11. 2 months ago
    Anonymous
    • 2 months ago
      Anonymous

      fatcap up
      drip pan down

  12. 2 months ago
    Anonymous

    are you a restaurant owner? i am going to my local smoke house tonight for dinner with my wife. i don't know how the frick they do it but it's the best around. people come from all over for the shit and they already are only open 4 days a week usually by the 4th day they have nothing but wings left

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