No Smoker….no worries, BBQ will do and the man cooked the meat to perfection đź‘Ś
by ShortStack_80
8 Comments
saryiahan
Why does that look dry as a desert?
mike_stifle
Yeah gonna pass on this one.
Fladoodle
There’s no smoke ring
dingleroyale
Was this smoked on a tanning bed?
sevenoutdb
I know you are trying… but dear god you ruined about $50 of awesome meat there. Here in Texas, you would have been given a citation and sent to brisket school.
What temperature did you smoke at? Must have been too hot, too fast. There’s no smoke ring. Did you spritz?
Also, what did you use for a binder? For Aaron Franklin’s Texas smoked brisket (Michelin star) he uses French’s yellow mustard (“slather”) and 50/50 kosher salt/coarse ground black pepper, go hard with that because that’s basis for delicious bark.
Also looks like either that brisket was already trimmed (too aggressively) by the butcher, or you trimmed it too aggressively any didn’t leave enough of the fat cap to render throughout the cook.
I’ll pray for you…
Okay. I’m just kidding. Smoked brisket is tricky to get just right and this reminds me of one of my first. Smoke at 225F for a few hours until you hit 165F, then wrap and add some tallow or butter when you do, then continue to cook until you hit 203F then get it the fuck out of there and put it in a cooler (keep it wrapped but in a pan for the drippings) for at least an hour.
bellefunkyguy
I think a little worry might’ve helped. It is meat, though.
ImGoinHamBone
This looks like it was baked instead of smoked. Looks edible though
sevenoutdb
Smoking the wood down on the right was a good move, kind of working as an offset smoker.
8 Comments
Why does that look dry as a desert?
Yeah gonna pass on this one.
There’s no smoke ring
Was this smoked on a tanning bed?
I know you are trying… but dear god you ruined about $50 of awesome meat there. Here in Texas, you would have been given a citation and sent to brisket school.
What temperature did you smoke at? Must have been too hot, too fast. There’s no smoke ring. Did you spritz?
Also, what did you use for a binder? For Aaron Franklin’s Texas smoked brisket (Michelin star) he uses French’s yellow mustard (“slather”) and 50/50 kosher salt/coarse ground black pepper, go hard with that because that’s basis for delicious bark.
Also looks like either that brisket was already trimmed (too aggressively) by the butcher, or you trimmed it too aggressively any didn’t leave enough of the fat cap to render throughout the cook.
I’ll pray for you…
Okay. I’m just kidding. Smoked brisket is tricky to get just right and this reminds me of one of my first. Smoke at 225F for a few hours until you hit 165F, then wrap and add some tallow or butter when you do, then continue to cook until you hit 203F then get it the fuck out of there and put it in a cooler (keep it wrapped but in a pan for the drippings) for at least an hour.
I think a little worry might’ve helped. It is meat, though.
This looks like it was baked instead of smoked. Looks edible though
Smoking the wood down on the right was a good move, kind of working as an offset smoker.