Thanks to everyone who gives advice and guidance on this subreddit. I've always made decent briskets, but nothing like today. This was 2 22 lb briskets, 2 12 lb pork butts, and 25 lbs of smoked sausage. I split the point from the flat on the briskets, then butterflied the end of the points. No trim. Wrapped them at 160 in butcher paper. They went probe tender at about 206, just over 12 hours in. Just picking up pointers from comments on others posts have really made a difference.
by East_Tart2177
21 Comments
You can hear the camera man salivating
Great work
That’s a thick juicy piece right there…I’ll put your meat in my mouth.
What kind of grill are you using?
Looks amazing. Did you rest it?
You’re not allowed to post pornography here
The purple gloves are all wrong. 😑 The brisket looks great though!
Mark this nsfw
It’s disturbing how much this meat makes me want to touch my meat… tenderly… moistly…
Thank you for not squeezing
Delicious looking, how does it look cutting against the grain?
Finally, someone posting a brisket video who owns a sharp 🔪
Blue gloves
So you’re saying cooking the brisket in chunks is better or easier than as a whole? And by butterfly the point you cut it in half the long way?
damn dude. I thought u had a 80s glass cutting board at first then I was waterfalled w joy
What temp did you start at and increased after wrap?
Planning to do an overnight brisket tonight for tomorrow’s party.
No bark, no smoke ring.
160 is WAY too early.
Thank you for not squeezing.
Bro did you really pull up with that Kiwi knife lol
r/absolutunit
Is it still hot out there?