Not a professional but I would like some harsh critique. I have a hard time with the fat side. Can't wait to smoke it tomorrow!
by Kyrothes
11 Comments
crocksmock
I dont know shit but looks good, have fun!
Vegetable-Estate-310
You did it you crazy son of bitch. YOU DID IT!
Trick1513
Good job, hope it comes out the way you want it, Enjoy. On a side note I have found that you really don’t need to go crazy with your initial trim. Just cut off the fat that is kinda hanging off off the brisket, smoke it fat side down. Trim the excess when you slice it. That’s just my opinion.
Different-Wait2862
I wanna talk shit cuz u specifically ask for some harsh critiques, but this looks pretty damn good man lol id give 8.5/10 for sure.
makked
I feel like the before is already one of the better briskets I’ve seen. Good shape, thick fat cap, not overly thin on the flat, and not a huge mohawk
Otherwise-You-2684
Can I buy you a bigger cutting board? 😂
markbroncco
Job nicely done! Update us with the results.
Alternative-Dare-722
Don’t trim fat cap so much and cook fat side up so juices run onto brisket
Efficient-Giraffe572
I was waiting for the money shot.
Mikophoto
I spy HEB aluminum foil, you get the meat from there too?
JamAndJelly35
I prefer more salt than pepper, personally. I find adding too the normal 1/2 and 1/2 ratio of salt to pepper makes it too salty. Other than that, bro you did great!!
11 Comments
I dont know shit but looks good, have fun!
You did it you crazy son of bitch. YOU DID IT!
Good job, hope it comes out the way you want it, Enjoy. On a side note I have found that you really don’t need to go crazy with your initial trim. Just cut off the fat that is kinda hanging off off the brisket, smoke it fat side down. Trim the excess when you slice it. That’s just my opinion.
I wanna talk shit cuz u specifically ask for some harsh critiques, but this looks pretty damn good man lol id give 8.5/10 for sure.
I feel like the before is already one of the better briskets I’ve seen. Good shape, thick fat cap, not overly thin on the flat, and not a huge mohawk
Can I buy you a bigger cutting board? 😂
Job nicely done! Update us with the results.
Don’t trim fat cap so much and cook fat side up so juices run onto brisket
I was waiting for the money shot.
I spy HEB aluminum foil, you get the meat from there too?
I prefer more salt than pepper, personally. I find adding too the normal 1/2 and 1/2 ratio of salt to pepper makes it too salty. Other than that, bro you did great!!