It looks sorta oven roasted and without seasoning. I’d also slice it fat side up.
CrunchyNippleDip
no money shot?
mizary1
How long, what temp, and what temp did you pull it? The bark looks pretty light. I can still see the fat cap. That slice looks a bit dry, but the end of the flat is usually pretty dry anyway.
I’d guess you pulled it early. Like at 185-190F or cooked it too hot and fast, like 300-350F for 6-7hrs.
Does it look bad? Not at all. Would I eat it, absolutely. Does it look perfect… Also no.
But it’s tough to really evaluate from photos.
scovok
I would have to try one from a guy from Nebraska to compare
Beandip504
It looks unseasoned and burnt/dry in areas
No_Head1258
I have met people from Iowa and they did not look like this.
extrawater_
It doesn’t look at all
AdSignificant6673
It looks dry. Adjust cooking time, and you’ll nail it the next time.
I personally use Injection & spritzing. It makes for a much more forgiving cook.
TummyDrums
Hard to tell for sure from the pics, but it looks to me like there is little to no seasoning. I use coarse salt and coarse pepper, and apply very liberally. The crust looks quite different when you do it that way.
Gosa_on_the_wind
It should be enough to feed a guy from Iowa if you have enough sides.
Bulevine
Upside down and a bit dry? But maybe it looks dry because it’s upside down? Im just not seeing much fat coming out of it.
thereal_philnye
You sliced off the tip and took a picture from 5 feet away bro lol
MeatAndNoVeg
How pissed off would you be if you were the cow that had to die to become that brisket 😂
hortle
Not good
1couldntfindaname
Cook needs to be Lower and slower. Also, it’s upside down
CoysNizl3
Very under-seasoned. 5.5/10
BIGGSHAUN
Whatever. I’d eat it
Novamad70
I am guessing you cook corn better than beef? LOL Looks really dry and overcooked from the juices not leaking from under it. Not 100% sure of your cooking method but more information would be great!
Diper_911_
Learn to trim your briskets before cooking, there’s good videos for it online. Also slow down the cook, looks burnt not barked.
SeriousMcDougal
Looks the same as a guy from Utah
silentlysharting
Dry
longhornrob
Looks like a brisket that guy from Iowa would cook on his Treager.
JoeyRococo14
The beef in that picture is incapable of looking for a guy from Iowa.
Smellevue58
Upside down and burnt.
rileydogdad1
Good for Iowa. But not so much for Q country. Low, slow and wrapped at the stall is key.
FPB270
Driowa?
Prior_Ad_744
Ankeny here!
bactchan
Just casually admitting you cooked a guy from Iowa is crazy work.
31 Comments
That looks fantastic.
The fat looks nice and rendered!!!
It looks sorta oven roasted and without seasoning. I’d also slice it fat side up.
no money shot?
How long, what temp, and what temp did you pull it? The bark looks pretty light. I can still see the fat cap. That slice looks a bit dry, but the end of the flat is usually pretty dry anyway.
I’d guess you pulled it early. Like at 185-190F or cooked it too hot and fast, like 300-350F for 6-7hrs.
Does it look bad? Not at all. Would I eat it, absolutely. Does it look perfect… Also no.
But it’s tough to really evaluate from photos.
I would have to try one from a guy from Nebraska to compare
It looks unseasoned and burnt/dry in areas
I have met people from Iowa and they did not look like this.
It doesn’t look at all
It looks dry. Adjust cooking time, and you’ll nail it the next time.
I personally use Injection & spritzing. It makes for a much more forgiving cook.
Hard to tell for sure from the pics, but it looks to me like there is little to no seasoning. I use coarse salt and coarse pepper, and apply very liberally. The crust looks quite different when you do it that way.
It should be enough to feed a guy from Iowa if you have enough sides.
Upside down and a bit dry? But maybe it looks dry because it’s upside down? Im just not seeing much fat coming out of it.
You sliced off the tip and took a picture from 5 feet away bro lol
How pissed off would you be if you were the cow that had to die to become that brisket 😂
Not good
Cook needs to be Lower and slower. Also, it’s upside down
Very under-seasoned. 5.5/10
Whatever. I’d eat it
I am guessing you cook corn better than beef? LOL Looks really dry and overcooked from the juices not leaking from under it. Not 100% sure of your cooking method but more information would be great!
Learn to trim your briskets before cooking, there’s good videos for it online. Also slow down the cook, looks burnt not barked.
Looks the same as a guy from Utah
Dry
Looks like a brisket that guy from Iowa would cook on his Treager.
The beef in that picture is incapable of looking for a guy from Iowa.
Upside down and burnt.
Good for Iowa. But not so much for Q country. Low, slow and wrapped at the stall is key.
Driowa?
Ankeny here!
Just casually admitting you cooked a guy from Iowa is crazy work.
It looks like a guy from Iowa oven roasted it…