Feedback was noted and he thinks he is improving. Let the criticism fly once again
by shadowmadeofash
16 Comments
Portermacc
Reddit hates black gloves and squeezing of the meat. Good luck!!
DrCodyRoss
The flat looks undercooked.
wibo58
Tell your friend to take the goofy black gloves off and use his hands.
Royal-Eggplantish
6/10
tkepongo
Looks pretty good but bark looks a little soft. Did he wrap it in foil?
Nerezarga
Moving a little fast, but smoke ring is on point, now as far as the pull test, please, no hate, just being nitpicky, needs a little more flop, the pull looked like it took a little force, probably needed just a little longer, but that could also because it looked like he cut the slices thicker than normal, should be pencil width, again, that’s me being nitpicky. And one last thing, please stop squeezing the brisket after cutting, releasing all that liquid gold ain’t worth it. Great job to your friend, 7/10
PitSpecialist
Looks like it needed more time and looks like it needed a longer rest.
dbeast64
That’s definitely sammich worthy
humblebeegee
I’m not qualified to comment on another man’s meat, but I am qualified to comment on another man’s moustache. What a beautiful top lip sasquatch you have there friend.
moretodolater
Smoke ring looks like a pellet ring, which is fine and looks great, but reddit is gonna be Reddit of course. But big step improving would be getting a wood fire smoker. Brisket is great no matter what, but a wood smoker takes that simplicity to another level. I guess just saying there’s a ceiling to pellet smoke.
Not hating and coming from one that now prefers a 5$ to 7$ chop beef sandwich in 2025 post bbq crazyness. I’d slice and chop that shit and get some Ms Bairds buns and be a happy MF for days cause it looks good.
Logy_
Gloves but no hairnet over that mustache? Make it make sense.
j-money-77
Brisket is not uncooked. It has a smoke ring around it that is perfect.
dafckingman
I think he’s ready for a wife
_tribecalledquest
I don’t understand why people squeeze the juice out of their hard work.
NarrowLetterbox
Every time I go to a steakhouse I make sure they precrush my steak. Don’t want to mess my clothes with meat juices.
VeryDerison
1. Longer rest. I always cook my briskets the day before I intend to serve them. Oven on lowest temp or better yet, a toaster oven than can rest at lower temps than most home ovens.
2. Work on your trim. Hardest thing to do for a backyard bbqer because while the anatomy of briskets are similar, every one is a little different. And each one is expensive. The only way to get better is reps. It takes time. Fortunately there are now lots of good YouTube resources for learning how to trim a brisket. To get the best results, you’ll have to trim aggressively, which might seem wasteful, but once you invest in a meat grinder you won’t have to buy ground beef again.
3. Get a better slicer. Dexter Russell and Victorinox make great slicers that won’t break the bank.
4. Yeah, knock off the squeezing.
5. Don’t listen to the haters. Black Glove Mafia for life.
16 Comments
Reddit hates black gloves and squeezing of the meat. Good luck!!
The flat looks undercooked.
Tell your friend to take the goofy black gloves off and use his hands.
6/10
Looks pretty good but bark looks a little soft. Did he wrap it in foil?
Moving a little fast, but smoke ring is on point, now as far as the pull test, please, no hate, just being nitpicky, needs a little more flop, the pull looked like it took a little force, probably needed just a little longer, but that could also because it looked like he cut the slices thicker than normal, should be pencil width, again, that’s me being nitpicky. And one last thing, please stop squeezing the brisket after cutting, releasing all that liquid gold ain’t worth it. Great job to your friend, 7/10
Looks like it needed more time and looks like it needed a longer rest.
That’s definitely sammich worthy
I’m not qualified to comment on another man’s meat, but I am qualified to comment on another man’s moustache. What a beautiful top lip sasquatch you have there friend.
Smoke ring looks like a pellet ring, which is fine and looks great, but reddit is gonna be Reddit of course. But big step improving would be getting a wood fire smoker. Brisket is great no matter what, but a wood smoker takes that simplicity to another level. I guess just saying there’s a ceiling to pellet smoke.
Not hating and coming from one that now prefers a 5$ to 7$ chop beef sandwich in 2025 post bbq crazyness. I’d slice and chop that shit and get some Ms Bairds buns and be a happy MF for days cause it looks good.
Gloves but no hairnet over that mustache? Make it make sense.
Brisket is not uncooked. It has a smoke ring around it that is perfect.
I think he’s ready for a wife
I don’t understand why people squeeze the juice out of their hard work.
Every time I go to a steakhouse I make sure they precrush my steak. Don’t want to mess my clothes with meat juices.
1. Longer rest. I always cook my briskets the day before I intend to serve them. Oven on lowest temp or better yet, a toaster oven than can rest at lower temps than most home ovens.
2. Work on your trim. Hardest thing to do for a backyard bbqer because while the anatomy of briskets are similar, every one is a little different. And each one is expensive. The only way to get better is reps. It takes time. Fortunately there are now lots of good YouTube resources for learning how to trim a brisket. To get the best results, you’ll have to trim aggressively, which might seem wasteful, but once you invest in a meat grinder you won’t have to buy ground beef again.
3. Get a better slicer. Dexter Russell and Victorinox make great slicers that won’t break the bank.
4. Yeah, knock off the squeezing.
5. Don’t listen to the haters. Black Glove Mafia for life.