Costco American Wagyu brisket. Salt and pepper only. 200°F for 12 hours. I did decide to re-season at about 6 hours in (3AM), just cause. Needed 2 more hours at 225°F to bring internal temp up to 175°. Wrapped in butcher paper with beef tallow at 250°F for another 2 hours. 3-ish hours rest in a cooler with towels. Just before serving, back in the smoker at 350°F for 18 minutes to re-crisp the bark.
by Sumthin-Sumthin44692
28 Comments
Good work man
Nice..but please use a cutting board 😭
A proper knife for once! Hallelujah.
I’m going to give you extra points for not wearing black latex gloves and squeezing the bag out of it. 🥇
Looks like you did good 👍
So when is dinner?
Looks a lot better than some of the “pros” on here
First brisket for the 30th time, eh?
no internal temp?
You did horrible. I know an address in Louisiana that you can bring this to dispose of.
Lol.. I got the “nails on a chalk board” feeling watching your video. Looks great.
You’re gonna need to take ur ring off before it needs to be cut off.
It looks perfect to me that was so tender looking well done that’s a perfect cut 👍😋
Looks fantastic but I can’t give full points until I taste it. I never got my invite.
I loved the shaky hand and tentative cuts 😊 Great work. You deserve all those tasty results
TJ-Max Bamboo Cutting Boards $20
Did you spend the entire cook time sharpening the knife for this video?
That ring
Randy Marsh commentating
First, take it out of the damn pan to cut it
Second, stop cutting briskets in the middle. It’s juvenile.
hOw’D i Do?!?! Just say you want a compliment and a pat on the head.
That looks horrible… I’d hate to see ya embarrassed by presenting it…
I’ll DM ya with my address and just send it to me so I can… *Get rid* of it for ya…
I promise they won’t find out… 🍻🍻
Donesness looks good, but I would trim more of the top fat to an even 1/4 inch. You can see large chunks of unrendered fat on the right side of the brisket. Also bark looks a little light but given that it’s from a pellet smoker that’s kinda expected.
My biggest thing with BBQ is simply that respect and effort is put into the process, the meat, and ultimately the animal. Good job.
Did you smoke in the pan btw? Bottom ring appears smaller in your video.
Looks good, what did you smoke with?
That’s pretty awesome.
Bark isn’t great …don’t off temps so much…when bark is set visually then wrap