Blues Hog Bold n’ beefy brisket seasoning 10lb brisket Smoked for 24 hours total
by TheLastStoryTold
48 Comments
SithTeam6
My next brisket, when all my friends and family gather, would be a piece of tree bark.
MotoJJ20
Thanks for not wearing black gloves
j_h4n5
Gotta let it rest longer! Hope you had a great meal.
No-Donkey-5803
Pellet smoker? Let it rest longer, it’ll dry out quick if you slice too hot
dmoney757
Looks like pellet bark. Maybe try foil boat?
Strychnide1355
Needs more paper.
wolfbiker1
I would trim a bit more of that fat cap. That’s pretty thick.
FigureBorn4734
Wasn’t this a scene in Aliens?
themack50022
Y no bark
Jamieson22
Was that the entire roll of butcher paper?
Ig_Met_Pet
Wrapped way too early
skallywag126
That’s so much paper
Shot_Comparison2299
24 hours?! For 10 lbs?! I don’t remember it needing that much time. Hell, I got a 14 lb in the fridge. I’ll be damned if I’m about to be around a smoker for a day and a half.
diprivan69
I like to rest mine for 6-8 hours in a cooler, makes a huge difference
LunaDaPitt
Good thing it was just practice, I’m sure still good though. What kind of grill was this done on?
Bigbuckmud
If you like a pale brisket without bark then you did good..However if you like some color with some bark then dont wrap so early..wrap when the color/bark looks good..don’t wrap to “time”
htx_1987
Looks good. Trim more of the fat. Let it rest down to 150-160 before slicing.
Gyoin
Where are you all buying briskets nowadays at what price?
Ok-Swim4753
Looks tasty as hell. I wouldn’t mind a plate.
MediocreOchre
I’ll complain in internet and say that it needs way more rest, way less butcher paper, and way more trimming, otherwise not bad. I’d eat it
coincannaduh
July 5th-8th will have some amazing Chilli!
sludgylist80716
Just remember every brisket you cook will behave totally different from the last one haha.
Hot-Tip4211
🥱
KgSunnyD
Uncovered it like an Egyptian mummy lol
Thkturret1
Looks delicious
fearxile
Where the fuck is the bark?
LootleSox
Slow cooker brisket
Ok-Spinach-2759
That’s like a dog with no vocal cords..it aint got no bark.
Rigid-Wanker007
I think it looks delicious. I don’t care whether you had dark bark or left the fat cap on. I would destroy this.
Patrickrk
Meat looks very tender, which is great. That’s the hardest part to get right for a lot of people. I would definitely recommend changing up your wrap process as you definitely mussed out on some flavor. Wait until your brisket gets to the stalling point. Then wrap it with, ideally 1, at most 2 layers of paper. That will allow significantly more smoke to penetrate the meat.
papker79
Beautiful. Please buy a longer carving knife.
Cocoa_Pug
24 hours for a 10 pounder???
You should go for a more pepper heavy seasoning and don’t wrap until the bark is set.
StomachAche121
Rest it longer.
hubbs76
I kept waiting for an Alien Facehugger to jump out at the beginning
CanooperDreamer
WOW, That looks So Delicious and Tantalizing. And a Sensational and Magnificent Job.
totallywildwes
Looks a little light on the bark for my preference. Go heavier on salt and pepper rub and wait longer to wrap it. 175ish is a decent place to start for wrapping. Looks good otherwise though!
rjsnk
I like how you opened it up like ripping open a chest cavity in zombie movie.
ozone227
To be honest, I didn’t think that was butcher paper at first and wondered what I had scrolled into.
knarleyseven
We want to see the point. The flat is boring.
babbylonmon
I can’t believe all that paper.
hurricane1012
As others are saying wrapped to early. Let it get dark. Almost black before you wrap. The fat needs to render more her too.
Ok-Credit5726
Foil boat is the meta
funkngarbage
Meat enjoyed is always a success. If ya want improved results, salt it really good 24 hours before ya smoke, and you will get a much better bark (dry brine)
I would wager by the results you are using a pellet grill so don’t be afraid to grab a smoke box with some chips, the meat absorbs the most smoke flavor when its cold so dont really need to maintain it through the whole cook, just gives ya a bit more smoke at the start.
psychophant_
Legit thought this was a weird AI video.
dontsayanything92
Great success!
wanderingscientist52
That is awesome!
TX-Tornado
Trim fat more and wrap when bark is more set. You do not have to wrap when it hits 165. Wrapping is basically to help finish so it can technically be done at anytime.
48 Comments
My next brisket, when all my friends and family gather, would be a piece of tree bark.
Thanks for not wearing black gloves
Gotta let it rest longer! Hope you had a great meal.
Pellet smoker? Let it rest longer, it’ll dry out quick if you slice too hot
Looks like pellet bark. Maybe try foil boat?
Needs more paper.
I would trim a bit more of that fat cap. That’s pretty thick.
Wasn’t this a scene in Aliens?
Y no bark
Was that the entire roll of butcher paper?
Wrapped way too early
That’s so much paper
24 hours?! For 10 lbs?! I don’t remember it needing that much time. Hell, I got a 14 lb in the fridge. I’ll be damned if I’m about to be around a smoker for a day and a half.
I like to rest mine for 6-8 hours in a cooler, makes a huge difference
Good thing it was just practice, I’m sure still good though. What kind of grill was this done on?
If you like a pale brisket without bark then you did good..However if you like some color with some bark then dont wrap so early..wrap when the color/bark looks good..don’t wrap to “time”
Looks good. Trim more of the fat. Let it rest down to 150-160 before slicing.
Where are you all buying briskets nowadays at what price?
Looks tasty as hell. I wouldn’t mind a plate.
I’ll complain in internet and say that it needs way more rest, way less butcher paper, and way more trimming, otherwise not bad. I’d eat it
July 5th-8th will have some amazing Chilli!
Just remember every brisket you cook will behave totally different from the last one haha.
🥱
Uncovered it like an Egyptian mummy lol
Looks delicious
Where the fuck is the bark?
Slow cooker brisket
That’s like a dog with no vocal cords..it aint got no bark.
I think it looks delicious. I don’t care whether you had dark bark or left the fat cap on. I would destroy this.
Meat looks very tender, which is great. That’s the hardest part to get right for a lot of people. I would definitely recommend changing up your wrap process as you definitely mussed out on some flavor. Wait until your brisket gets to the stalling point. Then wrap it with, ideally 1, at most 2 layers of paper. That will allow significantly more smoke to penetrate the meat.
Beautiful. Please buy a longer carving knife.
24 hours for a 10 pounder???
You should go for a more pepper heavy seasoning and don’t wrap until the bark is set.
Rest it longer.
I kept waiting for an Alien Facehugger to jump out at the beginning
WOW, That looks So Delicious and Tantalizing. And a Sensational and Magnificent Job.
Looks a little light on the bark for my preference. Go heavier on salt and pepper rub and wait longer to wrap it. 175ish is a decent place to start for wrapping. Looks good otherwise though!
I like how you opened it up like ripping open a chest cavity in zombie movie.
To be honest, I didn’t think that was butcher paper at first and wondered what I had scrolled into.
We want to see the point. The flat is boring.
I can’t believe all that paper.
As others are saying wrapped to early. Let it get dark. Almost black before you wrap. The fat needs to render more her too.
Foil boat is the meta
Meat enjoyed is always a success. If ya want improved results, salt it really good 24 hours before ya smoke, and you will get a much better bark (dry brine)
I would wager by the results you are using a pellet grill so don’t be afraid to grab a smoke box with some chips, the meat absorbs the most smoke flavor when its cold so dont really need to maintain it through the whole cook, just gives ya a bit more smoke at the start.
Legit thought this was a weird AI video.
Great success!
That is awesome!
Trim fat more and wrap when bark is more set. You do not have to wrap when it hits 165. Wrapping is basically to help finish so it can technically be done at anytime.
Where’s the bark?