Don’t squeeze God damnit she was already beautiful!
Careful_Waltz5375
Nicely done!
Nana-inspired6997
I cried a little seeing that squeeze. Otherwise it’s beautiful.
spicyface
All units, be advised — we have a *Code 417B* in progress: *WE HAVE A SQUEEZER!*
agcorder91
How did you rest it? Cooler? Oven? Looks great. I’m just now getting into briskets so trying to absorb as much info as possible.
RaconteurRob
As in, you cooked it for 20 hours and then rested it, or it was rested for 20 hours?
oh_look_a_fist
Black gloves
Squeezes the brisket
Ah shit, here we go again
Spiritual-Tadpole342
“Oh my god! Don’t squeeze 1/10,000th of the juice out that you will then sop up later thus doing absolutely no harm at all!”
kenc2211
That’s a bad bitch
Responsible_Code_875
What time is supper?
hungryforwaffuls
That knife cut through it like soft butter *chefs kiss
Pretend-Debate-8294
Where/how did you rest it?
BagODonuts14
Looks gorgeous, and I am not gonna shit on your process at all, but wondering if OP or anyone else can shed light: Does a 20 hour rest genuinely taste different/better from, say, a 12 hour rest? I generally try to get in at least 6 hours, but I’ve only gone as far as 12 because I figured it would be diminishing returns after that.
Revolutionary_Pilot7
Bravo
scott7001
Should have more of a jiggle to it, like a titty.
calderholbrook
i’ll be damned if i’m going to sit down to a plate of brisket laughing in my face for getting better sleep than i am
Internal_Shoulder670
I should call her
WhattaYaDoinDare
Now thats sexy! What was the temp and was that roadted, baked or Que’d?
burnmeup69
Wow!
20grae
I could be wrong but rested to me is no heat in a cooler allowing its own heat to come down on its own all you did in the oven was keep it warm
ReluctantSeer
We need a bot that will post in bold letters that if you are posting pictures of your brisket and you show a squeeze the post will be removed.
BalanceEarly
Looks great, but if I had to make my family wait 20 hrs for brisket, there would be mutiny!
VO2Max349
What was the internal temp when you pulled it? Did you let it cool at all before going into the oven, or straight from smoker to oven?
Rollingpumpkin69
Idk how you could wait 20 hrs to eat this but looks great. Squeeze made me laugh
[deleted]
[deleted]
coolhandlukeuk
Looks amazing how did you keep it that moist?!
NeedleworkerFit7747
It common to rest that long? I typically only rest for 2 hours. No wonder my brisket is always dry 🤦🏼♀️
FromSoftware
I’m going to make one on Monday for an office party. Plan on making it at 8am Monday, being done before 10pm and resting it in a turkey roaster at around 150-155F for about 14 hours. Will have probes in the brisket and roaster to keep this sucker Grade A and food safe.
Nice to see the results of a 20 hour rest.
SnooWoofers7345
In what do you rest this so that it stays warm? 20 hours??
PennStateFan221
Inside looks great but I’m curious about the bark. Mine are usually black by the time they’re done. What kind of grill did you use?
dts843
Smoke your tallow.
JustGreybeardThings
Real question: Does squeezing the juice out really matter, wouldn’t that juice be lost upon slicing anyways?
rileydogdad1
I don’t wear black gloves and I never squeeze my meat in public.
andy41tw
Rage bait.
love_glow
I see a squeeze, I down vote.
fccsrn2018
Looks good. What’s the process of cooking.
OCBrad85
I’ve honed my skills enough where I know from the first second or two of a clip if we are going to have a squeezer.
Makanaima
great job!
static-klingon
That looks pretty hot considering you rested it for 20 hours
40 Comments
Don’t squeeze God damnit she was already beautiful!
Nicely done!
I cried a little seeing that squeeze. Otherwise it’s beautiful.
All units, be advised — we have a *Code 417B* in progress: *WE HAVE A SQUEEZER!*
How did you rest it? Cooler? Oven? Looks great. I’m just now getting into briskets so trying to absorb as much info as possible.
As in, you cooked it for 20 hours and then rested it, or it was rested for 20 hours?
Black gloves
Squeezes the brisket
Ah shit, here we go again
“Oh my god! Don’t squeeze 1/10,000th of the juice out that you will then sop up later thus doing absolutely no harm at all!”
That’s a bad bitch
What time is supper?
That knife cut through it like soft butter *chefs kiss
Where/how did you rest it?
Looks gorgeous, and I am not gonna shit on your process at all, but wondering if OP or anyone else can shed light: Does a 20 hour rest genuinely taste different/better from, say, a 12 hour rest? I generally try to get in at least 6 hours, but I’ve only gone as far as 12 because I figured it would be diminishing returns after that.
Bravo
Should have more of a jiggle to it, like a titty.
i’ll be damned if i’m going to sit down to a plate of brisket laughing in my face for getting better sleep than i am
I should call her
Now thats sexy! What was the temp and was that roadted, baked or Que’d?
Wow!
I could be wrong but rested to me is no heat in a cooler allowing its own heat to come down on its own all you did in the oven was keep it warm
We need a bot that will post in bold letters that if you are posting pictures of your brisket and you show a squeeze the post will be removed.
Looks great, but if I had to make my family wait 20 hrs for brisket, there would be mutiny!
What was the internal temp when you pulled it? Did you let it cool at all before going into the oven, or straight from smoker to oven?
Idk how you could wait 20 hrs to eat this but looks great. Squeeze made me laugh
[deleted]
Looks amazing how did you keep it that moist?!
It common to rest that long? I typically only rest for 2 hours. No wonder my brisket is always dry 🤦🏼♀️
I’m going to make one on Monday for an office party. Plan on making it at 8am Monday, being done before 10pm and resting it in a turkey roaster at around 150-155F for about 14 hours. Will have probes in the brisket and roaster to keep this sucker Grade A and food safe.
Nice to see the results of a 20 hour rest.
In what do you rest this so that it stays warm? 20 hours??
Inside looks great but I’m curious about the bark. Mine are usually black by the time they’re done. What kind of grill did you use?
Smoke your tallow.
Real question: Does squeezing the juice out really matter, wouldn’t that juice be lost upon slicing anyways?
I don’t wear black gloves and I never squeeze my meat in public.
Rage bait.
I see a squeeze, I down vote.
Looks good. What’s the process of cooking.
I’ve honed my skills enough where I know from the first second or two of a clip if we are going to have a squeezer.
great job!
That looks pretty hot considering you rested it for 20 hours
STOP SQUEEZING OUT THE GOD DAMN MOISTURE 🤬🤬🤬