Looks like the best one that’s been posted on here in a long time. 9 out of 10
joeyretrotv
Look at that smoke ring. 😋 🤤
White_Night97
sonofabunch
Are you notifying us of your age and gender because you are trying to attract a suitable mate with premium brisket?
wshngtun
Amazing! And thank you for not squeezing!
ThatHikingDude
Looks great! Only feedback would be to let it rest a little longer.
bilcox
33 F isn’t going to really allow the tissues to break down. I generally pull at internal temperature of 203 F.
Anomalous_Creation
Lawd have mercy I’m bouta b
reachforthe-stars
1) great job, 9/10. Share your process! 2) What rub recipe did you end up going with?
AncientBaseball9165
33f is almost fucking freezing! Wtf is wrong with you, take it out of the fridge at least.
Acceptable-Dust6479
Marry me
arkitector
AMDeez_nutz
This is the reaction I expect any time I cut into a brisket
ridersxx
GUD
halocyn
My god, let it rest a bit
Constant_Mud3325
No one asked your gender or age just post the meat. With that being said 8.9/10
Suspicious_Long_2839
Looks great!. What was your setup and process?
i_wap_to_warcraft
Feed me I’ll do all the dishes
greg2709
Let it rest down to about 160 or so, but it looks really nice!
Sans_Snu_Snu
Better trim on the top will help you avoid pools of liquid which kills the bark. That being said, I’m aware that sometimes the butcher does you no favors and stabs or gashes the brisket. In these instances there isn’t much you can do other than meat shim under the brisket with some trimmings to try to raise that section as it cooks.
MikeAttak421
MattManSD
Crushed it, probably could have rested it a bit longer but guessing you were pretty pumped. Start expecting marriage proposals from the single men here
NukaDadd
Whoa 🤤
Gingersnap369
🤤 very nicely done. I’d eat it.
Zealousideal_Way_788
Would smash
Salt-Twist8776
I’d eat it
TophatSerpant
33F for 248 hours
beamshots
Don’t show this to my wife, she’d leave me over this brisket. 😳😂
Notorious2again
Damn that cow lived to be 33? Good for her!
phirestorm
That looks fucking disgusting, please send it to me asap to dispose of it properly.
GlassmanAssman
I’m just here to laugh at the hilarious username haven’t heard that term in forever
Retreat60
Approaching perfection.
david-crz
So you’re not an asshole, nice
Thedarkknight1959
InevitableWill6579
That might be the best brisket I’ve ever seen on this sub. (36M – willing to relocate)
superhardtack
Out of curiosity, why does the meat have a wishbone shape? Is that because the mohawk was not cut off?
HndsDwnThBest
Well done!!!! It looks very tasty! It also looks really hot, I would suggest letting it rest for a while before cutting into it next time. Unless you’re super hungry, go ahead and eat it. But letting it rest will be beneficial.
2muchcoffeeman
Fine! Take your like and go!
plurnt17
i used choice brisket because Costco didn’t have prime 🙁 for the seasoning i used 1.5 part kosher salt, 2 parts black pepper, and 1 part Lawry’s seasoning salt. equipment used was an Oklahoma Joe’s Highland offset. didn’t keep track of time but i think it took ~20hrs, which was a bit longer than expected so didn’t have much time to cool down
hesssthom
Looks good but wrap it and let it rest next time.
pmacnayr
That’s an old cow
dduck209
That thing was smokin! Longer rest and you’ll be perfect.
Huckleberry181
Cut into that thing when it was WAAAY too hot, but it looks good!
lostknight0727
You gonna propose to me with that smoke ring?
thegurrkha
I’ve never had 33yr old female brisket before. I’m more like Leo where I can’t do older than 25. That’s my cutoff.
/s
Looks good! But as others said let it rest awhile first.
instaplanta
Need to rest more thats piping hot
TheDTCCcommitsfraud
The mfer moist
TurbulentMachine4261
Everything reminds me of her.
Different-Capital-42
From the top, make it drop, that’s some WET ASS BRISKET 🔥🔥🔥🔥 I’m bricked. Very well done. 20/10
50 Comments
Looks like the best one that’s been posted on here in a long time. 9 out of 10
Look at that smoke ring. 😋 🤤
Are you notifying us of your age and gender because you are trying to attract a suitable mate with premium brisket?
Amazing! And thank you for not squeezing!
Looks great! Only feedback would be to let it rest a little longer.
33 F isn’t going to really allow the tissues to break down. I generally pull at internal temperature of 203 F.
Lawd have mercy I’m bouta b
1) great job, 9/10. Share your process!
2) What rub recipe did you end up going with?
33f is almost fucking freezing! Wtf is wrong with you, take it out of the fridge at least.
Marry me
This is the reaction I expect any time I cut into a brisket
GUD
My god, let it rest a bit
No one asked your gender or age just post the meat. With that being said 8.9/10
Looks great!. What was your setup and process?
Feed me I’ll do all the dishes
Let it rest down to about 160 or so, but it looks really nice!
Better trim on the top will help you avoid pools of liquid which kills the bark. That being said, I’m aware that sometimes the butcher does you no favors and stabs or gashes the brisket. In these instances there isn’t much you can do other than meat shim under the brisket with some trimmings to try to raise that section as it cooks.
Crushed it, probably could have rested it a bit longer but guessing you were pretty pumped. Start expecting marriage proposals from the single men here
Whoa 🤤
🤤 very nicely done. I’d eat it.
Would smash
I’d eat it
33F for 248 hours
Don’t show this to my wife, she’d leave me over this brisket. 😳😂
Damn that cow lived to be 33? Good for her!
That looks fucking disgusting, please send it to me asap to dispose of it properly.
I’m just here to laugh at the hilarious username haven’t heard that term in forever
Approaching perfection.
So you’re not an asshole, nice
That might be the best brisket I’ve ever seen on this sub. (36M – willing to relocate)
Out of curiosity, why does the meat have a wishbone shape? Is that because the mohawk was not cut off?
Well done!!!! It looks very tasty! It also looks really hot, I would suggest letting it rest for a while before cutting into it next time. Unless you’re super hungry, go ahead and eat it. But letting it rest will be beneficial.
Fine! Take your like and go!
i used choice brisket because Costco didn’t have prime 🙁 for the seasoning i used 1.5 part kosher salt, 2 parts black pepper, and 1 part Lawry’s seasoning salt. equipment used was an Oklahoma Joe’s Highland offset. didn’t keep track of time but i think it took ~20hrs, which was a bit longer than expected so didn’t have much time to cool down
Looks good but wrap it and let it rest next time.
That’s an old cow
That thing was smokin! Longer rest and you’ll be perfect.
Cut into that thing when it was WAAAY too hot, but it looks good!
You gonna propose to me with that smoke ring?
I’ve never had 33yr old female brisket before. I’m more like Leo where I can’t do older than 25. That’s my cutoff.
/s
Looks good! But as others said let it rest awhile first.
Need to rest more thats piping hot
The mfer moist
Everything reminds me of her.
From the top, make it drop, that’s some WET ASS BRISKET 🔥🔥🔥🔥 I’m bricked. Very well done. 20/10
You could make the Michigan map with it….I’m sold