Second attempt at brisket on the Weber Smokey Mountain – opinions? Praises? Constructive criticisms?
I smoke loads of meat, but often avoid smoking brisket. Feel like too much can go wrong. š
by nightcrow100
43 Comments
Alternative-Half-783
Nailed it there. I’d eat that and ask for 2nds.
nightcrow100
Sorry. Didnāt give any info. Cooked at 110c (230f) throughout the night. Then wrapped with tallow at like 80c (175f) and cooked until probe tender – the flat was way behind the point so considered boating but was too worried about burning. Then held it in the oven at 65c (150f) for about 2-3 hours.
fatrod1111
Got my salivary glands waking up
SlimyPurpleMeteor
Not enough bark, way too dry, joke of a smoke ring, your knife sucks, etc.
J/K It looks really yummy šš¤¤
jayswaggy
Looks good bro! Enjoy! š
upperlowermanagement
Looks good. I’ve tried a few different temps to try to get the meat to hang out in that sweet spot to let all the fats to render and move for as long as possible.
JD_tubeguy
That looks excellent enjoy it.
Dark_Amygdala_
Too overcooked
assburgerler
looks good brotha !!!!!!!!
AppleCrispGenes
Looks horrendous if you ask me. Just super awful. If you make any that look like this again, just give it over to me and I’ll discard this monstrosity in an appropriate manner. You make me sick
/s
pizzalicke
Paper plates?
surfinn_socal
Damn that looks good.
NinjaSellsHonours
Looks a bit dry to me like the one time I had Franklin. Yes Iām seriousā¦
cyclorphan
I’d have rested it longer I think, but it looks juicy as hell, bg bonus in BBQ
Proof-Adagio-3438
Perfect. All thats left is to choose the sauce
PrestigiousWeb8782
A little overdone if you ask me. But it looks great.
PassageHuge
That looks like absolute shit, dont even try it, i give it a uh.. like a 1 out of 10 but dont worry just give it to me so i can eat-i mean dispose of it properly
No joke 10 out of 10
fdwyersd
a little over like others have said but I would eat that in a second
MadTapprr
No notes. Disagree with people saying overdone.
crumzmaholey
Looks great. brother! Whereās my plate?!?
googleitduh
Great cook! How did it taste?
Where did you rest it and for how long?
tlrmln
Sorry, looks can be deceiving. I’m gonna need a big serving to properly rate that….
Adolph_OliverNipples
Meat looks good.
My advice is to tuck in your left thumb when using that knife.
hughjeffincok
I’ll be over in an hour!
Ryte4flyte1
You did far better than Clark and Ellen Griswold’s turkey.
Azathoth-Omega
Meat looks fantastic, I’d love to have some.
SoundCA
It looks good you would kill with prime brisket
babiekittin
What did the table think?
braunthebuilder
Looks terrible. I have a trash can that looks strangely like a dining room table that you can use to throw it away.
Living_Legend_123
Nice work, looks better than most of the shit I buy at a bbq placeā¦ keep doin ur thing
InternationalChef424
Thank you for not squeezing all of the juice out of it for the camera
TheWino
Noice!
CoronaLime
Looks amazing
DiligentQuiet
Looks amazing, but it’s so alien to me in KC to not first slice the point from the flat, chop the point into chunks, then foil/sauce it up, and throw it back on for burnt ends to complement the brisket.
VixxenFoxx
The point portion was really on point , but color was missing in the flat. I’m thinking the temp was a tad too high after the wrap (im assuming you wrapped). Otherwise this was way above novice tier. Great job
SHOMERFUCKINGSHOBBAS
Itās glorious and you didnāt squeeze it 11/10
DarthFuzzzy
It ‘looks’ overdone, but from your cooking description and the fact that everyone loved it who ate it, im assuming the video just isnt doing it justice. Sounds like you did a great job, hope you all continue to enjoy good food.
Slight-Strategy-5619
It looks fantastic.
LionBig1760
Looks a tad dry and pot-roasty, but some people like that.
Tso-su-Mi
Maybe 15 minutes too long in the Weber And you need to rest a piece this big for at least 20minutesā¦. Preferably longer
IMO
Butā¦. Itās still a bloody good job š 7.5/10
Sea-Potato2729
Opinion. Get a better camera person
bubba_bumble
11 points for using black gloves. Can you give it a squeeze for me?
NotRickJames2021
Looks a little dry-ish. Did you catch the internal temp? I generally have found that 205 – 210 (or so) should have a good result. Anything under 205-ish will most likely be chewy/rubbery because the fat, collagen, and other connective tissues haven’t rendered.
43 Comments
Nailed it there. I’d eat that and ask for 2nds.
Sorry. Didnāt give any info. Cooked at 110c (230f) throughout the night. Then wrapped with tallow at like 80c (175f) and cooked until probe tender – the flat was way behind the point so considered boating but was too worried about burning. Then held it in the oven at 65c (150f) for about 2-3 hours.
Got my salivary glands waking up
Not enough bark, way too dry, joke of a smoke ring, your knife sucks, etc.
J/K It looks really yummy šš¤¤
Looks good bro! Enjoy! š
Looks good. I’ve tried a few different temps to try to get the meat to hang out in that sweet spot to let all the fats to render and move for as long as possible.
That looks excellent enjoy it.
Too overcooked
looks good brotha !!!!!!!!
Looks horrendous if you ask me. Just super awful. If you make any that look like this again, just give it over to me and I’ll discard this monstrosity in an appropriate manner. You make me sick
/s
Paper plates?
Damn that looks good.
Looks a bit dry to me like the one time I had Franklin. Yes Iām seriousā¦
I’d have rested it longer I think, but it looks juicy as hell, bg bonus in BBQ
Perfect. All thats left is to choose the sauce
A little overdone if you ask me. But it looks great.
That looks like absolute shit, dont even try it, i give it a uh.. like a 1 out of 10 but dont worry just give it to me so i can eat-i mean dispose of it properly
No joke 10 out of 10
a little over like others have said but I would eat that in a second
No notes. Disagree with people saying overdone.
Looks great. brother! Whereās my plate?!?
Great cook! How did it taste?
Where did you rest it and for how long?
Sorry, looks can be deceiving. I’m gonna need a big serving to properly rate that….
Meat looks good.
My advice is to tuck in your left thumb when using that knife.
I’ll be over in an hour!
You did far better than Clark and Ellen Griswold’s turkey.
Meat looks fantastic, I’d love to have some.
It looks good you would kill with prime brisket
What did the table think?
Looks terrible. I have a trash can that looks strangely like a dining room table that you can use to throw it away.
Nice work, looks better than most of the shit I buy at a bbq placeā¦ keep doin ur thing
Thank you for not squeezing all of the juice out of it for the camera
Noice!
Looks amazing
Looks amazing, but it’s so alien to me in KC to not first slice the point from the flat, chop the point into chunks, then foil/sauce it up, and throw it back on for burnt ends to complement the brisket.
The point portion was really on point , but color was missing in the flat. I’m thinking the temp was a tad too high after the wrap (im assuming you wrapped). Otherwise this was way above novice tier. Great job
Itās glorious and you didnāt squeeze it 11/10
It ‘looks’ overdone, but from your cooking description and the fact that everyone loved it who ate it, im assuming the video just isnt doing it justice. Sounds like you did a great job, hope you all continue to enjoy good food.
It looks fantastic.
Looks a tad dry and pot-roasty, but some people like that.
Maybe 15 minutes too long in the Weber
And you need to rest a piece this big for at least 20minutesā¦. Preferably longer
IMO
Butā¦. Itās still a bloody good job š 7.5/10
Opinion. Get a better camera person
11 points for using black gloves. Can you give it a squeeze for me?
Looks a little dry-ish. Did you catch the internal temp? I generally have found that 205 – 210 (or so) should have a good result. Anything under 205-ish will most likely be chewy/rubbery because the fat, collagen, and other connective tissues haven’t rendered.