So many things can be made with it. If anything is left over after your recommendations they can make one hell of an incredible brisket hash for the following breakfast
I'll join you in being mistaken lol. Even an oofed brisket is better than the brisket in my fridge right now.. I don't have brisket in my fridge right now x.x
I literally screwed up my brisket in the same way but everyone loved it even though i was not impressed. Thanks for this post because it shows how we all are human.
Depending on where you live, good brisket may be hard to find meaning even bad brisket made at home is likely better than anything they can find locally.
watching her talk about how bad this brisket was is like listening to a millionaire talk about how broke they are. our broke is difference and our worst briskets are different.
She's right though. The flat looks dry, and the fat hasn't rendered. It takes practice (and with the price of brisket these days, that's EXPENSIVE practice)
The meat looked really dry. The smoke rings made it look good but it doesn't tadte great. It had a great bark and a great ring. The meat looked dry, i can already imagine the taste
I subscribed specifically because of the integrity of this video and honesty of the voice over! Thank you for the transparency and allowing yourself to just be human! 👏🏾🙌🏾💯
I love that you were transparent. I sometimes get a wild hair up my #$# and try some of these recipes and they never work out. You gave me hope to kerp trying
I think she means the meat was tougher, the point of getting past the stall is the connective tissue finally breaks down, gives it the tenderness. I think she's saying it was tougher than normal. It does look pretty good still.
"Dry and rubbery" to you, maybe. . .that chunk of beef would last me many meals! Chili, tacos, beef over rice, beef and gravy, and the best beef 🍲 soup!! Sliced super thin to make a great hoagie with lots of horseradish, onions, tomato and lettuce -- yum!!
@gplus1000 same thing happened. I set it for 250 but 5 hrs in, it hit 174 degrees. Since brisket was 7lbs, maybe I should've put it 225. This was my first brisket using a smoker.
I have that exact same smoker and the built in thermometer is trash. I don't see a second temp probe anywhere so I'm guessing they were counting on it. That thing was probably closer to 275-300 not 250.
Yeah I've never had one hit that temp in 2 hours, however I did finish one in 6 hours after downing a 30 pack, I think I just keep adding logs after each beer
@@cracker996exactly. I also make sure to clean my thermometers before every cook. The smoke makes them read WAY less. That’s probably what happened here.
Right, I'm guessing it wasn't fully to temp when they threw it on, and then the fat drippings flared up the fire and brought that temp to about 400. I did that on accident with a sous vide lamb leg, didn't realize the fat render was going to flare up so much and it burned the leg to hell after about 10 minutes.
Thank you for showing us you are professionals and it still fucks up so we shouldn't be too hard on yourself when I do it for the first time keep doing good job
What a great video of encouragement for the rest of us. Sometimes it just badly. The better I get at the few things I'm good at, the more shocked I am when I really drop the ball.
Once you realized the Brisket was at 170, you pretty much had to choose whether you wanted it tender and juicy or a bark. And after pulling it out of the Cambro, you could have thrown it into the oven on 550 Convection to dry the outside for a bit. But either way, Brisket sandwiches don't sound too bad about now.
I wonder if using something like a sears-all or one of those searing “flame thrower” type things could have helped the bark. Crazy that it got to 170 so quick
Thanks for humbly sharing this video. Really brought my spirits up today because I’m still learning how to smoke and today’s meal didn’t go like I wanted it to. Thanks.
I'm in Texas, the meat eating Capitol of the world, and I've seen it all, and this wasnt that big a deal. My mother in law thought all cow had to be charred to hell to be safe to eat, now, my husband eats practically rare steaks in reaction, but we still love crunchy charred too!
Brooo ONG THOOOOOO huuuh SE AF too bro litterly today as in Monday kus I live in Phoenix AZ so it's Tuesday right now it barley turned Tuesday 40 50 mins ago kus it's 12 43 A.M so it's night time rn when mostly everyone sleep so I basically made dinner yesterday Monday right and I made my very very veryyyyy first steal ever dude I've been asking my mom's to buy sum for me to make so I made 3 steaks for me and my mom and I made a very very good crust on the steak but inside was like medium well but just a little little bit more cooked so it's in the middle of medium well and well done so tbh tbh tbh toooo me that's low-key messed up yk kus toe that's low-key basically over cooked and I svrewd it up fr but it was still veruyy beryy good foru first steaks ever made but at least next time ok for a fact it will be soooo sooo much better ik it nd alsooo made smash potatoes and this smash potatoes were fkn delicious brooodiee fr fr deadass those smash potatoes were low-key carrying that steak like half of it bro frrrr so it was pretty good for my very first time but my mom's made the ahs potatoes so thos potatoes smashed were soooo fkn good dude fr Ian even exaggerating bout it I rlly actually mean it mean it thos potatoes were sooo sooo sooo delicious fr dude I coudnt even believe they came out to be that that good dude fr I'm still pretty shocked and surprised they was that that good seriouslyyyyyy
Cooking a brisket isn't as easy as people think. There's a trick to it, and I'm still learning! Thanks for posting! I glad to know I'm not the only one to question their results! BTW - looks good to me!
@@DarrenHarrison7160 woah, call me slow but English is a language, now it’s a race? I thought I’d be British American, maybe I’m tweaking but I’m curious
@@GoldrainzIsHere I love this comment, in Slavic families is normal to finish everything even tho it's not so good, it would be a waste of food if not plus it's disrespectful towards the person who cooked it.
Actually it don’t look bad, and that Oklahoma Joe’s barrel is the best pit I’ve ever had. Sadly I had to sell mine cause I lost my job, but I will get another one 100%. 👍
If you want Texas quality brisket, you cook at 195 for 8-16 hours depending on the size of the cut to slowly render the fat and develop the bark around 160 internal then wrap and set to 250 for a couple hours to finish it. It’s done around 200 degrees in the point and 205 in the flat. But if it is not obviously tender yet, you don’t take it off the heat until it gets there. Finish with a rest for a few hours in a cooler to stop the cooking and prevent a loss of juice from the meat when you cut it.
Something I’m glad I was taught while working in kitchens. You could do something right a million times but still be capable of fucking something up, and that’s okay. Learning from it can be worth it in the long run.
Keep track of your temp and you won't screw up your cook. Notice how they left that part out. 2.5 hours and you got to 170F? No way in hell you were cooking at 250F. Next time try 225 and get yourself some temp probes so you can moniter ambient and meat temp. You would think you would know this after smoking "100's" of briskets......
Trying my first Brisket tomorrow morning. 8 lbs on a Traeger Ranger. After watching 50 freaking videos, I expect to screw it up. So, this clip makes me feel better.
If you ever dry up a brisket, shred it make some pico de gallo, yellow corn milagro tortilla. Bam, best tacos ever. I’ve been doing this on purpose, heavily trim the brisket that way it’s easier to manage, all the trimmings get thrown in the smoker wrap them in aluminum with tallow when they start to hit 170ish, pull when pull apart tender. Shredded smoked pulled beef/burnt ends. Whatever they are, they finish way quicker so you get a delicious taco snack in between your cook. My uncle is a DJ in El Paso, Texas. And I think, it’s mainly a Hispanic thing… I’m not saying everyone does this. But brisket is a huge thing in parties. It’s rarely ever smoke low and slow like traditional Texas barbecue. Sometimes it is, but 70% of the time, it’s just smoked till it’s shredded beef where most people would consider it overcooked. Or thrown in a giant pot like pot roast (barbacoa). If you’re eating prime grade brisket slices, yes pull at 195 200 hold for 8+ hours. But if you got some choice, or select , or don’t care about having the perfect slice, and don’t wanna stress it. Just throw it until it’s tender, pull at like 205, shred it make some bomb ass tacos. It’s not really dry if it’s shredded and topped with some pico de gallo, lemon, red salsa. Dam I’m hungry, I’m ready to make this new year’s brisket
I did one Saturday for mothers day. I did it low and slow. 195 for about 8ish hours till it had a good bark and was about 160ish internal. Then was gonna wrap and go back in at 250ish till it hit 205-210. But i slept in. And my dad. Bless his heart. But he wrapped it poorly and put it back in. Then he didnt put any water in the drip tray. 2 recipies for disaster. All the fat leaked out of his wrap and there was no water to catch it. The smoker caught on fire. My mom helped him get it out and put it in the oven but it was already too late. It lost all its juice and got way to hot way to fast. But the bark and smoke ring. The flavor were all there forsure. Just dry. The point did turn out pretty decent though where there was still a little rendered fat left. Sh*t happens. But next time i think itll be a good one forsure. Just gotta stay on top of it.
Appreciate the honestly. Yes us bbq folk have messed up a few meats in our life....but with faults comes great smoked meats. We at home appreciate those good and bad times. Because there's always next time
Screwed up brisket just means it’s time to have burnt ends or chopped beef sandwiches with au jus
FACTS
69th like
So many things can be made with it. If anything is left over after your recommendations they can make one hell of an incredible brisket hash for the following breakfast
I meen or you can just keep smoking it lol
Yup
If my brisket came out like this I'd think I perfected it
Should’ve seen my first one😂
Same here
My first one came out like big league chew bubble gum, stringy
😂 I never made one, about to try, I would be proud of this as well!!
I'll join you in being mistaken lol. Even an oofed brisket is better than the brisket in my fridge right now.. I don't have brisket in my fridge right now x.x
I’ll handle it, just walk away and I’ll clean that mess up for ya!
🤣🤣
Exactly looked perfect to me.
Just give me a fresh bottle of ranch and it’s gone
🤤😂❤️
@@limbx8061 ranch with brisket? hmmm… like a sandwich or just sliced brisket dipped in ranch?
I literally screwed up my brisket in the same way but everyone loved it even though i was not impressed. Thanks for this post because it shows how we all are human.
I agree, I'm rarely impressed by the time the cook is finished but everyone else loves it.
@@rogerwilco59 and that's what matters. We cook for the people just as much as we cook for ourselves
Looks like the best piece of meat to toss in between two slices of bread with some barbecue on top
Depending on where you live, good brisket may be hard to find meaning even bad brisket made at home is likely better than anything they can find locally.
No way, LITERALLY??????
watching her talk about how bad this brisket was is like listening to a millionaire talk about how broke they are. our broke is difference and our worst briskets are different.
Right!! 🤣 bcus that thang looks great!
Yeah, oh boo hoo
😂
She's right though. The flat looks dry, and the fat hasn't rendered. It takes practice (and with the price of brisket these days, that's EXPENSIVE practice)
😂😂😂😂😂 how money doesn't matter how money doesn't make you happy 😂😂😂😂😂😂😂😂
Your worst brisket looks like the 4th of July best of some of the cooks I’ve seen on UA-cam. 😂
The meat looked really dry. The smoke rings made it look good but it doesn't tadte great. It had a great bark and a great ring. The meat looked dry, i can already imagine the taste
@@BigCobra191can it be ground up like hamburger?
Still looking for the dryness lol
I sure can't find it anywhere...and I looked EVERYWHERE!🤣
Yeah right? Seriously, I'd eat that all day.
I was thinking the same thing 🤔
I thought it was just me
It's pretty juicy actually
Even a runied brisket has soo much potential
Tacos burger burnt ends and soo much more
Brunswick stew!
Yes sir, and do not forget making Texas red with it. 😋
Hey I'll eat it. Looks good to me. 👍😋
Same here!
Took the words out of my mouth fr
@@deanm72 oh God
Honestly I can agree
Totally agree. I was about to say, "It still looks good to ME!!"😋
I subscribed specifically because of the integrity of this video and honesty of the voice over! Thank you for the transparency and allowing yourself to just be human! 👏🏾🙌🏾💯
“I have not failed 10,000 times-I’ve successfully found 10,000 ways that will not work.”
- Thomas Edison
Yeah, because he stole his success from Nicola Tesla!
More like 10,000 ways to steal someone’s work
found 10,000 people to steal inventions from
No, he failed 10,000 times and then successfully stole some things.
@@Khaleesi_Of_KittensDamn, say what! You know yo sh*t!
No way this looks bad .. on my humble point of view this brisket looks absolutely great, and I’d totallly eat that with a couple of cold beers! 😋😁
I love that you were transparent. I sometimes get a wild hair up my #$# and try some of these recipes and they never work out. You gave me hope to kerp trying
THATS YOUR WORST!?!?!? I wish my worst looked this good😭
Been there
Good learning though
I can say with all of that equipment, yes thats kinda not what she want.
Exactly
I think she means the meat was tougher, the point of getting past the stall is the connective tissue finally breaks down, gives it the tenderness. I think she's saying it was tougher than normal. It does look pretty good still.
I'll be honest with you looks better than a lot of the damn barbecue places around where I live
because most shop bbq places do this by accident all day long. and call it good.
(What you mean) it's cooked to perfection.💪 amazing job 💯one love fam 💚
"Dry and rubbery" to you, maybe. . .that chunk of beef would last me many meals!
Chili, tacos, beef over rice, beef and gravy, and the best beef 🍲 soup!!
Sliced super thin to make a great hoagie with lots of horseradish, onions, tomato and lettuce -- yum!!
Not the point she’s making. She literally said she’s smoked 100’s of briskets and they fucked this one up. But yeah everyone knows you are poor now.
@@luffysleftnipple69yearsago That was so unnecessary. Stfu you waste of space
Yeah bro you know
Them hoagies sound 💯 BTW 😉😂
Well I’m hungry now, great comment Ann
I swear she’s trolling that shit looks 💣
FACTS!!! Troll level on a 1000
Most likely was a little rubbery but u see that smoke line or what ever it’s called. So beautiful
@@JordanKhanat. 😎👍🏿
@@JordanKhanat. smoke ring
It's still quite juicy as well lol got that sweet, moist brisketussy
There is no way your smoker was at 250. Those temperature gauges tend to fail after a while.
Yeah NEVER go by the gauge that’s on the Bronco. Shit is 🚮🚮🚮🚮
Two probes min.
Yeah no way. Should of took at least 5 hours to hit that temp.
Ya probably like 350
Ok
Thank you for your honesty and showing us the mess ups, sometimes those are more interesting than the constant successes !
It looks amazing to me, fabulous smoke ring I bet that bark was awesome.
We ruined one yesterday and than just chopped it up and had brisket tacos. Great tacos.
So how was it ruined?
@@roberttaylor9563it was bad obviously
@@Guythatsucksatgames great tacos...
But bad obviously, lol.
@@roberttaylor9563the brisket was ruined but not the meat 😂
@@princejaxisblack8789 😛😝😂😁
The brisket was ruined but not the meat...we said to each other...
Hey! Let's eat!
Your smoker was higher than 250 if you were at 170 internal after 2 hrs.
Bingo.
@gplus1000 same thing happened. I set it for 250 but 5 hrs in, it hit 174 degrees. Since brisket was 7lbs, maybe I should've put it 225. This was my first brisket using a smoker.
Maybe it was just the point you bought. 7 lbs is pretty small for a full packed brisket.
I have that exact same smoker and the built in thermometer is trash. I don't see a second temp probe anywhere so I'm guessing they were counting on it. That thing was probably closer to 275-300 not 250.
@@Mralabaster07
Yeah ... a meater probe is always good to use too
And for that honesty, you know have my subscription. Love the realism and transparency.
This looks delicious!!! Sandwiches!!!
But I hadn't even read your comment and I commented I'll have a brisket sandwich LOL
At 250 there’s no way in hell that brisket was temping at 175. You had that smoker at 350-400.
They probably were using the stock dial thermometer. Those are junk. There literally no way, at 250, that brisket got up to 175 in 2 hours
Yeah I've never had one hit that temp in 2 hours, however I did finish one in 6 hours after downing a 30 pack, I think I just keep adding logs after each beer
@@cracker996exactly. I also make sure to clean my thermometers before every cook. The smoke makes them read WAY less. That’s probably what happened here.
Thats what I'm thinking. What takes 10 hrs they did in 2
Right, I'm guessing it wasn't fully to temp when they threw it on, and then the fat drippings flared up the fire and brought that temp to about 400. I did that on accident with a sous vide lamb leg, didn't realize the fat render was going to flare up so much and it burned the leg to hell after about 10 minutes.
Looks great to me jus cook it down in some gravy. Make some rice or mash potatoes hmmm delicious 💯🔥❤
Wow. I love how you strive for perfection. This thing still looks damn good to me but I'm a novice😂
Some days you get the brisket, and some days the brisket gets you.
😂
In my experience if you serve it to a group of guys it’ll be gone in minutes. Guys are like meat locusts.
Yes that's how the old saying goes "the way to a man's heart is through his stomach"...so fricken true!
Except for straight men.
@@manicdoom I dunno, in my experience, no one likes talking about dick more than straight men.
This is one of the realist videos ever made, this is what so many are afraid to do, it doesn’t Always have to just be a highlight reel, thank you
Thank you for showing us you are professionals and it still fucks up so we shouldn't be too hard on yourself when I do it for the first time keep doing good job
and I would STILL eat it 😋 😩 just ship all your screw-ups to me!
170+ after 2.5 hours cooking at 250? Your temperature gauges must be way off.
Right. Ribs maybe, brisket, nah
That's my thought also. If they hit 175 after 2.5 hours and 210 after 5-6 hours, they cooked it at a much higher temp than 250.
obviously it wasnt 250 degrees. more like 400.
That smoke ring looks like it smoked much longer though. It doesn't add up. Also The brisket looks great.
Love that you guys shared this!!
What a great video of encouragement for the rest of us. Sometimes it just badly. The better I get at the few things I'm good at, the more shocked I am when I really drop the ball.
Smoke ring is amazing though!! 👍🏾
If you look at the others youll see the difference but probably taste good nonetheless
Once you realized the Brisket was at 170, you pretty much had to choose whether you wanted it tender and juicy or a bark. And after pulling it out of the Cambro, you could have thrown it into the oven on 550 Convection to dry the outside for a bit. But either way, Brisket sandwiches don't sound too bad about now.
I wonder if using something like a sears-all or one of those searing “flame thrower” type things could have helped the bark. Crazy that it got to 170 so quick
So what happened? Smoker was too hot early in the cook?
Smoker not hot enough?
250 is pretty high for starting. 180-200 is ideal.
“It was dry.” Even though there’s juice rolling out of it
Fr
Fr
Well once they wrapped it up they did put it back all dried with no broth or anything
She trolling for clicks.
Looks can be deceiving.
I did this once. Used it in chili and it was great
I still would eat it I love brisket.
It still makes great homemade chili. Thanks for posting this, had one turn out not so great this past weekend unfortunately
If that’s screwed up. I’m Gordon Ramsey.
Thanks for humbly sharing this video. Really brought my spirits up today because I’m still learning how to smoke and today’s meal didn’t go like I wanted it to. Thanks.
Absolutely this is disgusting!!!……leave it out I’ll throw it away for you 🤭
LoL
I’m English and uncultured in smoking so this still looks so good to me🤣😍
I'm in Texas, the meat eating Capitol of the world, and I've seen it all, and this wasnt that big a deal. My mother in law thought all cow had to be charred to hell to be safe to eat, now, my husband eats practically rare steaks in reaction, but we still love crunchy charred too!
Never had brisket in my life so I'm not. Good judge but I thought it looked good
Oh boy, you are completely missing out.
How😭 You need to go get some ASAP my brotha you will NOT regret it!
Same man I'm looking at the juice flow as it's cut and just think 'that looks bloody great'.
Humble brag?
Never had brisket? You are missing out on the 8th Wonder of the world....
I agree you have to try it !!
Good on you for posting this … we have to learn from our mistakes to reach our victories
Humility is the best characteristic humans can have. Love it 😬💜
Going into college; I could make that last me a full week 😂.
I seriously appreciate that you still posted this...
Also.. this screw up is still better than my best 😅😅 I have a loooong way to go
Brooo ONG THOOOOOO huuuh SE AF too bro litterly today as in Monday kus I live in Phoenix AZ so it's Tuesday right now it barley turned Tuesday 40 50 mins ago kus it's 12 43 A.M so it's night time rn when mostly everyone sleep so I basically made dinner yesterday Monday right and I made my very very veryyyyy first steal ever dude I've been asking my mom's to buy sum for me to make so I made 3 steaks for me and my mom and I made a very very good crust on the steak but inside was like medium well but just a little little bit more cooked so it's in the middle of medium well and well done so tbh tbh tbh toooo me that's low-key messed up yk kus toe that's low-key basically over cooked and I svrewd it up fr but it was still veruyy beryy good foru first steaks ever made but at least next time ok for a fact it will be soooo sooo much better ik it nd alsooo made smash potatoes and this smash potatoes were fkn delicious brooodiee fr fr deadass those smash potatoes were low-key carrying that steak like half of it bro frrrr so it was pretty good for my very first time but my mom's made the ahs potatoes so thos potatoes smashed were soooo fkn good dude fr Ian even exaggerating bout it I rlly actually mean it mean it thos potatoes were sooo sooo sooo delicious fr dude I coudnt even believe they came out to be that that good dude fr I'm still pretty shocked and surprised they was that that good seriouslyyyyyy
Cooking a brisket isn't as easy as people think. There's a trick to it, and I'm still learning! Thanks for posting! I glad to know I'm not the only one to question their results! BTW - looks good to me!
Yeah, but that an $80 mistake these days.
Right. Mistake or not I’m still eating it lol too expensive to throw it away
In England that's a £140 Mistake!
@@DarrenHarrison7160 in England it’s nearly impossible to get an American style brisket from a butcher.
@@tomsmith2942 I'm English so i know! That's why its £140 lol
@@DarrenHarrison7160 woah, call me slow but English is a language, now it’s a race? I thought I’d be British American, maybe I’m tweaking but I’m curious
I’m from Philly never had Brisket but that damn looks good to me.. hope y’all didn’t threw it away.. lol
Asian people be like:What do you mean man,this taste so good,nothing wrong with it.
This is me whenever my friend say some food is gross.
💯‼️
@@GoldrainzIsHere I love this comment, in Slavic families is normal to finish everything even tho it's not so good, it would be a waste of food if not plus it's disrespectful towards the person who cooked it.
@@GoldrainzIsHere ya you guys also eat a lot of stuff that you shouldn't. who knows what you might unleash next time
@@lordjaashin we probably don't like wasting foof but if the food already expired we're not gonna eat it.
Make it into brisket burnt ends !!!
Thank you appreciate your honesty. Gods Blessings 🙏
Them burnt ends looks delicious
So glad you posted this; thank you for not letting pride get in the way of being real ❣️
love how humble you are , best thing about a brisket is theres really no such thing as a bad Brisket , there is just better ones!!
Have mine in the smoker now following this ❤❤ it looks great hopefully it turns out as good as yours❤!
Actually it don’t look bad, and that Oklahoma Joe’s barrel is the best pit I’ve ever had. Sadly I had to sell mine cause I lost my job, but I will get another one 100%. 👍
Time to make a badass sauce and drown the failure in it lmao
Lmao facts!!!
On behalf of the black community that brisket is perfect ...well done 👍🏾
Wow...REALLY!!!! This looks better than my BEST brisket!!!😮
Looks delicious to me 😋🤤
What exactly went wrong here? Was it a meat quality issue or something else?
I think she’s joking
That’s kind of what we think. We tested the temp gauge and it was fine, so the only explanation we could come up with what that we got a bad brisket
@J imagine telling someone they’re wrong then wanting something from them for free 😂😂😂
Refreshing seeing something that isn't perfected for social media. Not enough people post about mistakes, only about success.
I subscribed…if your worst brisket looks like that, I can learn a few things from you! 😂
I sense the sarcasm in her voice. That brisket looked hella juicy and tasty.
If you want Texas quality brisket, you cook at 195 for 8-16 hours depending on the size of the cut to slowly render the fat and develop the bark around 160 internal then wrap and set to 250 for a couple hours to finish it. It’s done around 200 degrees in the point and 205 in the flat. But if it is not obviously tender yet, you don’t take it off the heat until it gets there.
Finish with a rest for a few hours in a cooler to stop the cooking and prevent a loss of juice from the meat when you cut it.
Get a better quality of brisket, it’ll take care of that issue. Cheap brisket yields bad results.
Appreciate your video! God bless.
I love my meat like that. 6 nice slicers between wite bread and butter and mustard 😋 yummy food my favourite
this earned my subscribe, i messed my first brisket up as I got the temp conversions slightly off. And I been too scared to try again
That's how you learn by fucking things up. That brisket looks on point
That still looks good 😋😋
I'm pretty sure this the fat side of me talking but shit looks good to me, don't throw it away, I'll handle this 😋🍴
Haha we didn’t! We made burnt ends and then brisket breakfast tacos for the week!
@@MarriedtoBBQ I will be there for the next BBQ
I’D STILL EAT THAT
175 after 2 hours?? Got damn lol
That's what I was thinking 🤣
Hey, I'll take it. Make some killer sandwiches with that lol
Faxxxx
Something I’m glad I was taught while working in kitchens. You could do something right a million times but still be capable of fucking something up, and that’s okay. Learning from it can be worth it in the long run.
Still looked amazing and juicy.
THATS BOMB 😭😭
After 2/12 hours I shrunk a lot
This just made me feel better about wanting to attempt my first one thank you
Karen is cooking our brisket again!!!!!😂 That brisket looks great!!!
Keep track of your temp and you won't screw up your cook. Notice how they left that part out. 2.5 hours and you got to 170F? No way in hell you were cooking at 250F. Next time try 225 and get yourself some temp probes so you can moniter ambient and meat temp. You would think you would know this after smoking "100's" of briskets......
I thought that as well. I always keep checking the temp on my cookouts.
NO TO ME IT LOOKING GOOD MA
Trying my first Brisket tomorrow morning. 8 lbs on a Traeger Ranger.
After watching 50 freaking videos, I expect to screw it up. So, this clip makes me feel better.
How is it dry?!?!? That brisket looks juicy as hell😭😭💦
Looks edible to me! I don’t like ask the bloodiness anyway. 🤤
Your thermometer was likely off. You were probably cooking at 350
Thanks for sharing. In the middle of a cook and it's good to be prepared for the worst. Still looks like it turned out ok.
Looks good to me ngl lol
It looks good to me i prefer well done 😁👍
If you ever dry up a brisket, shred it make some pico de gallo, yellow corn milagro tortilla. Bam, best tacos ever.
I’ve been doing this on purpose, heavily trim the brisket that way it’s easier to manage, all the trimmings get thrown in the smoker wrap them in aluminum with tallow when they start to hit 170ish, pull when pull apart tender.
Shredded smoked pulled beef/burnt ends. Whatever they are, they finish way quicker so you get a delicious taco snack in between your cook.
My uncle is a DJ in El Paso, Texas. And I think, it’s mainly a Hispanic thing… I’m not saying everyone does this. But brisket is a huge thing in parties. It’s rarely ever smoke low and slow like traditional Texas barbecue. Sometimes it is, but 70% of the time, it’s just smoked till it’s shredded beef where most people would consider it overcooked. Or thrown in a giant pot like pot roast (barbacoa). If you’re eating prime grade brisket slices, yes pull at 195 200 hold for 8+ hours.
But if you got some choice, or select , or don’t care about having the perfect slice, and don’t wanna stress it. Just throw it until it’s tender, pull at like 205, shred it make some bomb ass tacos. It’s not really dry if it’s shredded and topped with some pico de gallo, lemon, red salsa. Dam I’m hungry, I’m ready to make this new year’s brisket
The sarcasm is thick with this one !!!! Screwed up😂😂
I did one Saturday for mothers day. I did it low and slow. 195 for about 8ish hours till it had a good bark and was about 160ish internal. Then was gonna wrap and go back in at 250ish till it hit 205-210. But i slept in. And my dad. Bless his heart. But he wrapped it poorly and put it back in. Then he didnt put any water in the drip tray. 2 recipies for disaster. All the fat leaked out of his wrap and there was no water to catch it. The smoker caught on fire. My mom helped him get it out and put it in the oven but it was already too late. It lost all its juice and got way to hot way to fast. But the bark and smoke ring. The flavor were all there forsure. Just dry. The point did turn out pretty decent though where there was still a little rendered fat left. Sh*t happens. But next time i think itll be a good one forsure. Just gotta stay on top of it.
Actually had some moisture. Your bark was absolutely amazing
Thank you for posting a failure. It definitely helps me as an amateur smoker feel better about my failures.
Love it , mistakes and all and the humbleness . ❤
Appreciate the honestly. Yes us bbq folk have messed up a few meats in our life....but with faults comes great smoked meats. We at home appreciate those good and bad times. Because there's always next time