Try experimenting with lower quality cuts and use tenderizing marinades. I like to marinate flat iron or skirt steaks in kiwi juice and a bunch of seasonings. Kiwi has an enzyme in it that breaks down the proteins, so the final product is super tender.
Double wrapped aluminum foil and letting it rest for a while will result in a juicer finish. Also, another good trick is to cut it up as you go rather than all at once, keeps it juicier that way.
@@MrMikeDao It is only on par with aluminum foil if you have a smoker that seals in moisture very well and you're working with a larger piece of meat. But if not? Then butcher paper will produce a less juicy result than aluminum foil due to it not being able to truly create a moisture seal like aluminum foil can.
Something I learned as I did it don’t pre season your brisket the point of a pre season is to pull moisture out and put flavor in your meat will have 12+hours to get that flavor in. And always do cap side up you want that fat to render while as almost confit itself. I like to do about 12-16 hours depending on the size. Also save your trimmings from the beginning render that down and save that liquid fat soak your butchers paper in it before you wrap your meat it’ll come out great I also like just salt pepper and garlic on my brisket nothing else. Once done wrap in a towel and set it in a cooler for 1 hour atleast before you unwrap it it’ll be the best brisket you’ve ever had I promise
Folks, she said she's gonna keep practicing. Great and honest video!
That looks mad yummy cuz I haven’t had beef in so long since I can’t afford it 😢
get some steak at walmart. NY strips are like $27 for three where i’m from
Make more money
Try experimenting with lower quality cuts and use tenderizing marinades. I like to marinate flat iron or skirt steaks in kiwi juice and a bunch of seasonings. Kiwi has an enzyme in it that breaks down the proteins, so the final product is super tender.
@@daveed469🫵🏼👎🏼
Double wrapped aluminum foil and letting it rest for a while will result in a juicer finish. Also, another good trick is to cut it up as you go rather than all at once, keeps it juicier that way.
💯
Nah the butcher paper is better
@@MrMikeDao It is only on par with aluminum foil if you have a smoker that seals in moisture very well and you're working with a larger piece of meat. But if not? Then butcher paper will produce a less juicy result than aluminum foil due to it not being able to truly create a moisture seal like aluminum foil can.
Dear I am no chef I do smoke brisket though I take mine out at 170 and then just let it sit still wrapped up
That's an un cut flank steak
😂😂😂😂
Something I learned as I did it don’t pre season your brisket the point of a pre season is to pull moisture out and put flavor in your meat will have 12+hours to get that flavor in. And always do cap side up you want that fat to render while as almost confit itself. I like to do about 12-16 hours depending on the size. Also save your trimmings from the beginning render that down and save that liquid fat soak your butchers paper in it before you wrap your meat it’ll come out great I also like just salt pepper and garlic on my brisket nothing else. Once done wrap in a towel and set it in a cooler for 1 hour atleast before you unwrap it it’ll be the best brisket you’ve ever had I promise
Those are some great tips!
Long time debate for aluminum foil or butchers paper. Foil will result in a jucier mess in my experience.
Does it come with that thermometer
It does not.
No
Looks way too lean?
What's she saying?
That shes eating kosher beans
Words
Subtitles are on the video.