October 30,2023’ I enjoy watching your cooking videos and the humor that you add. So today I’m not feeling well so I’m binge watching your cooking videos. Thank you for sharing your videos Meredith. I’m Praying God’s Blessings for you and your family..👍👍🙏🙏🇺🇸
Love the go with the flow attitude. Brisket might be a little over cooked, but no one is hungry 😋. The reason I love your videos is because there real. ❤️
Love it that you said Mertie !! Never heard my name on a video before...just found your channel so , new sub here...love your videos and your family , you all are precious and reminds me of my Paw Paws farm when I was growing up in Central Louisiana...God bless !
Coarse ground pepper and Kosher/sea salt. That’s the only two spices I use for Texas style brisket. Cook at 225. If you don’t have a smoker add some liquid smoke to cook in the oven. Leave it uncovered until a bark forms. Pay attention to cut it across the grain. Cook to temperature not time. Leave it in a dry cooler an hour at least to rest.
If you are going to do brisket without a smoker I suggest just wrapping the foil around the brisket to keep the moisture in contact with the meat. I use a smoker and after a certain amount of time I wrap the meat with butter and maybe some apple juice and when the meat rests at the end it will absorb all the liquid back into the briskit to make it nice and juicy. :)
I think you did great even if it was dry. it was prepared with your hands' and that is what was important. We would eat it anyway and give thanks. Great jot job for showing just how imperfect we all are. Love your videos. God bless you and the family. Love your children.
Meredith.. Might I suggest a very tasty dry rub that I use on Briskets, Chicken and Pork ribs.. I have been using this recipe for about 25 years, and it has proven itself over time.. Brisket Rub(Dry Rub) (Mild Formula) Ingredients: 2 tablespoons salt 3 tablespoons sugar 3 tablespoons dark brown sugar 2 tablespoons ground cumin 1 1/2 tablespoons chili powder 1 1/2 tablespoons black pepper -- Medium cracked 1/2 tablespoon Cajun Seasoning 1 teaspoon Mesquite Flavored Salt 1 tablespoon garlic powder 1 tablespoon celery seed 4 tablespoons paprika 2 tablespoons Bar B-Q seasoning Instructions: All you do is throw them together and mix them well. Temperature can be adjusted by adding cayenne (or your favorite pepper). Note: Works best on Chicken, Briskets, Beef Ribs, Pork Ribs, or Pork Chops. Not recommended as a topping for (BBHV) Blue Bell Homemade Vanilla Ice Cream.
Yes, probably is not the best cooking video but you know what- this is real life. All of us have had Mishaps in the kitchen. I have them often, in multiples, Lol. I love how you don’t take yourself too seriously. People get too wrapped up in how perfect they are. Love your wit and wicked video editing skills 😉.
Ha. Yes, thank you! I will never have professional videos here, but I don't know how to be anyone other than me and what you see is what you get. I appreciate your feedback and you being here. :)
When you pushed that bottle of spices up to the phone for us to smell, i blew Coke Cola all over my phone. Thanks for the laugh. Puppies sure were cute back then
Good idea to add a cooking segment. That is one of my favorites things you do. It is how real people cook and eat. I like to try and cook and I don't mean Julia Child type. ( your dogs have grown a lot since you did that video.) Glad to hear your kids acting normal! Jim TN
My Mom always did it in a pyrex pan with a layer of rice on the bottom, then the de-fatted brisket then add a can of stock/beef juice then covered with aluminum foil then bake til done. Whole meal in on pan.
This is the best cooking video ever!!!! I just found your channel yesterday 10/5/19 and have started watching the videos from the beginning. Take care.
Oh my I thought when Austin was screaming in the background and you left that I was going to see you being led away in handcuffs by the police haha 😄 😆
A good way to serve it when it is dry like that (won't tell ya how I know--yea we have all done it) is to slice it up and toss it in bbq sauce and get out the buns! BBQ sauce is my friend! haha Well it looked pretty! Have a good week!
Brisket is tough (pun intended 🤪) to cook... once u get ur smoker that’s the only way you will prepare it! It smokes really nicely.... good luck Meredie 😊
Hi Meredith don't worry about that brisket it's a hard piece of meat to cook . We just boil hours . I think you are right smoking them are the best way.
well like you say no body died no one went hungry and i bet they scoffed the lot and another lesson learned well done love the weights and measure methods there great
I totally use a cake cooling rack in the bottom of my roasting pans when finishing my briskets in the oven. Keeps the brisket up out of the fat. Wrapping will definitely help keep it Moister.
I like tender meat. Fat side up in an electric slow cooker. I even cut it and stack it in there and just let it cook all day. Sometimes throw it on a fire grill in the end but i do smoke them sometimes when i have time.
I've never had brisket but it looks like it would be good i think i smell it now , you could cook it like a roast in a pan in the oven or electric skillet with onion and potato's i think that would work , i'm a man but i can cook really good just ask my daughter lol my grandpa Watson taught grandma how to cook because she was like 14 when they married up i guess that was acceptable way back then , both of my grandma's were really young when they were married up and married farmers and came from farms but there was a lot of farmers back then or more so then now and i had lots of aunts and uncles my mother said they all worked in the fields in tobacco and picked cotton
If the brisket gets dry...Let it cool, chop it in chunks and run it through the food processor. Warm it and add bbq sauce till it’s moist and it makes great sandwiches on hamburger buns. Add pickle, jalapeño and onions if you like.
More rub, including all the sides, heavier foil, wrap in a towel when done so it can "rest". You are in North Carolina, everyone needs to know how to barbecue brisket! I prefer mine on the drier side, just past what a championship brisket would be in a brisket contest.
Seeing now on your new channel is great and a bit funny. Brisket is hard to get it nice and juicy. The dogs are not pups, kids don't fight as much. "Parent break", 😄😳kids will be kids. plus no musket powder.Shoud do a update. Try the instead pot.
Just my 0.02, but your brisket is dry because there is no moisture in the oven to keep it moist. When I wrap my brisket on the smoker, I put 8-12 ounces of coke in there with it to keep it from drying out too bad. Just an idea.
That's a good idea! There was a lot of liquid in the bottom of pan when I got done cooking it, so that threw me off when I cut it and the middle was still dry. I will try adding liquid to start next time. And I realllly want a smooker! What kind do you have?
@@ThisFarmWife_ I have a Masterbuilt 40 inch electric smokehouse after watching UA-cam videos and reviews.I really like it.Check out a few videos.I got mine at Lowes.
Hey Meredith, love your videos. If you want the brisket to be tender, cook at a lower temperature for a longer time. Will be perfect! Trust me, I'm a chef:)
You and the Camera go together like Hummm ...Butter and Toast -- Bacon and Eggs :) Well you get my point as you can be funny without even trying and that's a good thing
@@ThisFarmWife_ / Well I will say thats one of the things that make you a "genuine " person in your daily life but also here on You Tube too , and I'd say folks recognize that , and appreciate your sincerity and the realism of your vlogs . By the way -- the comments section of your blogs are as nice to read as is watching the video ( okay the vids are a bit more exciting & interesting ) but the people who follow you and comment are just the nicest folks here on You Tube ! always polite and helpful too ( we could do with a whole lot more of that here on U.T. and around the plant too for that matter ) / I'd better stop here before this turns into some kind of Novel ;-) Good night young lady .
@@ThisFarmWife_ // You're welcome ( again ) and I hope you have a new video to post soon ?? because I've watched all the others and have run out ones to watch from you ??
Would you care to share your seasoning recipe? We also have our own beef cut up fresh from the farm and brisket is not one of my favorite things to fix because it never turns out very well lol. Thank you for the video and yes real life moment with your children happen I am the mother of two sweet little boys and know exactly what you go thru. But I love every min of it.
Yes!! I used PD's rub recipe here: www.pauladeen.com/texas-oven-roasted-beef-brisket And yes, the KIDS! haha...they are a blessing, but some days I do more blessing than anything. :P
The first time I cooked a brisket over charcoal, it was so tough that not even our friends dogs could eat it. I can't cook a brisket over charcoal - I can't control the temperature. I did a brisket in a slow cooker but it didn't have the BBQ taste that I wanted. So I bought an electric smoker. That's a carnal sin to true BBQ cooks. I've found that 40 minutes per pound at 225F on my smoker works very well. The key is to get the brisket up to 190F to make it tender. That breaks down the connective tissue making it very tender. You won't need teef to eat my beef.
We only use beef from Belgian Blue cattle due to so lean and low cholesterol in the meat. That's also why we use goats meat. Primarily Boer goats. You could probably get a Boer goat at the cattle sale barn. You should get one and whole roast it for a video. Rock on!
Oh lord cooking a brisket don't forget the honey on it after the rub is on also get a injector for the fat drippings and put it back in the meat . I need to take some steers off for meat lol
When you’re talking brisket there is only one way to go and that is Texas half salt and half pepper that’s it! Wrap it in foil put it in the oven low and slow
What kind of grill do you have? A Weber style kettle can be used to smoke just about anything. It doesn't have to be a Weber brand, but that's what I'd recommend. The key is that it have a high kid with vents in it, and vents under the grill. This allows air/smoke flow around what you're cooking. Here is a video that shows how to set up. This should work for any grill with a lid that lets you cook using indirect heat. ua-cam.com/video/Ww5umi9xv_0/v-deo.html
I knew your kids were at least human. Perfect but still human. Here’s a few tips from a Texas Brisket connoisseur. 1. You’re using the flat. The leaner muscle of the two parts of the brisket. The other is the tip which has more marbling. Thus more moist. 2. If you trimmed the fat save at least 1/4 “ 3. When we bake in the oven we normally don’t go over 3 1/2 hours @ 325 ( although I personally think that’s too hot) 4. We wrap ours in the foil. The meat can lay in the renderings. 5. When you get a smoker (try an offset), I would get a packer cut (both muscles) and trim the fat to 1/4l”. Cut out the deckle. It won’t render. I’ve found the best how to instructions is from Aaron Franklin on You Tube. Its simple, easy, and fantastic. I started doing it this way and it comes out great. Wrapping in brown butcher paper after about 6 hrs. Thanks again for sharing your your experiences.
I was sitting here watching this and I said oh oh she's in trouble timing is off the foil didn't fit for girl but you will Live Another Day don't let this defeat you.
Not every meal comes out perfect but some time or another it will work out for the best. I like jerky in my saddle bags to chaw on when I go for a good long ride, I seen you on the bicycle and its not easy to ride one when it feels like something went inappropriate. I got on the exercise bike and crawled for a day I hurt worse than dog hit by a train.. you just don't want to live then
What is wrong with you girl? Why can't you cook a Brisket, lol? So here's my story. I decided to cook a brisket at 8PM in the offset smoker that my neighbor made for me. Apparently, this is something that the Wise do at 8AM not 8PM. As an offset cooker I didn't realize how much effort it would require to tend the smoker. Long story short - it went in oven about 1AM for Finishing. All temps met, blah, blah, blah. After resting and slicing I ended up with THE toughest piece of meat I've ever stuck in my mouth, I was SO disappointed. When I woke up my wife asked me how it came out. Turns out - she had already tasted it and knew how bad it was. I was going to throw it out but after she worked on it for 2 days in the crockpot - it was finally edible.
Perhaps it's not the best cooking channel on YT, but it's great comedy and that, to me, is more important.
Lol I’ll take this!!
UA-cam
October 30,2023’ I enjoy watching your cooking videos and the humor that you add. So today I’m not feeling well so I’m binge watching your cooking videos. Thank you for sharing your videos Meredith. I’m Praying God’s Blessings for you and your family..👍👍🙏🙏🇺🇸
This one was Gold! 🤣Probably one of my favorites.About as real as it gets!🤣
best cooking show I ever saw.
Love the go with the flow attitude. Brisket might be a little over cooked, but no one is hungry 😋. The reason I love your videos is because
there real. ❤️
Love the way you do your videos. You just do them and don't do allot of planning so they don't over planned and fake. God bless you and your family.
I love good brisket and watching your videos are a favorite past time for me. You're addicting!
It sounds great! But you forgot the butter.Butter makes everything yummy.🌷🌷
Love it that you said Mertie !! Never heard my name on a video before...just found your channel so , new sub here...love your videos and your family , you all are precious and reminds me of my Paw Paws farm when I was growing up in Central Louisiana...God bless !
Coarse ground pepper and Kosher/sea salt. That’s the only two spices I use for Texas style brisket. Cook at 225. If you don’t have a smoker add some liquid smoke to cook in the oven. Leave it uncovered until a bark forms. Pay attention to cut it across the grain. Cook to temperature not time. Leave it in a dry cooler an hour at least to rest.
Love watching your posts. Keep up the great work. Looking forward to this new cooking one.
Build ya a smoker ....I went back to the "Old Fashion " way of smoking built a cinder block smoker and use pecan wood .....love smoking brisket
If you are going to do brisket without a smoker I suggest just wrapping the foil around the brisket to keep the moisture in contact with the meat. I use a smoker and after a certain amount of time I wrap the meat with butter and maybe some apple juice and when the meat rests at the end it will absorb all the liquid back into the briskit to make it nice and juicy. :)
I think you did great even if it was dry. it was prepared with your hands' and that is what was important. We would eat it anyway and give thanks. Great jot job for showing just how imperfect we all are. Love your videos. God bless you and the family. Love your children.
So glad I found this.
Meredith.. Might I suggest a very tasty dry rub that I use on Briskets, Chicken and Pork ribs.. I have been using this recipe for about 25 years, and it has proven itself over time.. Brisket Rub(Dry Rub)
(Mild Formula)
Ingredients:
2 tablespoons salt
3 tablespoons sugar
3 tablespoons dark brown sugar
2 tablespoons ground cumin
1 1/2 tablespoons chili powder
1 1/2 tablespoons black pepper -- Medium cracked
1/2 tablespoon Cajun Seasoning
1 teaspoon Mesquite Flavored Salt
1 tablespoon garlic powder
1 tablespoon celery seed
4 tablespoons paprika
2 tablespoons Bar B-Q seasoning
Instructions:
All you do is throw them together and mix them well.
Temperature can be adjusted by adding cayenne (or your favorite pepper).
Note: Works best on Chicken, Briskets, Beef Ribs, Pork Ribs, or Pork Chops. Not recommended as a topping for (BBHV) Blue Bell Homemade Vanilla Ice Cream.
Thanks for the recipe! I’ll try it!!
Yes, probably is not the best cooking video but you know what- this is real life. All of us have had Mishaps in the kitchen. I have them often, in multiples, Lol. I love how you don’t take yourself too seriously. People get too wrapped up in how perfect they are. Love your wit and wicked video editing skills 😉.
Ha. Yes, thank you! I will never have professional videos here, but I don't know how to be anyone other than me and what you see is what you get. I appreciate your feedback and you being here. :)
When you pushed that bottle of spices up to the phone for us to smell, i blew Coke Cola all over my phone. Thanks for the laugh. Puppies sure were cute back then
Robert Inscoe 😂😂
Good idea to add a cooking segment. That is one of my favorites things you do. It is how real people cook and eat. I like to try and cook and I don't mean Julia Child type. ( your dogs have grown a lot since you did that video.) Glad to hear your kids acting normal! Jim TN
That was a fun video, you have a way about you that I love. God Bless you.
I love good brisket and your shows are one of my favorite on U-tube. What can I say.
A very entertaining video regardless of the juiciness (or lack thereof) of the brisket. Well done!
My Mom always did it in a pyrex pan with a layer of rice on the bottom, then the de-fatted brisket then add a can of stock/beef juice then covered with aluminum foil then bake til done.
Whole meal in on pan.
This is the best cooking video ever!!!!
I just found your channel yesterday 10/5/19 and have started watching the videos from the beginning.
Take care.
Oh my I thought when Austin was screaming in the background and you left that I was going to see you being led away in handcuffs by the police haha 😄 😆
😂😂😂
Awesome video
You have a wicked awesome sense of humour!!
Dry brisket beats moist chicken any day of the week. 🌹🌹
Can Man haha thank you! And I agree about the beef vs chicken 😅
AMEN!
A good way to serve it when it is dry like that (won't tell ya how I know--yea we have all done it) is to slice it up and toss it in bbq sauce and get out the buns! BBQ sauce is my friend! haha Well it looked pretty! Have a good week!
I hope to find a way to get y’all some Texas brisket to try. With all the cattle you produce, you could have great BBQ all the time.
Brisket is tough (pun intended 🤪) to cook... once u get ur smoker that’s the only way you will prepare it! It smokes really nicely.... good luck Meredie 😊
Hi Meredith don't worry about that brisket it's a hard piece of meat to cook . We just boil hours . I think you are right smoking them are the best way.
Great video. Loved it!!
well like you say no body died no one went hungry and i bet they scoffed the lot and another lesson learned well done love the weights and measure methods there great
I totally use a cake cooling rack in the bottom of my roasting pans when finishing my briskets in the oven. Keeps the brisket up out of the fat. Wrapping will definitely help keep it Moister.
I also do 1 hour per pound. at 225.
Sounds like a plan. Thanks
LMBO you're addictive, because your real. New sub.
Thank you!!
I like tender meat. Fat side up in an electric slow cooker. I even cut it and stack it in there and just let it cook all day. Sometimes throw it on a fire grill in the end but i do smoke them sometimes when i have time.
Sounds good to me!
I've never had brisket but it looks like it would be good i think i smell it now , you could cook it like a roast in a pan in the oven or electric skillet with onion and potato's i think that would work , i'm a man but i can cook really good just ask my daughter lol my grandpa Watson taught grandma how to cook because she was like 14 when they married up i guess that was acceptable way back then , both of my grandma's were really young when they were married up and married farmers and came from farms but there was a lot of farmers back then or more so then now and i had lots of aunts and uncles my mother said they all worked in the fields in tobacco and picked cotton
Pasakisiu nera ko cia nesuprasti viskas suprantama nieko apie tai nerasau.Tiesiog grazu ir tiek ❤👍👍👍🌹🌹🌹🌹🌹Aciu
If the brisket gets dry...Let it cool, chop it in chunks and run it through the food processor. Warm it and add bbq sauce till it’s moist and it makes great sandwiches on hamburger buns. Add pickle, jalapeño and onions if you like.
More rub, including all the sides, heavier foil, wrap in a towel when done so it can "rest". You are in North Carolina, everyone needs to know how to barbecue brisket! I prefer mine on the drier side, just past what a championship brisket would be in a brisket contest.
Seeing now on your new channel is great and a bit funny. Brisket is hard to get it nice and juicy. The dogs are not pups, kids don't fight as much. "Parent break", 😄😳kids will be kids. plus no musket powder.Shoud do a update. Try the instead pot.
Just my 0.02, but your brisket is dry because there is no moisture in the oven to keep it moist. When I wrap my brisket on the smoker, I put 8-12 ounces of coke in there with it to keep it from drying out too bad. Just an idea.
That's a good idea! There was a lot of liquid in the bottom of pan when I got done cooking it, so that threw me off when I cut it and the middle was still dry. I will try adding liquid to start next time. And I realllly want a smooker! What kind do you have?
@@ThisFarmWife_ I have a Masterbuilt 40 inch electric smokehouse after watching UA-cam videos and reviews.I really like it.Check out a few videos.I got mine at Lowes.
You help support family by filming, are you ever grateful???? Are all farmers wives like you? Oh your grateful when receiving gifts.
Hey Meredith, love your videos. If you want the brisket to be tender, cook at a lower temperature for a longer time. Will be perfect! Trust me, I'm a chef:)
You and the Camera go together like Hummm ...Butter and Toast -- Bacon and Eggs :) Well you get my point as you can be funny without even trying and that's a good thing
LOL, thank you!
You crack me up LOL !! ( the moist word reference )
BadCat lol yeah I didn’t catch that until it was public 🤦🏼♀️😅
@@ThisFarmWife_ / Well I will say thats one of the things that make you a "genuine " person in your daily life but also here on You Tube too , and I'd say folks recognize that , and appreciate your sincerity and the realism of your vlogs . By the way -- the comments section of your blogs are as nice to read as is watching the video ( okay the vids are a bit more exciting & interesting ) but the people who follow you and comment are just the nicest folks here on You Tube ! always polite and helpful too ( we could do with a whole lot more of that here on U.T. and around the plant too for that matter ) / I'd better stop here before this turns into some kind of Novel ;-) Good night young lady .
@@badcat4707 Well, that's a really nice thing to hear! And I love the "family" that I've found here, too. Really encouraging!!!
@@ThisFarmWife_ // You're welcome ( again ) and I hope you have a new video to post soon ?? because I've watched all the others and have run out ones to watch from you ??
BadCat LOL I Should have another one up in the next day or so. Thank you for watching them all! That’s amazing
Would you care to share your seasoning recipe? We also have our own beef cut up fresh from the farm and brisket is not one of my favorite things to fix because it never turns out very well lol. Thank you for the video and yes real life moment with your children happen I am the mother of two sweet little boys and know exactly what you go thru. But I love every min of it.
Yes!! I used PD's rub recipe here: www.pauladeen.com/texas-oven-roasted-beef-brisket And yes, the KIDS! haha...they are a blessing, but some days I do more blessing than anything. :P
This was an excellent video subtly discussing words that, perhaps don't sound too good on a cooking video. So unexpected!! 😂
Haha...what comes up comes out with me usually.
@@ThisFarmWife_ And there was me thinking butter wouldn't melt in your mouth 😉
i do mine in faberware 350 one hour then 250all day great keep it in the juices let me taste some for you
Us who are on a salt reduced diet would love the spice you dumped. But that's OK still love ya.
Your videos have come a long way :--)
Lol I keep the old ones up to remind me 😛
The first time I cooked a brisket over charcoal, it was so tough that not even our friends dogs could eat it. I can't cook a brisket over charcoal - I can't control the temperature. I did a brisket in a slow cooker but it didn't have the BBQ taste that I wanted. So I bought an electric smoker. That's a carnal sin to true BBQ cooks. I've found that 40 minutes per pound at 225F on my smoker works very well. The key is to get the brisket up to 190F to make it tender. That breaks down the connective tissue making it very tender. You won't need teef to eat my beef.
Awesome! Wish I had a smoker
Just got a smothered and barbecue sauce
I love brisket nothing any better
What Spices do you put in your “Brisket Rub”? My Wife made your Cube Steak 🥩 Philly Hodges tonight and they were fabulous.
I just looked up a recipe on line. I can't remember now :(
Sorry to laugh out loud,,,but video is hilarious!!! Never seen it before...
We cooked this up but used goat brisket. It was a tasty treat. Do you use goat meat in other recipes?
I don't! But I've had goat meat before and it was very good. :D
You should do a video of one whole roasted!
Of a goat? I don't have access to goats haha. But I have a freezer full of beef. :D
We only use beef from Belgian Blue cattle due to so lean and low cholesterol in the meat. That's also why we use goats meat. Primarily Boer goats. You could probably get a Boer goat at the cattle sale barn. You should get one and whole roast it for a video. Rock on!
heard someone say once.....'butter makes everything better" ;) juss sayin :p
I sell a towel that says that ;) thisfarmwifeshop.com
I think you had it right at first. three hrs at 350 degrees
Oh lord cooking a brisket don't forget the honey on it after the rub is on also get a injector for the fat drippings and put it back in the meat . I need to take some steers off for meat lol
Hahahahahaha the worse?? Yeah your right !!! Lol But it was entertaining to say the least Lol
When you’re talking brisket there is only one way to go and that is Texas half salt and half pepper that’s it! Wrap it in foil put it in the oven low and slow
Hi I'm a New York farmer part-time and I like to know how is it farming in North Carolina
Live and learn. Tweak your method a little bit and you’ll be fine.
P.S. The drippings in the bottom of the pan would make some good gravy.
What kind of grill do you have? A Weber style kettle can be used to smoke just about anything. It doesn't have to be a Weber brand, but that's what I'd recommend. The key is that it have a high kid with vents in it, and vents under the grill. This allows air/smoke flow around what you're cooking. Here is a video that shows how to set up. This should work for any grill with a lid that lets you cook using indirect heat.
ua-cam.com/video/Ww5umi9xv_0/v-deo.html
I just have a gas grill, but I'd love to have a smoker!
This Farm Wife - Meredith Bernard the gas grill will work if you can set up a cool and a hot zone.
I knew your kids were at least human. Perfect but still human. Here’s a few tips from a Texas Brisket connoisseur.
1. You’re using the flat. The leaner muscle of the two parts of the brisket. The other is the tip which has more marbling. Thus more moist.
2. If you trimmed the fat save at least 1/4 “
3. When we bake in the oven we normally don’t go over 3 1/2 hours @ 325 ( although I personally think that’s too hot)
4. We wrap ours in the foil. The meat can lay in the renderings.
5. When you get a smoker (try an offset), I would get a packer cut (both muscles) and trim the fat to 1/4l”. Cut out the deckle. It won’t render. I’ve found the best how to instructions is from Aaron Franklin on You Tube. Its simple, easy, and fantastic. I started doing it this way and it comes out great. Wrapping in brown butcher paper after about 6 hrs.
Thanks again for sharing your your experiences.
Thanks for the tips! Maybe one day I'll get a smoker :)
I want to!
YUMMY LOOKING MMMMnnnnn GOOOOOOOD
I just throw it in the slow cooker with seasoning or bbq sauce Because that's all I know how to do😂
I was sitting here watching this and I said oh oh she's in trouble timing is off the foil didn't fit for girl but you will Live Another Day don't let this defeat you.
Not every meal comes out perfect but some time or another it will work out for the best. I like jerky in my saddle bags to chaw on when I go for a good long ride, I seen you on the bicycle and its not easy to ride one when it feels like something went inappropriate. I got on the exercise bike and crawled for a day I hurt worse than dog hit by a train.. you just don't want to live then
try a cooking bag
Good attempt, I'm sure it was fine. Oklahoma Joe smoker, affordable smoker , it works Good for me. ;)
I’ve about determined I need a smoker!
What is wrong with you girl? Why can't you cook a Brisket, lol? So here's my story. I decided to cook a brisket at 8PM in the offset smoker that my neighbor made for me. Apparently, this is something that the Wise do at 8AM not 8PM. As an offset cooker I didn't realize how much effort it would require to tend the smoker. Long story short - it went in oven about 1AM for Finishing. All temps met, blah, blah, blah. After resting and slicing I ended up with THE toughest piece of meat I've ever stuck in my mouth, I was SO disappointed. When I woke up my wife asked me how it came out. Turns out - she had already tasted it and knew how bad it was. I was going to throw it out but after she worked on it for 2 days in the crockpot - it was finally edible.
no it not made my stomach jump up and hollar feed me it look great
You need to get one of the smellvision cameras
[merrdie word ]
That would be good!
At least you didn’t hurt yourself and have to go to the emergency room
You to get one of the new cameras smellvision [merrdie word ]
🌙
Well that was a MOIST video! Lol ThankQ! 😛
👍👍👍❤️
You Are A Living Doll Meredith Just So Special and Sweet Dreamy What A Gal as they Say Wonderful😘❤😎
👍👌❤️🇨🇦
You need to show what you are doing.
Rachel Ray has NOTHING to worry about.....are you sure you have a husband?
Pretty sure yes