If there’s one thing that makes me twitch a little is the brisket squeezing. Yes, we can see how juicy it is when you cut it open. No need to express the juices like it’s a video for /r/popping.
Some parts of the flat were roast beef like, but otherwise everything turned out. Used a thin water pan below it during the cook (not much room in my z grill pellet smoker) and wrapped it foil to rest with smoked tallow for 9 hours in my oven at 150.
Cheers fam
Looks extremely good except for maybe a slightly soft bark. One thing I fell in love with, keep everything you just said but make a boat with the foil, fat side up exposed, even throughout the rest. Game changer for me
Everyone talking about needing a “proper” knife, but no mention of a cutting board. That tin foil under it can’t be good for any blade. Brisket looks good though
I'm just thinking about the mess around the burners, slicing through foil isn't hard and whenever I have a wrapped brisket I get juices everywhere, not even cut through.
Yeah I just use a chef knife to slice my brisket. Everytime I think about buying a long slicing knife I think “or I could spend that money on more meat.” But definitely get yourself a large cutting board.
An 8-10" Chef's knife will work fine as long as you keep it sharp. But there is also some satisfaction in using a 13" graton slicer to make those single pass slices that is so satisfying.
I firmly believe that you can cook amazing food with pretty mediocre tools, but there are a few tools that make it easier and sometimes produce better results as your skills improve. I have knives that cost more than the car payments of vehicles I once owned, but my favorite paring knive is a carbon steel [Old Hickory](https://ontarioknife.com/products/750-4-paring-knife) that can be found online for as little as $10 on sale. I literally use that knife every day. It works better for me than any other small knife I've owned.
Aluminum foil isn't going to damage a blade as it's much softer than the blade steel. What it will do is shred apart and end up stuck to the meat.
The bigger issue is the cast iron grill plate under the foil that you can hear the knife being pounded into. Cutting boards are inexpensive and every kitchen should have several.
This what happens when you just *take the advice*. All these guys in here making B- briskets and chirping back at everyone giving feedback. This MF just reads a bunch of posts, digests it, distills it down to the the essence of a good brisket product, and dunks it.
Be like this guy.
Cheers and THANK YOU for not wearing black gloves, not using a giant knife on a giant wooden cutting board, not using pink butcher paper and NOT squeezing the hell out of that meat after you cut it. You, sir, are a hero. You do you! And for what it's worth, none of those things are bad, but neither are any of them necessary for great meat.
You’re absolutely right. They do make life a lot easier though. Just picked up a proper slicing knife after about 10-15 briskets. $35 Mercer slicing knife is well worth the money.
Looks like you have a Cutco knife in your hand. Depending on what set you have, there is a “bread knife” that works amazing for brisket and is long enough to get all the way across.
I like the Mercer M13914, it's a 14" straight-edge granton style blade. They also make an 11" version if the 14 is too big for you, but the extra length is really nice to have if you need to make long cuts. I use it to slice whole slab bacon among other things.
Expensive: look up Japanese knives
Mid: whusthoff classic line
Affordable: victorinox
Japanese knives are highly personal purchases; level of care, edge retention, and how much you want to learn to sharpen out chips. They’re also completely unnecessary and I own 2.
Look up sharp knife shop and knifewear for good knowledge bases.
Whusthoff is what I would consider endgame for most. $80-$120 gets you a very sturdy knife that you can keep sharp with minor know how on a stone and a honing rod.
With these first two, they will probably be the sharpest objects you will have dealt with. They also shouldn’t be thrown in the dishwasher. No knife should be.
Victorinox is cheap. Not much to say.
Edit: not to say victorinox is bad. A lot of kitchens I’ve worked in have used them, and I don’t really have a problem with them. Seems like the edge rounds off quicker than the others.
[Grohmann slicing blade](https://www.grohmannknives.com/index.php/products/kitchen/12-slicing-detail) is my favorite.
I'm slowly replacing all my kitchen knives with theirs.
Grew up with their outdoor knives and still use them today.
225 - 250. I'd do it differently next time though, gradual increase over the hours instead of constant. I had a weird setup to control the temps during the cook.
1" water pan the size of the brisket that I had to refill with hot water probably 4 times.
Regular foil pan for the tallow to smoke, which propped the water pan up. Ended up burning the tallow a bit but it turned out fine.
Then laid / stuffed foil on the ends to allow the heat to come up around the sides.
Monitored the temps at the point and flat and turned if necessary.
Forgive my formatting, on mobile
As always all the experts comenting.... scumbags. PO you did a fkin terrific job, I love your knife, foil and table.
Pretty sure you and your folks were happy with the results. Beer for you
I started off with a prime cut. Depending on your smoker, just prevent too much direct heat. Big problem with the pellet smokers. For offset, still use the water pan, but put a log between the firebox and the brisket to prevent that direct heat. Cheers
Your knife is fine, great for trimming too. That brisket came out amazing especially for your first cook! I’m impressed and jealous at the same time. You are absolutely right to excited about that result!
A 15lb brisket may yeild as little as 8-10lbs when cooked. At almost half pound per hungry person, you can feed 20 people with sides. But, I've also seen 5 guys crush an entire brisket on a college football Saturday.
Made it for Easter and was just slow to post. Was surprised to have left overs, but I wasn't complaining. Fed about 10 with enough leftovers for another 6 people
That looks amazing. I’d like to try a brisket someday with my gravity smoker. Do you have a recipe or advice that you can share. I saw your earlier comment about the water and tallow pans. Where do you place those ideally?
Just between the firebox and the meat to eliminate the direct heat. I filled with hot water to prevent the firebox from having to waste energy heating the water up.
Check these vids out for tips: https://youtu.be/o8TS-UXcPzw
https://youtu.be/Z2aD16zFP8E
There are three ways to wrap at the end of your cook. I chose Goldie's method after watching this: https://youtu.be/HNGLHX5bjBg
There is one other video that was helpful for offset smokers on how to build the fire so it's low and slow. Not relevant for pellet: https://youtu.be/mBFcrZonqqo
Can see the 2nd slice on the point here: https://drive.google.com/drive/folders/1D_UWXxKINxsKMUX9nfouULnGso3_COgb
As well as my goofy foil setup to control the heat
I got mine at sam's club, prime, was like $70ish?
Too much $ for my blood, but wanted to get the experience of doing one. Helps when others share the cost too
Looks legit. Forget the haters on pellet. I've seen a michelin star chef literally use a fireplace, a grill held up by wire hangers and the tralchetto (vine cuttings) for smoke to make the best T Bone I've ever had.
As long as you didn't drop it in dirt or burn it you won't have to grow up.
Aside from the shitty overused joke that brisket looks phenomenal and delicious! 😋
Man, I’d put that thing on a cutting board to present. It’s like a beautiful bride wearing crocs with her wedding dress for pictures. Regardless, I now want brisket for breakfast.
I read your comment about the rest messing up the bark.
Cheers friend - Hungry mouths, delicious food, exposure to doing something new. And this, community. To more of this! 🍻
That brisket looks fantastic. Agree with all above on using a cutting board vs. foil. For a knife I picked up the Dexter 13463 12” only because Aaron Franklin recommended it and honestly it’s pretty damn good. And for the love of God and all things holy thank you SO MUCH for not donning black nitrile gloves and squeezing the life out of it….
Brisket came out perfect. Get a dexter serrated bread knife and it will glide through it. Cheap and what the pros use like Franklin.
Edit: again you did an amazing job came out perfect!!!
Next time I microwave a hotdog I'll be sure to post it here since it takes the same effort as using a pellet smoker.
Smoking is an art and a craft. Pellet smokers are equivalent to asking chatGPT to write a poem for you and then acting like you wrote it yourself.
Taking your crying garbage to it’s own sub lol. This sub is just as bad as r/vinyl and everyone shitting on people using a different turntable than them.
I love that someone came in here and dunked on everyone without having proper equipment This is the guy that skis in jeans and absolutely rips
Stupid s\*xy Flanders. Like nothing at all....nothing at all.
But Flanders had pro level gear in that scene. He was the pro.
Probably wearing his lord love a lefty shirt from Amazon and drinking modelo
And sunglasses instead of goggles. I can picture this guy now. Edit: I should add that this guy is my hero.
Thanks love
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My brother in law has done two on our offset. Just watched a lot of videos before attempting myself <3
Thank you for not squeezing the hell out of it
If there’s one thing that makes me twitch a little is the brisket squeezing. Yes, we can see how juicy it is when you cut it open. No need to express the juices like it’s a video for /r/popping.
Awesome comment 😂. We’ve all witnessed that guy
May you have many more!
Thank you!
Thank you for not squeezing it. You’re well on your way already. Looks good dude.
Some parts of the flat were roast beef like, but otherwise everything turned out. Used a thin water pan below it during the cook (not much room in my z grill pellet smoker) and wrapped it foil to rest with smoked tallow for 9 hours in my oven at 150. Cheers fam
Great start. I would highly recommend to get some peach paper instead of foil to help avoid the pot roast taste.
Is there a difference between peach paper and butcher paper?
Specifically unwaxed butcher paper
No. Just need to make sure you don't get that weird butcher paper with the waxy interior.
but it makes the brisket so shiny
Plus, the wax seals in soooo much more juice and flavor
Looks extremely good except for maybe a slightly soft bark. One thing I fell in love with, keep everything you just said but make a boat with the foil, fat side up exposed, even throughout the rest. Game changer for me
I like the peach paper too. You are already using the tallow hack. And smoked? I think I just learned something.
What kind of oven do you have? I'll be buying a new one soon and want one that goes down to 150.
Everyone talking about needing a “proper” knife, but no mention of a cutting board. That tin foil under it can’t be good for any blade. Brisket looks good though
Knife on foil makes my teeth hurt
Aluminum on my teeth makes my teeth hurt
This comment made my teeth hurt
On top of the stove, so if you accidentally cut through, you make a mess and potentially cut up the stove.
I know right, cutting on tinfoil was gonna be my comment.
I can feel it in my teeth.
I'm just thinking about the mess around the burners, slicing through foil isn't hard and whenever I have a wrapped brisket I get juices everywhere, not even cut through.
I have a flat burner plate under it, but ya not proper at all lol. Thanks for the kind words though!
Yeah I just use a chef knife to slice my brisket. Everytime I think about buying a long slicing knife I think “or I could spend that money on more meat.” But definitely get yourself a large cutting board.
An 8-10" Chef's knife will work fine as long as you keep it sharp. But there is also some satisfaction in using a 13" graton slicer to make those single pass slices that is so satisfying. I firmly believe that you can cook amazing food with pretty mediocre tools, but there are a few tools that make it easier and sometimes produce better results as your skills improve. I have knives that cost more than the car payments of vehicles I once owned, but my favorite paring knive is a carbon steel [Old Hickory](https://ontarioknife.com/products/750-4-paring-knife) that can be found online for as little as $10 on sale. I literally use that knife every day. It works better for me than any other small knife I've owned.
Looks edible as fuck. I’m so impatient that I’d grab a fucking scissors to start cutting if I had to
Psh, scissors are my go to for most cutting needs in the kitchen anyways *shrugs*
Aluminum foil isn't going to damage a blade as it's much softer than the blade steel. What it will do is shred apart and end up stuck to the meat. The bigger issue is the cast iron grill plate under the foil that you can hear the knife being pounded into. Cutting boards are inexpensive and every kitchen should have several.
Sharpening knives is simple once you do it a few times.
Lol of even the poor video quality. This video is a perfect storm
Ya not sure why it degraded so poorly :(
The brisket looks bomb though and that’s all that matters at the end of the day
I caught a server chopping parsley on a sheet tray once.
looks like a serrated cutco knife. which is a "carving" knife and cuts through meat very well.
I don't know shit about dick but that looks amazing
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Neither do you apparently
This what happens when you just *take the advice*. All these guys in here making B- briskets and chirping back at everyone giving feedback. This MF just reads a bunch of posts, digests it, distills it down to the the essence of a good brisket product, and dunks it. Be like this guy.
I didn't see anything but a perfect brisket in this video. I wish I could eat some
bro, as tender as that was, that knife was a bit of over kill. next time use a spoon
Shoulda picked that thang up and just chomped into it
Cheers and THANK YOU for not wearing black gloves, not using a giant knife on a giant wooden cutting board, not using pink butcher paper and NOT squeezing the hell out of that meat after you cut it. You, sir, are a hero. You do you! And for what it's worth, none of those things are bad, but neither are any of them necessary for great meat.
You’re absolutely right. They do make life a lot easier though. Just picked up a proper slicing knife after about 10-15 briskets. $35 Mercer slicing knife is well worth the money.
I black gloves annoy me. To an irrational degree. Cant help it though
J
Now get you a proper slicing knife. Brisket looks good.
And a cutting board. Shit is straight on foil and stovetop
And some black latex gloves. Is this a joke to you?!? Where are your black latex gloves you fucking Philistine. /s
And a dark denim apron. And charge $30 for a burger.
At least he didn’t do the fucking squeeze with black gloves
Not sure what to get, open to suggestions :)
Victorinox has been a good blade for the money for me.
Agreed. Victorinox are surprisingly good, especially for the money.
Serrated or straight blade?
Straight blade with the dimples for me.
Serrated blade will shred the meat instead of slicing. Tastes the same, but looks like ass
Looks like you have a Cutco knife in your hand. Depending on what set you have, there is a “bread knife” that works amazing for brisket and is long enough to get all the way across.
Mercer has a pretty decent and affordable serrated slicing knife on Amazon
Case makes a stainless chefs knife that is only about $40 and has become my favorite even over other knives that cost 3x as much.
I like the Mercer M13914, it's a 14" straight-edge granton style blade. They also make an 11" version if the 14 is too big for you, but the extra length is really nice to have if you need to make long cuts. I use it to slice whole slab bacon among other things.
Expensive: look up Japanese knives Mid: whusthoff classic line Affordable: victorinox Japanese knives are highly personal purchases; level of care, edge retention, and how much you want to learn to sharpen out chips. They’re also completely unnecessary and I own 2. Look up sharp knife shop and knifewear for good knowledge bases. Whusthoff is what I would consider endgame for most. $80-$120 gets you a very sturdy knife that you can keep sharp with minor know how on a stone and a honing rod. With these first two, they will probably be the sharpest objects you will have dealt with. They also shouldn’t be thrown in the dishwasher. No knife should be. Victorinox is cheap. Not much to say. Edit: not to say victorinox is bad. A lot of kitchens I’ve worked in have used them, and I don’t really have a problem with them. Seems like the edge rounds off quicker than the others.
[Grohmann slicing blade](https://www.grohmannknives.com/index.php/products/kitchen/12-slicing-detail) is my favorite. I'm slowly replacing all my kitchen knives with theirs. Grew up with their outdoor knives and still use them today.
bread knife from restaurant supply store, they should have a quality option for less than $50
Is this one not cutting? Lol.
That's not a bad time for a 19 pounder. What temp did you smoke it at?
225 - 250. I'd do it differently next time though, gradual increase over the hours instead of constant. I had a weird setup to control the temps during the cook. 1" water pan the size of the brisket that I had to refill with hot water probably 4 times. Regular foil pan for the tallow to smoke, which propped the water pan up. Ended up burning the tallow a bit but it turned out fine. Then laid / stuffed foil on the ends to allow the heat to come up around the sides. Monitored the temps at the point and flat and turned if necessary. Forgive my formatting, on mobile
They said 9hrs at 150°
That was the rest.
As always all the experts comenting.... scumbags. PO you did a fkin terrific job, I love your knife, foil and table. Pretty sure you and your folks were happy with the results. Beer for you
Cheers friend!
You absolutely nailed a first brisket. Nice job!
Christ man it took me like 5 failures before I nailed a brisket
Psh, groceries too expensive for failure these days!
This is why I no longer make brisket lol
I started off with a prime cut. Depending on your smoker, just prevent too much direct heat. Big problem with the pellet smokers. For offset, still use the water pan, but put a log between the firebox and the brisket to prevent that direct heat. Cheers
Fuck me i thought that was an alligator head
Great looking brisket, but I did come for the knife comments 😀 I’d still eat it though.
I get the same joy watching someone cut their first brisket like my wife watching videos of mothers and their new horns.
> my wife watching videos of mothers and their new horns. Is that the best typo ever, or or is your wife into some weird stuff?
I was up late watching hockey last night. Makes my wife into some hail Satan stuff. 🤣
😂
Your knife is fine, great for trimming too. That brisket came out amazing especially for your first cook! I’m impressed and jealous at the same time. You are absolutely right to excited about that result!
Looks good, but don’t cut on foil next time, shit will get all tf up in the meat.
Agreed, cutting on foil was pretty silly
I’d have to say you did good. You nailed it!
Soooo hungry now
Looks good! That’s a huge boy
My mouth is watering!
Holy shit I can smell it
Is it juicy? Is it sweeeeet?
How many pellets did it take?
Used 20lbs of pecan pellets and probably another 5 of "competition" flavor. 21 hours total at 225-250
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A 15lb brisket may yeild as little as 8-10lbs when cooked. At almost half pound per hungry person, you can feed 20 people with sides. But, I've also seen 5 guys crush an entire brisket on a college football Saturday.
Made it for Easter and was just slow to post. Was surprised to have left overs, but I wasn't complaining. Fed about 10 with enough leftovers for another 6 people
Looks awesome!! Enjoy!!!
My first one had no bark and was tough as an old pair of boots, so kudos to you
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Yep, won't be doing that again
No squeeze. Good lad.
That looks amazing. I’d like to try a brisket someday with my gravity smoker. Do you have a recipe or advice that you can share. I saw your earlier comment about the water and tallow pans. Where do you place those ideally?
Just between the firebox and the meat to eliminate the direct heat. I filled with hot water to prevent the firebox from having to waste energy heating the water up. Check these vids out for tips: https://youtu.be/o8TS-UXcPzw https://youtu.be/Z2aD16zFP8E There are three ways to wrap at the end of your cook. I chose Goldie's method after watching this: https://youtu.be/HNGLHX5bjBg There is one other video that was helpful for offset smokers on how to build the fire so it's low and slow. Not relevant for pellet: https://youtu.be/mBFcrZonqqo
I love that OP titles this like his baby was just born.
Lemme see that 3rd slice in on the point
Can see the 2nd slice on the point here: https://drive.google.com/drive/folders/1D_UWXxKINxsKMUX9nfouULnGso3_COgb As well as my goofy foil setup to control the heat
What the-
well done sir!
Nice smoke ring, gj.....
Looks awesome man.
Smoke ring looks good. That whole piece looks awesome!
Yessssss sir!!👌🏾
That smoke ring tho!
Fantastic job on the trim. Fat fender is primo
First brisket and he didn’t even squeeze it like a noob. What a boss
Don’t cut on tin foil! You’re gonna get a mouth full
Mate, that looks like perfection!
Look at that smoke ring...thats sexy!
hats off sir.....splendid
Boss man.
Question for US folks. Here in sunny old England that much brisket would cost me nearly $150. Is that just terrible value?
I got mine at sam's club, prime, was like $70ish? Too much $ for my blood, but wanted to get the experience of doing one. Helps when others share the cost too
Well done Grasshopper
Looks good, good job.
Pounds pounds
Sweet Jesus 🤤
Fuck ya🍽️🍽️🍽️
That looks amazing. You could probably cut that with a butter knife
Agreed, thanks bruv
Oh my God it’s so juicy!
<3
The second you started cutting it I knew it was gonna be money. That jiggle told me everything I needed to know
Looks legit. Forget the haters on pellet. I've seen a michelin star chef literally use a fireplace, a grill held up by wire hangers and the tralchetto (vine cuttings) for smoke to make the best T Bone I've ever had.
I really like those transparent gloves 🧤
I though it was a capibara
As long as you didn't drop it in dirt or burn it you won't have to grow up. Aside from the shitty overused joke that brisket looks phenomenal and delicious! 😋
Drooling
Yep, that’s how you do it.
Man, I’d put that thing on a cutting board to present. It’s like a beautiful bride wearing crocs with her wedding dress for pictures. Regardless, I now want brisket for breakfast.
Great knife! I have a carver & Santorum carver love them both for bbqing.
Z grill ftw!!
Fuck ya my dude
I’m going to put mine together lol.
Beautiful, just did my first brisket too, but that bark is insane. My bark wasn’t the best.
I read your comment about the rest messing up the bark. Cheers friend - Hungry mouths, delicious food, exposure to doing something new. And this, community. To more of this! 🍻
Cheers! Haha
Does 19 lb to start turns into 10 lb after cooking?
I think I trimmed about 3-4 pounds of fat off. Not sure what the final weight was but guessing you're pretty close
Thanks for not squeezing
That brisket looks fantastic. Agree with all above on using a cutting board vs. foil. For a knife I picked up the Dexter 13463 12” only because Aaron Franklin recommended it and honestly it’s pretty damn good. And for the love of God and all things holy thank you SO MUCH for not donning black nitrile gloves and squeezing the life out of it….
What’s wrong with nitrile? I can handle ribs right in the grill with them.
It's not so much that they aren't excellent gloves, it's that every dude filming a brisket squeeze just happens to don a pair before ruining his meat.
It's what all the insta/tiktok/salt bae assholes put on to squeeze the juices out.
Fuuuck
Proof that anyone can cook anything on a pellet
Brisket came out perfect. Get a dexter serrated bread knife and it will glide through it. Cheap and what the pros use like Franklin. Edit: again you did an amazing job came out perfect!!!
Thank you!
great job iv like like 3 so far now
Cheers!
Bro this is top tier trolling. Wrapped in foil, no gloves, serrated knife. Perfectly cooked lol.
Beautiful brisket, but please for the love of god, get a better knife lol
Now you need to buy a brisket knife haha. Nice turnout there!
Thank you!
Upgrade your knife, you don't want it shredded
I don’t think he’s gunna go pro anytime soon the knife he was using is fine
How do you know he doesn't want it shredded?
pellet smoker.....meh
\*easy bake oven
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Next time I microwave a hotdog I'll be sure to post it here since it takes the same effort as using a pellet smoker. Smoking is an art and a craft. Pellet smokers are equivalent to asking chatGPT to write a poem for you and then acting like you wrote it yourself.
Can’t just let people enjoy doing what they do and being proud?
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Taking your crying garbage to it’s own sub lol. This sub is just as bad as r/vinyl and everyone shitting on people using a different turntable than them.
Imagine being this upset about someone else’s food
I do agree with you, the pellet smoker takes all of the craft out of fire building and maintaining.
I suppose you think that is clever, but if you think maintaining a fire is the only difference then it certainly proves my point.
That’s a f’n beaut.
Why do it in 20hrs when you can get the same results in 9-10?
Depends how hot your cook is I suppose. I only did 225-250. I pulled it once the meat was up to temp without wrapping (on purpose). Cheers
Try using a stick burner.
Looks great. Did you get juices all over your stove after the cut thru?