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crap_monkey t1_j9v0zr6 wrote

Before the inevitable onslaught of comments telling what you did wrong, let me just say that looks tasty af to me.

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erx612 OP t1_j9v2aag wrote

It's funny because I post whole briskets and everyone's all happy, but then you post the cross section and everyone's suddenly an expert 😂 hopefully people like this one though.

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chairfairy t1_j9vs6ow wrote

> everyone's suddenly an expert

bUT wHy IS iT rAw On ThE OuTsIdE???

But seriously, looks like a good smoke ring, a solid bark, and plenty of nice little pockets of fat laced in around the meat. Well done!

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HorrorBusiness93 t1_j9v78nz wrote

I’m not an expert but it looks perfect. Curious as to what type of wood you suggest to use

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erx612 OP t1_j9wg3pc wrote

Thank you. I use maple logs for smoking

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Orikazu t1_j9w77c5 wrote

Big cut or small hands. Either way it looks good

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keevenowski t1_j9xcd5l wrote

What were your times and temps? I’ve got one in the freezer I need to tackle soon

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Tucklez t1_j9wjst0 wrote

Looks amazing, you are an artist.

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MrSlik t1_j9xdopk wrote

Looking good there. Was it a full packer? Also curious for comparison how long it was on the cooker and at what general temp (also, what type of cooker, because I’m curious and love this stuff myself gif).

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ricodah t1_j9xipej wrote

I would give anything to have you in my life right now. I'm talking to the brisket.

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Hypnox88 t1_j9xk8pc wrote

I never cooked a brisket before. But as a Texan, judging by this photo, I would pay 18 dollars a pound for it.

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mawarren88 t1_j9z0erp wrote

Then you’d be getting a heck of a deal considering most places charge $30+ per lb these days

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