ohmwrecker, can you rate my brisket?

[Trill Clinton]

http://i58.tinypic.com/jsowuh.jpg


i know you're a pro and you'll give it to me straight, no homillz. this was my first time smoking a brisket btw.

[johnsmith]

Doesn't look bad trill...a little dry looking but that's tough to tell in a photo.

Good work!

[leemajors]

not bad for first try, decent bark and smoke ring. what did you smoke it on?

[Trill Clinton]

john, thanks breh

[CosmicCowboy]

Looks decent. Now you just need to learn how to slice it.

[Trill Clinton]

i used charcoal and mesquite logs

[m>s]

Looks dry and ashy like your knees and elbows brah

[Trill Clinton]

what's wrong with the slices?

[CosmicCowboy]

You need to cut the point differently than the flat. What you have there is one slice with the grain going in two different directions.

[I. Hustle]

Are you ready for the BBQ?

[Trill Clinton]

i did cut the point different.

[johnsmith]

If the biggest problem you have is the way you cut the brisket, then you don't have much of a problem.

[CosmicCowboy]

i did cut the point different.

Not going to argue about it when the photo clearly shows flat and point in the same slice. Just trying to help.

[Trill Clinton]

Im in a good mood today so im not arguing. Just saying I did cut the point different. Thanks for the advice.

[monosylab1k]

What kind of rub did u use?

[I. Hustle]

What kind of rub did u use?

Trill's RubnTug. For all your meat smoking needs... just ask for Trill.

[jag]

I'm trying to solve the riddle of what's wrong with the way it's sliced.

[Trill Clinton]

Salt, black pepper and garlic powder for the rub

[cantthinkofanything]

Salt, black pepper and garlic powder for the rub

but way more black pepper than salt I bet. and you probably chastise the salt when you pour it while you thank the black pepper.

[jeebus]

I'm trying to solve the riddle of what's wrong with the way it's sliced.
It looks fine to me. Is the meat ruined if it's not cut a certain way?

[cantthinkofanything]

It looks fine to me. Is the meat ruined if it's not cut a certain way?

not ruined...just not ideal

the best way to cut a brisket is with electric knife with the grain, making sure to discard the fat cap. looking to end up with .75" thick slices.

[Spur|n|Austin]

Looks prettttayyyy damn good :tu

[I. Hustle]

not ruined...just not ideal

the best way to cut a brisket is with electric knife with the grain, making sure to discard the fat cap. looking to end up with .75" thick slices.

What the shit?

[cantthinkofanything]

What the shit?

that's real brisket brah. not this new wave of smokers who try to change the preferred method to suit whatever equipment they have on hand or however many guests.
trying to cover up the real flavor with different convoluted sauces. best sauce for brisket...ketchup, mustard, and honey

[The Gemini Method]

Could you substitute catsup for the ketchup if you're out or should you go str8 ketchup?

[cantthinkofanything]

Could you substitute catsup for the ketchup if you're out or should you go str8 ketchup?

either way. as long as you're not using some tricked up stuff like "spicy" ketchup or other flavored junk.

[CosmicCowboy]

not ruined...just not ideal

the best way to cut a brisket is with electric knife with the grain, making sure to discard the fat cap. looking to end up with .75" thick slices.

Oh, fuck no! I'll bet you use foil too! :lol I'm assuming your post was a joke.

Seriously, there are a lot of ways to cut brisket but this is what works for me...I separate point and flat and pre-slice and serve it that way. The flat will be for those that "don't want any fat" and the point will be for those that appreciate a fatter juicier cut.

I will cut the brisket across where the point "hump" tapers into the flat. That slab of flat I will then cut cross grain with a serrated slicing knife to the thickness of a #2 pencil. I then rotate the remaining flat/point and cut it in half down the centerline. That allows you to easily separate the flat and the point at the "fat line" and slice each piece cross grain, again, the width of a #2. Depending on how many eaters I have I will leave the brisket in the larger chunks until needed. No sense slicing the whole brisket at once if they are only going to eat 2/3 of it. Stays moister that way.

[jeebus]

Eh, I'll just get some brisket from Bill Millers. You can't beat theirs anyways.

[Koolaid_Man]

Oh, fuck no! I'll bet you use foil too! :lol I'm assuming your post was a joke.

Seriously, there are a lot of ways to cut brisket but this is what works for me...I separate point and flat and pre-slice and serve it that way. The flat will be for those that "don't want any fat" and the point will be for those that appreciate a fatter juicier cut.

I will cut the brisket across where the point "hump" tapers into the flat. That slab of flat I will then cut cross grain with a serrated slicing knife to the thickness of a #2 pencil. I then rotate the remaining flat/point and cut it in half down the centerline. That allows you to easily separate the flat and the point at the "fat line" and slice each piece cross grain, again, the width of a #2. Depending on how many eaters I have I will leave the brisket in the larger chunks until needed. No sense slicing the whole brisket at once if they are only going to eat 2/3 of it. Stays moister that way.

Seems your burnt bbq joint in hicksville is doing well...lol i still got more money than you bro.

[mrsmaalox]

Looks fine to me. Better than any brisket I've ever done. Props :toast

[Floyd Pacquiao]

Id eat it fam :toast

[ohmwrecker]

Looks good, homey.

[ohmwrecker]

Looks decent. Now you just need to learn how to slice it.

It's always something with you, isn't it?

[leemajors]

i used charcoal and mesquite logs

What kind of grill/smoker?

[DJR210]

Eh, I'll just get some brisket from Bill Millers. You can't beat theirs anyways.

:lol

[DJR210]

Looks good IMO. Work on your own BBQ sauce, maybe you can make some money

[DD]

Looks dry and ashy like your knees and elbows brah

:rollin

[DD]

Doesn't look that bad tho tbh...definitely better than the leather they serve here

[Slomo]

It looks fine to me. Is the meat ruined if it's not cut a certain way?

It's not ruined, but if the meat is not cut correctly it can make the difference between having a tender steak and a shoe sole.

[Two10Whitey]

Horrible.. Sell your bbq pit and turn vegan tbh. jk. It looks like every other brisket to me. I'm not big into brisket but I'd eat some.

[Trill Clinton]

thanks for the feedback fellas.