ohmwrecker, can you rate my brisket?

[cantthinkofanything]

Could you subs ute 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 " y" 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, no! I'll bet you use foil too! 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, no! I'll bet you use foil too! 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

[Floyd Pacquiao]

Id eat it fam

[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.

[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

[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.