Brisket FAIL! Don’t Repeat These TWO MISTAKES
There comes a time in every pitmaster’s life when he must admit his failures. Today I committed an irredeemable error. A cardinal …
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what was your injection?
What temp was your pit?
😳 ???
Almost looks like jerky
I can’t believe you don’t have more followers. I really like your channel. Hope it continues to grow.
I think you were doomed from the start with that Brisket. I've seen thicker rashers of bacon.
“I tasted it” no cut mark or bite mark lol
I really appreciate you putting it out on your failures too. Not a lot of people will own up to them. I know it’s just a video, but glad you did post it. I have been watching a lot of your videos and have learned so much from them. I think these are just as important as the ones you have success with.
There's just a lot of mistakes being made on that brisket.Why brine a brisket? Water is a solvent.That's just…. The bark isn't really there. Fat cap is gone so there's nothing protecting your flat. You should let the meat cool before you throw it in that cooler. I dunno man, I guess we do things a lot differently down here. Lol
I didn’t see any fat on it. A long cook and no fat. Seems about right.
Cook a 17 pound one from Costco and trim very very little. 225-250 to 165IT, wrap and back on at 250f to 203 ish. I hold in oven at 170 for at least 4 hours prior to carving.
Tis too thin for brisket yo.
Wtf? That's a brisket??? It's so thin!
I’ve heard you should unwrap and let it rest out for 15 minutes before placing in cooler.
That doesn’t look like any brisket I’ve ever seen. Too lean. I wouldn’t read too much into this one. Just a shitty piece of meat.
Couple things…that brisket is VERY lean. Two, I don't recall anyone brining their brisket. Just my .02.
Just some friendly advice, turn down the music on future vids, at least while you're talking.
That's the flattest flat I ever seen🤣🤣, but I appreciate your vids 👌🏾👌🏾
Getting ready to do my first brisket this video has helped learn alot thank you for sharing your failure so others can learn
90% flats are lean, hard to keep moist. unless you can get a fresh one from a butcher shop. or order a good prime flat
Some other folks have already commented on this, but when I saw the slice bend and flake I thought it had been overcooked. Dry and crumbly = overcooked, dry and tough = undercooked. Besides cooking a thin lean flat, dropping it directly from the smoker into the cooler is probably your problem. Carryover heat will keep that thing cooking way too long. I try to get my briskets to at LEAST start cooling, preferably drop to around 190 or 180, before putting it in the cooler. A long rest at 145-190 is one of the restaurant secrets for tender juicy brisket, and if you don't have a humidified warmer it can be tricky to get at the right temperature.
Man that looks like jerky. I would be in tears lol
I think the biggest problem is no fat cap and no marbling.
Thank you for your excellent insights! According to my own experience, think quality is key!
Did a flat yesterday and had good bark. Wrapped it in aluminum foil at 160. I let it go another hour and took if off and let it rest for one hour. Come out really good
Man, that's a tough looking piece of meat, no real intramuscular fat, you gave yourself a challenge. Personally, I would have wrapped and added tallow to get through the stall and just accepted "if I don't do this now, I'm going to have a hockey puck"
Yucky looking meat just saying, sort of looked like my first brisket
I had a bad cook today, and was wondering why. Saw your video and noticed I made two similar mistakes. Wrapped it too late and my brisket was a thin, I was cooking for a thicker cut. Thank you for sharing and letting us compare notes! 👍🏽
Ive never seen a brisket like that
No offense… but I don't like injected anything
I guess it comes down to dryer and barkier or tastier and less bark. I'll take flavor over bark any day, especially if you didn't use a Prime brisket. I don't recall what temp you were smoking at. I wouldn't have brined it, either. Salt/season maybe an hour before you put it in the smoker. Maybe some ingredient in your injection had something to do with it, too.
It was actually done at 195
I'm no expert but I don't think you did anything wrong, I think the brisket was just too thin