Chef teaches you how to smoke a brisket  

Whoa😮

Where is this restaurant at?

Dodgeville Wisconsin (40 minutes west of Madison), rolling hills, 10 min from a state park, a gazillion miles of bike paths, and Midwest hospitality!

Fat side up , fat gots to flavor the meat

Adds extra flavor😋

It's simply too much and the middle part of the brisket wasn't going to cooked perfectly If the mid part is cooked, the fat is already too gooey And brisket is a roast, not a steak, so it's very chewy when undercooked (it should cooked until well done, not medium rare) The excess fat is still good for another cookout or homemade burger patty👌

@@yoslauda4714 alright then.

Sucks to be you

It's the seasoning being cooked, the meat itself isn't burnt

It’s not burnt seasoning just cooks faster so it’s dark . If you noticed how thin he cut it you wouldn’t even taste “char” just the meat.

I think it is like burnt toast flavor? Probably from the sugar from the sauce😂

Some people call it bark, and the others are saying its char or crust, it's from the burnt sugar, basically protecting the meat from burning 😂 And that's where the flavors are coming from🔥🔥🔥