This select brisket was lean and had no fat! I coated her in mayo and gave her the Flavor Fandango and ohwee it was proper!!! chucksflavortrain tiktok.com/@chucksflavortrain
So glad I found you on tiktok, super happy to see you on here too cause I need all the tips I can get. Keep up the good work! You deserve a show on food channel or something!
Have messed up briskets prior. Tried this it is spot on and did a great job. When I wrapped. I put beef broth in foil, won’t do that next time as the broth took away the bark that the mayo created
FYI, I work nights at an Aviation company building parts for Airplanes here in Wichita, KS ( Air Capital of the World ) . I rely on Podcasts to get me through the night (10 to 12 hour shifts). I would love to listen to your Smoking/Grilling advice on a Podcast show!!! There are so many Excellent BBQ Masters such as yourself out there that I would love to listen to as your Guests. But Keep in mind, you are #1 in my Heart!
That was a GREAT video!! I am planning on doing a whole packer brisket for the family on Christmas. I want to try the Mayo binder. You cemented that idea!!!! What did you use for your injection?? IMO, the flat can use some moisture and flavor. Thank you and Merry Christmas!!
Love your TikTok videos. What’s your opinion on using a water bowl in a smoker making brisket? I own a WSM 18”. Last summer I tired a brisket. I wasn’t able to achieve a solid bark. I got a little but definitely not what I was looking for. I kept the cook at or around 250 for the entire duration. Finished product was still tasty but again not what I was looking for. Maybe I used too much water? What’s your thoughts on how to achieve a good bark? Thank you. Looking forward to hearing your opinion. Have a great day.