Chef Tyler is like me I come in to you right at the end and give you that feeling to make a creamy moist cheesy dairy F̶̯̯̳̗̆̉̊͜I̸̫͔̓̽͂̾̑L̸̯̿̇L̷̞̊͂͂͒E̸͓̎̔͝D̵̻̬̒̊ ̴̧̗͔̞̼̔W̵̮͙̣͋İ̷̛̥͓͓̒͑̕ͅT̵̪̤̠̪͋̈́H̸̙͎̚͝ ̸͉̚C̵̭̮̲͙͑̋A̶̭̦͕̹͔̒̈́̾͗L̴̰̻͔̓ͅÇ̶̡̙̬̖̏̓I̴͇̮̔̎̈́Ü̵͕̤̉̇̈M̸͇͔̓̈́̈́̅ ̵̭̉͠N̸͖̱̘͉̂̚Ö̷̼T̸̖̯̂ ̶̛̤̺̘̽͂̈́̆T̶̟̙̦̞̱̋̊͑H̶̱͊̎̌̾Ẻ̸͈̲̇̏͝ ̵̣̱̬̭̯͒̐Ş̵̭̯͇͊͒͘̚A̴̢̝͓̳͙͗̂̅̄͠Ń̷ND̴͎̭̎̋̓͝ͅW̸̠̗̲͛̈̊I̴̺̱̦̟͇̋̒͝C̶̖̝̻̪̅̅̀̕H̸̝͈̟͈̀͗̔̄̕ ̴͎̂͑͌Y̶̱̮̣̭̅̈͑̾̐O̵̥͕̙͉̐ͅŲ̶͔͇̏ ̸̳̖̰̙̳̔̾̂͠
tbh i would agree w that generally but this dude needs to be humbled and for the amount of things he did wrong assuming he was going for a texas style brisket i think its fair to call him out on it. plus his dragons beard candy was shit and baked alaska wasnt even baked. his whole thing is that he thinks baking/cooking is insanely easy and calls himself a 'god' constantly and tbh its annoying he needs humbled by now
@@itsjarcia9151 by that definition literally anyone and everyone whos ever cooked also is a god at cooking for themselves so again he still wouldnt really be all that special then
For those who really know how to make a brisket, mistakes he made… 1) don’t rub your rub, pat it in 2) not nearly enough pepper in the rub 3) don’t wrap the brisket until you hit the stall (160 ish internal) go unwrapped until then to develop bark and prevent pot roast flavor Other than that, nice job man! UPDATE: this comment got way more traction than expected. Obviously you CAN do whatever you want, it’s your brisket, idgaf what you do with it. The point of my comment was for people who want more information on brisket cooking techniques that I have learned through experience and research.
@@TheLotek123 its just like a crust, it would form even when cooked like that, its just how the seasoning sticks to the meat/binder. But when you rub it it forms a paste instead. Id assume the taste is the same tbh
I don’t doubt it tastes good, but as a guy with a family who is all Southern, and with some experience myself, yours is certainly good for having been only made in an oven. It does work better if you start in a smoker and finish it off in the oven.
HE DIDNT CUT IT CORRECTLY! Brisket has two cuts! Wet and dry. Bro just sliced! He also took it out at 180, 190 is when it goes off. It’s also 1.5 hr per pound. This hurts my soul
This sounds weird but it’s this thing called pap and gravy, it South African and it really good- not many people know what it is and it’s only good if you make it correctly
things he could've done better: 1. poked holes in the brisket with a fork so you can get your rub into the meat more 2. cooked the brisket in a foil baking pan so you can use wet rubs without it dripping all over your over 3. pour beer on/around the meat so that it gets a real good braise 4. cook it lower and slower - my mom cooks hers on 200 for 10-12 hours
One thing I like to do with leftover brisket is make a cheddar, pepperoni, and brisket grilled cheese sandwich. It sounds like an odd combo, but it’s actually super good
