So many things can be made with it. If anything is left over after your recommendations they can make one hell of an incredible brisket hash for the following breakfast
I'll join you in being mistaken lol. Even an oofed brisket is better than the brisket in my fridge right now.. I don't have brisket in my fridge right now x.x
I literally screwed up my brisket in the same way but everyone loved it even though i was not impressed. Thanks for this post because it shows how we all are human.
Yeah I've never had one hit that temp in 2 hours, however I did finish one in 6 hours after downing a 30 pack, I think I just keep adding logs after each beer
@@cracker996exactly. I also make sure to clean my thermometers before every cook. The smoke makes them read WAY less. That’s probably what happened here.
Right, I'm guessing it wasn't fully to temp when they threw it on, and then the fat drippings flared up the fire and brought that temp to about 400. I did that on accident with a sous vide lamb leg, didn't realize the fat render was going to flare up so much and it burned the leg to hell after about 10 minutes.
The meat looked really dry. The smoke rings made it look good but it doesn't tadte great. It had a great bark and a great ring. The meat looked dry, i can already imagine the taste
I subscribed specifically because of the integrity of this video and honesty of the voice over! Thank you for the transparency and allowing yourself to just be human! 👏🏾🙌🏾💯
watching her talk about how bad this brisket was is like listening to a millionaire talk about how broke they are. our broke is difference and our worst briskets are different.
She's right though. The flat looks dry, and the fat hasn't rendered. It takes practice (and with the price of brisket these days, that's EXPENSIVE practice)
I think she means the meat was tougher, the point of getting past the stall is the connective tissue finally breaks down, gives it the tenderness. I think she's saying it was tougher than normal. It does look pretty good still.
Thanks for humbly sharing this video. Really brought my spirits up today because I’m still learning how to smoke and today’s meal didn’t go like I wanted it to. Thanks.
Thank you for showing us you are professionals and it still fucks up so we shouldn't be too hard on yourself when I do it for the first time keep doing good job
What a great video of encouragement for the rest of us. Sometimes it just badly. The better I get at the few things I'm good at, the more shocked I am when I really drop the ball.
@gplus1000 same thing happened. I set it for 250 but 5 hrs in, it hit 174 degrees. Since brisket was 7lbs, maybe I should've put it 225. This was my first brisket using a smoker.
I have that exact same smoker and the built in thermometer is trash. I don't see a second temp probe anywhere so I'm guessing they were counting on it. That thing was probably closer to 275-300 not 250.
"Dry and rubbery" to you, maybe. . .that chunk of beef would last me many meals! Chili, tacos, beef over rice, beef and gravy, and the best beef 🍲 soup!! Sliced super thin to make a great hoagie with lots of horseradish, onions, tomato and lettuce -- yum!!
I love that you were transparent. I sometimes get a wild hair up my #$# and try some of these recipes and they never work out. You gave me hope to kerp trying
As I'm still learning how to cook brisket, I'm always happy for pointers and suggestions. I'm also happy to enjoy the efforts of others good & less good to understand the difference. I've never had any brisket that I'd consider bad though. I guess that's a positive for being a rookie. LoL
Once you realized the Brisket was at 170, you pretty much had to choose whether you wanted it tender and juicy or a bark. And after pulling it out of the Cambro, you could have thrown it into the oven on 550 Convection to dry the outside for a bit. But either way, Brisket sandwiches don't sound too bad about now.
I wonder if using something like a sears-all or one of those searing “flame thrower” type things could have helped the bark. Crazy that it got to 170 so quick
I'm in Texas, the meat eating Capitol of the world, and I've seen it all, and this wasnt that big a deal. My mother in law thought all cow had to be charred to hell to be safe to eat, now, my husband eats practically rare steaks in reaction, but we still love crunchy charred too!
@@DarrenHarrison7160 woah, call me slow but English is a language, now it’s a race? I thought I’d be British American, maybe I’m tweaking but I’m curious
@@GoldrainzIsHere I love this comment, in Slavic families is normal to finish everything even tho it's not so good, it would be a waste of food if not plus it's disrespectful towards the person who cooked it.
Brooo ONG THOOOOOO huuuh SE AF too bro litterly today as in Monday kus I live in Phoenix AZ so it's Tuesday right now it barley turned Tuesday 40 50 mins ago kus it's 12 43 A.M so it's night time rn when mostly everyone sleep so I basically made dinner yesterday Monday right and I made my very very veryyyyy first steal ever dude I've been asking my mom's to buy sum for me to make so I made 3 steaks for me and my mom and I made a very very good crust on the steak but inside was like medium well but just a little little bit more cooked so it's in the middle of medium well and well done so tbh tbh tbh toooo me that's low-key messed up yk kus toe that's low-key basically over cooked and I svrewd it up fr but it was still veruyy beryy good foru first steaks ever made but at least next time ok for a fact it will be soooo sooo much better ik it nd alsooo made smash potatoes and this smash potatoes were fkn delicious brooodiee fr fr deadass those smash potatoes were low-key carrying that steak like half of it bro frrrr so it was pretty good for my very first time but my mom's made the ahs potatoes so thos potatoes smashed were soooo fkn good dude fr Ian even exaggerating bout it I rlly actually mean it mean it thos potatoes were sooo sooo sooo delicious fr dude I coudnt even believe they came out to be that that good dude fr I'm still pretty shocked and surprised they was that that good seriouslyyyyyy
I did one Saturday for mothers day. I did it low and slow. 195 for about 8ish hours till it had a good bark and was about 160ish internal. Then was gonna wrap and go back in at 250ish till it hit 205-210. But i slept in. And my dad. Bless his heart. But he wrapped it poorly and put it back in. Then he didnt put any water in the drip tray. 2 recipies for disaster. All the fat leaked out of his wrap and there was no water to catch it. The smoker caught on fire. My mom helped him get it out and put it in the oven but it was already too late. It lost all its juice and got way to hot way to fast. But the bark and smoke ring. The flavor were all there forsure. Just dry. The point did turn out pretty decent though where there was still a little rendered fat left. Sh*t happens. But next time i think itll be a good one forsure. Just gotta stay on top of it.
Actually it don’t look bad, and that Oklahoma Joe’s barrel is the best pit I’ve ever had. Sadly I had to sell mine cause I lost my job, but I will get another one 100%. 👍
Something I’m glad I was taught while working in kitchens. You could do something right a million times but still be capable of fucking something up, and that’s okay. Learning from it can be worth it in the long run.
I haven’t messed one up yet. Consistency is the aim 🎯 and so far I’ve always hit that bullseye. Better luck next time. You’re in total control of the outcome.
