It’s the time you spent with your son that counts!
Agitated-Philosophy7
How? Why? Don’t leave kids unsupervised
drthvdrsfthr
method??
xxLOPEZxx
Is your son Lincoln Riley?
CoysNizl3
Black pepper is your friend.
deeplife
So… how was it?
ulrich0127
Sadly, extremely overcooked.
JC-1219
Is it perfectly cooked? No. Would I absolutely demolish it? You bet your ass.
xeen313
Squeeze a lil lime juice and devour it
geneaut
Keep up the good work learning the craft.
smw622
Did you bake it in foil
Heliccoppter
I mean you could technically still make birria with it…?
Melodic-Matter4685
First time I made it smoker kept stalling out. 20 hours later it was done. Every scrap disappeared.
Agitated-Philosophy7
Keep on grilling. My first brisket was poop too. The second one was way better
PJBleakney
I’ll bring some rolls
YoungDumbHsKid
looks like ya need some seasoning! try again!!
BeautyAndTheDekes
Eat it. Make notes. Proceed with second attempt at brisket.
Rnin0913
How did you cook it?
juicebox5889
Even if it isn’t as good as you wanted it to be, chop it fine and vacuum seal it. Then use it in quesadillas, tacos, Mac and cheese, rotel cheese dip and anything else you can think of.
jesonnier1
Shred the shit out of it. Make tacos/quesadillas. The lime, cilantro, onion, salsa(s), etc will give it good life.
Keep on cooking.
X-RAYben
Time and method? I can give some pointers. Love making brisket on my Weber.
It looks underdone from the photo. The first brisket is never easy to make.
calmthefudown
😬
2836nwchim
Probably wasn’t the end result you wanted. As others have said, it can be salvaged. Keep trying.
Fun-Struggle6842
Well, there’s always next time.
hg_blindwizard
Dont give up and keep asking questions or asking for tips
GilaMonsterJam
Well now you can only get better!
thejonathanpalmer
That looks a little well done for my taste, but I bet it still tasted good, so all credit to you.
I think next time, I’d keep a closer eye on it, and check the internal temp frequently, and do the wobble test. As brisket master Aaron Franklin says, even when brisket isn’t great, it’s still pretty damn good. Enjoy!
Quirky_Discipline297
Never forget the advantages of owning a well-braised whole brisket. Triple strain the reduced braising liquid (no veggies in the liquid except maybe mushrooms and white onions) then make reduction sauce or gravy.
BBQ definitely has its place but so does braising. But this r/grilling
averyboringday
What does this? Too much heat?
twojsdad
What was your process?
greendevilbrew
Gonna need that hawk tuah sauce
FangShway
Yep that’s one of those things that takes a bit of practice to get perfect but A for effort.
TheWino
Maybe stick to other father and son activities.
Paul0451
Not bad for a first time.
moondawg8432
You guys will get better
terrydennis1234
Looks slightly over cooked but it still looks amazing nice job
CoopNine
Some tips… Next time, whole brisket, not just a flat. IT’s a lot of meat, but you have slices from the flat, can cube the point up for burnt ends, and whatever you don’t eat, freeze the rest and use it in things like baked beans in the future.
A whole brisket handles the long cook way better than just the flat, and will almost definitely be cheaper per pound. You *DO* want to get it to 195-200. The trick is getting there whithout drying it out. If you can find prime brisket, while it’s a little pricey (around here it’s $6 per lb vs 3 for choice) it gives you a little leeway with the extra intramuscular fat. I almost never wrap my brisket, I just wait for it to get around 190, and then I start checking it. It’s done if a fork goes into it without resistance (you can poke it once it’s past the stall but never before, the later the safer) Some briskets are done at 193 some will need to go all the way to 200.
Trim your brisket, or ask your butcher to kindly do it. Remove hard, ugly fat, and leave around 1/4 inch of that white creamy fat. Find or make a rub you like. I find the rubs on the shelf tend to have too much salt or sugar as their main ingredient. I prefer something that is black pepper forward, with onion, garlic, quality paprika. There’s some salt in my rubs, but not nearly as much in the store bought. Use a binder to keep the rub on, mustard or mayo both work fine and you won’t taste either. Apply your rub the day before the cook, not just in time.
Cook it fat side toward the heat. Some types of grills or smokers heat from the bottom, some from the top. My offset heats from the top. My pellet grill heats from below. 225-250 is the temp I cook at. Oak, hickory, mesquite are all good woods. I avoid most fruit or nut woods for brisket but they’re fine to use. Cherry and Pecan are the best of those IMO. If you’re not getting enough smoke, a tube or maze device works well to augment.
Infinite_Try8600
Get some string and make a catcher’s mitt out of it!
DanJDare
You gave it a decent shot, brisket is a bear to cook, so much so I don’t bother anymore. Too costly, too hard.
QuarterNote44
Now you have excellent meat for tacos.
flynreelow
yikes
ItchyIndependence154
Chop it up and add some bbq sauce. My go-to for brisket cooks that didn’t go how I planned.
42 Comments
It’s the time you spent with your son that counts!
How? Why? Don’t leave kids unsupervised
method??
Is your son Lincoln Riley?
Black pepper is your friend.
So… how was it?
Sadly, extremely overcooked.
Is it perfectly cooked? No. Would I absolutely demolish it? You bet your ass.
Squeeze a lil lime juice and devour it
Keep up the good work learning the craft.
Did you bake it in foil
I mean you could technically still make birria with it…?
First time I made it smoker kept stalling out. 20 hours later it was done. Every scrap disappeared.
Keep on grilling. My first brisket was poop too. The second one was way better
I’ll bring some rolls
looks like ya need some seasoning! try again!!
Eat it. Make notes. Proceed with second attempt at brisket.
How did you cook it?
Even if it isn’t as good as you wanted it to be, chop it fine and vacuum seal it. Then use it in quesadillas, tacos, Mac and cheese, rotel cheese dip and anything else you can think of.
Shred the shit out of it. Make tacos/quesadillas. The lime, cilantro, onion, salsa(s), etc will give it good life.
Keep on cooking.
Time and method? I can give some pointers. Love making brisket on my Weber.
It looks underdone from the photo. The first brisket is never easy to make.
😬
Probably wasn’t the end result you wanted. As others have said, it can be salvaged. Keep trying.
Well, there’s always next time.
Dont give up and keep asking questions or asking for tips
Well now you can only get better!
That looks a little well done for my taste, but I bet it still tasted good, so all credit to you.
I think next time, I’d keep a closer eye on it, and check the internal temp frequently, and do the wobble test. As brisket master Aaron Franklin says, even when brisket isn’t great, it’s still pretty damn good. Enjoy!
Never forget the advantages of owning a well-braised whole brisket. Triple strain the reduced braising liquid (no veggies in the liquid except maybe mushrooms and white onions) then make reduction sauce or gravy.
BBQ definitely has its place but so does braising. But this r/grilling
What does this? Too much heat?
What was your process?
Gonna need that hawk tuah sauce
Yep that’s one of those things that takes a bit of practice to get perfect but A for effort.
Maybe stick to other father and son activities.
Not bad for a first time.
You guys will get better
Looks slightly over cooked but it still looks amazing nice job
Some tips… Next time, whole brisket, not just a flat. IT’s a lot of meat, but you have slices from the flat, can cube the point up for burnt ends, and whatever you don’t eat, freeze the rest and use it in things like baked beans in the future.
A whole brisket handles the long cook way better than just the flat, and will almost definitely be cheaper per pound. You *DO* want to get it to 195-200. The trick is getting there whithout drying it out. If you can find prime brisket, while it’s a little pricey (around here it’s $6 per lb vs 3 for choice) it gives you a little leeway with the extra intramuscular fat. I almost never wrap my brisket, I just wait for it to get around 190, and then I start checking it. It’s done if a fork goes into it without resistance (you can poke it once it’s past the stall but never before, the later the safer) Some briskets are done at 193 some will need to go all the way to 200.
Trim your brisket, or ask your butcher to kindly do it. Remove hard, ugly fat, and leave around 1/4 inch of that white creamy fat. Find or make a rub you like. I find the rubs on the shelf tend to have too much salt or sugar as their main ingredient. I prefer something that is black pepper forward, with onion, garlic, quality paprika. There’s some salt in my rubs, but not nearly as much in the store bought. Use a binder to keep the rub on, mustard or mayo both work fine and you won’t taste either. Apply your rub the day before the cook, not just in time.
Cook it fat side toward the heat. Some types of grills or smokers heat from the bottom, some from the top. My offset heats from the top. My pellet grill heats from below. 225-250 is the temp I cook at. Oak, hickory, mesquite are all good woods. I avoid most fruit or nut woods for brisket but they’re fine to use. Cherry and Pecan are the best of those IMO. If you’re not getting enough smoke, a tube or maze device works well to augment.
Get some string and make a catcher’s mitt out of it!
You gave it a decent shot, brisket is a bear to cook, so much so I don’t bother anymore. Too costly, too hard.
Now you have excellent meat for tacos.
yikes
Chop it up and add some bbq sauce. My go-to for brisket cooks that didn’t go how I planned.