That’s impressive, but I cried when I saw all of the juice you squeezed out of that meat.

@Spoons7414

Жыл бұрын

I’ll never understand that stupid trend. I cringe every time I see that in a video

@getbackace1196

Жыл бұрын

@@Spoons7414 emphasizes it being juicy lmao

@daviddegea1705

Жыл бұрын

@@getbackace1196 ain’t juicy once you’ve squeezed it all out lmao

@positivejourney8231

Жыл бұрын

@@daviddegea1705 If that little squeeze poured all of the juice out your meat was dry to begin with because if it Hass to be completely dry since you squeezed it that means your your meat was never juicy and that’s honestly sad if that little squeeze did just that

@daviddegea1705

Жыл бұрын

@@positivejourney8231 bruh u don’t get it look at the vid before and after he squeezed doesn’t matter how it is when u eat it but looking at it on the video, it is not as appetising as it was before u donut that’s the point we are making

"Don't be afraid to squeeze your meat!". - Kendrick BBQ

@federalinvestigation9962

Жыл бұрын

Jahseh

@charlesbrown2638

Жыл бұрын

Scared*

@oversteer_9339

Жыл бұрын

After all, it does squeeze out more juice 😏

@sosabandz

Жыл бұрын

Lmfao

@192OOIDJJ3

Жыл бұрын

Yes sir, no fear!

I’ve never in my life, yelled at a video until this one. DONT SQUEEZE YOUR MEAT

This flat was “on point.” 🥁

"don't be scared to squeeze your meat"💀

Wow look at that smoke ring. Dude that looks amazing.

My stomach cussing me out that looks delicious 👍🏾👏🏾👏🏾👏🏾

It's breakfast time here in Australia right now, and you got me wanting brisket for breakfast. 🤤

Looks beautiful !!

That smoke ring 🤌🏽😮‍💨

@natedoglara

10 ай бұрын

I don't know what I did wrong. No smoke ring yesterday

@IAmTheGlovenor

5 күн бұрын

​@@natedoglaraSmoke ring has nothing to do with flavor, so don't worry about it

This is gorgeous

@badabing8152

5 ай бұрын

you like unrendered fat? Or just don't know what a brisket should actually look like?

It makes it a bit easier when you can just set your temps and not worry. That said, I still have a thumbs up because it looked really good!

Squeezed all that flavor right out

Where can I see the cook and wrap times on this work of art?

So good! I want it now! 🤤

looks rlly good

Amazing!

This looks so good

U got a new subscriber off that brisket!

Nicely done!

To me that's a perfect brisket with the fat in between the meat make it so tender and juicy you don't even have to chew it that is very impressive I can taste it I'm going out and buy a brisket thank you

I like when it breaks a little on the bends

Looks great

This is perfection, 10-15 more minutes while covered....Flawless👍🔥🔥🔥

He made that brisket clap

Looks good

@kendrick_bbq

2 жыл бұрын

Thank you

@gfp1464

10 ай бұрын

Bto this sht looks MORE than just “good”… This Sh!t made Me NUT in my pants.. THATS more than Good for sureee Lmao 👌🏽👌🏽😂💯

Beautiful smoke ring

A esto nos referimos los argentinos con jugoso pero cocido

😊😊❤❤

You made my mouth water

I have to say that I love when it just falls apart. I make it so that it's still juicy but just completely falls apart and you can cut it with a fork

Looks amazing...me sooo hungry now 😊

That's an exceptional looking brisket and you have me starving now..😝😂😢👍💕🔥🤙

Much better than fall apart brisket.

Damn that shit looks good bro

OMG yes please !! 😋

@teehaze934

Жыл бұрын

Oh yes..don't be scared to squeeze my meat

Perfect

looks good

What temperature was the meat cooked at and for how long?

Wow!

Im a truck driver, and im on the carnivore diet, so i now eat brisket every week, and i have now perfected cooking a brisket. Mostly 😂

Who makes these? Any restaurant?

OMG come cook that for me I'm hungry

Very nice brother! Just cooked one yesterday and mine fell apart when it was bent. A little too much like pot roast. I pulled at 203. Maybe should have pulled around 195

@AMadrigal72

Жыл бұрын

it depends on what you do right after ou pull it out. if you put it in an ice chest right away then yeah pull it at 195. but you you let it set out for about 30 min before put it in an ice chest then you can take it to 200-201

@doubletapthatdotty4597

11 ай бұрын

@@AMadrigal72you could also take it out at 165 and wrap it in foil and leave it for an hour or until it’s around 200 and then chest it. For me that’s the perfect way to cook a brisket

Nailed it 🎯

That smoke ring is glorious

Yeah that’s perfect

😦😟Don’t squeeze that meat! We want that. Hope you rested you.

@400080vikkash

Жыл бұрын

He clearly didn't rest it.

@askyourwhoremother3292

Жыл бұрын

@@400080vikkash fr, look at all the fucking heat that comes out as soon as he cuts it 💀

@generaldernappe

Жыл бұрын

​@@askyourwhoremother3292 based on that Statement you never grilled meat

@askyourwhoremother3292

Жыл бұрын

@@generaldernappe you just exposed yourself for being the shittiest girl cook if you think thats right lmfao!!!! Dumbass

Wow nice job

I wish you shared the temp and cook times. Did you even wrap it?

I am not a pro in smoking meats but I am a very good cook and that brisket has a great looking crust and smoke ring.

Woohhhh🤤🤤🤤

Epic smoke ring

Mann that's a perfect brisket

😍

It is supposed to hold up under its own weight and then with a "gentle" pull, come right apart. I think this one was close.

Looks amazing. Probably made on a real stick burner.

F'n beautiful 😋😋😋🤘🏿

Oh my !

I’d love to hear how you got both a beautiful smoke ring, and still full of fat in the flat, smoking in that traeger? I’m guessing the shiny top of the brisket is a tell. I’ll be trying it this weekend in a Recteq. Hope I get similar results!!

beautiful

Do I have to let the mustard soak in for a few hours ?

White looking fat = not rendered enough. The fat in the brisket is supposed to be almost transparent/melty i know because I’ve made bad and good briskets

Squeezing meet always leads to the ejection of moisture.

I got the same smoker haven't used it yet

The sandwiches👀👀😋

❤ I'm a lucky woman that grew up on brisket😅❤

I have same smoker. Can u please tell me step by step how to do it? I had my first brisket with flat on drier side :(

うまそー

That flat is on point. Lol

whats your equipment name

Do you have the recipe posted?

I thought I knew happiness, then I saw that brisket and was born anew

Did you wrap and hold on to 150 for about 10 hours? If you did not, you can finish the brisket in a lower temp to remain juicy, but it will help you render all the white chunks of fat in the middle. Except that looks good in every aspect.

How Long did you cook it. At what temperature?

which pellet smoker you have

I’ve got a traeger too. Can you list info as to temp, time to what you got it at. I’ve done 3 briskets and none came out close to yours. All dry.

@mazda_rt24-p

2 жыл бұрын

probably injected

@salvadorhurtado3704

2 жыл бұрын

I dont inject my briskets I just go fat side up and super low until I achieve the jiggle and the brisket and a temp of 200F. But I do cook it at 200-220F on my stick burner. I use a water pan the only draw back of cooking that low it takes for ever but the results are amazing.

@ryanrodriguez3736

2 жыл бұрын

250.

@fungdark8270

Жыл бұрын

A few keys: Good brisket, try to get a prime, but it’s fine if you can’t, but the extra internal fat helps with the moisture and tenderness Wrap in butcher paper or foil at the stall (around 155-160F in the center of the brisket. Continue to cook wrapped until it hits ~200 and more importantly is tender when probed with a thermometer Take the sucker off and let it sit (most people say to rest in a cooler) I’ve got one on right now chief, cheers

@400080vikkash

Жыл бұрын

@@fungdark8270 worst mistake everyone makes is wrapping before the stall.. Never do that, you want the brisket to sweat out all the water so then your left with fat and meat.. Otherwise you'll never get good bark and your surface will be soggy and tasteless. 👍🏻

What this man say makes alot of sense to me. Cuz I don't like it when it falls apart with its own weight. Good point.

❤❤🤤🤤🤤

Brisket noob here- where do I start?

How long did u smoke this for?

Had. It had a lot of juices.

A bit overcooked based on that jiggle but still is amazing I'm sure melt in the mouth fasho!

Me: EAT IT EAT IT him: doesn’t eat it me: NOOOOOOO

What you smoke dat on

How many hours?

What knife is that?

how long did you bake it? @kendrick

how much did it cost you to make?

Why are you doing this to me. Omg i want it

What’s the juiciest part of the cow that can be put into a medium rare?

Yummy

Traegers are the microwaves of "smokers" 😂😂😂

I’d like to ask an expert like you what could have caused my brisket to not develop a smoke ring even tho it had a nice smoky flavor?

🤤🤤🤤🤤🤤🤤🤤🤤

😮

I think snap is not tender enough but that’s my opinion everyone has their preference I like my flat a lil more tender than that but it’s a beautiful brisket none the less

He said the flat was on point. Brisket joke😂

Ur family must happy asf going to the dinner table every night

Look like mine