the_hypotenuse: I’m getting the popcorn ready. If there’s any recipe that gets strongly opinionated cooks going it’s BBQ Brisket.
Personally Greg, that looks absolutely delicious and I want to have food babies with that thing
evilmnky45: Texan here, looks great! Got the two texas staples of good brisket: salt and pepper and post oak. Remember to let it rest in a cooler for at least an hour
gregthegregest2: Source: https://youtu.be/St1RyTfSX28
The source video goes into a lot more detail.
When cook perfectly brisket is one of the best BBQ meats. This is a 10 to 12-hour cook, So the key to a great brisket is fire management, time and patience.
Please help me out by checking out my channel and subscribing.
Cheers to everyone’s continuing support!
A few people mentioned I should start my own subreddit which will give people an easy place to find my recipe and also post photos of their creation.
https://www.reddit.com/r/FreetoCook/
txsnowman17: Looks quite good, though in my personal opinion it needs about 4x more smoke. I always look for a deep smoke ring for brisket, though I have the luxury to be more discerning and critical living in Dallas. Great job though Greg, love your work.
literalpsychotroll: I want to eat all those crispy bits. Looks super tasty!
thekaz: This looks amazing, as usual! I particularly appreciated your use of a slicing knife. One question though, have you considered doing a knife tutorial here?
I don’t mean to be rude to everyone else, but you seem to be the only one whose videos consistently use proper techniques and the right tools. New cooks coming here would certainly benefit, and I could definitely use a refresher. Cheers mate!
Rsubs33: If you are going to use foil I would unwrap for the last hour to let that bark crisp back up
RTrooper: I’m so glad you bring such constant and quality content to this sub, Greg. Keep at it
alemedo8: So far no crazy comments of angst or anger…Greg, you must be the Gregest Greg indeed!
Also, a question! Does a different kind of wood result in more distinct pink-ish smoke rings? I’ve never smoked meats before but have always been curious about that.
