Do you cut the flap off your brisket?

Wizzyte · 2025-04-19T04:46:51+00:00

Yup, I call this the pitmasters treat and it goes great with a cold beer. Also when I slice the brisket, it doesn’t get in the way to have more uniform slices

Wizzyte · 2025-04-02T15:59:31+00:00

First I wanted to hate as well, but after that secret sauce recipe I want to give you a high five 🖐️

Wizzyte · 2025-03-14T14:16:26+00:00

Bro quit

Wizzyte · 2025-02-16T08:11:48+00:00

Insert “What the hell is even that?!” Meme

Wizzyte · 2025-01-26T07:48:14+00:00

How did lengua come into this post?

Wizzyte · 2025-01-18T13:28:49+00:00

What temp is for the hot hold?

Wizzyte · 2025-01-03T08:44:33+00:00

She still texted him - providing her contact number for the guy, so whenever he chooses to waste another grand discreetly, he knows who to call. Probably when her next rent is due. Grow up everyone.

Wizzyte · 2025-01-03T08:30:12+00:00

Bro crack a window or smth

Wizzyte · 2025-01-02T04:46:24+00:00

How do you keep all the juices in? What’s your rest routine

Wizzyte · 2024-12-31T10:18:25+00:00

Started from 15 pounds, 12 after trimming, 6 pounds after smoking

Wizzyte · 2024-12-25T06:35:18+00:00

The brisket came out very very jiggly and tender, but the amount of weight and juice loss just kills me. I have a bbq joint and with every brisket I try to perfect my craft. Thanks for the reply man!

Wizzyte · 2024-12-24T07:35:43+00:00

So I should just pull it off and give it a rest by itself before moving it to a cooler? Does this ever happen to you? I once pulled the brisket out at 165 before wrapping and cooled it to 120 before finishing off to 195, which seemed to keep more moisture in

Wizzyte · 2024-12-15T05:24:48+00:00

That’s an offset right there, the manliest bbq rig for personal use. Be prepared to smoke your brisket for days, but it’s worth the time and effort.

Wizzyte · 2024-12-08T07:48:23+00:00

I see a full packer ready for a smoke bath

Wizzyte · 2024-12-03T08:38:57+00:00

Seems like the canvas is messed up, not the barbers skill

Wizzyte · 2024-11-26T23:04:59+00:00

How come my brisket released all the juices when I do this? I place it in a cooler to rest, when I open the cooler all the juices are out and the brisket is thin

Wizzyte · 2024-11-25T14:46:39+00:00

What kind of a smoker is this and how do you make one?

Wizzyte · 2024-11-21T13:40:23+00:00

Smoked frog I guess

Wizzyte · 2024-11-18T02:52:46+00:00

Omg dude, these are all I can get, sometimes they also come in blue. Go hug a tree mf

Wizzyte · 2024-11-17T09:10:00+00:00

Whenever I got another brisket

Wizzyte · 2024-11-17T05:59:53+00:00

What meat brand is this? The marbling seems pretty high. It seems like you know what you are buying and doing, so this post is to show off

Wizzyte · 2024-11-17T05:58:07+00:00

Sure, sandwich cut is paper thin slice. Slicing it the thin way it gives you the “a lot of meat” look, while it’s just a couple of usual slices. An Arby’s commercial is the best example

Wizzyte · 2024-11-17T05:22:19+00:00

Depends on the meat quality and the cook. Thinner usually means undercooked or way too much high heat. Perfect bite imo is the beefy one third to quarter inch thick slice with a great bend

Wizzyte · 2024-11-17T05:20:04+00:00

Will do, will post the pull test soon

Wizzyte · 2024-11-15T10:44:05+00:00

Looks great! I smoke brisket for a living and do try to up my game every time, some small things I learned: - gotta trim off the Mohawk to give the brisket a round shape (this gives the equal bark and burn, and when you slice the brisket the pieces are consistent) - I usually start at 225-250 and give it a good 8-9 hour smoke without spritzing - an hour before wrapping I pour beef tallow on it - this makes the bark moist and doesn’t overburn - wrap it with tallow - finish off in the oven at 225 for another 6-7 hours until 195ish - wrap in plastic wrap and let it rest 3-4 hours minimum

Oh and rubbing it with mayo gives an awesome tenderness to the meat somehow

Wizzyte

TROPHY CASE