How do I make god tier brisket?
>>9179841
Buy a smoker.
>>9179841
Smoke it for 3-4 hours at 190-225 and then leave in oven for another 12 hours at 225.
Gotta have a good rub on it.
>>9179841
salt, pepper, rub, smoke
it's literally all in maintaining the temperature
>>9179841
Honestly, heavily season with equal parts salt and pepper, sous-vide at 155 for 24+ hours, smoke at ~225 for 2-3 hours, boost the heat and cook until you have a nice bark. Otherwise you have to spend 12 hours watching the smoker and have butcher paper.
>>9179903
Fuck your vile vinegar sauce Carolina!
>>9179903
While I agree that Mexican (aka Texan) BBQ is trash, you are showing your ignorance by mocking my understanding of the "science" of bbq. Follow the instructions I listed above and thank me later.
>>9180169
I am the sous-vide poster above, but I think the pink color in OPs pic comes from a brine in sodium nitrite or nitrate. You can't get that level of melted fat and a pink color by cooking alone. Also, a medium to medium rare brisket will be TOUGH. In order to break down the connective tissue you need more time (aka sous-vide) or more heat (aka smoking at 225 for 12 hours).
Freeze to 0 deg f, marinate in fridge for 3 days, seal in freezer bag and let sit in 140 deg f oven for a full day, then finish in a 450 deg f oven till cracklin.
Anything you need immersion cooking for can be done in microwave-safe plastic in an oven if you don't let it touch the heating elements.
>>9179846
whats the best way to smoke your own meat?
>>9179841
it's raw
>>9180283
Yes, I specifically said "something like" on purpose.
I don't feel like any sort of nitrates or trites could achieve that level of pink unless it sat for more than a week. That's a lot of penetration for thickness.
So, yes, we are in agreement: it does take way more time in the water bath at a low temp. And, yes, I have done that. Not completely stoked on the results.
>>9180159
Sous vide is not bbq
>>9179841
try not burning it.
>>9180351
>>9179841
Dry rub, smoke for 12-14 hours with wood, cut on a bias and enjoy. I guess you could use it to make something else like a sandwich but you'd be ruining the pure bliss that is smoked brisket.
>>9180283
>I think the pink color in OPs pic comes from a brine in sodium nitrite or nitrate
That's pastrami.
>>9179897
Can I use baking paper instead of butcher paper? I can't find cheap butcher paper in Australia.
>>9180601
I havent laughed so hard at a reaction image in years.
>>9179851
salt pepper chili powder
nothing else
>>9179841
>burnt outside
>raw inside
in to the trash can
>>9180680
Yes, you can use aluminum foil as well (though the texture will be different). The point is to prevent further moisture loss through evaporation.
Start with veggie loaf. Smoke 1 to 2 hours.
>>9179851
Shouldn't have a rub on brisket, and why the fuck would you not just leave it in the smoker. You're an idiot.
>>9179841
Looks like cancer
>>9183072
There there, momma's got some tendies and ketchup for you at the children's table.
>>9180489
>>9181229
>>9179841
Holy fuck, thats thing is burned to shit bro...bbq, low and slow nigger
>>9179841
do the opposite of whatever happened in that picture
brisket isn't supposed to be rare
>>9183112
>tfw you are only a number, waiting to be slaughtered
>>9183666
>666
>number
>slaughter
>>9183112