GrillNation
Region: US
Tuesday 04 May 2021 17:39:37 GMT
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Singh :
dude ur family must be so lucky to have a dad/husband/ ugh u know what I mean, like u, cause that look so good 🤤
2021-05-04 17:47:15
27
blkjk10 :
Was it my old eyes or did the post cook fat have a greenish tint in that first slice?
2021-05-04 18:09:15
16
Gil Garcia...❤️ :
Dammmn!!!!!!!😳
2021-05-04 17:46:13
6
zach :
long vids 😳
2021-05-04 17:42:28
5
Justin Thomas Yates :
A couple things from someone who cooks a lot of brisket: slice your point in the other direction. Against the grain, use course salt and pepper
2021-05-04 19:25:06
4
Matthew Barmes :
How long do you let the rub sit on before throwing it on the smoker?
2021-05-04 17:46:25
3
Christian22 :
First
2021-05-04 17:42:22
2
Bonnie Johnson :
What do you do with everything that you trimmed off?
2021-05-09 22:52:53
2
user7186675854338 :
looks tough not soft
2021-05-05 03:41:52
2
Gil Garcia...❤️ :
Lovely!!!!!!!😋😋😋😋😋😋😋😋😋😋
2021-05-04 17:48:55
1
Ashley :
yummy
2021-05-06 04:11:45
1
nsfw :
I was today years old when I learned bark refers to the crust 😳
2021-05-05 00:46:11
1
Jake Rael :
$350??😳
2021-05-05 04:09:20
1
user4433010907192 :
waygu???
2021-05-05 20:49:15
0
Welder man78 :
Hella nice 👍🏽
2021-05-04 20:20:19
0
Gustavo Caon :
Nice!
2021-05-04 20:52:44
0
Bob Overholt :
Excuse me I think you wanna leave a little bit of fat on there
2021-05-04 21:04:00
0
Basic to Bougie :
Surprised someone didn’t bring up Aaron Franklin and try to tell you how he does it
2021-05-04 21:09:39
0
Texas_Born_BBQ :
Cut back on the flat. You cut way to much off of it
2021-05-04 21:25:40
0
Omar O Ruiz :
Done fucked it up 🤦🏻♂️🤦🏻♂️
2021-05-04 21:57:50
0
CaliNiner541 :
Brisket is one my favorite things to cook
2021-05-04 22:24:43
0
Jason Harper :
So doing one😁😁😁
2021-05-05 01:08:25
0
Edward Galanda :
Suddenly I'm hungry.....🤗
2021-05-05 02:55:20
0
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