@cooking_with_fire: Whole packer brisket on the pellet smoker 😮‍💨🔥 Trim → bind → hit it with my coffee rub: 1/4 cup coffee, 1/4 cup black pepper, 2 tbsp salt, 2 tbsp smoked paprika, 1 tbsp garlic, 1 tbsp onion, 1 tbsp brown sugar, 1 tbsp ancho, 1 tsp cayenne, 1 tsp cumin, 1 tsp mustard powder. Smoked at 225°F for 16–18 hrs, no wrap to keep that bark CRUNCHY. Pulled at 203°F + rested 1–2 hrs. This one hits DIFFERENT.

PsychoRen :

I don’t know what I’ll be doing wrong with my brisket, but it always come out like cardboard

Trinigyal🪬💫🧿 :

Wait!! This is how I want my brisket… to be tender and fall apart/shred 😳. Last one I did I followed instructions to crank up to 250 and wrap with tallow and let rest for 2 hrs. It wasn’t like this.

Alexander :

no binder before the seasoning? no hate, I'm just genuinely curious as to why. does that make any changes to the flavor/texture?

Massha915 :

The 9 to 5 Poet :

No butcher paper?

La Mamalona :

At what temperature do you cook it? At what Temperature do you wrap it? At what temperature do you pull it out?

jamzymalone :

How does one have the energy to watch the fire and temp for 21 hours straight?

Великий уравнитель :

Dritan Omeri :

cvetomirpanchev :

Е баш тоя нож ли намери 🙄

Carlos Checa766 :

Hold up...you didn't wrap it at all?

J🥷LXXXIX🥷J :

hola q corte es , perdón 🤔

🖤Kevin🦇 :

May the reign of brisket be eternal.🗿

Jang :

I can taste this video!

admins :

TENDERISM✨

i don’t care :

espeditodomenicoc7 :

Scusa x quanto tempo è rimasto a cucinare?

✨ :

Мама сказала чтобы вы со мной поделились

Murat / √1 :

что за градусник, как называется?

Yasemin 🌸 :

Kan akıyor 😩

ゆうくむ :

途中刺した釘なんの役割なんやろ？

kitkatveats :

This looks amazing 🔥😍

Ole Uncle Ed :

Outstanding young Man

Luis Mora :

whats the ingredients. salt, pepper, brown sugar?