nitr0burn (December 31, 1969 at 6:59 pm)

I'd agree with misterpukh.

nitr0burn (December 31, 1969 at 6:59 pm)

Riiiight... Because MTV is the only place that has music in the background :\ Apparently you missed the last 50 years of TV.

nitr0burn (December 31, 1969 at 6:59 pm)

Many would disagree.

bobafettfan32 (December 31, 1969 at 6:59 pm)

he said they were from ga. brisket hands down is the best bbq if u do it right. the reason it was dry cause u took 2 much fat off. good meat doesnt need sauce. a good rub is coarse ground kosher or sea salt, ground black pepper, chili powder, garlic powder, onion powder, and a little red cayenne pepper.

bwayne83 (December 31, 1969 at 6:59 pm)

That guy has no idea how to trim a brisket.

kemkerj (December 31, 1969 at 6:59 pm)

TOO MUCH TRIMMED!You want a packer's cut, not trimmed at all. He should have stopped as soon as the cryovac was off. You trim the fat off after cooking, not before. You want next to no marbling. USDA Select is considered proper grade for brisket.

viewitnow (December 31, 1969 at 6:59 pm)

Turn off the MUSIC! This isn't mtv!

ajanixa (December 31, 1969 at 6:59 pm)

what's with adding the "surprise moisture" with that brush while u paused ur cutting? =)

Blaze1024 (December 31, 1969 at 6:59 pm)

I guess I should have watched the whole video before I commented? He was doing so well except for over trimming and using to much mustered. Dam I can't believe he put actually put BBQ sauce on a brisket (must be from California) He didn't even separate the point from the flat. You need to separate the point and flat and put the point back on BBQ make burnt ends out of it ARRGGGG BBQ sauce on a brisket.

Blaze1024 (December 31, 1969 at 6:59 pm)

You don't have a clue! Salt and pepper is great for steaks and roasts but not for a brisket! No one!! has ever won a major BBQ contest using salt and pepper on a brisket. This guy used the same basic technique that world champion Bar-B-Q pit masters do. By the way the only reason his came out dry was because he kept opining the door to show the brisket and Brisket hates temperature swings. I will admit that he over trimmed it. I leave a lot more fat then that on mine! to much mustard to.