Every summer here in canada mostly people making bbq outside chilling, source
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In this video, we slice a moist mouthwatering, tender brisket that’s perfect for your Christmas party! 🎄✨ Join us as we share tips and tricks on one ofoitbriskrt videos to ensure your brisket is the star of the holiday feast. From seasoning to cooking techniques, we’ve got you covered! Don’t miss out on making this…
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Looking good looks like you have really slimmed down
Wagucci…Ballin 🔥
Does the grill go through a lot of propane? I have a pellet smoker and thinking about making the switch!
205-210 interesting. I had an emergency and came back to the lowest temp at 208F and the flat seems like it had firmed. I put it in a warming drawer at 145 for 8 hours and it came out shockingly tender.
I’m gonna have to try the dry brine. I’ve never done that with a brisket. I’ve done several briskets in the Flex Flame. Lately I’m trying putting the brisket back in the fridge after seasoning for about 30 minutes so the outside is cold but inside isn’t for better bark formation. It does seem to help but could be different reasons why.
Sometimes you gotta go large and splurge on the wagyu. You deserve it👍😊
Looking thinner!!💪💪 keep it up
Came out beautiful! Can I ask a dumb question? After you wrap, why not save fuel (propane) & pellets by finishing in the oven?
Obviously it looks good because it is wagyu cook slow. However it doesn't look like it took on any smoke.
Looks fantastic bro! And that grill is amazing 🤩! Keep those fantastic cooks coming! Enjoy the weekend! Cheers 🥃🥃🔥🔥
Looks really good brother CJ have a great weekend 🍺
My Costco has never had wagyu brisket. Time to move? Thanks for showing us how its done.
So juicy!
Look's super delicious 😋
Awesome cook!!! By the way, how do you typically store the rendered fat and how long can you keep it?
Looks delicious
How much is thr flexi flame? I have the ninja wood fire pro XL CJ, is it loads better?