Comments on: Michael Symon’s BBQ Brisket How-To | BBQ USA | Food Network

By: karch

karch — Tue, 18 Apr 2023 14:53:31 +0000

Time out. He DID NOT smoke that brisket for 14 hours. It isn't even smoking. Look at the temp! And look at the door when he closes it. Mustard. Then opens it "14" hours later and it's still there… Ya that doesn't happen. BOOOOO

By: Jaya Dama

Jaya Dama — Tue, 18 Apr 2023 14:53:31 +0000

Briskets are serious the flavor

By: Mike Ose

Mike Ose — Tue, 18 Apr 2023 14:53:31 +0000

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By: Mike Ose

Mike Ose — Tue, 18 Apr 2023 14:53:31 +0000

Thank you so much#Drosereaaron on YouTube for what you did in my life, if you are in any situation with infertility, PCOS, fibroid
https://youtube.com/channel/UCYQwAYrcdA5MKAtwgI2dcEg❤️

By: Abridgelion

Abridgelion — Tue, 18 Apr 2023 14:53:31 +0000

You cannot overseason a brisket. EVERYONE underseasons.

By: Abridgelion

Abridgelion — Tue, 18 Apr 2023 14:53:31 +0000

I'll say this: I do appreciate an instructional vid at only 5 minutes long. Thank you for making watchtime manageable.

By: Abridgelion

Abridgelion — Tue, 18 Apr 2023 14:53:31 +0000

It looks dry because he let it cool down, right? Like, I see all the fat in there. It's just resolidified because he let it cool down. The smoker fire had already been put out and the grates cooling down.

By: Abridgelion

Abridgelion — Tue, 18 Apr 2023 14:53:31 +0000

WHAT WOOD DID YOU USE?

By: Tirunelveli Food & Beauty Factory

Tirunelveli Food & Beauty Factory — Tue, 18 Apr 2023 14:53:31 +0000

Look delicious. Whish I could do it like this.

By: Ryan Howell

Ryan Howell — Tue, 18 Apr 2023 14:53:31 +0000

Cool