Brisket isn’t for everyone, just don’t invite those people over.

[@tweasterling]

That looks absolutely delectable man, you did a hell of a job on this brisket

[@Svenddiesel]

Thank you

[@nostrius-t1z]

This one looked a bit on the dry side tho

[@ZRillaaa]

Cas he got it super lean like he says he likes it the leaner it is the less fat.. the less fat the less juicy the meat will be

[@nostrius-t1z]

@@ZRillaaa Fair enough. It's definitely not the most appealing brisket I've seen though.

[@Svenddiesel]

It’s perfect. I hate super fatty greasy runny brisket.

[@ShouldIEdit]

@@Svenddieseli agree. i would totally devour that

[@nostrius-t1z]

@@Svenddiesel Differing tastes :)

[@ShouldIEdit]

i love the way the brisket’s looking my brother. 10/10 would eat

[@Svenddiesel]

Thanks

[@everyrickneedsamorty]

This looks really good... Most influencers doctor their food to make it look more appealing... This looks 100% genuine... Especially since he said he likes it lean.

[@Svenddiesel]

I only cook it the way I like it or my family likes it. Remember I still have to eat it

[@everyrickneedsamorty]

@Svenddiesel respect man, so many people out on the internet misleading others instead of just being themselves... Your content is appreciated 💪🏼👍🏼

[@Svenddiesel]

Thank you

[@literbikemike2670]

Why do you like your brisket super lean? And with thin slices it will dry out fast, how do you keep it soft?

[@Svenddiesel]

I let it rest properly

[@jorgeliceaga7460]

Brisket is delicious. But, pastrami!! That's another level of Brisket.

[@Svenddiesel]

Always wanted to try doing jt

[@AlexRixon]

I love bbq, but I don't like brisket unless it is corned deli style. I would rather ribs, flank, skirt, chuck, or shank for bbq

[@Svenddiesel]

That's good to know, thanks for the info!

[@BlazeLs-je7yo]

Looks delicious.

[@Svenddiesel]

Thank you!

[@Trillion_Dollar_Extreme]

Who doesn't like brisket?

[@JAMESMEAUX-h3j]

I don't know but I love it!

[@tweasterling]

We don’t talk about them

[@Svenddiesel]

Exactly

[@mrangel9986]

Need a binder

[@Svenddiesel]

One can totally add a binder if they want

[@HenryThyG0at]

You don’t need a binder if you do it right.

[@HenryThyG0at]

@@SvenddieselWhy did you take so much fat off, that’s the point of brisket and you need fat to have it be good if you’re smoking it. I also like lean meat but I will put up with the fat to have a nice juicy brisket.

[@Svenddiesel]

You don’t have to trim it. You can leave it all on. I prefer to trim it.

[@10XL19]

Doesn’t have that charcoal touch to it. Still looks good though

[@federalinvestigation9962]

Bark will develop with a higher temperature. Needs to be at around 300 then back down to 250

[@charlesncharge6298]

​@@federalinvestigation9962that's not true at all. My brisket doesn't get above 230, and I've always got a nice bark.

[@Svenddiesel]

Yup. Didn’t use charcoal.

[@percynorris2498]

That's a bad a$$ knife

[@Svenddiesel]

Agree

[@BROCKLIROB]

“Generous”

[@Svenddiesel]

Yup

[@LRBaker]

Delicious ❤❤❤❤❤❤

[@Svenddiesel]

Thank you 😋

[@soulstech414]

This brisket looks super dry

[@Svenddiesel]

It’s perfect. Super fatty runny brisket is gross

[@Fletchhound444]

Looked dry

[@Svenddiesel]

It’s perfect. Super fatty runny brisket is gross

[@Fletchhound444]

@ hey I can’t argue with that. If that’s the way you like it then it was perfect. My wife cannot stand not even the first little bit of fat so I get it.