Perfect smoked brisket

[@shinola]

That’s impressive, but I cried when I saw all of the juice you squeezed out of that meat.

[@Spoons7414]

I’ll never understand that stupid trend. I cringe every time I see that in a video

[@getbackace1196]

@@Spoons7414 emphasizes it being juicy lmao

[@daviddegea1705]

@@getbackace1196 ain’t juicy once you’ve squeezed it all out lmao

[@positivejourney8231]

@@daviddegea1705 If that little squeeze poured all of the juice out your meat was dry to begin with because if it Hass to be completely dry since you squeezed it that means your your meat was never juicy and that’s honestly sad if that little squeeze did just that

[@daviddegea1705]

@@positivejourney8231 bruh u don’t get it look at the vid before and after he squeezed doesn’t matter how it is when u eat it but looking at it on the video, it is not as appetising as it was before u donut that’s the point we are making

[@mmatalk3817]

"Don't be afraid to squeeze your meat!". - Kendrick BBQ

[@federalinvestigation9962]

Jahseh

[@charlesbrown2638]

Scared*

[@oversteer_9339]

After all, it does squeeze out more juice 😏

[@sosabandz]

Lmfao

[@192OOIDJJ3]

Yes sir, no fear!

[@jacksonrosinsky4474]

I’ve never in my life, yelled at a video until this one. DONT SQUEEZE YOUR MEAT

[@jamesbob9235]

"don't be scared to squeeze your meat"💀

[@handle3210]

This flat was “on point.” 🥁

[@BigDipper79]

Wow look at that smoke ring. Dude that looks amazing.

[@andrestoolbox8482]

My stomach cussing me out that looks delicious 👍🏾👏🏾👏🏾👏🏾

[@ad2094]

This is gorgeous

[@badabing8152]

you like unrendered fat? Or just don't know what a brisket should actually look like?

[@nategibbons172]

It makes it a bit easier when you can just set your temps and not worry. That said, I still have a thumbs up because it looked really good!

[@grantarbor3319]

Looks beautiful !!

[@annahunt8988]

To me that's a perfect brisket with the fat in between the meat make it so tender and juicy you don't even have to chew it that is very impressive I can taste it I'm going out and buy a brisket thank you

[@vzgsxr]

It's breakfast time here in Australia right now, and you got me wanting brisket for breakfast. 🤤

[@frankNbeans3454]

That smoke ring 🤌🏽😮‍💨

[@natedoglara]

I don't know what I did wrong. No smoke ring yesterday

[@IAmTheGlovenor]

​@@natedoglaraSmoke ring has nothing to do with flavor, so don't worry about it

[@fardinshowcase]

So good! I want it now! 🤤

[@JeewDaddyV1]

Very nice brother! Just cooked one yesterday and mine fell apart when it was bent. A little too much like pot roast. I pulled at 203. Maybe should have pulled around 195

[@AMadrigal72]

it depends on what you do right after ou pull it out. if you put it in an ice chest right away then yeah pull it at 195. but you you let it set out for about 30 min before put it in an ice chest then you can take it to 200-201

[@doubletapthatdotty4597]

@@AMadrigal72you could also take it out at 165 and wrap it in foil and leave it for an hour or until it’s around 200 and then chest it. For me that’s the perfect way to cook a brisket

[@RonXEATSX]

Squeezed all that flavor right out

[@turnj35]

U got a new subscriber off that brisket!

[@D-M-J]

This looks so good

[@mrdairycherry1954]

looks rlly good

[@solomonemoungaloa6445]

This is perfection, 10-15 more minutes while covered....Flawless👍🔥🔥🔥

[@lawrencegarcia6717]

Where can I see the cook and wrap times on this work of art?

[@ceebfwmmuas1114]

Looks good

[@kendrick_bbq]

Thank you

[@gfp1464]

Bto this sht looks MORE than just “good”… This Sh!t made Me NUT in my pants.. THATS more than Good for sureee Lmao 👌🏽👌🏽😂💯

[@alec5115]

I have to say that I love when it just falls apart. I make it so that it's still juicy but just completely falls apart and you can cut it with a fork

[@brazosmasonry1031]

I like when it breaks a little on the bends

[@ShanecaRene]

OMG yes please !! 😋

[@teehaze934]

Oh yes..don't be scared to squeeze my meat

[@honestnewsnet]

Amazing!

[@jackiechapman8189]

That's an exceptional looking brisket and you have me starving now..😝😂😢👍💕🔥🤙

[@thescoggfather]

He made that brisket clap

[@idahoseasonalcare1943]

Looks great

[@jamesgonzales6036]

😦😟Don’t squeeze that meat! We want that. Hope you rested you.

[@400080vikkash]

He clearly didn't rest it.

[@askyourwhoremother3292]

@@400080vikkash fr, look at all the fucking heat that comes out as soon as he cuts it 💀

[@generaldernappe]

​@@askyourwhoremother3292 based on that Statement you never grilled meat

[@askyourwhoremother3292]

@@generaldernappe you just exposed yourself for being the shittiest girl cook if you think thats right lmfao!!!! Dumbass

[@jeffbaker157]

Nicely done!

[@abderemaneabdallah767]

😊😊❤❤

[@6literfuelaholic655]

You made my mouth water

[@Tus12309]

White looking fat = not rendered enough. The fat in the brisket is supposed to be almost transparent/melty i know because I’ve made bad and good briskets

[@chinomustang550]

I am not a pro in smoking meats but I am a very good cook and that brisket has a great looking crust and smoke ring.

[@lorenzowheeler1194]

Im a truck driver, and im on the carnivore diet, so i now eat brisket every week, and i have now perfected cooking a brisket. Mostly 😂

[@devanbarger3630]

It is supposed to hold up under its own weight and then with a "gentle" pull, come right apart. I think this one was close.

[@hakankisacik3165]

Looks amazing...me sooo hungry now 😊

[@user-px8yd4eo9m]

Beautiful smoke ring

[@erikmurray3661]

Damn that shit looks good bro

[@billwilson4210]

What temperature was the meat cooked at and for how long?

[@tunezsky0x3]

Wow!

[@isaaccan3155]

Much better than fall apart brisket.

[@fernandomendoza5917]

What this man say makes alot of sense to me. Cuz I don't like it when it falls apart with its own weight. Good point.

[@user-iz7kh2bs1h]

OMG come cook that for me I'm hungry

[@somerandominternetuser5730]

That smoke ring is glorious

[@erwinbenally8027]

Perfect

[@joeramos4489]

looks good

[@danawhiteisagenius8654]

Yeah that’s perfect

[@csp4454]

Nailed it 🎯

[@ATasteofFlavor]

Wow nice job

[@zee_lolaj7382]

Woohhhh🤤🤤🤤

[@charliebabit365]

Mann that's a perfect brisket

[@yevgeniykungurtsev2448]

Looks amazing. Probably made on a real stick burner.

[@user-iz7kh2bs1h]

❤ I'm a lucky woman that grew up on brisket😅❤

[@alimaleki6506]

😍

[@noloyou8377]

A bit overcooked based on that jiggle but still is amazing I'm sure melt in the mouth fasho!

[@SteveZ-yd6em]

Oh my !

[@TheOnlySuyash]

Epic smoke ring

[@jaydenwigfall6963]

I thought I knew happiness, then I saw that brisket and was born anew

[@trbizwiz1]

I’d love to hear how you got both a beautiful smoke ring, and still full of fat in the flat, smoking in that traeger? I’m guessing the shiny top of the brisket is a tell. I’ll be trying it this weekend in a Recteq. Hope I get similar results!!

[@jeremyimes6734]

Squeezing meet always leads to the ejection of moisture.

[@MaskedBattal]

Me: EAT IT EAT IT him: doesn’t eat it me: NOOOOOOO

[@raetheray]

The sandwiches👀👀😋

[@user-ll2rb9je5r]

うまそー

[@harlem-bx]

F'n beautiful 😋😋😋🤘🏿

[@floatahhh]

Ur family must happy asf going to the dinner table every night

[@bumbacloutox932]

Don’t be scared to squeeze your meat😂😂

[@qwezz]

I wish you shared the temp and cook times. Did you even wrap it?

[@shaundellmurphy3317]

I got the same smoker haven't used it yet

[@digbudkiss260]

Had. It had a lot of juices.

[@jaywhite1725]

I think snap is not tender enough but that’s my opinion everyone has their preference I like my flat a lil more tender than that but it’s a beautiful brisket none the less

[@ADub-oy6jh]

beautiful

[@dami1202]

A esto nos referimos los argentinos con jugoso pero cocido

[@vxenon67]

Who makes these? Any restaurant?

[@MichalJinoch]

I have same smoker. Can u please tell me step by step how to do it? I had my first brisket with flat on drier side :(

[@caseyjenkins7744]

That flat is on point. Lol

[@kvitekk6898]

❤❤🤤🤤🤤

[@mariouribe3107]

I’ve got a traeger too. Can you list info as to temp, time to what you got it at. I’ve done 3 briskets and none came out close to yours. All dry.

[@mazda_rt24-p]

probably injected

[@salvadorhurtado3704]

I dont inject my briskets I just go fat side up and super low until I achieve the jiggle and the brisket and a temp of 200F. But I do cook it at 200-220F on my stick burner. I use a water pan the only draw back of cooking that low it takes for ever but the results are amazing.

[@ryanrodriguez3736]

250.

[@fungdark8270]

A few keys: Good brisket, try to get a prime, but it’s fine if you can’t, but the extra internal fat helps with the moisture and tenderness Wrap in butcher paper or foil at the stall (around 155-160F in the center of the brisket. Continue to cook wrapped until it hits ~200 and more importantly is tender when probed with a thermometer Take the sucker off and let it sit (most people say to rest in a cooler) I’ve got one on right now chief, cheers

[@400080vikkash]

@@fungdark8270 worst mistake everyone makes is wrapping before the stall.. Never do that, you want the brisket to sweat out all the water so then your left with fat and meat.. Otherwise you'll never get good bark and your surface will be soggy and tasteless. 👍🏻

[@yardenasado]

Did you wrap and hold on to 150 for about 10 hours? If you did not, you can finish the brisket in a lower temp to remain juicy, but it will help you render all the white chunks of fat in the middle. Except that looks good in every aspect.

[@jarvisrussette]

Cut that flat a little thinner that’s the real test

[@doriongoals9358]

Do I have to let the mustard soak in for a few hours ?

[@danktoun6385]

How long did u smoke this for?

[@guadalupeflores8927]

How Long did you cook it. At what temperature?

[@lintingchanel3938]

🤤🤤🤤🤤🤤🤤🤤🤤

[@bobbyhouston5058]

Traegers are the microwaves of "smokers" 😂😂😂

[@partheniaturner1344]

Yummy

[@EL_LeonFredo9]

😮

[@kimiveymakeup0]

I’d like to ask an expert like you what could have caused my brisket to not develop a smoke ring even tho it had a nice smoky flavor?

[@kocurekov2her29]

Why are you doing this to me. Omg i want it

[@TwinBrossz]

which pellet smoker you have

[@stonedasameteor3338]

how much did it cost you to make?

[@ASURAS_STOP_MOTIONS]

What’s the juiciest part of the cow that can be put into a medium rare?

[@peterk814]

What you smoke dat on

[@socsci4545]

how long did you bake it? @kendrick

[@CrossBeforeCrown]

Do you have the recipe posted?

[@joncarlobarberi8210]

🤤

[@fasteddieful]

He said the flat was on point. Brisket joke😂

[@beautyandthechief7342]

Looked pretty tender and pretttt moist. Trim was awful IMO so the all the unrendered fat won’t make for the best slices, that’s just my opinion tho

[@Chutiami1999]

whats your equipment name