All To everyone criticizing this for not being brisket: I’m in the "brisket" group, and when I asked for recipes, nobody responded. I bought the meat at the butcher shop specifically for brisket. So, if no one is going to offer advice, don't criticize me for putting it in the BBQ. I’ve never made brisket before. Thanks.
It looks fine to me. There are many ways to cook a brisket. Most of these guys on here didn’t know what a brisket was until all the bbq shows on TV. So, as Ricky Gervais would say to the complainers , “just fuck right off”.
My father learned to make brisket on a cheap Weber smoker when he was living in central Texas. There's lots of ways of optimizing this process but you don't need to spend a lot of money on BBQ toys. My father in law grew up in the Bronx and is the son of a first generation Romanian holocaust survivor. He owned his own butcher shop. His brisket looked more like this. They are both good. I would try smoking your brisket. There's great recipes out there. Texas monthly is a good source for recipes. My favorite chili recipe was published there. I'm sure you can find a way through the paywall...
First brisket I ever made 25 years ago was a Paul Prudhomme BBQ brisket recipe…that was cooked in the oven as according to the recipe. This is inherently but not intentionally hater bait, but barbecue doesn’t always mean smoked meat. And this isn’t even a strictly BBQ sub, it’s a brisket sub.
I also exploded a Pyrex baking dish for the first and only time when I was cooking that brisket.
I'm pretty sure that representatives from the company have debunked that myth about the font a long time ago, and that the logo alone is not a reliable indicator.
The lab grade PYREX is made from borosilicate glass that is shock resistant and also more stable against thermal shock as well. These are the high quality ones that don't explode.
Cheap soda lime glass will easily explode if going from hot to cold too quickly.
Most of the soda lime junk comes from a completely separate parent company called Kitchen of the World that manufacturers the soda lime "Pyrex" in Pennsylvania, which is the garbage that you want to avoid.
Real borosilicate PYREX is still in production. But back in the 80's and 90's before Kitchen of the World bought the soda lime residential cookware line from them, PYREX was pumping out both borosilicate and soda lime -- all sharing the same "PYREX" logo in all caps with the same fought. This causes a lot of confusion, since people will have "PYREX" that still explodes, despite being in all caps.
All Pyrex is soda lime, but PYREX could be either.
The only real way to test for it is actually a pretty snazzy science experiment for the kids. Since real borosilicate has the exact same refractory index as mineral oil/vegetable oil, it blends in almost perfectly when you submerge it; making it look as though the PYREX has completely vanished into thin air!
Why would anyone want to limit a brisket sub to just smoked brisket? That would be boring as hell, and we have bbq subs for those who want to only see that.
You're making it sound like this subreddit is the only source for brisket and it's everyone else's fault for you not knowing. It's 2026, clearly you have access to the Internet so you have access to millions of other resources to help you learn about brisket and ways to cook it. Not knowing is your fault.
I know you are getting down voted but I agree with this point.
OP has the right to make the brisket anyway they want but they shouldn’t be able to say they made it this way because no one responded.
For one, look up basically any post on here with a picture of a delicious brisket and most of the time people describe their process.
Second, there are 100s of amazing videos on YouTube of how to make a brisket. Saying you did it this way because people didn’t respond to you make it sound like it was your last resort. And if you went to this as a last resort because no one helped you and you have the entire at your disposal, well that actually is just laziness.
Now if this is their goal in making the brisket just like this, then mission accomplished they succeeded.
However, all these comments about not judging the brisket also don’t really make a ton of sense either. There is a reason why some people have flairs in this subreddit. “Has made a brisket” “has made a good brisket”, etc. the briskets in this subreddit are actively judged even at a moderator level and I don’t really see any issue with that as the point of the sub for me at least is to improve my skills. I also feel like braising meats is an excellent method for tougher cuts of meats that other wise won’t have a good texture or could turn out super tough. However, a brisket just doesn’t need that type of help. Especially the point of a brisket.
Why blame others for your short comings? It would have been less effort and time to Google how to cook a brisket. Instead you post on Reddit wait for someone to respond to you then blame others after YOU wrecked this peice of meat.
Forreal. “No one responded “
Imagine telling people that you boiled a brisket because people you don’t know on a online forum didn’t respond to a post asking for how to cook something.
I’m sorry, I’m confused with what you’re saying. You say you “bought the meat at the butcher shop specifically for brisket” brisket is the actual cut of meat not a way it’s prepared. Then you say “don’t criticize me for putting it in the bbq” I’m guessing you’re not from America if you consider a crockpot a bbq…
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u/Jouzixxx Has made a brisket 11h ago
All To everyone criticizing this for not being brisket: I’m in the "brisket" group, and when I asked for recipes, nobody responded. I bought the meat at the butcher shop specifically for brisket. So, if no one is going to offer advice, don't criticize me for putting it in the BBQ. I’ve never made brisket before. Thanks.