I don't have a smoker, so I used my black stone flattop. I knew it would work. 
Everyone is jerking her off on /r/brisket…
… but the chuds of /r/smoking are disgusted.
https://old.reddit.com/r/smoking/comments/1jalb5j/aint_no_way/
A cow died for this
That actually makes me sad. Their entire existence led up to...this.
Not their entire existence. Hopefully whoever got the other cuts knew what they were doing.
He says it's smoked.
But It looks roasted with the concept of being smoked.
It identifies as smoked
So you baked a brisket... With less even temperature control, for a slight smokey flavor.
Could have just used a Traeger.
Dont have a Traeger but there is nothing wrong with using one. Its going to make better smoked _____ than most restaurants and "pros" if you know what you are doing.
I have one. I have made some very good food on it. I dont use it anymore just because i like fire management.
No one has a sense of humor anymore
Have to add a jk or /s or something otherwise it's viewed as a statement. It's always been that way online since ICQ and AIM and Yahoo days.
Whole plethora of ways to show intent.
Looks like he used Dijon mustard?
it's a woman lol
Ahhh.....
JUST USE THE FRICKING OVEN IN YOUR KITCHEN
I DONT FRICKING HAVE ONE.
I'M SORRY I DIDN'T KNOW THAT!
ITS OKAY I FORGIVE YOU
THANK YOU! I APPRECIATE YOU GIVING ME THE SPACE TO MAKE MISTAKES
I HOPE YOU HAVE A GREAT DAY
I'M GOING TO TRY, I HOPE YOU HAVE SUCCESS AND FIND FULFILLMENT IN YOUR WORK AND FREE TIME THIS WEEKEND!
SAHM here of 17mo twins here ; always fulfilled.
Jump in the discussion.
No email address required.
not a meat nerd
here, ultimately what's the problem with doing it this way? Blackstones are friggen awesome.
Smoking is slow indirect heat with a wooden vape nearby. that's basically what she did here isn't it?
Jump in the discussion.
No email address required.
Smoke is the heat source of smoking. A flattop is not indirect heat. If the smoke was cooking it there would be a smoke ring.
Very creative though.
Jump in the discussion.
No email address required.
smoke isn't heat. smoke is debris being carried in the heat
a piece of meat on a raised mesh, above a heat spreader, above flames is pretty darn indirect compared to 'grilling' (meat being directly exposed to flames)
Jump in the discussion.
No email address required.
Oh thanks! I just explained this in anothe reply.
Jump in the discussion.
No email address required.
Oh neat, I'll take a look! So how you doing?
Jump in the discussion.
No email address required.
More options
Context
More options
Context
There's a difference between cooking with smoke and wafting smoke on something that is cooking.
Jump in the discussion.
No email address required.
Here's the thing ...
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
So I actually cooked this on top of a cooling rack, on the flat top, with only the 4th burner on the wood chips, and for a little while the smallest flame on the first burner. The brisket was never on top of a flame. It was raised slightly and never over the burners that were on.
Jump in the discussion.
No email address required.
I'm suspicious that most of the cooking was done from heat spreading through the cooking surface and then radiating into the meat, not the smoke. This can happen even if the meat isn't touching the surface, though you are right, this is indirect heat.
If it was from the smoke you might be a genius.
Jump in the discussion.
No email address required.
More options
Context
More options
Context
More options
Context
More options
Context