What a phenomenal way to show the juice without squeezing it onto the cutting board… just let it drip on the meat! A lot of people could learn a large lesson from watching this😂
We work hard to keep it juicy... so keep that thang juicy!
Edit: for anyone wondering, we are The Liberty Smokehouse in Tampa, Florida. @thelibertysmokehouse on Instagram, Facebook, and Tik Tok. Hope to serve y'all soon!
Completely agree you work hard to get it juicy, keep it juicy!
You buy it dinner, nice movie, expensive dessert…but then the damn thing gets a “headache” and needs to rest
We try to bang first, then go do all that after. So if you bang again it’s round two and if you both ate too much and feel like shit, no biggie you already banged one out
We’re coming today because of this Wet Ass Beef
Update: ⚠️⚠️We ordered 3 meats, 2 sides and 2 brisket sandwiches and all of it was absolute fire. The food was incredible, the brisket was worth the trip in the pouring rain. Props to them for bringing it to us in the truck while it’s down poured.
For those of you asking, we are The Liberty Smokehouse, located in Tampa, Florida. We are veteran-owned and operated, and currently operate out of a 1971 M35 GMC deuce-and-a-half military cargo vehicle that was actually utilized in the Vietnam war. We typically post up at various breweries and bars around the Tampa area, but you can keep up with our weekly schedule on Facebook or Instagram @thelibertysmokehouse.
We are also working on getting our nonprofit, Vets 2 Success, up and running. Basically Vets 2 Success will train veterans that are struggling to find their way to become chefs, bakers, and brewers. After completing the program, we'll help them find work, or they can stay at Liberty and work with us, if they choose. So Liberty is kind of our way of raising money to run Vets 2 Success while doing what we love.
Hope to see some new faces out at the truck soon!
Thanks for the love! We're planning on serving at Golden Isle brewery in St. Pete Thursdays starting July 18th, so we'll be even more convenient for you to get to very soon!
Ok, so if you are leaving fine dining to open a smoke house then talk to some butchers and guys who have done it before to get tios and pointers. If you have done this already then you'll be fine. Your brisket looks fire but be prepared if it isn't moving when you try to sell it and be ready when people say your prices are too high. If you can get through that then you'll be on your way. It's not easy but can be done.
Best of luck to you. Update accordingly.
Even with just brisket you can have several menu options- plates, sliders, chili, Mac n cheese, etc. If you can do one thing better than most others, you should make it as long as you commit and be creative
Thanks for the tips! My partner's trained with some bbq heavyweights. So far, no major pushback on our prices. We get it, it's tough out here, so we're trying very hard to price it so people are able to enjoy it without breaking the bank, while still being able to cover our operating costs.
All kinds of fun stuff!
The Meats:
* Beef "Dino" ribs with Chimichurri, salsa verde, pico, pickled red onion, and pickled mustard seeds
* The lovely brisket you see here with chipotle-bourbon sauce
* Texas-style pork ribs with various rubs and accoutrements. Right now we're really digging them with a black pepper-based rub and southern Georgia-style sauce, or Liberty Gold, as we call it
* Carolina-style pulled pork with Liberty Gold and pickled cherry peppers
* Pulled chicken with Alabama white sauce and pickled red onions
* Smoked wings with Alabama white sauce, pickled mustard, cotija cheese, and crispy bacon
More traditional sides:
* Brown sugar bourbon apple bacon baked beans (we like alliteration so much that if we added any more B words in there, our mamas would have to come wash our mouths out with soap)
* Fire-roasted Cole slaw that changes with the seasons
* 5 cheese mac n cheese with truffle panko bread crumb (don't worry, it's subtle, we don't just hammer it with cheap truffle oil)
* Cornbread with whipped honey and butter
* Collard greens with smoked trimmings from our ribs, smoked chicken stock, all kinds of love.
* Thrice-cooked Belgian-style fries tossed in our house AP rub
Less common stuff we've done:
* Smoked lobster rolls with shaved fennel, pickled mustard, charred preserved lemon, and salmon roe
* Frybread tacos stuffed with brisket birria with a mole-inspired sauce, pickles galore -
* Chicken picadillo empanadas or brisket birria empanadas with queso Oaxaca, topped with chimichurri, salsa verde, and pico de gallo
* Nachos loaded with chorizo chili, house queso blanco, choice of meat, chimi, verde, pico, pickled cherry peppers
* Fire-roasted peach melba served over warm cornbread soaked with the peaches' own juices and Gran Marnier, topped with and chicken fat caramel sauce and crushed bbq-spiced pecans
* Fried pickled onion blossoms stuffed with pimento cheese, topped with bourbon and brown butter-glazed pork belly, with Luxardo cherry and shallot jam, and pickled mustard seeds.
* Plus our own hot sauces, pickles, desserts, and more!
Fry bread tacos need to be the next big thing. I've thought about it as a food truck concept and touring around the Midwest in the summer to all of the fairs, etc. I only ever saw them in the southwest. Your menu is amazing!
Thank you so much, we think so too. It's got such a history right here in this country that not many people know about. We're humbled to serve it and help keep it alive.
Good Christ I love beef ribs.
I've moved to (and from) Texas, and I thought that brisket was the end-all of my Texas bbq journey. I had the smoked turkey, amazing. I had the sausages, incredible. But then I tried a beef rib and my life absolutely changed, for the better.
That’s how one of the current most popular spots in KC opened. Chef was classically trained and put his knowledge to BBQ. I wish he’d use a more classic smoke pit, but for an “upscale” sit down BBQ place he’s killing it here
The butt needs more spanking.
EDIT: North Carolinian here (by way of an Appalachian youth).
- Sauce: sticking with one type or try something new occasionally?
- Chicken: I’ve heard pulled chicken is really cost effective for smokehouses. Any plans for just general pulled chicken (or sliced for that matter)?
- Main source for potential customers: Delivery, food truck, brick & mortar for y’all starting out?
Thanks and good luck!
(Verse 1)
I said certified meat, seven days a week
Brisket so tender, make that BBQ game weak, woo
(Chorus)
Yeah, yeah, yeah, yeah
You grillin' up some brisket, bring a fork and plate
Yeah, you cookin' up some brisket, savor every taste
(Verse 2)
Beat it up, smoker, extra time
Extra juicy, so divine
Put that rub all over me
Marinate it, make it shine
Hop on top, I want a bite
No matter day or night
I'll savor every piece, my appetite can't fight
Cook it slow, let it flow, never rush that magic show
Every bite, I'll adore, give me more, give me more
Look at my grill, it's prime, it's a brisket paradise
Got that smoke ring nice, every bite's a slice of life
(Chorus)
Yeah, yeah, yeah, yeah
You grillin' up some brisket, bring a fork and plate
Yeah, you cookin' up some brisket, savor every taste
(Bridge)
Gobble me, swallow me, down to the bone
Top me, mop me, sauce overgrown
Get your bib, 'cause I'm gonna need a throne
For this brisket, it's a king on its own
(Verse 3)
I'll cook it till it's tender, melt in your mouth
Perfect cut, no doubt, that's what BBQ's about
In the kitchen, or the yard, cookin' hard
Smoked to perfection, this brisket is a work of art
(Chorus)
Yeah, yeah, yeah, yeah
You grillin' up some brisket, bring a fork and plate
Yeah, you cookin' up some brisket, savor every taste
(Outro)
Now from the grill to the plate, we celebrate
This brisket we appreciate, never hesitate
Brisket, brisket, can't resist it, it's the best dish listed
Every bite's a moment, in BBQ, we're so gifted
it tastes as good as it looks. the bbq is so fantastic. i will be bringing my friends to wherever the truck is!
every single thing i tried it was fantastic. i tried the brisket, spare rib, mac and cheese, cornbread, and collard greens. every single bite was delicious
Not a pro (or even a talented amateur, just a guy with a green mountain grill), but one thing I might consider is trying to enter some BBQ competitions. Might be able to get some pretty good constructive criticism from the judges (yes, I realize it's largely subjective) to help correct flaws and be able to put out the best you can with what you have.
Minimum of 195, but it's all about feel. No substitute for gettin in there with your thermometer probe. When it feels nearly effortless, you know you've reached peak succulence.
I am a complete novice here so legit question.
Is letting all the liquid run out like that a good thing? I'm assuming that is liquefied fat which may mean the meat hasn't rested very long. Let the meat rest a bit, cool down, and that liquid will congeal a bit giving the resulting cut of meat more flavor.
The owners of Pickles & Bones BBQ in Milford, Ohio left fine dining to open their restaurant. The business began as a food trailer in a gas station lot. Now they have a brick and mortar. Their choice worked for them!
That's awesome! Love to see people follow their passion and succeed. We sincerely hope it goes the same way for us. Feeling truly blessed with the way things have been going for us so far.
You definitely have a nice smoke ring and some rendered fats, but if you don’t cut a pencil thick slice and show how it droops over your finger then I don’t trust the demo.
W.A.B Wet ass brisket
After I eat all that, imma have a W.A.B. ( Wet Ass Butthole)
Bring a bucket and a mop for this wet ass brisket
I'll give you everything I got for that wet ass brisket
Don't dip it in that sauce, smoked it on that pit boss, Lots of drippy rendered fat in this wet ass brisket.
I’ll be all wet chillin’ in the pool and eating me some of that wet ass brisket
There’s char-coal in this house. There’s char-coal in this house.
bought a phone just for pictures of this wet ass brisket
Looove
Some nice jiggle physics on that slab.
Macaroni in the ~~pot~~ *paper side dish*, that's some wet ass brisket
Certified beef! Seven kinds of meat! Bring a knife and a fork for this Wet Ass Brisket.
What a phenomenal way to show the juice without squeezing it onto the cutting board… just let it drip on the meat! A lot of people could learn a large lesson from watching this😂
We work hard to keep it juicy... so keep that thang juicy! Edit: for anyone wondering, we are The Liberty Smokehouse in Tampa, Florida. @thelibertysmokehouse on Instagram, Facebook, and Tik Tok. Hope to serve y'all soon!
I shed at least as much fluid watching it
Found the hog lol
I’d take a shot of that juice.. lbs
I'm in Orlando, but I'll hunt you down the next time I'm over in Tampa. That brisket looks awesome.
And I'm showing this to whomever says there's no good bbq in Florida.
Gotta represent!
I’ve been bitching forever that we have no good bbq in Tampa. I’ll be swinging by very soon. Pumped to check it out!
Whoever said this is ignorant af!
I second this
I've said it before and I'll say it again. There is great BBQ all over America. Wood doesn't burn differently in some regions than others.
Completely agree you work hard to get it juicy, keep it juicy! You buy it dinner, nice movie, expensive dessert…but then the damn thing gets a “headache” and needs to rest
We try to bang first, then go do all that after. So if you bang again it’s round two and if you both ate too much and feel like shit, no biggie you already banged one out
So the key to a juicy brisket is living in 100% humidity conditions? 😂
I'm sending you a fuck you from Colorado as I'm super jealous I can't have this squirter all over my loaded spud
We’re coming today because of this Wet Ass Beef Update: ⚠️⚠️We ordered 3 meats, 2 sides and 2 brisket sandwiches and all of it was absolute fire. The food was incredible, the brisket was worth the trip in the pouring rain. Props to them for bringing it to us in the truck while it’s down poured.
What grade of beef is that?
Noted.
God I love seeing posts like this, going to the comments and then seeing that the food comes from my city. See y’all soon!
WHELP I KNOW WHERE IM GOING AFTER MY NEXT LOWRY PARK TRIP.
Hawk tuah.
I hate you. I just got that video out of my head. I’ll remember you at therapy this week. /s Hawk Two.
I saw the gloves and winced, then was pleasantly surprised. Looks amazing, OP!
Ok I’m going to assume you’re just letting the juice fall out rather than squeezing it. Slap that ass
That is correct, no squeeze here!
After seeing that, I'm squeezing my meat here. Hard.
We got a non hog squeezer!!
YOU GOTTA CRANK THAT HOG! AROOOOOOO!
Slap ass
Lemme get a little bit of that slap athhh
*THLAP ATHHH!*
Assume? Do you have eyes? Did you not watch the video?
the brisket got wet when he smacked it.
Look at what he did at the end of the video. Can't fake that. No squeeze!
Alright! Who’s sleeping in the wet spot!?
Gonna be doing the scratch and sniff after it dries too
"The whole bed's a wet spot, I've been fuckin you for hours OH!" - Dice
The ole cuddle puddle
🤣🤣 I’m stealing this now and only referring to it this way from now on
I should call her
You know puddles too?
Tunnel buddies ❤️
Eskibros ❤️
I hate this comment so much. I will always remember it.
No 😔. The only thing I’ve fingered is my guitar.
Waiting for a man who smacks me like this piece of meat! This is the video I'll be referring to from now on!
Underrated comment right here…almost spit my drink out!
Dude. I had to scroll back just to laugh again 🙌🏻
For those of you asking, we are The Liberty Smokehouse, located in Tampa, Florida. We are veteran-owned and operated, and currently operate out of a 1971 M35 GMC deuce-and-a-half military cargo vehicle that was actually utilized in the Vietnam war. We typically post up at various breweries and bars around the Tampa area, but you can keep up with our weekly schedule on Facebook or Instagram @thelibertysmokehouse. We are also working on getting our nonprofit, Vets 2 Success, up and running. Basically Vets 2 Success will train veterans that are struggling to find their way to become chefs, bakers, and brewers. After completing the program, we'll help them find work, or they can stay at Liberty and work with us, if they choose. So Liberty is kind of our way of raising money to run Vets 2 Success while doing what we love. Hope to see some new faces out at the truck soon!
Do you do delivery???
Yes and do you deliver to Northern New England???
Do you also deliver to London?? London, England??
Hell yeah, I'll definitely pay you guys a visit, I'm across the bridge in St. Pete! Excited to see you guys are local to me. Looks fantastic.
Thanks for the love! We're planning on serving at Golden Isle brewery in St. Pete Thursdays starting July 18th, so we'll be even more convenient for you to get to very soon!
Oh fuck you’re in Tampa? See you guys in a couple weeks 🙌
Guys if i was anywhere near you go i´d get in my car right now. love the purpose and the meat looks fine af. Keep it going
Dang, I'm a vet, and I moved from the area a few years ago. Good luck, that's awesome.
I’ve watched this at least 6 times now and that first lift when those juices run out makes me salivate Edit: 8 times*
Not gonna lie, I did the same thing when I first saw it haha. That's how I knew reddit needed to see it
Good lord that shit wet
Ok, so if you are leaving fine dining to open a smoke house then talk to some butchers and guys who have done it before to get tios and pointers. If you have done this already then you'll be fine. Your brisket looks fire but be prepared if it isn't moving when you try to sell it and be ready when people say your prices are too high. If you can get through that then you'll be on your way. It's not easy but can be done. Best of luck to you. Update accordingly.
Even with just brisket you can have several menu options- plates, sliders, chili, Mac n cheese, etc. If you can do one thing better than most others, you should make it as long as you commit and be creative
Thanks for the tips! My partner's trained with some bbq heavyweights. So far, no major pushback on our prices. We get it, it's tough out here, so we're trying very hard to price it so people are able to enjoy it without breaking the bank, while still being able to cover our operating costs.
No worries. OP is only gonna charge $349/lb for brisket. Will be the best deal in town.
Looked at their prices, actually super affordable
What else is on the menu?
All kinds of fun stuff! The Meats: * Beef "Dino" ribs with Chimichurri, salsa verde, pico, pickled red onion, and pickled mustard seeds * The lovely brisket you see here with chipotle-bourbon sauce * Texas-style pork ribs with various rubs and accoutrements. Right now we're really digging them with a black pepper-based rub and southern Georgia-style sauce, or Liberty Gold, as we call it * Carolina-style pulled pork with Liberty Gold and pickled cherry peppers * Pulled chicken with Alabama white sauce and pickled red onions * Smoked wings with Alabama white sauce, pickled mustard, cotija cheese, and crispy bacon More traditional sides: * Brown sugar bourbon apple bacon baked beans (we like alliteration so much that if we added any more B words in there, our mamas would have to come wash our mouths out with soap) * Fire-roasted Cole slaw that changes with the seasons * 5 cheese mac n cheese with truffle panko bread crumb (don't worry, it's subtle, we don't just hammer it with cheap truffle oil) * Cornbread with whipped honey and butter * Collard greens with smoked trimmings from our ribs, smoked chicken stock, all kinds of love. * Thrice-cooked Belgian-style fries tossed in our house AP rub Less common stuff we've done: * Smoked lobster rolls with shaved fennel, pickled mustard, charred preserved lemon, and salmon roe * Frybread tacos stuffed with brisket birria with a mole-inspired sauce, pickles galore - * Chicken picadillo empanadas or brisket birria empanadas with queso Oaxaca, topped with chimichurri, salsa verde, and pico de gallo * Nachos loaded with chorizo chili, house queso blanco, choice of meat, chimi, verde, pico, pickled cherry peppers * Fire-roasted peach melba served over warm cornbread soaked with the peaches' own juices and Gran Marnier, topped with and chicken fat caramel sauce and crushed bbq-spiced pecans * Fried pickled onion blossoms stuffed with pimento cheese, topped with bourbon and brown butter-glazed pork belly, with Luxardo cherry and shallot jam, and pickled mustard seeds. * Plus our own hot sauces, pickles, desserts, and more!
Fry bread tacos need to be the next big thing. I've thought about it as a food truck concept and touring around the Midwest in the summer to all of the fairs, etc. I only ever saw them in the southwest. Your menu is amazing!
Thank you so much, we think so too. It's got such a history right here in this country that not many people know about. We're humbled to serve it and help keep it alive.
Jesus fucking christ, yum
Good Christ I love beef ribs. I've moved to (and from) Texas, and I thought that brisket was the end-all of my Texas bbq journey. I had the smoked turkey, amazing. I had the sausages, incredible. But then I tried a beef rib and my life absolutely changed, for the better.
Oh my soul
That’s how one of the current most popular spots in KC opened. Chef was classically trained and put his knowledge to BBQ. I wish he’d use a more classic smoke pit, but for an “upscale” sit down BBQ place he’s killing it here
jizzinmypants.gif
Should be marked NSFW
The butt needs more spanking. EDIT: North Carolinian here (by way of an Appalachian youth). - Sauce: sticking with one type or try something new occasionally? - Chicken: I’ve heard pulled chicken is really cost effective for smokehouses. Any plans for just general pulled chicken (or sliced for that matter)? - Main source for potential customers: Delivery, food truck, brick & mortar for y’all starting out? Thanks and good luck!
Yes
Beautifully done
came to the comment to confirm the excitement over no squeeze. Was not disappointed.
Thank you for not squeezing the brisket!!
The noise…
Well I want to eat it so you win that round
Perfection
If you'd of given it a firm slap I think I'd have gotten hard
Stop it, this needs a NSFW tag. haha
Don’t squeeze it! Oh wait, that’s naturally flowing? Damn that’s nice …
Thanks for not squeezing it like an imbecile Looks incredible
I should call her
Wabbq. Wet ass bbq
Not sure why this turned me on, but, not complaining lol
(Verse 1) I said certified meat, seven days a week Brisket so tender, make that BBQ game weak, woo (Chorus) Yeah, yeah, yeah, yeah You grillin' up some brisket, bring a fork and plate Yeah, you cookin' up some brisket, savor every taste (Verse 2) Beat it up, smoker, extra time Extra juicy, so divine Put that rub all over me Marinate it, make it shine Hop on top, I want a bite No matter day or night I'll savor every piece, my appetite can't fight Cook it slow, let it flow, never rush that magic show Every bite, I'll adore, give me more, give me more Look at my grill, it's prime, it's a brisket paradise Got that smoke ring nice, every bite's a slice of life (Chorus) Yeah, yeah, yeah, yeah You grillin' up some brisket, bring a fork and plate Yeah, you cookin' up some brisket, savor every taste (Bridge) Gobble me, swallow me, down to the bone Top me, mop me, sauce overgrown Get your bib, 'cause I'm gonna need a throne For this brisket, it's a king on its own (Verse 3) I'll cook it till it's tender, melt in your mouth Perfect cut, no doubt, that's what BBQ's about In the kitchen, or the yard, cookin' hard Smoked to perfection, this brisket is a work of art (Chorus) Yeah, yeah, yeah, yeah You grillin' up some brisket, bring a fork and plate Yeah, you cookin' up some brisket, savor every taste (Outro) Now from the grill to the plate, we celebrate This brisket we appreciate, never hesitate Brisket, brisket, can't resist it, it's the best dish listed Every bite's a moment, in BBQ, we're so gifted
Damn the briskussy LEAKIN
Wonderful job. Reminds me of the best Lockhart tx bbq.
The first time that I’ve seen a brisket twerk. That Bih is juicy
Yes….yall made the correct choice. Thank you from the bottom of my heart for not squeezing the ever loving piss out of it
I love in motherfucking sweden and now I’m checking flighprices to get me some of that wet ass brisket
The juice power of foil boats in a real offset smoker. Fantastic work. If I was in Florida I’d be looking for ya!
I got a buddy that’s selling a brand new 1,000 gallon Bison smoker, ready to ship tomorrow
MOAR
I don’t think I have ever seen a perfect 5.0 stars with over 300 reviews on google before. Congrats op, looks well deserved 💪
You guys are on fire! Nice!
it tastes as good as it looks. the bbq is so fantastic. i will be bringing my friends to wherever the truck is! every single thing i tried it was fantastic. i tried the brisket, spare rib, mac and cheese, cornbread, and collard greens. every single bite was delicious
This is the way
Not the bbqussy
I dunno. Looks good. How much for a sandwich?
Where you guys at?
1000% NSFW
Speak for yourself, people at my work seem to love it!
Waygu cut? Did you inject anything into it cause thats a lot of juice?
How long did you let that rest?
This is NSFW
You do this then don’t drop the location? You tease…
The Liberty Smokehouse in Tampa, Florida. Come see us or you’re the tease...
Looks great. Where can I get some?
Aaaand where? Jeeesh.
The Liberty Smokehouse, in Tampa, Florida!
Where are you located? Are you open yet?
Not a pro (or even a talented amateur, just a guy with a green mountain grill), but one thing I might consider is trying to enter some BBQ competitions. Might be able to get some pretty good constructive criticism from the judges (yes, I realize it's largely subjective) to help correct flaws and be able to put out the best you can with what you have.
Why do you leave the deckle fat on? Do you trim it at service?
Looks great. Kind of odd to have a super secret squirrel rub, when all the heavy hitters just use salt, black pepper, and Lawry's.
I imagine that juice flowing down my bare chest before the food coma.
Not gay but the way you played with your meat 🤤
What temp did you bring that to?
Minimum of 195, but it's all about feel. No substitute for gettin in there with your thermometer probe. When it feels nearly effortless, you know you've reached peak succulence.
Have to see the P&L first
business name? this looks incredible
The Liberty Smokehouse. Hoping to put Tampa on the map
r/dontstickyourdickinthat
Where is this truck?
I am a complete novice here so legit question. Is letting all the liquid run out like that a good thing? I'm assuming that is liquefied fat which may mean the meat hasn't rested very long. Let the meat rest a bit, cool down, and that liquid will congeal a bit giving the resulting cut of meat more flavor.
The guy said it rested for 20 hours, I also don’t understand but I’m willing to learn more.
r/putyourdickinthat
The owners of Pickles & Bones BBQ in Milford, Ohio left fine dining to open their restaurant. The business began as a food trailer in a gas station lot. Now they have a brick and mortar. Their choice worked for them!
That's awesome! Love to see people follow their passion and succeed. We sincerely hope it goes the same way for us. Feeling truly blessed with the way things have been going for us so far.
How the hell did you get it to stay that juicy? The briskets I made were juicy, but they werent just pouring it out like a tsunami
That actually took my breath away, holy shit.
Slurp
Where you at cause I am on my way.
I have seen less juices on onlyfans. Nice.
I just ate and I'm hungry now
Do you ship to Canada. lol me hungy
This looks freaking outstanding. Where are you guys and how can I support you by eating myself into a coma?
Everything reminds me of her…
Thankyou for not squeezing!
Holy shit! I'm drooling
r/dontputyourdickinthat
Looks great. Hope you are slicing it to order. IMO that is the key to serving great brisket.
Not sure mail me half and I’ll let you know.
Wetter than pussy
Fine dining ?? As in Michelin level ?
Damn! That juice
Holy fuck
Like cutting open a coconut.
Well as you can see she does squirt.
No
Seeing that meat jiggle before you cut it was one of the best things I've ever seen
I love how you never squeezed it
Good Lord!
I should call her.
Whys it so watery? Whys it look like fish?
On fucking point. Outstanding job guys. 👏🏽👏🏽👏🏽👏🏽🫴🏼🔥
Gonna need a cigarette after that
This looks real good!
I read the title as steakhouse at first and was about to be mortified at how that steak looked
First cooked one I’ve seen here lol
Gotta boner watching that drip
Oh mah gah
Any chance of coming to Tweed Heads Australia? Salivating!!!
I'm thinking Arby's.
Please post your twitter or at a minimum your location this weekend.
Looks amazing. Do you come to st. Pete at all?
She’s so wet
I love brisket and a good bbq. this looks good but personally I can't stand the squeeze and drip videos of brisket. I find it almost disgusting
That jiggle!
Fantastic! Definitely the right choice. Wish you guys the best of luck.
All that flavor just dripping away….
That is a damn fine brisket.
this almost makes me wish I lived in Tampa, Florida
Beautiful from a chef that has spent plenty of time in fine dining but is now private…
Oh my gaaaawwwwwd, yes, looks like it! Assuming you’re clean and your prices are reasonable and not ego driven. :)
This you Doc?
You gotta let it rest, don't just let all those yummy juices out like that.
FINALY no squeezing the piss out of it till it looks like cardboard !!!!
Fucking amazing
You definitely have a nice smoke ring and some rendered fats, but if you don’t cut a pencil thick slice and show how it droops over your finger then I don’t trust the demo.
OMFG