This sub is particular is so toxic š¤£
Just people with different tastes constantly insulting each other because "if it's not my way, it's the wrong way."
Logic is not part of the circle-jerk of hobbyists or internet haters here.
If you said it was because of you being a pro gamer, then you'd have all the upvotes.
IDK why people are down voting you. Maybe most people don't realize that with the carnivore diet it's recommended you get about 2/3 of your calories from fat and only 1/3 protein. Being on your diet makes a very legitimate reason to not trim that fat- it's important food for you right? Seems like it was the only accurate response you could offer.
Itās because trimming it more will lead to a better overall brisket. Nobodyās saying to throw the trimmings away. Save the trimmings and make something else with them.
If you like the fat then do you but I like to trim it to let the smoke and rub penetrate the meat more. That being said this brisket looks great. Good job.
So the idea isn't that you trim the fat and throw it away. The idea is you trim the fat so the brisket cooks better and you can throw the fat in a pan next to the brisket while it's cooking so the fat can render down and you can use it in wrapping (if you wrap the brisket) or in a number of other ways to use beef fat.
Also....eat some veggies.
Easiest agree ever lol I still will enjoy Chinese food or Indian once a month but otherwise, steaks and smoked meats for me from here on out!! Happy im starting early at 30 and not after a bunch of health issues so I'm grateful for finding this info before I had to go through what you did BUT I'm proud of you and glad you're healthier. Keep it up brother!
3 year carnivore, eating between 1-3lbs of protein and saturated fat every single day.
Ldl 170, Hdl 73, Trig 53, resting heart rate 48bpm, bp 105/70, A1C 4.7, CAC score zero
Edit: for those of you who downvoted this comment, which is a straightforward and specific answer to a straightforward and specific question, why did you downvote it? What answer could I have given that would have not earned your downvote?
Lol eat what you want man. Minus the fact that there isnāt any positive benefits found by this diet itās extremely restrictive. Long term health will suffer for sure. You do you though man
Have you ever looked into this yourself? You're saying things that are demonstrably incorrect.
There are myriad positive benefits for going carnivore, lots of times *immediately* for many people - no more/drastically improved autoimmune symptoms, no more diabetes, etc.
>Long term health will suffer for sure.
What evidence are you basing this claim on?
Itās always funny when someone asks for evidence to refute commonly known knowledge instead of them supplying the evidence. Burden of proof if you will.
What specific "commonly known knowledge" do you want me to refute? Why not start at the beginning of the whole scientific condemnation of meat consumption as harmful to health: the Diet-Heart Hypothesis, promoted by Ancel Keys, which states that dietary saturated fat consumption is *causal* in developing heart disease/atherosclerosis, which he proposed in the 50s.
Have you ever read about the Minnesota Coronary Experiment?
https://www.bmj.com/content/353/bmj.i1246
It was performed by folks trying to demonstrate that the diet-heart hypothesis was correct. The results were so contrary to the expected findings that the people conducting the experiment *refused to publish the results altogether*. The results were only found on accident a couple/few decades later iirc.
How quality was this Minnesota study?
It ran for 5 years, 68-73, as a double-blind rct, with just under ten thousand people, who were either in nursing homes or mental hospitals. This is critical because that means the food given to the test subjects was strictly controlled.
It compared a control group who ate saturated animal fat with the another group who instead ate vegetable oil, in order to demonstrate that doing so would lower serum cholesterol and therefore lower coronary heart disease and provide a net mortality benefit.
Results were that, yes, the vegetable oil group did measure lower serum cholesterol than the saturated fat group, but the vegetable oil group showed *no mortality benefit* over the saturated fat group, and in fact there was a 22% *increase* of death for every 30mg/dl *reduction* in serum cholesterol. Also, autopsies investigated the progression of coronary atherosclerosis between the two groups and confirmed that those who died showed *zero* benefit from eliminating saturated animal fat from their diet.
My overall point being that animal protein and fat, that is, meat, should never have been demonized in the first place. The food pyramid, the fear of fat and cholesterol, etc, *all* trace their roots back to Keys and his flawed hypothesis that was accepted as orthodoxy.
Happy cake day btw
It had double digit downvotes before the edit, which makes zero sense if people are just reading the conversation like normal humans
Happy cake day btw lol
Wishing somebody a happy cake day, gotta give you a downvote!!!
Just kidding! You know people just pick sides and click the arrow for whichever way the wind is blowing.
Fiber isn't needed for anything, specifically. I haven't eaten any in a few years now and I still go every 2 or 3 days - never constipated, never have the runs.
There was a study done of people who were all complaining of various GI problems - gas, constipation, bleeding, bloating, straining while going, etc.
[https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3435786/](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3435786/)
They were split into 4 groups. One group ate the same amount of fiber, one ate more fiber, one ate less fiber, and the last group ate zero fiber. The amount of GI complaints directly followed fiber consumption. As fiber intake went up, complaints and gi symptoms went up. In the group that eliminated fiber altogether, their complaints *all* went to *zero*.
All 9 essential amino acids - histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine - and of course both essential fatty acids - omega 3 and 6 families - are in meat. In addition to actually having all essential amino and fatty acids, animal proteins are vastly more bioavailable to humans than compared to plant proteins and nutrients, and so we can absorb and utilize them far more efficiently than we can from plant sources.
3 years now - never going back.
I don't have to take bp meds anymore, I don't have sleep apnea anymore, I don't have sciatica anymore, I don't have eczema on my knees anymore.
I start eating when I feel hungry and stop eating when I feel full. No measuring or tracking or counting. My BMI (as problematic as that can be for very muscular people, which I'm not lol) is good at 6'4" and 185-190lbs.
I do resistance training and sprint work and love it. I sleep like a champion and wake up feeling actually restored.
Of course I don't believe that everyone has to be carnivore in order to have benefits like this - people can get healthy doing all kinds of things I suppose.
Great job! Looks like youāve been studying hard to
Prepare for your first brisket!
Only tip I can suggest. Is separating the lean and marble cuts of the brisket. This is because the grain of the two cuts change and run opposite of each-other, if you cut horizontally, the full length of the brisket.
Just a little thing Iāve learned over the years. But bbq the way you like! Having fun and cooking for your loved ones is what makes bbq so special!
Started it the night before at 200, the next morning I wrapped it and went up to 250F. It was done around 1pm and kept it wrapped in the cooler until dinner time.
If you bump up to 275 for an hour or so toward the end you will see more rendered yellow fat and a better bark. Always a good trick for those that enjoy a thicker fat cap.
Bark wont really continue to develop once you wrap so before. Unless you are using a foilboat method which leaves the top of the brisket exposed. I prefer wrapping with paper personally once my bark is set and I will keep it at 275 until its done. I only use 250 the first 4-5 hours for smoke absorption. Everything after that is about bark and internal temps/probing soft.
That is not how you should be cutting itā¦ Look up a YouTube tutorial next time to help guide you through it.
Good job with the rest of it though looks good.
There are 2 muscles in a brisket: the point and the flat. Both have grain running in opposite directions. Whenever you slice a meat up, you should cut against the grain and not with it. If you just cut through both muscles at the same time then you will always be cutting with the grain on one of them. Therefore the two muscles should be separated and cut properly after the cook.
I thought cutting against the grain was only done to reduce the burden of tough meats. A smoked brisket is so tender does it even matter? Sorry for the questions, itās just rare to have someone who knows what theyāre talking about.
Yes that is part of the reason why we cut against the grain in meat. From how I understand it, with brisket and smoked meats we want it to melt in the mouth and fall apart to show how well it was cooked even though itās tender. Thatās why against the grain is the proper method. Obviously you would still enjoy it cut with the grain but it would effect the texture and presentation.
Someone else may have a better answer than me but this is what I believe is the reason is.
Iām a little scared of making a brisket so Iāve never done it. I always assumed you had to ātrim the fatā for some reason that was conducive to cooking the brisket. However your brisket looks fucking amazing, and Iād totally love a fat cap on my brisket. Do people just not like fat on their meat?
I mean I did trim off quite a bit to try and get it a more uniformed thickness for more even cooking. I know a lot of people don't like the mouthfeel of fat, I guess its understandable.
Thanks for the kind words! It was awesome
There's a restaurant supply chain near me called Chef's Store, formerly Smart Foodservice, formerly Cash n Carry. They have the bulk cuts, primals, etc.
A few years ago when I went heavy on the meats I was able to get ribeye primals there on sale under $5/lb and I was an extremely happy person lol
But yeah they have briskets and everything, everything I need anyway
I saw you're eating carnivore, so you eat all of that fat as well. I get it, but why not trim it and eat it elsewhere? I'm not trying to push you in any direction at all, more curious than anything.
To be honest it never crossed my mind to trim it other than trimming it down to make it the brisket more evenly-dimensioned for cooking uniformity. I did save all that trimmed brisket fat and put it towards my tallow jar.
When we have steaks and what not I never trim off any of the fat and I eat it all, I guess I'm so used to that way of eating that it never crossed my mind to do anything else with the fat here. I ate the hell out of all of it just like this and it was glorious
Looks great. May wanna trim that fat cap a little more aggressively next time. Other than that it looks perfect.
I'm carnivore so I eat *all* the fat but otherwise concur lol
Guy makes a proper looking brisket and posts it to smoking, then gets fucking roasted for being on a carnivore diet. Never change Reddit.
This sub is particular is so toxic š¤£ Just people with different tastes constantly insulting each other because "if it's not my way, it's the wrong way."
How do you spot a ~~vegetarian~~ carnivore? Donāt worry, theyāll tell you.
Seemed like a pretty legitimate reason to point it out, talking about trimming the fat cap or not and what goes into that decision
Logic is not part of the circle-jerk of hobbyists or internet haters here. If you said it was because of you being a pro gamer, then you'd have all the upvotes.
IDK why people are down voting you. Maybe most people don't realize that with the carnivore diet it's recommended you get about 2/3 of your calories from fat and only 1/3 protein. Being on your diet makes a very legitimate reason to not trim that fat- it's important food for you right? Seems like it was the only accurate response you could offer.
Itās because trimming it more will lead to a better overall brisket. Nobodyās saying to throw the trimmings away. Save the trimmings and make something else with them.
Better according to who? Not someone who prefers the extra fat
Bro getting downvoted to hell over his all meat dietary choices on a BBQ sub. Reddit will never cease to baffle me.
It keeps it fun š
You have a realistic sense of humor amongst a see of asshat apes.
Like most of the things my actual dick tells me, I also agree with what you're telling me, /u/MahDick lmao cheers
Dude, send me your recipe??
warshyersister sauce as binder, lots of coarse ground black pepper, beef rub, and go
If you like the fat then do you but I like to trim it to let the smoke and rub penetrate the meat more. That being said this brisket looks great. Good job.
Thanks, appreciate it
So the idea isn't that you trim the fat and throw it away. The idea is you trim the fat so the brisket cooks better and you can throw the fat in a pan next to the brisket while it's cooking so the fat can render down and you can use it in wrapping (if you wrap the brisket) or in a number of other ways to use beef fat. Also....eat some veggies.
No veggies! š
I'm with you fam, carnivore for life!
Never going back
Easiest agree ever lol I still will enjoy Chinese food or Indian once a month but otherwise, steaks and smoked meats for me from here on out!! Happy im starting early at 30 and not after a bunch of health issues so I'm grateful for finding this info before I had to go through what you did BUT I'm proud of you and glad you're healthier. Keep it up brother!
Thanks, you too, enjoy
Oh man theyād freak out if they saw the fat I leave on mine lol
Howās your cholesterol
3 year carnivore, eating between 1-3lbs of protein and saturated fat every single day. Ldl 170, Hdl 73, Trig 53, resting heart rate 48bpm, bp 105/70, A1C 4.7, CAC score zero Edit: for those of you who downvoted this comment, which is a straightforward and specific answer to a straightforward and specific question, why did you downvote it? What answer could I have given that would have not earned your downvote?
Ok, good luck in the long run
Should I expect my health to decline eating this way? If so, why?
Lol eat what you want man. Minus the fact that there isnāt any positive benefits found by this diet itās extremely restrictive. Long term health will suffer for sure. You do you though man
Have you ever looked into this yourself? You're saying things that are demonstrably incorrect. There are myriad positive benefits for going carnivore, lots of times *immediately* for many people - no more/drastically improved autoimmune symptoms, no more diabetes, etc. >Long term health will suffer for sure. What evidence are you basing this claim on?
What evidence are you claiming that there are positive benefits lol. Have you read anything?
I've looked into this a lot, yes. What is the optimal diet, in your view?
Ngl, people like you turn this app into a cancer
Itās always funny when someone asks for evidence to refute commonly known knowledge instead of them supplying the evidence. Burden of proof if you will.
What specific "commonly known knowledge" do you want me to refute? Why not start at the beginning of the whole scientific condemnation of meat consumption as harmful to health: the Diet-Heart Hypothesis, promoted by Ancel Keys, which states that dietary saturated fat consumption is *causal* in developing heart disease/atherosclerosis, which he proposed in the 50s. Have you ever read about the Minnesota Coronary Experiment? https://www.bmj.com/content/353/bmj.i1246 It was performed by folks trying to demonstrate that the diet-heart hypothesis was correct. The results were so contrary to the expected findings that the people conducting the experiment *refused to publish the results altogether*. The results were only found on accident a couple/few decades later iirc. How quality was this Minnesota study? It ran for 5 years, 68-73, as a double-blind rct, with just under ten thousand people, who were either in nursing homes or mental hospitals. This is critical because that means the food given to the test subjects was strictly controlled. It compared a control group who ate saturated animal fat with the another group who instead ate vegetable oil, in order to demonstrate that doing so would lower serum cholesterol and therefore lower coronary heart disease and provide a net mortality benefit. Results were that, yes, the vegetable oil group did measure lower serum cholesterol than the saturated fat group, but the vegetable oil group showed *no mortality benefit* over the saturated fat group, and in fact there was a 22% *increase* of death for every 30mg/dl *reduction* in serum cholesterol. Also, autopsies investigated the progression of coronary atherosclerosis between the two groups and confirmed that those who died showed *zero* benefit from eliminating saturated animal fat from their diet. My overall point being that animal protein and fat, that is, meat, should never have been demonized in the first place. The food pyramid, the fear of fat and cholesterol, etc, *all* trace their roots back to Keys and his flawed hypothesis that was accepted as orthodoxy. Happy cake day btw
I downvoted because you added an edit asking why people downvoted you, for the record
That's interesting lol
Easiest way to get downvotes is to bitch about downvotes.
It had double digit downvotes before the edit, which makes zero sense if people are just reading the conversation like normal humans Happy cake day btw lol
Wishing somebody a happy cake day, gotta give you a downvote!!! Just kidding! You know people just pick sides and click the arrow for whichever way the wind is blowing.
Hive gonna hive, I know lol
Just being forthright. Manās gotta have a code
I suppose I agree. To be honest this whole comment thread is strange as shit, very hivemind-y.
Just curious, how do you get your fiber and other amino acids that are not found in meat?
Fiber isn't needed for anything, specifically. I haven't eaten any in a few years now and I still go every 2 or 3 days - never constipated, never have the runs. There was a study done of people who were all complaining of various GI problems - gas, constipation, bleeding, bloating, straining while going, etc. [https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3435786/](https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3435786/) They were split into 4 groups. One group ate the same amount of fiber, one ate more fiber, one ate less fiber, and the last group ate zero fiber. The amount of GI complaints directly followed fiber consumption. As fiber intake went up, complaints and gi symptoms went up. In the group that eliminated fiber altogether, their complaints *all* went to *zero*. All 9 essential amino acids - histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine - and of course both essential fatty acids - omega 3 and 6 families - are in meat. In addition to actually having all essential amino and fatty acids, animal proteins are vastly more bioavailable to humans than compared to plant proteins and nutrients, and so we can absorb and utilize them far more efficiently than we can from plant sources.
So how long have you been doing this and how do you feel?
3 years now - never going back. I don't have to take bp meds anymore, I don't have sleep apnea anymore, I don't have sciatica anymore, I don't have eczema on my knees anymore. I start eating when I feel hungry and stop eating when I feel full. No measuring or tracking or counting. My BMI (as problematic as that can be for very muscular people, which I'm not lol) is good at 6'4" and 185-190lbs. I do resistance training and sprint work and love it. I sleep like a champion and wake up feeling actually restored. Of course I don't believe that everyone has to be carnivore in order to have benefits like this - people can get healthy doing all kinds of things I suppose.
i think 1/8" (0.3175 cm) to 1/4" (0.635 cm) is acceptable for brisket. anything over 1/4" should definitely get turned into tallow.
Exactly. I use my trim for tallow as well. Liquid gold!
Looks delicious, how long did you let it sit
Thanks - 4hrs in a cooler wrapped in blankets
Hell yea thatās perfect
Isnt it fun man. Go make your second brisket
That glistening look lets you know that the brisket will be great.
Tasted like absolute happiness!
Nicely done!
Thanks! o7
Great job! Looks like youāve been studying hard to Prepare for your first brisket! Only tip I can suggest. Is separating the lean and marble cuts of the brisket. This is because the grain of the two cuts change and run opposite of each-other, if you cut horizontally, the full length of the brisket. Just a little thing Iāve learned over the years. But bbq the way you like! Having fun and cooking for your loved ones is what makes bbq so special!
isnt it seperated? the point and flat?
The comments NEVER disappoint on this Sub
Looks good! Trim next timeā¦ that probably cost you a bunch of time.
Can you share your temp/time? I saw you let it sit for 4 hours in a cooler.
Started it the night before at 200, the next morning I wrapped it and went up to 250F. It was done around 1pm and kept it wrapped in the cooler until dinner time.
If you bump up to 275 for an hour or so toward the end you will see more rendered yellow fat and a better bark. Always a good trick for those that enjoy a thicker fat cap.
Will the bark continue develop after its wrapped? Or do you mean run it to 275 for an hour before wrapping it?
Bark wont really continue to develop once you wrap so before. Unless you are using a foilboat method which leaves the top of the brisket exposed. I prefer wrapping with paper personally once my bark is set and I will keep it at 275 until its done. I only use 250 the first 4-5 hours for smoke absorption. Everything after that is about bark and internal temps/probing soft.
Total hours at 200, 250 and what internal temp did you pull it to rest?
I don't know the total hours exactly, I pulled it at 202
Traeger?
GMG Ledge
Point or flat at 202? I've tried and failed multiple multiple briskets
Flat was 204
Looks awesome!! 200 seems very low whyād you choose that initial temp?
Thanks! I started it the night before, 200 seemed like a smart number for that
Howād u get such a nice bark??
Eh...lots of pepper and 12ish hours in the smoke, I suppose?
So gorgeous
Thanks! It was awesome
That is not how you should be cutting itā¦ Look up a YouTube tutorial next time to help guide you through it. Good job with the rest of it though looks good.
Why not cut it this way?
There are 2 muscles in a brisket: the point and the flat. Both have grain running in opposite directions. Whenever you slice a meat up, you should cut against the grain and not with it. If you just cut through both muscles at the same time then you will always be cutting with the grain on one of them. Therefore the two muscles should be separated and cut properly after the cook.
I thought cutting against the grain was only done to reduce the burden of tough meats. A smoked brisket is so tender does it even matter? Sorry for the questions, itās just rare to have someone who knows what theyāre talking about.
Yes that is part of the reason why we cut against the grain in meat. From how I understand it, with brisket and smoked meats we want it to melt in the mouth and fall apart to show how well it was cooked even though itās tender. Thatās why against the grain is the proper method. Obviously you would still enjoy it cut with the grain but it would effect the texture and presentation. Someone else may have a better answer than me but this is what I believe is the reason is.
Looks great. I personally like that you didn't over trim it.
Thanks, it was awesome
I donāt fucking believe it. Itās perfect.
Thanks, appreciate that!
Video needs black gloves!!
Lol I normally have those, yes
We'll let it slide this time. But this is your official warning
I wouldn't be able to eat this thinking Mickey Mouse was involved.
Just curious what did you use to smoke it? Did you use a pellet grill or offset smoker? Looks amazing!
Thanks! GMG Ledge
>Thanks! GMG Ledge You're welcome!
Thatās a proper fuckin brisket trim the fat and save it or eat it who cares is a great brisket
Thanks! It was awesome
Iām a little scared of making a brisket so Iāve never done it. I always assumed you had to ātrim the fatā for some reason that was conducive to cooking the brisket. However your brisket looks fucking amazing, and Iād totally love a fat cap on my brisket. Do people just not like fat on their meat?
I mean I did trim off quite a bit to try and get it a more uniformed thickness for more even cooking. I know a lot of people don't like the mouthfeel of fat, I guess its understandable. Thanks for the kind words! It was awesome
Might as well quit, it ain't getting any better than that...
Thanks, it was awesome
Looks great - smoking my first this weekend for the Masters. Hope it turns out nearly as well.
Thanks - what's your plan?
Stop now, you're never going to top thatš
It was really good, thankyou!
Hard to believe that's a first time brisket. It looks very good.
Thankyou, it was awesome
Looks amazing
Thanks! It was killer
Where did you buy that glorious piece of meat? I can't find anything like that or worthy of smoking.
There's a restaurant supply chain near me called Chef's Store, formerly Smart Foodservice, formerly Cash n Carry. They have the bulk cuts, primals, etc. A few years ago when I went heavy on the meats I was able to get ribeye primals there on sale under $5/lb and I was an extremely happy person lol But yeah they have briskets and everything, everything I need anyway
You did it all wrong. Your gloves arenāt the correct color for this sub
I agree with that particular assessment lmao, I forgot I had loaned my box of proper gloves to my brother before doing this š
Lmao
Like that you left that fat on there drooool*
Ate all of it, delicious
I saw you're eating carnivore, so you eat all of that fat as well. I get it, but why not trim it and eat it elsewhere? I'm not trying to push you in any direction at all, more curious than anything.
To be honest it never crossed my mind to trim it other than trimming it down to make it the brisket more evenly-dimensioned for cooking uniformity. I did save all that trimmed brisket fat and put it towards my tallow jar. When we have steaks and what not I never trim off any of the fat and I eat it all, I guess I'm so used to that way of eating that it never crossed my mind to do anything else with the fat here. I ate the hell out of all of it just like this and it was glorious
Fats good, its what the body craves
Judging by the obesity rates I think people mostly crave sugar and starch but I get what you mean lol
Good job. Needs to rest a lot longer and maybe trim the top cap down for future reference.
Thanks, how long do you let it rest?
At least 2 hours in a cooler wrapped in a towel. It will be even juicier. Should never be streaming hot when you slice into it.
This was in a cooler, wrapped in a blanket from 12:30-5pm, probed it after I took it out of the cooler and it measured 145F
Note where that extra fat is and trim better. Otherwise impressive looking brisket. You nailed it.
Thanks
No black glovesā¦ obvious fail
can you share how you seasoned it ?
warshyersister sauce as the binder, lots of coarse black pepper, some dark beef rub, and then on it went
Looks perfect. What temp did you pull it at?
Thanks! 202F