You always acknowledge your mistakes and in almost all of your food videos visually they look so good nobody would guess if the taste is a little off, but you always tell us if it tastes off or how it could taste better. You always keep it real and that's one of the reasons why you're my favourite youtuber. Love you Lisa❤
I started watching you since home quarantine. I watched hundreds of your shorts “several times.” It is nice to watch you develop in cooking, learn more and more, and share this amazing experience with us. I still remember when I watched your first short during university, and now I am an employee and I still watch your shorts 😂❤ There is something comforting about your channel and whats I'm about to say may seem strange but for me, “I am not American.” Your voice reminds me of the child’s from the Home Alone movies.
You're very critical here, thats some awesome looking brisket Lisa! The bend test definitely shows that it is overcooked, but damn it looks juicy. I'd give it and 8.3/10
The bend test really should be just for competition. That looks incredible and probably tasted incredible even if by competition standards it’s “overcooked”
That brisket looks fantastic, far better than my third. Couple things I will say to look into, Lawrys seasoned Salt. And beef tallow. When I started using beef tallow that stuff made my briskets 10x better. My lawrys mix was 1 part lawrys, 1 part kosher salt, and 2 parts Black pepper. Sometimes add a small amount of onion powder too. Add the salts and BP separately cause salt tends to kinda fal to the bottom of a shaker bottle if you mix them.
It’s so enjoyable watching you learn and hone your skills! I think a lot of viewers can relate to your cooking skill level when you started your channel, so seeing what you can build from hard work and dedication is pretty inspiring! Thanks for the great videos!
Best science experiment ever! Same boat you are in… I pull mine at 195, butcher paper it… 200 done… rest BUT I need to keep practicing (my hubby complain when I’m experimenting haha)… cheers
Quick tips. Smoke for about 10-12 hours depending on the size spraying it every 30 minutes to keep moisture. After that the temp should be about 190ish then you pull it wrap it fully in butcher paper or foil and back on the smoker until about 205 give or take. Wrap it in towels while still in the foil and put it in a cooler and let it naturally cool for about 2 hours. By the time you pull it out of the cooler it will still be steaming but the juices will be back in the brisket.
You should definitely get your brisket pre-trimmed if possible because I know a lot of places that offer that If possible add smoked paprika garlic powder and onion powder it will change your life
hey lisa, you should visit indonesia sometime and maybe try "mie gacoan" and u can choose the spicy level from level 1 - level 8. i can assure you the spiceness level is no joke (especially level 5-8). 😁
That looks really good though, I'm sure it's difficult cooking brisket. I've heard of using apple juice or apple cider vinegar will help keep it tender.
You did a great job, take it from a Texan who’s been smoking briskets for 10 years. Don’t worry about all that “pull test” crap, that’s only for the high fallutin’ bbq competition snobs
Idk why but the connective tissue between the two layers of meat on a brisket always makes me kinda feel icky looking at it... I'm sure this was absolutely delicious though!
Hi Lisa I have a recommendation me and my mom love so it’s simple you need sour cream hot Cheetos Doritos Jalapeños just make sure you put Jalapeño juice on it
That fat is only Beta-carotene which gives it is color. Good job. Try using Butchers Paper instead of aluminum foil, you could get the foil to come off on the meat if the pH is to high. Again great job.
170° - 6 hour rest overnight rest is too hot. try resting/holding it overnight at a lower temperature(like 150°). you can adjust most ovens to go lower. or maybe pull at 190-195 internal temp and the hot hold will it get tender by the next day and not overcooked
8.9 out of 10 still looked amazing. Love your self critique as well.
130 likes and no replies? let me fix that
@@Precticisare you inept?
@@Precticisbot
@@Jay_too_finee nope i saw ppl said it alot and i just did it too
It's okay Lisa figuring out when to pull the meat have been a problem as old as time
Keep it in to establish dominance (just turn the heat off)
@@DamianSzajnowski it's better to pull out prematurely than to leave it in for too long 🫄
I see what you did there😂 My god 😂
most appropriate inappropriate comment award goes to:
💀
As a lifelong Texan, this brisket looks fantastic. Nice smoke ring, you can see the juiciness, and the bark is barkin.
You always acknowledge your mistakes and in almost all of your food videos visually they look so good nobody would guess if the taste is a little off, but you always tell us if it tastes off or how it could taste better. You always keep it real and that's one of the reasons why you're my favourite youtuber. Love you Lisa❤
🫶
Agreed, so many youtubers are dishonest and claim their food is godlike
I started watching you since home quarantine. I watched hundreds of your shorts “several times.” It is nice to watch you develop in cooking, learn more and more, and share this amazing experience with us. I still remember when I watched your first short during university, and now I am an employee and I still watch your shorts 😂❤ There is something comforting about your channel and whats I'm about to say may seem strange but for me, “I am not American.” Your voice reminds me of the child’s from the Home Alone movies.
You're very critical here, thats some awesome looking brisket Lisa! The bend test definitely shows that it is overcooked, but damn it looks juicy. I'd give it and 8.3/10
So what are you looking for in a bend test? I thought you wanted it to be tender?
It's very important to know when to pull out your meat!
Yeah, you don’t want any accidents.
😂😂😂😂
Woah buddy 😭
All I know is id like to probe Lisa she a Hottie Fr Fr
I know you weren't satisfied with the turnout but it looks delicious to me, I'll gladly take it off your hands lol
Hi Lisa i love your videos so much!
❤❤❤
@@LisaNguyen OMG YOU REPLIED
She replied to me a couple days ago too 🤩
Wow, lucky us!!!
I think would have loss my patience and just got taco bell. 🤦♂️🤣
thats borderline blasphemous 😅
The bend test really should be just for competition. That looks incredible and probably tasted incredible even if by competition standards it’s “overcooked”
Her brisket journey is soooo fascinating I love watching her growth!
Another Dose of Lisa's yt short before i go to bed.
Sweet dreams!
Looks beautiful to me 🤷🏻♀️👌🏻💯 Well done.
I don't know much about meat smoking, but I'd be very happy if I got that served to me lol! looks yummy :] cheers
Lisa works on her brisket as if she risks getting kicked out of KC if she doesn't reach perfection.
Looks good!
It’s so fun seeing your brisket journey
Wow !! That looks so good !! ❤
that looks incredible!
Looks amazing
Nice. I love it
The Brisket: "You are tearing me apart, Lisa!"
Whenever i hear briskit i think of that one young sheldon episode-
Mmm now that is what i call food 🤤 😋
Looks great Lisa
Thanks!
I’ve been following you since 1k and you’ve come so far!! Congratulations Lisa!! 🎉❤
You go girl 🎉🎉❤
Nice job! What are your go-to sides?
Looks great Lisa!!
That's what it takes! 5 years in and you can open a BBQ spot 😊😊😊
You've come a long way👏
Looks delicious😍😍food looks good too tho
Amazing
Love your new style idk what's different but you look like a cool elder sister love it ❤️
That looks so yummy
Yea i also gotta do a better job on figuring out when to pull the meat
Looks delicious😋😋😋
Looks yum! The juice and tenderness I can’t 😭🤚. Would rlly love to see a barbecue or honey mustard version though
That brisket looks fantastic, far better than my third. Couple things I will say to look into, Lawrys seasoned Salt. And beef tallow. When I started using beef tallow that stuff made my briskets 10x better.
My lawrys mix was 1 part lawrys, 1 part kosher salt, and 2 parts Black pepper. Sometimes add a small amount of onion powder too. Add the salts and BP separately cause salt tends to kinda fal to the bottom of a shaker bottle if you mix them.
Love the trim keep it
That's incredible
It’s so enjoyable watching you learn and hone your skills! I think a lot of viewers can relate to your cooking skill level when you started your channel, so seeing what you can build from hard work and dedication is pretty inspiring! Thanks for the great videos!
That yellow fat is gold. If it was white it’s a problem. But that’s the best bite. Impressive 🙌🏼
Any chance you could send me some that!? 😂😂
It's better than i could do! It looks great and i would eat this.
Came back to this channel after 2021 and damn your cooking videos are still active
Best science experiment ever! Same boat you are in… I pull mine at 195, butcher paper it… 200 done… rest BUT I need to keep practicing (my hubby complain when I’m experimenting haha)… cheers
to the blind eye which is me this is a 1000/10, and looks amazing!
Quick tips. Smoke for about 10-12 hours depending on the size spraying it every 30 minutes to keep moisture. After that the temp should be about 190ish then you pull it wrap it fully in butcher paper or foil and back on the smoker until about 205 give or take. Wrap it in towels while still in the foil and put it in a cooler and let it naturally cool for about 2 hours. By the time you pull it out of the cooler it will still be steaming but the juices will be back in the brisket.
Can you be my neighbor? 😢 I want that foood 😅
It looks good to me😂😂
Im so hungry now😞
Gotta figure out when to pull out 😂😂
Low and slow makes it best
Yooo!! Third time looks great. ❤❤❤
12 hrs 😨 ive never had it so that was really surprising
Damn that kitchens nice
Butcher paper slathered with tallow takes wrapto a new level
Yum
You should definitely get your brisket pre-trimmed if possible because I know a lot of places that offer that
If possible add smoked paprika garlic powder and onion powder it will change your life
This reminds me of George cooper.😢iykyk 💔
This reminds me of Young Sheldon 🤣
For some of us this is a perfect
Still looks mighty good.
Which pellets did you decide on?
Can you eat the bark? What does it taste like?
hey lisa, you should visit indonesia sometime and maybe try "mie gacoan" and u can choose the spicy level from level 1 - level 8. i can assure you the spiceness level is no joke (especially level 5-8). 😁
You did good. It's cooking.
it’s perfect
God Bless!
I was just watching a brisket video 🤦🏾♀️ now I’m hungry 😭
That looks really good though, I'm sure it's difficult cooking brisket. I've heard of using apple juice or apple cider vinegar will help keep it tender.
Lisa is so beautiful 😍
Why is no one taking abt how juicy it is 🤤😋
Nice 👌🏾
Go on a food date with max the way guy 😂
Taki Steak 🤩🤤 it really means to me if you make a video of it just for the least you can do is please make a Taki steak I’m begging on my knees.
9.4/10 Love the cooking I would really love to try it.The smoked bacon is the best only if u smoke it 😎
I meant brisket
Plz just try smoked bacon too;)
You did a great job, take it from a Texan who’s been smoking briskets for 10 years. Don’t worry about all that “pull test” crap, that’s only for the high fallutin’ bbq competition snobs
Hey Lisa a would recommend you to eat Maggie from india❤
Brisket reminds me of George cooper sr. Rip
My neet pg motivation video
just make sure to log every attempt in detail
Idk why but the connective tissue between the two layers of meat on a brisket always makes me kinda feel icky looking at it...
I'm sure this was absolutely delicious though!
❤❤❤❤
💍 💍
Hi Lisa I have a recommendation me and my mom love so it’s simple you need sour cream hot Cheetos Doritos Jalapeños just make sure you put Jalapeño juice on it
My taste buds are barking 😭
Well done Ma'am❤❤
Wtf
Wtf
@@user-gh7yn8gh9n you bored??
Rubbing BBQ sauce on it adds a little bit more flavor
Cool
That fat is only Beta-carotene which gives it is color. Good job. Try using Butchers Paper instead of aluminum foil, you could get the foil to come off on the meat if the pH is to high. Again great job.
The fat is flavor. I wouldn't care at all.
170° - 6 hour rest overnight rest is too hot. try resting/holding it overnight at a lower temperature(like 150°). you can adjust most ovens to go lower. or maybe pull at 190-195 internal temp and the hot hold will it get tender by the next day and not overcooked
*Her electricity bill after this-*📈📈📈
Nyum
SPRAY WITH APPLE JUICE!!
What’s ur favorite ramen?
Hola Lisa Nguyen.
Eres muy linda ⚘ 😘
Se ve delicioso 😋
Gracias por compartir 😊
Felicidades para ❤ 🌹 ti
Actually, the majority of the time is due to being undercooked. It sounds counterintuitive, but you need to overcook it for these kind of cuts.