Doing a runthrough, since he's going to ruin 15 pounds of some of the best meat to serve to those you love.
1. Fat Jack being a smug fake-christian with that shirt of his
1b. Remember, he goes to a church run by a murderer who refused to close down at first and it looks like a fucking strip joint.
2. Narcissistic Jack insists that his animal to mineral transubstantiation is good, but now is claiming it'll be "perfect".
3. Jack does a bullet point style outline of what he wants to do; talk about the cut, how to prepare it, and how to make it "perfect"... can't wait to see more cinnabar or coal.
4. "FAGGOT" ~ Jack's avatar on him ruining brisket
5. The brisket is a flat cut, and Fat Jack is just showing the fatty layer that covers it right now as he talks about buying it from Sam's Club.
6. Jack must have listened to the thread, since he mentions shaving off the fat from the flat cut.
7. He tries to explain that he wants a good marbled brisket, but fatboy doesn't turn his cut upside down to check the marbling
7b. Fun fact; you can still get bad marbling (and thus a lean cut) even if you get it flat cut... it's why you check the underside.
8. "If you go the other direction, then there will be no fat for me..." ~ Jack Scatolini on not understanding marbling and brisket cuts.
9. I'm suspecting that Jack's never had nor does he understand point cut brisket, since he seems to insist that the fat cap is needed for the brisket to be nice and juicy.
10. Jack is actually right; you want a consistent thickness for brisket for even cooking. *golf claps*
11. Jack is now shilling another product to pretend he's a big boy with a big bidness and not a fat leech sponging off of wifey.
11b. Asshole Jack forgets the maker of the Qwick Trim he was given back when he was more relevant;
it's made by Grommet.
11c. And yes Grommet, you're welcome for the plug that the fat idiot you sent it to forgot to do.
12. Hahahaha, Narcissistic Jack doesn't want to show Tammy or Jr. shaving the meat off for him because his dead arm can't hold the meat from moving; good luck learning how to properly do it, since you ain't getting that THIS video.
13. Tammy didn't take off the full cap, but it does look like it got evened out.
14. Jack the dummy is wrong; you want to guarantee that your cut is even for cooking, even if it does intrude into meat.
14b. It also allows that side to get some flavoring from the seasoning you put on it.
14c. I reckon this means he'd leave meat be even if it does dry out due to being too thin since he's that terrified he won't be able to cram it in your mouth (the magic number for that by the way being an inch).
15. "Start with a little pepper" ~ Mushbrained Jack right before pouring what may be a third of a shaker on it
16. By the way the pepper's not evenly coating this side; it has big clumpy areas where there's too much and then areas there's not any. Sure, the fat will not allow that side to penetrate too well, but still.
17. Jack then dumps a buttload of salt and garlic randomly all over the cut, not even ensuring that it's even, while trying to claim he doesn't want to overpower the meat's flavor profile.
18. And I just noticed some thin zones of meat. We're getting some mummy brisket, yum.
19. Simple seasoning my ass; adding onion and garlic powder takes it well out of "simple".
20. Jack actually mentions he's seasoning the other side. Good; that actually means it will have flavor.
21. He also mentions leaving it in the fridge for a few hours; what he doesn't know is he's dry brining the brisket by doing this.
22. Jack has never let brisket cook for the full time needed (read: 14 hours).
23. Jack doesn't specify if he went fat side down or up when he cuts to the smoker, but he seems to prefer up based on other videos.
23b. Hint: It's better to do down because the fat cap protects that side from drying out.
24. I also just noticed he doesn't specify if he put water in the pan to keep the smoker's interior moist; that kinda helps in preventing drying out.
25. Looks like Jack did do it fatside up... oof.
26. And since he used butcher paper for the brisket, I can now tell you
he probably used this guide. GG fatty.
27. Hungry Jack takes it out early; you're supposed to wait until the thickest part hits 200 idiot.
28. Also he mentions resting it an hour; that's the minimum, and the guide I know he's using for this recommends two actually.
29. Eurgh... hope you like the sound of styrofoam scratching against paper. That shit is unpleasant to me.
30. After I stopped cringing, no Jack. An hour is MINIMUM. Fucking wait for din-din fatty.
31. It only looks like leather this time, meaning that him ripping off that guide actually prevented the full mineralization from happening.
32. Still looks like fatty didn't let the smoker stay moist, since it looks more like jerky than brisket at a glance.
33. Resting my ass; it's still fucking cooking from the sound of it.
34. Jack actually acknowledges Tammy for the assist; I think he IS listening to Pink Chicken and the Lazy Man.
35. Nevermind, from that front angle it does look like iron ore. It's just not as bad as his usual shit.
36. "That's the wet brisket you wanted right?" ~ WHY THE FUCK IS WET A GOOD FUCKING WORD FOR YOU JACK
37. Hey, he did actually not steal a thumbnail. And he even did a skit for once... I'm actually surprised he has a bit of passion this time.
38. Jack didn't have to cut away to spit out his food this time.
39. He actually lets the padding have a more natural length too.
I'm actually shocked; besides Jacking it up a bit here and there, he did not completely fuck up that brisket like I thought he would.
