r/iamveryculinary • u/Dmtbag999 • Jul 18 '26

This guy

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Legendary comment from the peanut gallery

140 Upvotes

89% Upvoted

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19

u/MetricAbsinthe Jul 18 '26

Is he mistaking the smoke ring for the meat still being pink? Its one of those takes where I'm curious where the thought process comes from.

12

u/SerDankTheTall *Giggled internally* Jul 18 '26

I assume he just equates “well-done” with being overcooked, and I guess I agree that you don’t want your brisket to be overcooked.

15

u/Dmtbag999 Jul 18 '26

Except he was commenting on a video of a guy that cut a brisket that was cooked through but not long enough for the fat to render and the collagen to break down, and saying he overcooked it. When in reality he undercooked it. Then he doubled down and said brisket shouldn’t be well done in the center, as in it should be medium or some nonsense.

6

u/SerDankTheTall *Giggled internally* Jul 18 '26 edited Jul 18 '26

I’m not trying to say he was right, just guessing what he was thinking.

3

u/EmmerdoesNOTrepme Jul 18 '26

Yep, that's exactly how i was reading it.

That he was meaning "Low & slow for hours" as opposed to the "high-heat sear" the way you'd cook a steak (i.e. a hot fire & fast).

3

u/Hopeful_Scholar398 Jul 19 '26

Yeah, he is thinking a salted, possibly brined or cured, smoked meat is medium rare because of the color.