Chipotle’s smoked brisket gets Twitter — and critics — talking

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Chipotle’s take on the barbecue staple is getting a flood of reviews from food writers and customers alike

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Chipotle’s new smoked brisket has only been on the menu for a few days, but critics and customers alike are sharing their opinions on how well the fast-casual chain has done on the recipe.

Twitter is with Chipotle-lovers asking for reviews on the brisket before making a purchase, and many of those who have tried it are happy to offer their two cents to the positive reviews.

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“That Chipotle brisket bowl is business. They really need to have this permanently,” wrote one user, while another called the bowl “so cool.”

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“Yeah, I’ve eaten chipotle every day since they came out of brisket,” someone else tweeted, “and yes, I’m gonna have it again.”

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But not everyone was thrilled by it. One person posted, “Chipotle’s brisket is overhyped.” Someone else only reviewed Chipotle Brisket with a thumbs-down emoji.

Others offered more detail in their criticism, with one person tweeting, “Chipotle’s new brisket has a nice smoky flavor, nice notes of BBQ with a hint of spice but ultimately it’s dry, minced.” And a little tough. Feels like burnt ends. 7/10, would recommend if you want to try it for the first time. But, steak will always be king.”

Food writers from many outlets have also lost weight, and some were a little difficult to conquer.

Judge Paul Kita of the Kansas City Barbecue Society called Chipotle’s brisket “different” in his critique of Men’s Health. “Instead of super-tender, let the softness of the competition slide through your teeth barbecue Brisket,” he wrote, “the flavor of Chipotle’s version wasn’t hard, but burnt and too dry to the touch.”

Kita continued, “In the burrito itself, I found the brisket missing. Sometimes I’d figure something out, and couldn’t help feeling some remorse for not ordering the steak or barbacoa options.”

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Joy Morona of Cleveland.com wrote that Chipotle’s brisket is “really great,” and also suggested those who really want to taste the brisket “go easy on the toppings.”

Tim Carmen and Emily Heil of The Washington Post determined that “Chipotle’s new smoked brisket hits the mark when it’s not buried in a burrito.”

The pair wrote that the brisket “has loads of flavor and spice” and said they agreed that they like the new offering “best in a simple quesadilla”, where the brisket shines simply because it is served by crowds of other people. doesn’t have to present its way behind noticeable content.”

Carmen and Heal said Chipotle’s vice president of culinary and menu development, Neviel Pantheki, also likes the brisket in the quesadilla.

Stephanie Perdue, Chipotle’s vice president of marketing, told Granthshala Business that “so far, the response from fans on social has been really positive,” regarding the brisket.

“We are excited to launch Quesbrisket today to help bring the smoked brisket to mind and make it easier for fans to try our latest protein,” Perdue said.


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