Chipotle’s smoked chest gets Twitter and critics talking

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Chipotle CFO Jack Hartung explains why the company has taken “big steps” and increased employee wages by about $ 2 an hour.

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

Twitter has been abuzz with Chipotle fans asking for chest reviews before making a purchase, and many who have tried it were more than happy to offer their two cents in what appears to be extremely reviews. positive.

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“This Chipotle Brisket bowl is the deal. They really need to keep it on all the time,” wrote one user, while another called the bowl “really good”.

“Yes, I’ve had chipotle every day since they came out with the chest,” someone else tweeted, adding, “and yes I’m about to have it again. “

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But not everyone was happy about it. One person posted: “Chipotle’s breast is overrated.” Someone else just went over the Chipotle chest with a thumbs down emoji.

Others went into more detail in their review, with an individual tweet, “Chipotle’s new brisket has a good smoky flavor, good barbecue notes, with a hint of spice but ultimately it’s dry, small and a little. little harsh. Looks like burnt ends. 7/10, I would recommend if you want to try it for the first time. But, the steak will always be king. “

Food writers from multiple outlets also weighed in, and some were a little harder to convince.

Paul Kita, a Kansas City Barbecue Society judge, called Chipotle’s breast “different” in his review in Men’s Health. “Instead of the super tender tenderness of competitive barbecue brisket,” he wrote, “Chipotle’s version didn’t taste harsh, but charred and a bit too dry.”

Kita went on to say, “In the burrito itself, I found the breast getting lost. Every now and then I detected some and couldn’t help but feel remorse for not have ordered the steak or barbacoa options. “

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

Tim Carman and Emily Heil of the Washington Post have determined that “Chipotle’s new smoked breast hits the mark, when it’s not buried in a burrito.”

The couple wrote that the brisket “has a lot of flavor and spice” and said they agreed they preferred the new offering “in the simpler quesadilla, where the brisket shines just because ‘she doesn’t have to wade her way past a bunch of other ingredients to get noticed. “

Carman and Heil said Chipotle’s vice president of food development and menus Nevielle Panthaky also prefers the brisket in the quesadilla.

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Chipotle VP of Marketing Stephanie Perdue told FOX Business that “So far the fan feedback on social media has been very positive” regarding the chest.

Perdue added, “We’re excited to launch Quesabrisket today to help keep smoked brisket high on the list and make it easy for fans to try our new protein.”

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