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Texas Salt and Pepper Brisket smoked over Red Oak Q-View as I cook it....

post #1 of 40
Thread Starter 

OK here in Texas it is no secret that we are very fond of out brisket.  As much as I enjoy burnt ends and sauce nothing beats a good salt and pepper brisket slow smoked.

 

Here we go

 

Still using my freinds rig....

 

 

Got a good fire started

 

 

Nothing but the thin blue stuff

 

 

And now the guests of honor...

 

post #2 of 40

Love your rig!!! I'll be watching. Reinhard

post #3 of 40
Thread Starter 

Ok so we are 4 hours on the fire and I decided I needed a snack...

 

 

 

It was the time I like to flip my briskets

 

 

Improvised mop...

 

post #4 of 40
What's in the mop and what's the snack? Looks great and will be watching!!

Could you comment on your salt and pepper
amounts?
post #5 of 40
Thread Starter 

The mop is a spritz of 50/50 Soy Sauce and Worcestershire and a slathering of spreadable Parkay.  Salt and pepper is also 50/50 with Kosher salt. 

post #6 of 40

Looks tasty! I like a simple salt and pepper rub the best!

post #7 of 40
Thread Starter 

And the snack is a can of SPAM smoked...

post #8 of 40

Lookin' great so far ECTO!

 

Red

post #9 of 40
Thread Starter 

Lunch is ready .... If you enjoy living I would not make this one a whole lot.

 

post #10 of 40
Very cool!
I look forward to the final result.
post #11 of 40
Thread Starter 

Six hours in I am going to try to go the whole way without foil lets see how brave I get at the 8-10 hour point.

 

post #12 of 40

You sure have a nice start.

post #13 of 40

Brisket looks nice...great color.  I love spam too!  Yummm

 

Kat

post #14 of 40
Thread Starter 

Almost to the color that I say that is good enough lets wrap this sucker....

 

post #15 of 40

  Looking great so far !  I was wandering why you flipped the brisket though ?

 

   Mike

post #16 of 40

Looking good! And simple is sometimes always better. Guess the braveness wore off since you wrapped it!!! LOL  You've been doing this way longer than I and I no longer wrap anything but ribs!

Quote:
Originally Posted by ECTO1 View Post

Six hours in I am going to try to go the whole way without foil lets see how brave I get at the 8-10 hour point.

 

 

Quote:
Originally Posted by ECTO1 View Post

Almost to the color that I say that is good enough lets wrap this sucker....

 

post #17 of 40

Looking good Ecto, I do the same with my briskets except I use butcher paper instead of foil to wrap and love me some smoked Spam for the Chef's snack, esp the Bacon Spam!

post #18 of 40
Thread Starter 
Quote:
Originally Posted by Bad Santa View Post

Looking good Ecto, I do the same with my briskets except I use butcher paper instead of foil to wrap and love me some smoked Spam for the Chef's snack, esp the Bacon Spam!

 

Hey Santa we have met before at NAPA last year.  I did not cook it but took 1st in ribs the year before there.  Last year I judged and hung out with Rene. I am going to cook this year I think.

post #19 of 40
Looks fantastic!
post #20 of 40

Yes we have, and I've seen several of your youtube videos you've done also, you do some jam up cooking bud!

NAPA is a good cook, heard they were expending it this year to allow more teams in. If you cook it, best of fotunes to you!

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