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Brisket - Nothing Fancy

Discussion in 'Beef' started by Preacher Man, May 27, 2019.

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  1. I have a really hard time trying to do anything fancy with a brisket. The meat is just so darn good with minimal intervention. Here's my basic brisket method:

    This time I started with a 15lbs certified angus beef brisket. Usually I shoot for smaller briskets because all I have right now is a MES 30. So until I can get someone on here to give me their Lang for $free.99 I just make the best of my small surface area.

    I don't trim much. Just the hard fat on the underside, and a bit of the fat on the top if it is way too thick (top right corner of picture).
    IMG_20190513_220550.jpg IMG_20190513_220800.jpg

    Now it's time for the SPOG (salt, pepper, onion, garlic) treatment. Some guys pre-mix the seasonings beforehand and I do when using it on other cuts of meat, but with brisket I do each spice individually. My main purpose in this is to control the saltiness. Ever since I spent 10 weeks in the bush of Zambia (back in '07) where we didn't have the luxury of added salt, I just don't have much liking for overly salted foods.

    This what it looks like when I'm done salting.
    IMG_20190513_220936.jpg

    Just a light dusting of onion powder.
    IMG_20190513_221408.jpg

    Lots of garlic.
    IMG_20190513_221447.jpg

    I'm a proud Texan. Bring on the course black pepper.
    IMG_20190513_221639.jpg

    Then into the fridge for a short sauna treatment. I only left this one in there for a few hours tops (had some beef back ribs on the smoker).
    IMG_20190513_221930.jpg

    Because this brisket was bigger than my MES could swallow, I used the beer can trick. Just stick a beer can under the middle of the brisket to lift it up. It worked pretty good.
    IMG_20190514_013019.jpg

    I used a mix of 80% oak and 20% mesquite wood pellets in my Amazen Tube. The 12" gives me about 4-5 hours of good smoke.

    After a couple of tubes worth of smoke at 235°, the brisket was at 167° IT so I pulled it to wrap in butcher paper. What I'm looking for here is good bark formation. If I'm not satisfied with the bark, then it goes back in without a wrap.
    IMG_20190514_125108.jpg

    It shrank enough that the can was no longer needed.
    IMG_20190514_125219.jpg

    At 206° IT the brisket was probe tender with a bamboo skewer. This where I normally stick it in a cooler and let it rest. But this time I took the wisdom of @Bearcarver who says meat isn't very smart and just left it in the MES after dropping the smoker temp to 145°.

    A little over an hour later, we feasted.
    IMG_20190514_192429.jpg IMG_20190514_194533.jpg IMG_20190514_193140.jpg
    Y'all gotta try this jalapeno coleslaw recipe! We leave out the sugar when we make it.

    Juices in action
    20190514_211107-ANIMATION.gif

    Half of the flat was left and a little more than 3/4 of the point. I sealed up the flat and half of the point for a rainy day.
    IMG_20190514_223458.jpg

    The rest of the point got sliced up and put on rolls with horse radish mayo for fishing snacks the following day.
    IMG_20190515_092533.jpg
     
    Last edited: May 29, 2019
  2. KingDaD37

    KingDaD37 Newbie

    LOOKING GOOD MAN
     
    Preacher Man likes this.
  3. 5GRILLZNTN

    5GRILLZNTN Smoking Fanatic SMF Premier Member

    Looks awesome preacher!
     
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  4. flatbroke

    flatbroke Master of the Pit OTBS Member ★ Lifetime Premier ★

    Very nice. Got one rolling right now myself. may you and yours find peace and happiness.
     
    Last edited: May 27, 2019
    Preacher Man likes this.
  5. chilerelleno

    chilerelleno Smoking Guru OTBS Member SMF Premier Member

    Heck Yeah!
    Like!
     
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  6. Bearcarver

    Bearcarver SMF Hall of Fame Pitmaster Group Lead OTBS Member

    That Looks Great, PM !!
    I love the Beer Can Trick!! I never even thunked about that one!!
    In that Pic of the "Juices in Action", it doesn't look "Too Rare", but it looks as though the Heart is Still Beating!!! :emoji_bear:
    Nice Job, and Great Thread!!
    Like.

    Bear
     
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  7. SmokinVOLfan

    SmokinVOLfan Master of the Pit

    Nice looking brisket man! And selection of brewskies. Like the beer can trick too never thought of that.
     
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  8. Saw an article by Steve Raichlen where you slice up a cold point into thick slices and grill it like a steak. I think I'm going to try that with my leftover point.
     
    Last edited: May 29, 2019
    SmokinVOLfan likes this.