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Briskets w/ Q View

Discussion in 'Beef' started by smokinjoeb, Aug 15, 2010.

  1. Daughters 10th B-day was a beach party at Surfside beach in Orange County, CA and i was in charge of the main dish, Brisket.

    I've been experimenting with a minimalist approach to my Briskets the last few smokes.  trim the large areas of fat off and rub with sea salt and pepper.   

    smoke it on the UDS at 225-250  till  internal of 190 using natural lump oak/hickory blend charcoal.

    i must say, i really love the UDS.  it takes at least 10hrs for a brisket, so, i prep the meat at 10pm, start the fire at 10:30, meat goes on at 11pm and i monitor the temps air flow till about 12 -12:30am and i'm at a constant temp.

    Then i go to bed and i don't worry about it at all!!  [​IMG]

    get up and check the temps about 7am and typically i'm pulling them off at 10am wrapping and resting in a cooler for slicing and eating.

    our party was on the beach and i packed everything i needed in the cooler and we sliced up warm brisket for lunch!!!  

    had my homemade habanero bbq sauce for some zing!   nobody believes me that i only used salt and pepper for the rub!  I really like the natural lump blend and i think that's really the secret to good brisket. 

    I still do some more exotic rubs when i want some bark, which i like.  But, i gotta admit, the sea salt and pepper method let's the meat and smoke stand on it's own nicely!!

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  2. tom37

    tom37 Master of the Pit OTBS Member SMF Premier Member

    I'm cooking brisket next fri night for my step daughters b day, I think I will try the salt and pepper method on at least one of the briskets.

    Its good to hear that the party was a total success. Glad everyone enjoyed.
     
  3. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    I'm with you.  Salt, pepper, & smoke and let the meat speak for itself.  Nice work, & congrats to your daughter on her birthday.
     
  4. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    Rub with worcestershire and then hit it w/ kosher salt and coarse ground pepper
     
  5. Definitely like the plain old kosher salt and fresh ground pepper. Mesquite wood adds a little extra kick also. Good stuff.  Congrats on your party. Sounds like you had a good one. 
     
  6. scarbelly

    scarbelly Epic Pitmaster OTBS Member

    Congrats on figuring out Brisket that is what you like for you and your family - so many folks never figure out that what may taste good to one of us is not what is good for you and your family

    I too like the KISS method with just salt and pepper sometimes - Just did a 20# smoke for the office this weekend and it turned out great. Did a mustard rub for the first time and will do it again
     
  7. mballi3011

    mballi3011 Epic Pitmaster OTBS Member SMF Premier Member

    [​IMG]

    First off tell your daughter Happy Birthday. Then I'm really glad that your brisket came out good and it was enjoyed by all. Great job.
     
  8. new2que

    new2que Meat Mopper

    Do you mind if I ask a question about your drum? How tall is it and how much clearance do you have from the basket to the food grate? 

    Man that stuff looks awesome!
     
  9. I did the mustard rub earlier in the summer and i really liked it on the brisket.  my brother was visiting and thought i was nuts for using mustard on the brisket and pork shoulder.  but, he admitted it turned out great and said he would try it!  

    i did a huge smoke earlier this summer and i had to cook in advance and reheat.  i'd really recommend the salt/pepper rub for anyone doing that.  if you have alot of bark on the brisket it tends to not be as good when reheating in vacuum bags.  i ended up cutting off the bark on that meal.   next summer i'll use the salt and pepper for  that big cookout!