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Delicious Double Briskets from 4th of July!

Discussion in 'Beef' started by smokedlover, Jul 7, 2019.

  1. 20190704_214223.jpg 20190703_224337.jpg 20190704_000524.jpg 20190704_075109.jpg So, I decided that brisket must be had for the 4th of July, and with about 15 ppl coming over, I needed to ensure leftovers so I opted for two since they were almost identical in weight @ 15# and 14.92# and less than 10% trim loss.

    I used the most coarse setting on my pepper grinder and did 1 cup of fresh ground black pepper with my fantastic automatic grinder, 1 cup of coarse sea salt, and 1 tablespoon of smoked spanish paprika. Toying with names for this - Spanish Dalmatian or Red Dragon.. Anyway, fantastic as usual.

    I fired up my MAK 2 Star General about 1130p.. used 1/2 hickory and 1/2 mesquite pellets (25% of each is alder). I prefer this over oak as I think it adds more flavor. Also added some small ramekans of apple cider vinegar to maintain moisture..

    Finished seasoning the two slabs of steer and by 1145p on July 3rd, they were on. I'm a big believer of 203 as the number that works for me and I pulled these at 445p on 4th of July after 17 hours on smoke. Will say, they weren't prime but as you can see, the marbling on these Angus boys was fantastic and the meat was spectacular.

    For finishing sauces I used a local spicy red vinegar from Podnah's and also batched up some of Aaron Franklin's classic sauce. The whole thing was delightful - the first brisket got an hour of rest, the second didn't come out until 5 hours later but was still smoking hot thanks to the cooler and wraps. 20190703_224337.jpg 20190704_000524.jpg 20190703_224337.jpg 20190704_000524.jpg
  2. hardcookin

    hardcookin Master of the Pit OTBS Member

    Great job! They look great!
  3. Misplaced Nebraskan

    Misplaced Nebraskan Smoking Fanatic SMF Premier Member


    Great job! That bark looks awesome and love the spice blend names! Spanish Dalmation. Red Dragon seems like it needs a cayenne kick too!

    Did any survive for leftovers?

    Like :emoji_thumbsup:
  4. ofelles

    ofelles Meat Mopper SMF Premier Member

    A good time for all was had I'm sure!
  5. ab canuck

    ab canuck Master of the Pit OTBS Member ★ Lifetime Premier ★

    Great looking briskies, Looks like they turned out great. Like...
    Congrats on the carousel ride.
  6. schlotz

    schlotz Smoking Fanatic SMF Premier Member

    What grate temp did you maintain for 17 hours, 225º?

    Maybe call it: Brisket Española ?
    Last edited: Jul 8, 2019
  7. HalfSmoked

    HalfSmoked Smoking Guru Group Lead OTBS Member SMF Premier Member

    Great job very nice looking briskets.

  8. I agree - Spanish Dalmation seems to be the winner. And yes, a few pounds made it for leftovers! Next post will be about the beef ribs I did on Sunday...
    Misplaced Nebraskan likes this.
  9. Thanks Warren - they were some of the best I've done.
  10. I held the temp at 225.. went thru (guessing) about 15lbs of pellets..