Salt and Pepper Brisket

Harbormaster · Dec 31, 2007

OK. I like the looks of that brisket (thoroughly jealous mod)
I'm dieing over here! Got a cold, haven't been able to cook, and now? Now I'm really farkin' hungry.

sampson · Dec 31, 2007

I had been using a kinds of stuff on my briskets trying to find the right combo, until just a few months ago. Then a friend of mine that owns a Q joint in Salt Lake City gave a "lesson" on doing briskets for me and another buddy of ours. We were all using drums, they both have the real deals, mine is that old tub in my avatar. But anyway he had us use just S&P and we burned some nice hickory chunks that he had. Anyways, I'll never do it any other way again. S&P is the way to go on beef... Thanks, T!

Larry Wolfe · Jan 1, 2008

sajones97 said:
Definitely the best looking brisket I've ever seen. Whoa.

What do you think of a very light glaze of mustard before adding the s&p?
(And a side of an open can o' worms?)

Wouldn't hurt a thing, it will actually give you a little "glue" to hold on more seasoning which will give you a little more bark. I know a lot of people that slather all their Q with mustard before rubbing, but I normally don't, but have before. I don't notice much difference between the two.

Salt and Pepper Brisket

Harbormaster

somebody shut me the fark up.

sampson

is one Smokin' Farker

Larry Wolfe

Guest

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