Salt and Pepper Brisket

Larry Wolfe · Dec 30, 2007

Sorry for the delay in pic's, had a busy night last night........

Briskets done and turned out great! I like the simplicity of the salt and pepper. It was a nice change! It's definitely worth trying!

fnnm358 · Dec 30, 2007

WOW!!!!!!!! that looks great nice and moist from the looks of it

thirdeye · Dec 30, 2007

That brisket looks outstanding. I wish you would have posted them last night 'cause now it's really making me hungry!!

DaChief · Dec 30, 2007

Great looking brisket Larry. Haven't tried just S&P yet but will.

BBQ_MAFIA · Dec 30, 2007

That looks great, I'm getting in my car and going to VA now....save me some.

Larry Wolfe · Dec 30, 2007

BBQ_MAFIA said:
That looks great, I'm getting in my car and going to VA now....save me some.

Come on down! Plenty left and I gotta Heinekin Mini Keg in the fridge I'm gonna tap for the Skins game today!

LMAJ · Dec 30, 2007

YOUZA!!!!!! That looks awsome!

Ron_L · Dec 30, 2007

Holy cow, Larry (pun intended). That looks great!

Now I have to cook brisket... Maybe next weekend.

smokinit · Dec 30, 2007

Your killin me with these pics my lang is under snow and burried in the back and my new Backwoods won't be here until next week. I going through withdrawls.

If your not smokinit your not cookin

Lang 84 deluxe Longneck Chargrill
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Bbq Bubba · Dec 30, 2007

Good lookin brisket Larry!! :biggrin:

keale · Dec 30, 2007

Wow!! Very nice!
a little off topic, but I get confused cutting against the grain...I know you're suppose to, but sometimes its tough to know...

SmokeyBear · Dec 30, 2007

Nice looking grub.

ipls3355 · Dec 30, 2007

drool

Ron_L · Dec 30, 2007

keale said:
Wow!! Very nice!
a little off topic, but I get confused cutting against the grain...I know you're suppose to, but sometimes its tough to know...

The grain is easier to see when the meat is raw. Before you rub the meat find the grain and cut a corner off of the flat across the grain. Then, when it is cooked you can start your slicing along the corner that you cut off.

Bbq Bubba · Dec 30, 2007

Ron_L said:
The grain is easier to see when the meat is raw. Before you rub the meat find the grain and cut a corner off of the flat across the grain. Then, when it is cooked you can start your slicing along the corner that you cut off.

Ya but then all the juice leak's out..............

Meat Burner · Dec 30, 2007

Larry, that brisket looks fantastic!!!! Montreal Steak Seasoning is about all I use now on brisket. Tried it earlier this year, also injected with some broth and other stuff, and it was great!

SloppyQ · Dec 30, 2007

Brisket looks great Larry.
Hey Thirdeye were do you get the dryed bell pepper?

Arlin_MacRae · Dec 31, 2007

Dude.

Yer killin' me here this morning. That's one of the prettiest briskets I've ever seen. And I'm hungry.

Breakfast of champions mod.

Neil · Dec 31, 2007

Okay, that does it. I'm going to add a brisket to tomorrows menu. I was planning on just smoking a turkey but as long as I got a fire going....

sajones97 · Dec 31, 2007

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?)

Salt and Pepper Brisket

Larry Wolfe

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