Salt and Pepper Brisket - Page 3

keale · 12-30-2007, 11:49 AM

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 · 12-30-2007, 11:55 AM

Nice looking grub.

ipls3355 · 12-30-2007, 01:04 PM

drool

Ron_L · 12-30-2007, 03:03 PM

Quote:

Originally Posted by keale

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 · 12-30-2007, 03:20 PM

Quote:

Originally Posted by Ron_L

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 · 12-30-2007, 05:34 PM

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 · 12-30-2007, 06:44 PM

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

Arlin_MacRae · 12-31-2007, 08:39 AM

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 · 12-31-2007, 10:13 AM

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 · 12-31-2007, 10:22 AM

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?)

Harbormaster · 12-31-2007, 11:38 AM

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 · 12-31-2007, 07:08 PM

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!

01-01-2008, 09:49 AM

Quote:

Originally Posted by sajones97

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.

12-30-2007, 11:49 AM	#31
keale Babbling Farker Join Date: 04-17-07 Location: Kauai, HI	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... __________________ To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name...

12-30-2007, 11:55 AM	#32
SmokeyBear is one Smokin' Farker Join Date: 12-29-06 Location: Northeast, GA	Nice looking grub. __________________ Large Big Green Egg Sunbeam 340 gasser Weber 22.5" One-Touch Gold Weber Smokey Joe Platinum Weber Smokey Joe Silver Weber Q 120

12-30-2007, 01:04 PM	#33
ipls3355 is one Smokin' Farker Join Date: 04-27-07 Location: Mattoon, IL	drool __________________ Chris Crankin out Q on my ECB since 2005 UDS born September, 2007 22" Weber Kettle 18" Weber Kettle

12-30-2007, 05:34 PM	#36
Meat Burner Quintessential Chatty Farker Join Date: 02-22-07 Location: Springfield, MO	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! __________________ my avatar swiped fatties from the plate....look how sorry he is. ________ Meat. NB Bandera with mods Weber 22 .5" x 2, 26.75" x 1 UDS x 3 KCBS CBJ Created "The Great Spam Revelation of 2011." www.bbq-brethren.com/forum/showthread.php?t=111155

12-30-2007, 06:44 PM	#37
SloppyQ is one Smokin' Farker Join Date: 08-13-06 Location: Lake of the Ozarks	Brisket looks great Larry. Hey Thirdeye were do you get the dryed bell pepper? __________________ Lee (SloppyQ) www.Sloppysbbq.com Sloppys Backwoods Smokers Comp team Sloppycreek Comp team If it's drippin down yer chin it's Sloppy's KCBS CBJ #9715 Two homemade offset smokers,Two WSMs,One Weber Kettle,One Traeger 075 TEX One FEC 100

12-31-2007, 08:39 AM	#38
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	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. __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

12-31-2007, 10:13 AM	#39
Neil Quintessential Chatty Farker Join Date: 06-04-04 Location: St. Joseph, MI	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.... __________________ "You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS.

12-31-2007, 10:22 AM	#40
sajones97 Full Fledged Farker Join Date: 10-25-06 Location: Closer than you'd like.	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?)

12-31-2007, 11:38 AM	#41
Harbormaster somebody shut me the fark up. Join Date: 07-14-06 Location: Wyocena/Pardeeville, WI Name/Nickname : Clark	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. __________________ Clark My Boys: Joseph (EI); Andrew (EE); Daniel (EE) My Toys: 10 WSMs (B, C, E, DH, DA, EZ, DZ, EO, DU, DR); 5 - 22.5" Bar-B-Q-Kettles; 2 - 18.5" Bar-B-Q-Kettle; 4 WGAs (EZ, DE, N, B); 2 SJPs ( DR, DR); 2 Smokey Joes (A, K); Brinkman Cimmaron. "For when democracy becomes tyranny, those of us with rifles still get to vote"

12-31-2007, 07:08 PM	#42
sampson is one Smokin' Farker Join Date: 10-28-07 Location: North Logan, UT	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! __________________ [FONT=Microsoft Sans Serif]Two Big Fat 22.5" WSM's[/FONT] [FONT=Microsoft Sans Serif]Two Well Worn UDS's[/FONT] [FONT=Microsoft Sans Serif]Great Outdoors Smokey Mountain Gasser[/FONT] [FONT=Microsoft Sans Serif]KCBS Member and CBJ[/FONT]

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