GL-BBQ
Full Fledged Farker
- Joined
- Feb 24, 2012
- Location
- Hightown, CO
Looks great
Not sure what to call this. It's a recipe from friend Rueben in Guam. He and his wife Lupe are wonderful cooks and this is a recipe they shared with me a couple of years ago. Rueben said it's one way they like to prep briskets and he takes it with him while hiking.
Here's the last batch I made. I love the stuff!
http://www.bbq-brethren.com/forum/showthread.php?t=196781
the brisket was between 14 and 15lbs..
I didn't trim it, just sliced it into 1/4 to 1/2 inch slices...
into the marinade overnight...
1/2 cup Kosher salt;
2 cups brown sugar
3 tbsp Mortons Tenderquick Home Meat Cure
3 tbsp minced fresh Ginger
1/2 cup of soy sauce
4 quarts of water
removed the cooking grate from the Hasty Bake, hung the strips of brisket on the top rack...
the hot coals are about 1 1/2 ft or so from the meat. I need to measure to be sure.
I smoked with the hood closed but had flare ups whenever I opened it to check the meat. The fat from the strips dripped onto the hot coals..
it smelled SO good...
I pulled the smaller pieces off after 4 hours...
the rest smoked for 6+ hours...
the meat is plump, juicy and tender. It's one of my favorite ways to prep brisket.
I divided it up, bagged some for the freezer and bagged some to take camping with me this week.
Sorry for so many pics again!
Thanks for looking!