Peppercorn Flat Cook


 
B

Bryan S

TVWBB Olympian
I made up a pepper corn based rub for my big 8.65lb. flat that's on the WSM now. This is prob the nicest flat I ever bought. The rub was a mix of whole pepper corns ground fresh in the coffee grinder this AM. It's cooking over Humphrey Lump, and Mesquite chunks. WSM is at 235º I had planned to do this as a high heat cook, but got up early and have all day. Prob going to go out for a ride up to York. Need some #10 cans of Bush's baked beans. Only place I can find them anymore is Wal Mart and Costco. Not a member of Costco but have a friend pick me up some when he goes. He got me 2 cans yesterday but I need 2 more for a cook that just came up lastnight. Link to the pics of the cook.

Here's the rub mix. Nothing fancy just wanted a basic rub brisket, cooked over some skeet.
2-3 TBS DC Kosher salt. I used 3 but adjust for your own taste.
1 TBS Teli corns
1 TBS White corns
2 tsp Sichuan corns
2 tsp Aleppo
2 tsp gran garlic
2 tsp gran onion
 
I'm back from the WM trip. Got a nice small 8.01lb. packer while I was there. They are still just $1.67 a lb.
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Got 2 #10 cans O beans and a jar of Hellmann's. I'm off to make up the Chipotle mayo. Anybody that wants to come over, better get going.
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Still had some room left in the King Tour Pack for another packer or 3.
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PepperCornFlat010.jpg
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by GregS:
Hey Bryan,
How o you make you chipolte mayo?? </div></BLOCKQUOTE>
Greg, Today I went with the chiptle mayo and added 3 TBS of very well drained/pressed out horseradish. Here's a link to the recipe. Enjoy.
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Anybody that wants to come over, better get going. Smiler </div></BLOCKQUOTE>

Looks great so far Bryan, I'd be on my way but I'm dragging a bit this a.m. Looking forward to seeing the final pics. Oh and the Chipotle mayo is killer!!! I made some the other day and we've been having it on sandwiches. Thanks for the recipe.
 
I'm 6 hrs in and it's at 150º. We have BIG storms coming about an hr or so away.
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I'm going to crank it up and try to get it to 160 so I can foil it. If I have to, I'll finish in the oven if the storms are too bad. No shelter for the WSM, it's wide open to the elements today.
EDIT: Update
Cranked up the WSM to 325º and it's foiled now. Will check it in about an hr for tender. Looks and smells good.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne Truelove:
Well, it's been foiled about an hour.....tender yet? </div></BLOCKQUOTE>
Almost, about another 20 min and it's coming off. The storms are knocking on my door.
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Just pulled it off 5 min ago, and got everything put away. It's storming Big time here now and raining sideways.
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Took 8 hrs 40 min. The garage is smelling mighty good right now. I'll let it rest for 30 min or so and some up.
 
This turned out really good. I went light on the skeet wood and it was smokey but not overpowering. The peppercorns and Aleppo realy came through nice. I think I just made my favorite to date brisket rub today. All in all not sure if this was best, but might just be tied with my best brisket. It was so moist and tender. I ate 1/2 of it and could have kept eating, but stopped. I really liked the horseradish in with the chipotle mayo, nice twist on that. I think it was my best to date. I'll take what's left for my crew at work tomorrow. Peace out.
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Bryan, do you serve the mayo with the brisket? I make a similar mayo for fish tacos but I never thought to try it on beef.

The rub sounds great and I just might have all the ingredients on hand. How does aleppo bbq? I've been using ancho and cayenne almost exclusively but thinking of trying other peppers.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by j biesinger:
Bryan, do you serve the mayo with the brisket? I make a similar mayo for fish tacos but I never thought to try it on beef.

The rub sounds great and I just might have all the ingredients on hand. How does aleppo bbq? I've been using ancho and cayenne almost exclusively but thinking of trying other peppers. </div></BLOCKQUOTE>
The chipotle mayo recipe I made up several years ago for chuck roll cooks. It works well on beef and pulled pork, burgers, dogs, etc. If I have some made up, I'll put it on the botton side of the bun and then drizzle BBQ sauce ontop of the pulled pork. It's yummy anywhere you would want/use mayo and heat.
The Aleppo stood up very well and was evident when eating the brisket. I really liked the fact that while it was peppery, the brisket taste came through the rub very well, and no sweetness from sugar, and pitch black hard bark. This was enough to cover the brisket with a good amount of rub. I didn't think it was salty, but I love salt. If you make it you might want to salt the meat seperatly or cut the DC salt back to 2 TBS. If using a different brand of Kosher salt than DC, you'll have to adjust the salt back some or it will be very salty. Let me know if you make it and how you like it.
 
well, I keep thinking (and my wife keeps saying) I should try doing some que with just salt and pepper, but then I always end up getting distracted by a little of this and and a little of that and before you know it my rub is full of all the usuals.

I just got some extra special bold peppercorns from penzey's that are just screaming to be used in a rub like this.

I got the recipe saved, seems right for some dry aged, prime steaks.

as far a chipotle mayo goes, I got to the point where I was adding lime juice/zest, garlic, scallion, and cilantro. it's good that way with spicy tex mex, but I've simplified back down to pretty much what you have. sometimes I like to mix half mayo, half sour cream for a little different taste.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Wayne Truelove:
Sounds like a masterpiece was created! Great job.

Your crew is in for a treat tomorrow! </div></BLOCKQUOTE>
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
I think it was my best to date. I'll take what's left for my crew at work tomorrow. </div></BLOCKQUOTE>

Wayne, an update. I didn't take it to work on Monday. I sliced it up on Monday night and put the drippings in that I had saved, and vac sealed it. I reheated it till just warm 140ish and served it to 12 guys that usually eat my Q. All of them said, it was the best brisket they ever ate. Some of the comments made by those who also have a WSM and smokers said, awsome, unbelievable, and the "you nailed it" (from my Boss who is from MO and used to compete) were a few of the remarks. Made me feel really good. Alot of them asked about the rub, they loved it. I was also very pleased with how the rub came out.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by r benash:
Whoa!! That looks and sounds great! Saving this. Going to do my first brisket this way. </div></BLOCKQUOTE>
Ray, Did you read my note on the salt? I should prob change it to 2 TBS Diamond Crystal Kosher Salt. I think it will could be too salty for some. Allthough the guys at work didn't think so, so... Just remember to cut it back some, if using a dif brand of Kosher salt.
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Yep - saw that. I've been using DC for years! I'll go easy on it and do 2 TBS. My wife has a heavy salt hand though, and anyway she's been asking me to just do something "plain" salt, peper, garlic, etc. So this fits pretty well with that request. I like the Aleppo as well.

I probably won't be doing the brisket until after the shore vacation. I'll be cooking up bunch of stuff for that as my next workout. Turkey Breast, Ham, Butts, Beans, Corn Bread is what I will be bringing. Was thinking about trying a brisket, but was told my SIL would be disappointed if I didn't do pulled pork. There will be group of about 11.
 
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