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Salt and Pepper Brisket


 
Looks great.

But here's hoping Dallas doesn't fold and gives your team a game today - since my team couldn't take care of business.
 
Looks fantastic. S&P being the heart and soul of seasoning. All else are accents to the basics (sometimes exquisite accents), but basic S&P gives such a strong "backbone" that it can be as is...especially with
a really good cut of meat. WOW that looks great!
 
Originally posted by Larry Wolfe:
I cooked a 7lb flat yesteday over kingsford and hickory chunks. Only seasoned with kosher salt and fresh ground black pepper. Turned out great!
/QUOTE]

Larry,
Any details appreciated.Temps? Foil and if so about when? How long in foil? Return to smoker late? Pull when or do you go by feel, which I can't do as yet?
Dave
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<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Dave/G:
Originally posted by Larry Wolfe:
I cooked a 7lb flat yesteday over kingsford and hickory chunks. Only seasoned with kosher salt and fresh ground black pepper. Turned out great!
/QUOTE]

Larry,
Any details appreciated.Temps? Foil and if so about when? How long in foil? Return to smoker late? Pull when or do you go by feel, which I can't do as yet?
Dave </div></BLOCKQUOTE>

Dave,
Here's how I do my briskets. Keep your dome temp in the 245*-260* range, foil at or around 165* or when you like the color/bark. Continue to cook until you hit an internal of 190*, then start to check for doneness by sliding your temp probe in and out. You want a very slight resistance, but it should go in and our fairly easy. If you wait to pull it off the cooker until it goes in like hot butter, then it will fall apart when you slice, you want it to almost get to that point after it has had time to rest.

Once it passes the probe test, let it rest for a minimum of 1 hour, then open the foil and let cool for about 15 minutes before slicing. Pour off the juices, slice and then pour the juices back over the slices.
Click to expand...
 
I guess I wasn't too far off yesterday when I did a 6 lb flat based on posts I've read. I used higher temps, ~325, and foiled at 165. Pulled at about 190* as I recall and rested for 1.5 hours. There was plenty of juice in the foil when I opened it. I let cool out of the foil for about 15 minutes. The juice over the slices was very nice. I need to get this feel thing down. I'll work on it
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thanks again
Dave
 
Nice Brisket Bud, real nice.
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I did a salt n peppa brisket last week, realy enjoyed the simplicity of it. Done over pecan of course, and took the majority of it to work for my crew and they loved it. Did a high heat cook (325-335 range) and really liked the results.
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