Salt Pepper Beef Mesquite

[Max]

The title says it all. I recently did a brisket smoke. I wanted a strong smoke flavor like the places I used to go to in South Texas, so I chose mesquite and kept it simple with a s&p rub. Cooked on my 22 1/2 inch WSM. Brisket was Choice 9lbs.

1st pic starting to get some color on it after a few hours.

2nd pic. After it was wrapped. Bark starting to blacken a little bit.

Last pic I got before I pulled it.

I pulled it at an internal of just over 200. The mesquite wasn't as strong as you would think, the dominant flavor was beef and black pepper. The bark was yummy and after the flat was ate up, it made great chopped beef sandwiches for the rest of the week.

 

[Noe]

Awesome looking brisket Max, there is nothing better than beef smoked with mesquite especially brisket, tri-tip, angus fajitas or grilled ribeye steaks etc...

 

[Tony R]

Well done!! Looks real good.

 

[Paige Anders]

Awesome! I want to smoke a brisket right now! Looks great!

 

[Mike Cosgrove]

Thanks for sharing, love that bark.

 

[JimmyE]

Got a couple briskets in my radar too, yours looks great!

 

[Max]

Thanks guys!

I am trying an IBCA style chicken this weekend I think. I've never done chicken like that, so the cook may turn out goofy. I will have to wait and see and I'll try to remember to take pictures!