Texas Salt and Pepper Brisket smoked over Red Oak Q-View as I cook it....

Discussion in 'Beef' started by ecto1, Aug 9, 2013.

  1. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    OK here in Texas it is no secret that we are very fond of out brisket.  As much as I enjoy burnt ends and sauce nothing beats a good salt and pepper brisket slow smoked.

    Here we go

    Still using my freinds rig....


    Got a good fire started


    Nothing but the thin blue stuff


    And now the guests of honor...

     
  2. reinhard

    reinhard Master of the Pit OTBS Member

    Love your rig!!! I'll be watching. Reinhard
     
  3. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Ok so we are 4 hours on the fire and I decided I needed a snack...


    It was the time I like to flip my briskets


    Improvised mop...

     
  4. rhnewfie

    rhnewfie Fire Starter

    What's in the mop and what's the snack? Looks great and will be watching!!

    Could you comment on your salt and pepper
    amounts?
     
  5. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    The mop is a spritz of 50/50 Soy Sauce and Worcestershire and a slathering of spreadable Parkay.  Salt and pepper is also 50/50 with Kosher salt. 
     
  6. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty! I like a simple salt and pepper rub the best!
     
  7. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    And the snack is a can of SPAM smoked...
     
  8. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Lookin' great so far ECTO!

    Red
     
  9. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Lunch is ready .... If you enjoy living I would not make this one a whole lot.

     
  10. tonybel

    tonybel Smoking Fanatic

    Very cool!
    I look forward to the final result.
     
  11. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Six hours in I am going to try to go the whole way without foil lets see how brave I get at the 8-10 hour point.

     
  12. woodcutter

    woodcutter Master of the Pit OTBS Member

    You sure have a nice start.
     
  13. kathrynn

    kathrynn Smoking Guru OTBS Member

    Brisket looks nice...great color.  I love spam too!  Yummm

    Kat
     
  14. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Almost to the color that I say that is good enough lets wrap this sucker....

     
  15. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

      Looking great so far !  I was wandering why you flipped the brisket though ?

       Mike
     
  16. Looking good! And simple is sometimes always better. Guess the braveness wore off since you wrapped it!!! LOL  You've been doing this way longer than I and I no longer wrap anything but ribs!
     
  17. Looking good Ecto, I do the same with my briskets except I use butcher paper instead of foil to wrap and love me some smoked Spam for the Chef's snack, esp the Bacon Spam!
     
    Last edited: Aug 9, 2013
  18. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Hey Santa we have met before at NAPA last year.  I did not cook it but took 1st in ribs the year before there.  Last year I judged and hung out with Rene. I am going to cook this year I think.
     
  19. rhnewfie

    rhnewfie Fire Starter

    Looks fantastic!
     
  20. Yes we have, and I've seen several of your youtube videos you've done also, you do some jam up cooking bud!

    NAPA is a good cook, heard they were expending it this year to allow more teams in. If you cook it, best of fotunes to you!
     

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