Mesquite Smoked Brisket on the Drum

cowgirl

New member
I like to keep beef simple sometimes, just used coarse salt and cracked black pepper on this one.
Smoked the brisket at 275F, with a small kiss of mesquite. A little goes a long way.
Brought the internal temp up to 185F, wrapped and rested with beef stock.

e4970d4f.jpg



544cb54a.jpg



The cook took close to 14 hours and I was starving! I decided I didn't have time to make pretty slices, so I dove in with a fork!


7cfaddf0.jpg


I made some sliders, then sliced and bagged the rest of the brisket for quick meals later.


b89d7077.jpg


It was pretty tasty and an easy cook.... just set it and forget it!

Thanks for looking!
 

cowgirl

New member
Did you offset the meat,or dead center of uds ?

I place it dead center.
On the drum, I like to place brisket fat side down. On all my other smokers I place a brisket fat side up. The layer of fat protects the bottom of the brisket meat. (IMO)
Sometimes, when I trim the fat, I lay the trimmings on top of the brisket for extra basting. I just hate to waste it or throw it away. I'm not cooking it for "looks"...just for flavor. :)


here's a pic of the brisket going in...with the fat cap down.

562367c7.jpg
 
Top Bottom