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View Full Version : Mesquite Smoked Brisket on the Drum



cowgirl
08-05-2012, 04:43 PM
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.

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/outdoor%20cooking/e4970d4f.jpg


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/outdoor%20cooking/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!


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/outdoor%20cooking/7cfaddf0.jpg

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


http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/outdoor%20cooking/b89d7077.jpg

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

Thanks for looking!

Big Poppa
08-05-2012, 06:42 PM
brisket sliders! Jeanies Brisket Sliders....Ill take a dozen

jimsbarbecue
08-06-2012, 04:35 AM
Looks real nice. I also like the custom grill!

cowgirl
08-06-2012, 01:20 PM
Thanks BP and Jim! :)

sparky
08-08-2012, 07:52 AM
beef sliders. yummy. i would like 4 plz w/ milk. ty. :cool:

Salmonclubber
08-15-2012, 07:47 PM
Jeanie This just made me hungry and I just had dinner :-) looks great nice job as usual

cowgirl
08-16-2012, 05:00 AM
Jeanie This just made me hungry and I just had dinner :-) looks great nice job as usual

Huey!! Great to see you here!! :)

SomeMIDwestGUY
08-20-2012, 06:53 AM
Did you offset the meat,or dead center of uds ?

cowgirl
08-20-2012, 08:17 AM
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.

http://i245.photobucket.com/albums/gg74/cowgirls-photos_album/outdoor%20cooking/562367c7.jpg

SomeMIDwestGUY
08-21-2012, 06:13 AM
Thanks for the info,i haven't used my drum yet,will be seasoning it wednesday/thursday..

Patrick_CT
08-24-2012, 01:00 PM
I think it is time to do my first brisket on the drum.. looks great!