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Mesquite Smoked Brisket on the Drum
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Thread: Mesquite Smoked Brisket on the Drum

  1. #1
    Senior Member cowgirl's Avatar
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    Mesquite Smoked Brisket on the Drum

    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.







    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!




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




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

    Thanks for looking!

  2. #2
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    brisket sliders! Jeanies Brisket Sliders....Ill take a dozen

  3. #3
    Moderator jimsbarbecue's Avatar
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    Looks real nice. I also like the custom grill!

  4. #4
    Senior Member cowgirl's Avatar
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    Thanks BP and Jim!

  5. #5
    Senior Member sparky's Avatar
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    beef sliders. yummy. i would like 4 plz w/ milk. ty.
    Bo, PDS
    22" WSM
    49er Weber, OTP
    Lucile, Mak 2 Star #336

  6. #6
    Jeanie This just made me hungry and I just had dinner :-) looks great nice job as usual

  7. #7
    Senior Member cowgirl's Avatar
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    Quote Originally Posted by Salmonclubber View Post
    Jeanie This just made me hungry and I just had dinner :-) looks great nice job as usual
    Huey!! Great to see you here!!

  8. #8
    Did you offset the meat,or dead center of uds ?

  9. #9
    Senior Member cowgirl's Avatar
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    Quote Originally Posted by SomeMIDwestGUY View Post
    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.


  10. #10
    Thanks for the info,i haven't used my drum yet,will be seasoning it wednesday/thursday..

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