Salt and Pepper Brisket - BBQ Central

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Old 12-29-2007, 11:30 AM   #1
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Salt and Pepper Brisket

Put on a 7lb flat this morning around 10am, seasoned with Kosher salt and lots of black pepper. Just wanted to keep this one simple. More pic's to follow.

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Old 12-29-2007, 11:32 AM   #2
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You go, Larry!!
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Old 12-29-2007, 11:45 AM   #3
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I'm just sayin, simple is quite often the best. Especially in
bbq contests...folks often try to overflavor the meat.


with fennel seed and stuff.
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Old 12-29-2007, 11:46 AM   #4
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In all the year I have barbecue. I have never just done a salt and pepper brisket. I just may have try that one. Looking larry.
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Old 12-29-2007, 12:20 PM   #5
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Do look good. Cooper's in Llano supposed to use salt n peppa only..and generally regarded as having some of the best storebought brisket around. Course they cook direct over mesquite coals. That make an old boot taste purty good.

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Old 12-29-2007, 01:00 PM   #6
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Looks good Larry.

Keep the pics coming.
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Old 12-29-2007, 01:12 PM   #7
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Can't wait to see the finished pictures Larry!
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Old 12-29-2007, 01:19 PM   #8
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Quote:
Originally Posted by bigwheel
Do look good. Cooper's in Llano supposed to use salt n peppa only..and generally regarded as having some of the best storebought brisket around. Course they cook direct over mesquite coals. That make an old boot taste purty good.

bigwheel
You hit on something BW. I've watched a few BBQ shows with BBQ Joints that only use S&P on briskets and it looks like some of the best brisket I've ever seen. So since I've been debating trying to do a S&P brisket anyways, this gave me more incentive to try.
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Old 12-29-2007, 03:27 PM   #9
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Quote:
Originally Posted by brian j
i'm sure the brisket will come out great larry (even though i'm sure you're going to foil it :P ). a while back i was using equal parts salt, pepper, and paprika on briskets and they were coming out great.
Maybe not.............I haven't been foiling recently. This brisket had a nice fat cap that is making me debate foiling on this one too.
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Old 12-29-2007, 05:18 PM   #10
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S&P brisket is a Texas thing from what I've read.
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Old 12-29-2007, 06:56 PM   #11
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I know it's going to be good Larry!!
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Old 12-29-2007, 07:37 PM   #12
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Well I aint prone to agreeing with Barney Fife looking characters too much but am forced to side with ya on this issue. Like my old mentor Joe Ames was fond of saying...In any kinda cooking contest it aint often the best which wins but the least offensive. Now thats deep huh? I got bullets if you need another. Let me know.

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Quote:
Originally Posted by Captain Morgan
I'm just sayin, simple is quite often the best. Especially in
bbq contests...folks often try to overflavor the meat.


with fennel seed and stuff.
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Old 12-29-2007, 08:14 PM   #13
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Larry I've been wanting to cook a brisket like that.
Can't wait to read the results.
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Old 12-29-2007, 08:17 PM   #14
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Way to jump in Big g.

Come on with them pics Larry.
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Old 12-29-2007, 08:22 PM   #15
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Come on Larry, we're all on the edges of our chairs waiting for pic and a report.
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Old 12-29-2007, 09:03 PM   #16
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Larry must have had a few...
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Old 12-29-2007, 09:29 PM   #17
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S&P&G

The amount is the question. The garlic should be suttle, the pepper bold, and the salt bordering on too much.

Bring on the pics!!
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Old 12-30-2007, 10:50 AM   #18
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Briskets done and turned out great! I like the simplicity of the salt and pepper. It was a nice change! It's definitely worth trying!


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Old 12-30-2007, 11:23 AM   #19
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Nice pics. That looks as good as it gets. Moist? Tender? Looks like it. Nice cook. Serving size looked small......that plate was for one of the kids, right?
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Old 12-30-2007, 11:28 AM   #20
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Looks great larry.
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