A Guam Style Brisket

Have been wanting to make this for some time. Finally got around to it.
The recipe belongs to talented friend Rueben in Guam. He and his lovely wife Lupe are talented cooks and great folks.

This is Rueben and one of his cookers...



I know I've mentioned them in the past....Rueben and Lupe have some great recipes and pics on their blog..
http://bbqguam.blogspot.com/2011/07/smoking-brisket-island-style.html

If ya get the time, it's worth checking out what they cook over there.

I used about a 14lb brisket.



Sliced 1/4 to 1/2 inch thick...





didn't trim the brisket, just sliced it as is...



Soaked overnight in the marinade.
Rueben had a few options for this, I went with this mixture..

1/2 cup Kosher salt;
2 cups brown sugar
3 tbsp Mortons Tenderquick Home Meat Cure
3 tbsp minced fresh Ginger
1/2 cup of soy sauce
4 quarts of water





I used my Hasty Bake, removed the grilling racks and got the coals going in the hot coal rack lowered to the bottom of the cooker. Added a few chunks of wood for flavor...





Rueben said the cooking time depends on the cook. Remove the meat when you feel it's ready. 4 to 8 hours.
The meat should still be "plump" and juicy.





I pulled the smaller pieces when they looked done. (had to give em the taste test)







I really like this stuff.





Some of the meat took 4 hours and I pulled the last at 6 hours. It was plump, tender and juicy.

I love smoked briskets but this was a nice change... will be making it again soon!


Thanks for looking!

c farmer said:

My god girl. AWESOME.


That recipe was for the whole brisket?

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Thanks Adam! Yes that was for the whole brisket. Rueben has other options, dry rubs, but I wanted to give this one a go first.
Thanks again! :-D

toymaster said:

WOW :shock: That looks amazing! I would like to try this but brisket it too farking expensive. Maybe I'll try it on the trimmings of my next brisket. Did I say that looks amazing :thumb:

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Thank you Toymaster!! I bet it would work great with trimmings. I had a couple of briskets in the freezer, wanted to try something different with them. :-D

peeps said:

Awesome, Jeanie! Neat cook! Did it plump up enough to make it hard to get out of the grate?

Was it as tender as you would expect with a straight BBQ brisket?

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Thanks Peeps! It was plump, juicy and tender. Better than I expected. I had trouble getting some of them out.. I just pulled the skewers out and pulled them through from the bottom. Not sure if that makes sense. It worked! lol

toymaster said:

Now I know why it looks so amazing.......it looks like BACON!!!!!

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:laugh::laugh: It smelled SO good while roasting, It was hard to wait til they were done.

smoke ninja said:

What a great way to cook a brisket. Thanks for sharing

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Thanks Ninja!

c farmer said:

What temp did you cook at?

I really want to try this.

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The thermo on the HB read 170F. I had the hood closed on the cooker part of the time but tried to keep the heat below 200F.

ssv3 said:

Oh God Jeanie Im catching the next flight in to OK.

Looks incredible.

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lol Come on out... You would be welcome here! I have a ton of this left. I'm going to have to bag and freeze some. :-D

ssv3 said:

Im gonna hold you to it one of these days.:grin: Not that Im doubting it.:hug:

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You'd be more than welcome! One of these days I'm going to crash a California Brethren Bash.. would love to meet all of you! :becky:

mike-cleveland said:

Looks great. We have a "jerky" from a local Cleveland butcher that looks very similar.

http://stores.jandjmeats.com/mild-beef-jerky/

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Mike that looks delicious!!