A Guam Style Brisket

Not sure what to call this. It's a recipe from friend Rueben in Guam. He and his wife Lupe are wonderful cooks and this is a recipe they shared with me a couple of years ago. Rueben said it's one way they like to prep briskets and he takes it with him while hiking.

Here's the last batch I made. I love the stuff!
http://www.bbq-brethren.com/forum/showthread.php?t=196781

the brisket was between 14 and 15lbs..



I didn't trim it, just sliced it into 1/4 to 1/2 inch slices...





into the marinade overnight...

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



removed the cooking grate from the Hasty Bake, hung the strips of brisket on the top rack...





the hot coals are about 1 1/2 ft or so from the meat. I need to measure to be sure.
I smoked with the hood closed but had flare ups whenever I opened it to check the meat. The fat from the strips dripped onto the hot coals..







it smelled SO good...



I pulled the smaller pieces off after 4 hours...





the rest smoked for 6+ hours...









the meat is plump, juicy and tender. It's one of my favorite ways to prep brisket.



I divided it up, bagged some for the freezer and bagged some to take camping with me this week.

Sorry for so many pics again!

Thanks for looking!

landarc said:

I forgot about this, looks like a new way to try

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Thank you Bob! It's something different. I really love the flavor and can make a meal out of a couple slices. :grin:

HOG FAN said:

Dang that looks good! I've made jerky out of a brisket before but, uh, not on purpose...

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lol I've done that too. :becky: This stuff doesn't keep on the shelf like dried beef so I freeze it. Takes awhile for me to work my way through 14lbs of beef. Thanks HOG FAN! :grin:

martyleach said:

Holy Smokes that looks good. I am not a big brisket fan unless it is pastrami. I haven't thought about slicing and doing it that way. I wonder what char Siu brisket would be like...?? Maybe better that pork, especially if done with the point...

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Thanks Marty! I bet a char siu brisket would be wonderful. The brisket is sliced fairly thick so it remains plump and juicy, not like jerky. I just love the stuff. :grin:

Thank you Randy!

tortaboy said:

Looks great. Your knife looks cool also. What type is it?

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It's an Old Timer with a schrade blade. They are my favorites. Thanks Toraboy!

food4thot said:

wow. This thread lit a light in my conscience unrelated to fire and smoke.

Have used a corned beef recipe from the book Nourishing Traditions a few times. It's basically wet curing a brisket at room temp for a few days. Some cures have gone well and others came out tough as hell.

Until now didn't consider portioning the brisket before the cure

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Thanks! That sounds interesting, hope it works out well for you!


Enrico, thanks so much!!

Thanks Adams, Have a great week!

sam3 said:

Those long days fishing on the Ocean are coming up, this would be a great snack to have on hand!
Great tutorial Jeanie, looks easy enough. Have great time camping!

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Thank you Sam, Your long days of Ocean fishing sound great!! I envy you. :-D
Getting packed and almost ready to head out. I'm looking forward to quiet time by the lake. If I'm lucky, I might catch a fish or two.

Ribeye, thank you! The HB works great for this recipe. I love the cooker, it's so versatile. :thumb:

Jim, thank you! I've got a bag of this packed to snack on at the lake. :grin:

KORND4WG, Thanks!! Hope you give it a try sometime!

Bludawg said:

I spent a lifetime one year on Guam back in 85 & 86. I ate some good stuff but I never had this. Book marked this one I'll be on the lookout for a baby brisket ( 9-10 lber) As I'm running out of Freezer space. I like your choice of cutlery too. Is that an original Old Timer made in the USA Deer slayer or a Taylor knockoff???

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Thank you Bludawg! It's an Old Timer with the schrade blade. I have two this size and several others. They are my favorites.
Lookin' forward to your brisket cook, good luck with it! :grin:

Thanks Greg! :-D
I'm thinkin' there are a lot of great flavors that could be used as a marinade. I like the plump slices almost better than thinner jerky sized strips.
Just something different for a change.
Have a great week!