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!
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!