A Guam Style Brisket

[GL-BBQ]

Looks great

 

[Happy Hapgood]

It's really good to see a new way to cook brisket. Yours looks great!

 

[Stingerhook]

I wouldn't mind having a bag to munch on when hunger strikes. Fine lookin snack.

 

[TroyA65]

Jeanie, that looks awesome! I might try it next week, what temp did you run? Also, how do you know when it's done?

 

[16Adams]

Can I play too??

Actually showing each other our blades was a great reason to bump this back to the top.

 

[Bonewagon]

Very interesting Jeanie. Looks delicious. :thumb:

 

[BBQ_MAFIA]

I fully agree with the rest. This is something I'm going to try. It really looks great.

 

[Sausage Warrior]

Ye ole Hasty Bake. It takes a classic to make a classic - loved that cook (being the jerky head I am). Looks much easier to chew. It's got my jaw socket popping with anticipation

 

[Tango Joe]

Wow, this is something I have never seen before and now it has been firmly placed on the 'Need To Cook' list!
Bravo!

 

[Phubar]

I'll bring the chips,pickles and "MINE"!:becky:

 

[SGH]

Cowgirl, you have posted many great cooks before, but this is over the top. Simply awesone :clap:

 

[fantomlord]

that looks excellent, jeanie!

 

[Wampus]

Interesting!

How would you describe the flavor Jeannie? With the Tenderquick and soy is it salty like jerky? "Hammy" at all? How do you eat it?

 

[Mcmojoe]

Looks awesome. I want to try this out. may i ask at what temp this was cooked at?

 

[IslandSmoke]

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!

Wow, that looks awesome!! What temp were you cooking at?

 

[Ross in Ventura]

Great post Jeanie, this is a keeper:clap2:

Ross

 

[Big George's BBQ]

That looks Great and sounds very interesting Thanks

 

[TroyA65]

This is a Jeanie bump for the Temp....

 

[bbqwilly]

Very interesting.

And looks amazing

 

[Tonybel]

Looks so good.