🚫 No Pepper Brisket 🚫

Hello friends welcome back thank you for tuning in again another episode of the backyard warrior here i have a 15 pounder brisket i trimmed last night and seasoned with salt no pepper on this brisket we're gonna try something different and see how it turns out yesterday i trimmed this brisket made a couple patch here no big deal but uh overall looks good happy with it so what i did is i coat it with some salt and let it sit overnight in the fridge so today my smoker is up to temp i'm gonna place it in the far left like always and this is my wood right here i'm using pecan wood today that's what we're cooking with and here's our fire i have a nice cold bed i'm gonna add a couple logs right now and we're gonna get cooking okay here's my syrup smokestack and a beautiful morning central florida early cook today as you can see i have a nice cool bed here so now i'm ready to put in a couple logs before i start cooking that's what i'm using today pecan so uh it stopped raining since hurricane ian so this wood is pretty dry it's catching fire quick i already cleaned the grates so this is ready i'm gonna leave it here on the far left if i need to rotate it i'll rotate it it's gonna be an easy cook just for experiment see how this is gonna turn without pepper all right stay tuned we'll come back in a few hours and check on it okay thank you four hours in and beautiful color bark is totally different than what i'm used to see this is i just noticed something i've been cooking for four hours and i've been cooking fat side down that's just something today i just noticed this thing right now but uh we're just gonna roll with it like that this is what we're looking at right there fat side down i never cook fat side down this is probably the first time i'm doing this by pure accident all right so it's glistening with fat a little stiff it needs a little bit more time four hours already so i'll probably flip it and cook or you know what i'll leave it fat side down why not i started this way i'll finish it this way i'm just gonna rotate it a little bit i mean the color looks beautiful bark is different though we'll see how this turns out so we'll give it a few more maybe a couple more hours and then we'll wrap it and finish it off six hours into this cook we're gonna check 150 160 okay we build a nice color fat side looking good as well i think i'm gonna do a foil boat that is very started to render like i said i might do a full boat on this oh that's gelatinous very sticky i think that's the best that's the most bark we can get on this brisket today without pepper so i'm gonna wrap this and finish off this cook in the next four or five hours so we're gonna do a foil boat but i'm gonna keep the fat side nine hours into this cook this brisket is done oh butter no resistance at all at least on the point butter no resistance at all a little bit of pooling in here i think this is done i'm gonna pull it out oh very sticky too cook is over we're gonna rest it for a couple hours before we slice into it all right bark a little different than what i used to cook if i put this brisket and an old brisket i cooked side to side you can see the difference this one is a little bit uh not too pronounced the other one is a little bit grainy and thick a big difference between the two now we notice the the difference in the looks let's cut into this one and see how they taste cut from the middle again this is a no pepper brisket beautiful nice smoke ring plenty juices in there glistening very good the fat side formed a little bit of a maillard reaction all the sugars are caramelized on the fat side now we're gonna cut it a nice slice here beautiful good looking brisket smoke ring very pronounced too nice brisket cooked perfect let's give it a taste it cuts nice too oh wow this is good all i taste is beef which is a good thing nothing is overpowering the taste of beef it's gotta do the point nice slice of this brisket it's good as is just salt i mean you can bypass the pepper if you want he adds something but it's not necessary a dash of cumin with salt it's already salted so i'm adding a little cumin to it oh well cumin definitely add a little bit of a boost to this slice of brisket it's unnecessary pepper is good i like it but salt by itself it's doable i would definitely do it again so to recap this cook we had a 15 16 pounder brisket we trimmed and we salted overnight and then cook it for nine hours wrap it i mean we did a foil boat after six hours and the rest three three and a half hours it was cooked till probe tender and here we are a beautiful brisket bark is not bad on fat side it looks like a smoked steak on the on the meat side here and that's it we tried a little cumin on it it works as well but either way it is not right or wrong way to cook this brisket i think salt by itself is perfect pepper is good cumin is good any rub you have whatever you like at the end it comes to personal preference this was a good experiment thank you for tuning in i'll see you in the next one stay safe and bye bye