SMOKED LEMON PEPPER BRISKET on the WORKHORSE PITS 1975

#lemonpepper #brisket #workhorsepits
On one of the @MadScientistBBQ videos, a bbq judge mentioned lemon pepper brisket and it got my attention.here is how i did it.
enjoy
@MadScientistBBQ full video : • I Threw Down the Gaunt...

[@troymcdrains9989]

Awesome 😎 🤟🏼🤟🏼

[@BackyardWarrior]

🤙

[@CoolJay77]

Great looking brisket, great looking bark. You've beaten Jeremy to making a lemon pepper brisket. The question is, did you prefer it over S&P or SPG? Or will it be your one time experiment?

[@BackyardWarrior]

I think SPG is the way to go... beef is so dominant that it does not need enhancer IMO

[@2005Pilot]

Thanks for doing this experiment! Bringing me back some PECAN from Louisiana for a Brisket smoke 😁👍👍.
Are you Convinced that you get a better brisket using the warmer instead of a 2-4hr Rest in Cooler?
Thanks Again 👍👍

[@BackyardWarrior]

OHHH definitely ,a rest is good but a long rest is even better.

[@2005Pilot]

@@BackyardWarrior ok Thanks! I’m gonna give it a try. I have a turkey roaster now

[@jaydestun4257]

It’s a nice little pit fire😮😮

[@BackyardWarrior]

which pit fire??

[@fikscue]

Great cook Omar! Brisket looks amazing. Never tried using Lemon Pepper before. Now you got me curious 😅

[@BackyardWarrior]

worth the try

[@hojobbq]

Great cook - and the workhorse pit is developing some mean patina! Did you keep the brisket in the boat when you rested it in the warmer - thank you - Ted

[@BackyardWarrior]

No, I changed it to new foil..it was full of rendered fat

[@theglassishalffull3115]

That bark is epic. Well done!

[@BackyardWarrior]

indeed it was...thank you for watching

[@2005Pilot]

What temperature did you pull the brisket from Work Horse? Thanks

[@BackyardWarrior]

this one was little over 200... I was on the verge to overcook it...if you notice when I cut it..it shreds a little bit

[@gtsum2]

looking good my man! What warmer are you using? I am not liking the turkey roaster method of holding

[@2005Pilot]

Are you counter resting to 160 before putting in roaster @150?
How long in roaster?
What temperature are you pulling from smoker?
What results are you not liking about using the Roaster Rest?

[@gtsum2]

@@2005Pilottemp not as stable as I’d like and too hard to dial in the exact temp I want to hold the food

[@BackyardWarrior]

it's called FWE ...there is plenty on FB market place... or any other brand

[@2005Pilot]

@@gtsum2 my roaster holds better temps than my oven. Actually…. I checked oven with Inkbird and can get my little Wrangler stick burner to hold better than our oven if I stay on top of it & with some good 22% hickory

[@outnumberedbbq]

Nice video man. Bark is insane

[@BackyardWarrior]

indeed it was...thank you for watching

[@dagrimlin9392]

Lemon pepper or orange pepper is good.

[@BackyardWarrior]

I guess any citrus is good

[@jaydestun4257]

And for backyard trim you don’t need to be aggressive like that you took a huge proportion of that flat out. I know it’s thin on the one side but it doesn’t need to be chopped that much not for backyard brisket

[@BackyardWarrior]

I actually like to cut it that way... I make burgers with the meat I cut for my family (they prefer burgers over brisket) while watching the smoker all day . nothing goes to waste.

[@jaydestun4257]

Hey bro, whenever you open a brisket, you should never slice like that on the Meats side flip it over and do that on the flat side so you don’t damage your meat because you’re flat side of all that fat and there’s less likely chance you’re gonna wreck the meat just a suggestion pitmaster to pitmaster

[@BackyardWarrior]

Thank you for the tip... I always cut on top of fat not meat. I m well aware of that 👍🏽👍🏽I opened few bags of brisket in my life 💯💯