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Naked brisket (the meat, not youse guys)?

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jvencius
jvencius Posts: 19
in EggHead Forum
Just for giggles, has anyone here ever tried cooking brisket "naked", i.e. just the meat, heat, and smoke vs doctoring it up with rubs?  For a cut with such beefy potential, sometimes I wonder if seasoning takes away from the meat standing on its own.  When I ate what was the second-best steak I've ever had, it was properly aged but had no other seasoning and so all I got was marvelous beef flavors and some oak smoke (that restaurant cooked over oak logs b/c that was the most common fuel source out in CA).
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  • minniemoh
    minniemoh Posts: 2,145
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    Never tried brisket this way. I did have a prime filet that was cooked naked. Salt and pepper on the plate with my sides. It was simply amazing. Might have to try a small one that way one time. I don't know if the bark would form very well though.
    L x2, M, S, Mini and a Blackstone 36. She says I have enough now....
    eggAddict from MN!
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  • Hans61
    Hans61 Posts: 3,901
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    Salt and pepper is as naked as I would go. If you try it, post the results! 
    “There are three rules that I live by: never get less than twelve hours sleep; never play cards with a guy who has the same first name as a city; and never get involved with a woman with a tattoo of a dagger on her body.”
    Coach Finstock Teen Wolf
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  • bgebrent
    bgebrent Posts: 19,636
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    Hans61 said:
    Salt and pepper is as naked as I would go. If you try it, post the results! 
    This is my go to.  Gotta know the S&P enhance the flavor.  Go true naked and let us know.
    Sandy Springs & Dawsonville Ga
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  • Angela
    Angela Posts: 543
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    We just do salt and pepper now. For some reason the rub we were making just didn't agree with me and would cause stomach upset. I think it was cayenne. We tried some adjustments over time and finally just went with salt and pepper. It's great and I can enjoy it now. 
    Egging on two larges + 36" Blackstone griddle
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