Piedmontese salt & pepper brisket and a picnic.

[k.a.m.]

Last year looking for meat sponsors I contacted Piedmontese to see if they wanted to push their beef in the competition world. At the end of the day it did not work it was complicated so I ended up with this one in the freezer. They are a small lean double muscled beef with a great flavor. I needed to cook on Little Mama so here we are.
One brisket with 50/50 Kosher salt and course black pepper.


The brisket and picnic on the cooker.

[k.a.m.]

Got a little rain going on but its all good.






I like the small amount of wood she is using. 1/2 splits about every 45 minutes.


The insulated blanket is doing a fine job.

[OldUsedParts]

guess we need to nickname you "The Postman"

"Neither snow nor rain nor heat nor gloom of night stays these COOKERS from the low and slow completion of their appointed BARBECUE."

[k.a.m.]

Thank you OUP.

[k.a.m.]

Time to wrap.

[bsooner75]

Rain on the tin roof. Reminds me of my grandparents house when I was a kid. It'd make me sleep like a baby.

Brisket lookin good!


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Twitter handle @bsooner75

[k.a.m.]

Thank You bsooner. Yes the rain hitting that roof is like a lullaby.

[k.a.m.]

Picnic fixing to be wrapped.

[Finatic]

Looking good k.a.m. That roof makes a lot of difference!

I notice your wood basket in your firebox has slanted or angled sides. Do you notice a difference in the way the slanted sides burn compared to vertical sides?

[k.a.m.]

Thank you Finatic. No not really I started making those a few years back because I like the way it contains my hot coals and they do not spread out. the slants are removable in case I want to burn without them.
This is what it looks like.

[Finatic]

i like the idea. I need to contain my coals better in my firebox on my offset. The 24" pipe has a lot of room and they get spread out pretty easy.

Looking forward to hearing how that packer turns out.

[k.a.m.]

i like the idea. I need to contain my coals better in my firebox on my offset. The 24" pipe has a lot of room and they get spread out pretty easy.

Looking forward to hearing how that packer turns out.

You could get you a fire place grate and line the inside with expanded metal that will bring them together some.

[Finatic]

That'd work. I have some leftover 1-1/2" angle and some expanded metal from my recent build. Now I just need to find the time.

[Okie Sawbones]

“The Piedmontese breed is unique in having an inactive myostatin gene that produces a ‘double-muscled’ beef that’s rich in protein and nutrients,” says Great Plains Beef manager Don Straight. “The genetic nature of the breed doesn’t produce heavy levels of marbling or surface fat; Piedmontese beef doesn’t consist of the typical ‘stringy’ fibers, and the result is a natural tenderness that doesn’t require electrical stimulation, needling, or aging.”

That inactive gene creates beef that’s delicious in spite of the fact that it’s very lean. “In Piedmontese cattle, there is an increase in the number of muscle fibers, a condition called hyperplasia, which results from the inactive myostatin gene,” explains Josh Benton, cattle manager for Lone Creek Cattle Company. “Other effects include a shortening of muscle fibers and a reduced amount of connective tissue and intramuscular fat. These things combine to result in a consistently lean and tender beef product.”

How does the effect the finished product? More dry than a regular prime brisket?

[k.a.m.]

Here are the finished pics.
First the picnic.




Now the brisket.




The texture of the meat is more like a select in my opinion. It does have a very good beef flavor but not to compare with a prime. This was the second one I have cooked and both were good briskets but at the price tag of about 70.00 I will stick with prime.