Brisket - Simplified and Reliable Dinner Timing

[civilsmoker]

Re: holding, when folks do this, is the whole brisket literally wrapped in towels? I.e. it's direct contact, brisket-to-towel, not also in foil or paper or something else between the meat and the towels? That doesn't dry the meat out a little?

It has foil around it so the towel just is acting as insulation. The idea is to keep the brisket above 175 for 1-2 hours and for extended hold above 140…..note the extending hold above 175 keeps the rendering process active. That is why holding ar 180 is also ok for a few hours too.

This is a strange example but it’s like annealing a forged knife or piece of steel…..ie you heat it to a specific temp, hold it there for a little bit then slowly allow it to cool to handling temp over time…..it makes the steel soft to work with……..it has the same effect on brisket….lol.

 

[1MoreFord]

In all the discussion of holding, one method I didn't see(but could have missed) mentioned is using an electric turkey roaster. Many of them can be set to ~140°F. I know of some folks over the web that do so.

 

[912smoker]

That should also work great as a holder.

Keith

 

[jcam222]

In all the discussion of holding, one method I didn't see(but could have missed) mentioned is using an electric turkey roaster. Many of them can be set to ~140°F. I know of some folks over the web that do so.

Great idea!

 

[civilsmoker]

In all the discussion of holding, one method I didn't see(but could have missed) mentioned is using an electric turkey roaster. Many of them can be set to ~140°F. I know of some folks over the web that do so.

Yes this is a great idea!!

Fun fact about them…….the turkey roaster is very versatile……J Neilson (aka forged in fire & Master Smith) uses one to pre heat his quench oil to 130 degrees for heat treating knifes

 

[bill ace 350]

That looks great.

Question- How much salt for the dry brine?

Thanks

 

[civilsmoker]

That looks great.

Question- How much salt for the dry brine?

Thanks

Thanks bill!

I use 1/2 tsp of coarse kosher salt per lb. If you use a fine salt like table salt cut that to 1/4 tsp per lb. As you can see in the pic it’s a moderate sprinkle…

Then my rub has no salt