Sunday Dry Brine Simple Point Brisket….

[civilsmoker]

Will all the cured brisket soaking in water tonight for big day tomorrow, we opted for just a simple brisket Sunday din din….

Trimmed up the fat cap to 1/4-1/8 in remaining…..I didn’t take any prep picks but after trimming it when in the fridge in the open air for 36 hours dressed with coarse kosher salt….. I saved the fat trimmings to render for dressing and basting….

INT 140…..the fat is starting to render and make the bark magic

Ran the RT 1250 @ 265 and after 7 hours it was INT 170…..so dropped it in the boat basted it and covered……probed tender at INT 200…..pulled it and into the house over @ 145 for 90 mins till din din…..pulled out to slice…..

The slicing…..oh man

All sliced….they got dressed with the rendered tallow and then back in the oven at 145 to finish the sides…..

Bingo some sweet potato fry’s, the wife’s Cesar, and a slice of sour dough…..

The slices were dressed with some fresh chopped herbs and a little tallow…..yum yum!

The money shot!!!

 

[yankee2bbq]

That looks finer than a frog hair split three ways!!



Banjo Man Out.

 

[SpursUpSmoker]

Solid money shot!

 

[civilsmoker]

That looks finer than a frog hair split three ways!!



Banjo Man Out.

I don't think I've ever seen a frogs hair split, but I sure want to now! LOL, thank yankee!

OH and since I just had some A5 Japanese Wagyu....and "AS" is was enjoying this by my boy and me are like a good slice of marbled brisket is about the closest thing in beef that there is to the experience of A5!

Solid money shot!

Many thanks SUpS!

 

[normanaj]

That looks awesome.

Giving me that craving,wish I could find a decent brisket at a decent price around here.

 

[sandyut]

Great cook and plate! Man with all this nice weather I wish I could smoke something...your briskets is making me want to get on the smoker real bad!

 

[chopsaw]

Awesome . I like cutting the briskets in half and smoking the point end .
Better uses for the flat in my opinion .

Oven finish for the win too . Nice work .

 

[millerbuilds]

That is a beautiful plate full of goodness!

- Jason

 

[JLinza]

Great lookin plate right there. Making me hungry

 

[civilsmoker]

That looks awesome.

Giving me that craving,wish I could find a decent brisket at a decent price around here.

Much appreciated norm! I have been passing over the ones in the case for the past month but finally found on I couldn't pass on!

Great cook and plate! Man with all this nice weather I wish I could smoke something...your briskets is making me want to get on the smoker real bad!

Many thanks sandy! It was pretty nasty weather but the RT just works!

Awesome . I like cutting the briskets in half and smoking the point end .
Better uses for the flat in my opinion .

Oven finish for the win too . Nice work .

Thanks Chop, and as I have mentioned before we are lucky to have the point cut only. I do pay a bit more for them but I always keep an eye on the ones int he case and when I spy one with good marbling in the cross section I grab it as it usually has 3 weeks on the vac pac date.

That is a beautiful plate full of goodness!

- Jason

Much appreciated Jason, it was a happy dinner for sure!

Great lookin plate right there. Making me hungry

Many thanks JL!

 

[texomakid]

You had me at brisket point!
Beautiful bark and smoke ring. Love the pics!

 

[Redicans]

Nailed that Civil! Great looking meal!!

 

[civilsmoker]

You had me at brisket point!
Beautiful bark and smoke ring. Love the pics!

Thanks txo-kid!

I’ve been experimenting on bark and and have reached were I want to be!

It starts with the open air dry brine, then I use a salt free rub that will stick to the nearly dry beef….

This is the rub I’ve been working on…..I haven’t verify these exact ratios but here is the pretty close recipe…..note the sugar in the raw really helps with caramelization of the bark

Test Ratios
1 Cup powdered Butter
3/4 Cup Paprika
1/2 cup Onion Powder
1/4 Cup Powdered garlic
1/2 TSP Black Powder
1/4 TSP Red Pepper Powder
1/4 TSP Powders (each beef, chicken, mushroom)
1 - 1/2 TBSP sugar in the Raw
1 TBSP Chinese Five Spice

Next I run it for 6.5 to 7 hours at 265, this helps set the bark, then the finish covered and basting with the rendered fat…..

 

[civilsmoker]

Nailed that Civil! Great looking meal!!

Much appreciated Redi!

 

[civilsmoker]

Leftover night!

I put a couple of slices in a small foil pan, put a few pieces of the tallow, then some kinders gold BBQ sauce….then covered and in the oven @325…..pulled the foil off the top after 20 min when the slices were INT 125 then turned on the low broiler for about 3 min to caramelize the sauce and basted it with the tallow…..

The wife made up a picked cucumber salad, then some rustic Italian loaf (for dipping in pomegranate balsamic and oil) and then dressed with fresh chopped herbs……

I will admit the pickled cucumber salad is my new favorite side for brisket!!!!!

 

[SmokingUPnorth]

that looks great

 

[DRKsmoking]

That is just a beautiful plate of tasty food for sure.

David

 

[civilsmoker]

that looks great

Thanks SUPn

That is just a beautiful plate of tasty food for sure.

David

Many thanks David! It made for a great weekend feast for sure.....

 

[ronf]

Looks great. Probaly taste better. Nice job.

 

[fxsales1959]

Will all the cured brisket soaking in water tonight for big day tomorrow, we opted for just a simple brisket Sunday din din….

Trimmed up the fat cap to 1/4-1/8 in remaining…..I didn’t take any prep picks but after trimming it when in the fridge in the open air for 36 hours dressed with coarse kosher salt….. I saved the fat trimmings to render for dressing and basting….
View attachment 714956

INT 140…..the fat is starting to render and make the bark magic
View attachment 714957
Ran the RT 1250 @ 265 and after 7 hours it was INT 170…..so dropped it in the boat basted it and covered……probed tender at INT 200…..pulled it and into the house over @ 145 for 90 mins till din din…..pulled out to slice…..
View attachment 714958
The slicing…..oh man
View attachment 714959
All sliced….they got dressed with the rendered tallow and then back in the oven at 145 to finish the sides…..
View attachment 714960
Bingo some sweet potato fry’s, the wife’s Cesar, and a slice of sour dough…..
View attachment 714961
The slices were dressed with some fresh chopped herbs and a little tallow…..yum yum!
View attachment 714962
The money shot!!!
View attachment 714963

dang.. almost makes me want to whip up a point, and I'm not a brisket guy.