Sunday Dry Brine Simple Point Brisket….

[civilsmoker]

Looks great. Probaly taste better. Nice job.

Much appreciated ronf!

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

Thanks fx! I will share that my wife has NOT been a brisket person at all, however, dry brining and then the rub above she will eat it and even eat it for leftovers (she NEVER eats leftover meat). Of course this was after she had the A5....maybe there was some magic tallow in that stuff to change her taste buds.....LOL

 

[912smoker]

Great cook and plate ! Don't do brisket much unless we're having a gathering but you've got me in the hunger zone!
Pass me a bib!

Keith

 

[Rafter H BBQ]

Outstanding looking meals as per usual civil. Very nicely done… and thanks for sharing your rub recipe. Sounds like a winner.

 

[civilsmoker]

Great cook and plate ! Don't do brisket much unless we're having a gathering but you've got me in the hunger zone!
Pass me a bib!

Keith

Thanks Keith! Brisket is a special thing at our house, however, with the wife taking an interest in it with the dry brine and rub, we are having it more. Being able to get the point cut only also means its not a huge amount to cook as well.

Outstanding looking meals as per usual civil. Very nicely done… and thanks for sharing your rub recipe. Sounds like a winner.

Many thanks Rafter! If you use the rub, start out light with the 5-Spice and add till you get the "bright" tone you like. It really goes good with brisket. Oh and be sure to use powdered onion and garlic, the granulated isn't as good. I found bulk of both at Sams just south of you. Winco has the powdered butter in the bulk section for cheep cheep!