The “Point” of Dry Brine Brisket…..

[civilsmoker]

So after a successful dry brine pair of chucks the boy wanted to experiment with a brisket so we got right to the “Point”

Found this baby at our local GS…..just love these point cuts……

Trimmed it up and thinned the fat layer….this one is very uniform and has some nice marble to it!!!

After that it coated with a heavy layer of kosher salt…..

Then in the fridge to hangout…….here it is 30 hours or so ago…..

Here what it looked like when I brought it out…. All the salt absorbed and doing its thing!

This got a first time experimental rub…..this has powdered butter, beef, chicken, & mushroom powder, paprika, granulated garlic, black pepper, sugar in the raw, and crushed red pepper.

I saved all the trimmings for rendering and basting

Since this thing was lit 6inches thick I got up at 6am to make sure it had enough smoker time to be ready for din din…..on the RT at 265…..

Did a progress check…..5 hours in…. The INT is 165…..man it’s looking good and my nibble taste was a oh man moment…..

I usually foil boat at this “point” lol but gonna let it hang out for a few more for more bark then will boat it in the rendered tallow……more to come

 

[Rafter H BBQ]

Looking awesome my friend… and the boy had a great idea!

 

[SmokinEdge]

I’m in. The point is my favorite part of a brisket.

 

[texomakid]

 

[civilsmoker]

Looking awesome my friend… and the boy had a great idea!

Many thanks Rafter! I do like how the boy thinks!

I’m in. The point is my favorite part of a brisket.

Thanks SE and I agree, I pay $1 more a lb vs a whole packer but I figure why not just get the good stuff!

Thanks for watching TK!

 

[chopsaw]

That's gonna be good . I dry brine mine with a heavy coating of Canadian steak seasoning .
Had dehydrated onion in it . Adds great flavor and makes a nice crust .

 

[civilsmoker]

That's gonna be good . I dry brine mine with a heavy coating of Canadian steak seasoning .
Had dehydrated onion in it . Adds great flavor and makes a nice crust .

Thanks chop and I can’t believe I have dry brined a brisket before now (believe it or not)…. I use a ton of both granulated and dehydrated onion in cookin! It’s often very underrated and used!

 

[civilsmoker]

Well it started to stall out….sat at a INT of 169 for the past hour so in the boat and this time I did a tall foil cone to allow for the bark to not soften as much.

It’s now a waiting game…..man I’m getting hungry as today is a one meal day!

 

[Rafter H BBQ]

When is dinner? I am hungry too!

 

[civilsmoker]

When is dinner? I am hungry too!

I’m betting you can smell it up there with the wind we are having!

 

[jcam222]

Man looking good! I love points too. Rarely find them near me.

 

[chopsaw]

Rarely find them near me.

I buy packers and cross cut the point end off . Use the flat for tacos or roast beef . I see they dropped 90 cents a pound today . $3.99 . Gonna grab a couple tomorrow .

 

[gmc2003]

I'm in for the ride Cortney. When I can find a point separated from the flat you'd be hard pressed to tell it was a point by the package. It seems the only ones they separate around here are the tiny ones.

Point for sure
Chris

 

[Redicans]

That is looking Amazing Civil!! Wish I could find Point only cuts here. A whole packer is a bit much for me. That point looks like the perfect size!

 

[civilsmoker]

Man looking good! I love points too. Rarely find them near me.

Thanks jcam, we are lucky to have a local can that carries them all the time. Usually they are smaller ones….this one was a massive one for sure.

I buy packers and cross cut the point end off . Use the flat for tacos or roast beef . I see they dropped 90 cents a pound today . $3.99 . Gonna grab a couple tomorrow .

3.99 os a good price and that’s a great idea!

I'm in for the ride Cortney. When I can find a point separated from the flat you'd be hard pressed to tell it was a point by the package. It seems the only ones they separate around here are the tiny ones.

Point for sure
Chris

Thanks Chris! This is the biggest and best pre trimmed point I have seen and the ones we have gotten in the past are pretty small.

That is looking Amazing Civil!! Wish I could find Point only cuts here. A whole packer is a bit much for me. That point looks like the perfect size!

Many thanks Redi! I agree the full packer is just too much, but doing what chop does is a good way to get a better price point…..I know our local GS sells a ton of these point cuts….costco dropped their whole ones down $1 lb lower I think to compete…..

 

[civilsmoker]

Started to probe it about 15 mins ago……it’s getting close…..

 

[civilsmoker]

Kept it a bit longer to get the right giggle…..

In the oven at 145 till dinner……

 

[civilsmoker]

Working I the sides…..the wife’s baby roasted Yukons! Just finishing the oven roasting!

Next up is the taste bud reset greens!

All rested and ready to slice……beef jello!!!

Oh man!!!!

This brisket is on POINT in every sense if the word!

And after 11 hours here is the plate!

The money shot!!!

Thanks for joining the din din and helping me make my “point”. The message from the fam is dry brine forevermore! My wife even has a hefty slice witch shocked me cause she doesn’t eat brisket!

 

[jcam222]

I'm on a super bland toast and egg diet for a couple days due to severe gastritis. I'm literally about to lick my phone on those pics!! Lol, Seriously all looks great.

 

[kelbro]

Looks great. Wish I could find points here. Only packers or lean flats.