The Picture Journey of a Point Cut Brisket

[civilsmoker]

This is a journey of a point cut brisket....the brisket will be the second to last smoke of the 2019 year for me so I thought it was worth sharing......

Started off with just about 7 lb ish point cut (choice or better).

It was washed, 1/4 inch fat trimmed, diamond scored, salted, and put in the fridge for an overnight dry brine. Next it was heavily covered with granulated garlic, onion, and lemon pepper and it was dusted with red pepper.

I’m simulating a dry seasoning version of Jeff Phillips Onion and Garlic paste recipe from his book. I borrowed the scoring from his pan brisket recipe as well!

It then went on the Memphis pellet fat side up at 225 early this AM.

Once it hit IT 160 it was mopped with Jeff Phillips mop water and turned fat down. @IT 160 before the turn.

Since I didn’t get up crazy early I bumped the grill temp up to 250 ish to help combat the stall.

After 90 min it was mopped again and tuned fat side up.

Here it is after the next 90 min!

Now the final mop after the alternating turn.

After this side of 90 mins (11hours) in, it will get a bbq glaze and be turned fat side up for its final 60 to 90 min.......the journey will be continued after as it unfolds.......

 

[smokerjim]

that looks great already, i'll stay tuned!!

 

[jcam222]

Sure looking good so far!! Not sure I know Jeff’s mop water. I do have the rub and sauce recipes.

 

[chopsaw]

.the journey will be continued after as it unfolds

Tease ,,,,

 

[Hawging It]

Looks beautiful !

 

[civilsmoker]

Chop that’s not a tease......this is a tease.....lol

 

[civilsmoker]

Sure looking good so far!! Not sure I know Jeff’s mop water. I do have the rub and sauce recipes.

Jcam, Jeff’s mop water is in his book. It is simple but bam bam!

 

[chopsaw]

HAHA !

 

[civilsmoker]

Ok the journey is back on.....

First my wife’s focaccia bread coming out of the oven, will be a perfect plate mop!

Bingo IT is 190 so its glazing time. The bottom is glazed first...

After 30 min and the glaze has set it is flipped for the fat side to be glazed.....here is the finished fat side prior to glazing.

While the final glazing is setting I sear up some smoked pork belly for the home made cast iron Mac....

Once the brisket hit 194 it was probe tender so it came off to rest while the smoked pork belly Mac roasted on the oven.

CI Smoked Pork Belly Mac!

Finally the point has rested 20 min it is ready to slice.

The second slice in on the small end......relief!!

Finally the journey has reached its destination!!!

Nothing but POINT!

Thanks for joining our fam on this journey!

 

[Misplaced Nebraskan]

My kind of story! And a happy ending!

Executed amazingly and final plate looks killer!

Like!

 

[civilsmoker]

Thanks Misplaced Nebraskan! Grab a plate....

 

[civilsmoker]

Oh and if that wasn’t enough my daughter wanted to us her new baking cook book she got for Christmas so she made some Bosc pear & cranberry open torte....

First time from scratch puff pastry....

With a little ice cream....they opened up while cooking but where pretty dang tasty.....the whole family is in a food coma......just glad this was a single meal day!!!!...lol

 

[civilsmoker]

Thanks for the like PC Farmer!

 

[RiversideSm0ker]

Absolutely amazing. I only wish I were there to share.

G

 

[fowldarr]

Nicely done.

 

[HalfSmoked]

Awesome meal and step by step. A fantastic meal and hats off to your daughter.

Warren

 

[chopsaw]

WOW !

 

[civilsmoker]

Absolutely amazing. I only wish I were there to share.

G

Thanks Riverside! There was more than enough to share......sadly it was just our family (Other than SMF viewing), but as you can see we have fun cooking together!

Nicely done.

Thanks fowldarr! Much appreciated.

Awesome meal and step by step. A fantastic meal and hats off to your daughter.

Warren

Thanks Warren! I was trying to share as much as I could without just giving the full recipe from Jeff's Book. This is the first time I've used his recipe, and it WILL be used again. It was the best brisket I've ever done!

I'll pass the good word on to my daughter, she is a pretty good "hobby" cake maker..... and is wanting to expand into pies and such....Here is one of her recent cakes she made....I think she only charged $35 for this one (everything was from scratch, fondant and all). I told her she should have charged 55 or 60 for it...

WOW !

Thanks Chop! If you are going to tease you better deliver right?

 

[HalfSmoked]

A like to your daughter a great job on that cake. How old is she now?

Warren

 

[civilsmoker]

A like to your daughter a great job on that cake. How old is she now?

Warren

Thanks, she just recently turned 23 and is just starting her Masters program. She made this cake in her college apartment (Not an ideal kitchen....I couldn't even cook chicken nuggets in it.....)