Winter Welcome Dry Brined Brisket Point

[civilsmoker]

Since snow was forecast for the local hills (yes it did snow), we thought we better welcome winter in with a feast……

Picked up a point cut and trimmed the fat cap and coated it with kosher salt (1/2 tsp/lb) yesterday morning for a 36 hour dry brine….

Started the smoking operation this AM at 7…..I decided to put a light rub of tallow to see if it would help with bark…..

Coated it with my five spice rub…..

One hour in, running the RT 1250 at me usual 265…..man it’s looking tasty!

4 hours in….INT 140…..

INT 170….7 hours in….time to baste with tallow and cover….

All basted……yum….

INT 200 and probe tender……5pm……ready to rest till dinner at 6….

6 o’clock time to slice, and dressed with the rendered tallow and French gray salt…..

The plate…..roasted garlic and herb baby golds, corn ribs (Costco….giving them a try) with a bit of kinders gold…..oh and a side salid….Mrs Cs Apple salad ( to die for), greens, pink lady apples, pecans, craisins, feta with her red wine vinaigrette….

This will fight off the thought of winter….

Encore money shot….with an end cut!

Hopping spring comes quick!

 

[schlotz]

Now that will satisfy one's hunger! Great dish Civil!

 

[normanaj]

Damn man that looks insane!

Oddly enough later on this year I'm hoping for one good snowfall as it'll be the first time in 21 years I've had a paved driveway and I want to know what it feels like to not shoot gravel through my snowblower.

 

[chopsaw]

looks good . I'm ready for some snow .

 

[JLeonard]

Got me hungry so early this morning!

Jim

 

[texomakid]

That's beautiful. I'm gonna stop doing whole packers and start smoking points. It looks delicious

 

[TimboBBQ!]

Since snow was forecast for the local hills (yes it did snow), we thought we better welcome winter in with a feast……

Picked up a point cut and trimmed the fat cap and coated it with kosher salt (1/2 tsp/lb) yesterday morning for a 36 hour dry brine….


View attachment 725286

Started the smoking operation this AM at 7…..I decided to put a light rub of tallow to see if it would help with bark…..
View attachment 725287
Coated it with my five spice rub…..
View attachment 725288
One hour in, running the RT 1250 at me usual 265…..man it’s looking tasty!
View attachment 725289
4 hours in….INT 140…..
View attachment 725290

INT 170….7 hours in….time to baste with tallow and cover….
View attachment 725291
All basted……yum….
View attachment 725292
INT 200 and probe tender……5pm……ready to rest till dinner at 6….
View attachment 725293

6 o’clock time to slice, and dressed with the rendered tallow and French gray salt…..
View attachment 725294

The plate…..roasted garlic and herb baby golds, corn ribs (Costco….giving them a try) with a bit of kinders gold…..oh and a side salid….Mrs Cs Apple salad ( to die for), greens, pink lady apples, pecans, craisins, feta with her red wine vinaigrette….
View attachment 725295
This will fight off the thought of winter….
View attachment 725296
Encore money shot….with an end cut!
View attachment 725297
Hopping spring comes quick!
View attachment 725298

Nice!

 

[civilsmoker]

Now that will satisfy one's hunger! Great dish Civil!

Many thanks schlotz! Yea I didn't eat breakfast or lunch today.....LOL Still full!

Damn man that looks insane!

Oddly enough later on this year I'm hoping for one good snowfall as it'll be the first time in 21 years I've had a paved driveway and I want to know what it feels like to not shoot gravel through my snowblower.

Much appreciated norm! Ah I do (DON'T) miss those days of throwing gravel..... When we lived in ND we had a 350 ft gravel driveway with a couple of trees that were too close....They made nice drifts..... The snow blower sounded like a rock shaker vs a snow blower!

looks good . I'm ready for some snow .

Thanks chop and maybe it will move east! I need some more time before we have to deal with it!

 

[civilsmoker]

Got me hungry so early this morning!

Jim

you are welcome Jim and hope you got a good breakfast as a result...LOL ironically I wasn't hungry....not even a little hungry this am! Thanks!

That's beautiful. I'm gonna stop doing whole packers and start smoking points. It looks delicious

Thanks texo! Oh I don't smoke whole packers at all anymore. I do pay about $1 more per lb for just the point cut but it's worth it all the way around! If I need more then its two points

Nice!

Many thanks Timbo!

 

[fxsales1959]

Since snow was forecast for the local hills (yes it did snow), we thought we better welcome winter in with a feast……

Picked up a point cut and trimmed the fat cap and coated it with kosher salt (1/2 tsp/lb) yesterday morning for a 36 hour dry brine….


View attachment 725286

Started the smoking operation this AM at 7…..I decided to put a light rub of tallow to see if it would help with bark…..
View attachment 725287
Coated it with my five spice rub…..
View attachment 725288
One hour in, running the RT 1250 at me usual 265…..man it’s looking tasty!
View attachment 725289
4 hours in….INT 140…..
View attachment 725290

INT 170….7 hours in….time to baste with tallow and cover….
View attachment 725291
All basted……yum….
View attachment 725292
INT 200 and probe tender……5pm……ready to rest till dinner at 6….
View attachment 725293

6 o’clock time to slice, and dressed with the rendered tallow and French gray salt…..
View attachment 725294

The plate…..roasted garlic and herb baby golds, corn ribs (Costco….giving them a try) with a bit of kinders gold…..oh and a side salid….Mrs Cs Apple salad ( to die for), greens, pink lady apples, pecans, craisins, feta with her red wine vinaigrette….
View attachment 725295
This will fight off the thought of winter….
View attachment 725296
Encore money shot….with an end cut!
View attachment 725297
Hopping spring comes quick!
View attachment 725298

yes sir, I'll have a plate. I'm usually headed towards burnt ends with that, but you killed it.