Jornal de Adiposemann, 22 ago 23

Point? Flat? Both? I try to get just the point when possible. Then I do mine at 225F and cook until internal 200-205, then pull from heat, wrap in butchers paper (foil is ok too, but paper gets a better crust) and rest for 1+ hours. If you haven’t tried it, Hardcore Carnivore Black rub (assuming you don’t have issues with any of the ingredients) makes a really nice finish on a brisket because of the activated charcoal in it. (It is messy to work with though) 

Both, was going to Corn the point, but decided to roast the entire piece. Add smoked Paprika and subtract the activated charcoal, and that is basically the rub I made for this one. It is in 3 cups of broth, and when it is finished, it will sit to soak in that broth for about an hour. I have a tendency to stay away from commercial mixes, just for the fact that mine are usually better, I rarely go to a restaurant for the same reason. Thanks for the suggestion though StomachMonkeys. 

Don’t get me started on the current status of restaurant food…🤪 I agree for the most part about commercial rubs/seasonings. I am for the most part a Salt/Pepper/Garlic kinda guy. But there are a few things on the market I like. Either way, brisket done properly is good eatin’! 😎 

I'll look at the ingredients of a commercial mix and make my own, excluding things I do not want in my diet, like Sugar, preservatives etc. I am currently working on my 3rd version of Tandoori for Pork, since it is designed for Chicken, it needed some perking up to work for Pork. I gave up on restaurants a few decades ago... for the most part, I am a better chef than many 'trained' Chefs, but I have been baking since I was 9 and cooking with my German Gramma and Mum, since I was 5, since then I have had a few mentors that helped me take my culinary skills up a few notches... and I LOVE to read recipe books for new ideas... after 60 years, I am getting pretty good at it... but I have always cooked from scratch, including spice mixes etc... a dear friend once asked me if there was anything I didn't do the hard way Hahaha heck if I did things the easy way, it would turn out like everyone else's. ;-) I have noticed Pork Belly has come down in price, so I may put together a batch of Lap Yuk, and maybe some Lap Cheung... which is a PITA to make, but really good. 

Brisket has been in the oven 4 hours now, and it's smelling SOOOO good in here. 

I like brisket too.  

@MorticiaAddams... Brisket and Shank are my 2 favourite cuts... I nearly bought some flank steak today too, but then I found this lovely chunk of Local Beef Brisket, and had to have it. After nearly 6 hours, it is out of the oven cooling... I took a taster off the end, and it's pull apart tender. Once it cools off enough, I'll quarter it, and throw three of them into the freezer... the fourth I'll keep in the fridge for slicing up into meals. The fat soaked in some of the Allspice (part of the pickling spice mix), so adds a little pop at the end of the meat flavour.