Second time doing this but I’ve taken Joshua Weismanns approach. Very basic seasoning (salt, fresh cracked black pepper, garlic and onion powder). 72 hours at 140F. The idea is to pull in the early morning on Christmas Day and then compress it for uniformity then sear on the grill with a pomegranate molasses glaze (finely minced shallot, Aleppo pepper)
by Mean-Requirement-794
3 Comments
Wow looks really good. Nice marbling. I did a brisket on Friday that was similarly marbled.
I gotta be honest, 72 hours just seems like overkill, but I do not claim to know more about why. Could you explain the reasoning behind such a long cook time?
No photo of the result?