Smoking any type of meat takes time, but smoking something as large as a brisket takes a lot of time. Even when you are smoking just the point or just the flat, you are looking at an all day affair - I mean all freaking day! We had a point cut brisket that was just under 5 pounds and it took 10 hours just to smoke it, that didn't include the resting period, so just be aware. When people smoke an entire brisket, you are looking at 24+ hours, so 10-14 hours for delicious brisket isn't too bad! The key to any brisket is low and slow over indirect heat. I repeat, low and slow over indirect heat...low and slow over indirect heat. Got it? Good!
I have a big green egg (BGE), so it actually does most of the work for you. You could use any variety of smoker just as long as you smoke low and slow and over indirect heat.
Smoked Point Cut Brisket
Plan on .5 pounds per person
Ingredients:
- 1 point cut brisket trimmed (they range in size typically from 3-5 pounds)
- Yellow mustard
- Your favorite rub (make one, buy one, it doesn't matter)
- 1 bag of your favorite smoking wood - chunks or chips (I use a combination of apple and cherry)
- 1 disposable pan
How to make a smoked point cut brisket:
Day 1
- Line a baking sheet with foil or use a disposable pan.
- Place your trimmed brisket (have your butcher do this for you) in/on your sheet/pan, then squirt a light coating of mustard on your brisket and spread it around. Make sure to cover all sides.
- Generously season the entire brisket with your favorite rub (I keep it simple with salt, pepper, garlic powder, onion powder and a seasoning call "Butt Rub" - it is just an all purpose bbq rub). the key word here is GENEROUS.
- Cover with tinfoil and refrigerate over night.
Day 2
- 1-1.5 hours before placing your brisket on your smoker, remove it from the refrigerator. Soak your smoking wood in water at this time as well.
- 15-30 minutes before placing your brisket on the smoker, light your smoker. The BGE uses lump charcoal, which you light, then throw your smoking chips on top. When lighting your charcoal, I like to make sure the vents are open and the daisy wheel is off.
- Once lit, throw your smoking chips on. They should start to smoke pretty quickly.
- Once they are smoking, put in your plate setter (this allows for indirect heat). Place your disposable pan (not the one with your brisket in it) on the plate setter to catch the juices. Place the BGE grill in now, so the disposable pan basically sits between the plate setter and grill.
- Insert a thermometer into the thickest part of your brisket. I have a dual probe, wireless thermometer so I can monitor the temperature of the meat and the grill without walking outside.
- Place your brisket on the grill and place the second probe on the grill. This will monitor your smoking temp.
- Close the lid and adjust your vents, daisy wheel, etc. so you can get up to a cooking temp/smoking temp of 250 degrees. Now, maintain that heat. Just let your brisket do its thing - no need to manipulate your temp or your vents as long as you stay in the 240-260 degree range.
- When your internal temperature hits 203 degrees, your brisket is ready to come off the smoker. It is NOT done yet, so persevere and just get it done. You will thank me for this tip later.
- Wrap your brisket in foil or butcher paper and place in a cooler to let rest for at least 1 hour - preferably 2 hours.
- Now you are ready to cut your meat and enjoy!
Here are some pics to get a sense for the process:
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| Uncooked brisket that was seasoned 24 hours ago and has been resting in the fridge |
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| The BGE is ready- you can see the disposable pan on the plate setter under the gill. |
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| Brisket on the BGW with temp probes all set. |
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| Ooohh! Look at that smoke! |
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| 165 internal temp - not ready yet! |
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| Getting ready to have a 2 hour rest before cutting! |
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| First cuts. |
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| All cut up! So moist and juicy! |
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| So good! |
- H&J - this is much more fun to make with a partner in crime!
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