Smoked Brisket Point

Smoked Brisket Point turns out melt in your mouth tender and juicy and full of amazing flavor. Great for sandwiches, tacos, chili and more. 

Occasionally we split a whole brisket and make a Smoked Brisket Flat and either grind the point cut to make Brisket Burgers or Brisket Smoked Sausage. 

The other option is to smoke the brisket point end for Brisket Chili, Brisket Queso and Brisket Breakfast Burritos. There are endless recipe possibilities with brisket.

Beef brisket is a large cut of meat. It is a leaner muscle from the breast of cattle. There are many ways to smoke a brisket and we are constantly experimenting to find the best brisket cooking process. 

Generally, we use our offset smoker and love to do Hot and Fast Smoked Brisket but for this cook we are smoking for several hours on our Big Green Egg with pecan chunks and finishing on the pellet grill. Creating two brisket cuts is one of the best ways to cook brisket on a Large Big Green Egg.

Ingredients Needed

• Beef Brisket Point
• Sea Salt
• Black Pepper
• Sweet and Spicy Mustard

Step By Step Directions for Brisket Point

1. Trim some of the excess fat if desired and freeze it to use later in sausage, burgers or to make beef tallow. 
2. Take a sharp knife and make cuts down into the brisket. 
3. Season with salt and pepper on all sides.
4. Prepare smoker or grill using hardwood like pecan, hickory or oak. 

5. Place the brisket, fat side down onto the grill. 
6. Cook with the lid closed for about 3 – 4 hours.

7. Use a digital meat thermometer and check the larges part of the brisket, cooking until it reaches 165°. The brisket should develop a dark bark by this temperature.
8. Remove from grill and place in a foil pan. 

9. Slather with sweet and spicy mustard or apple juice.

10. At this point if you are using a grill, you can move the brisket in the foil pan to a pellet grill or oven or return to the smoker. Brisket can also be wrapped in butcher paper or aluminum foil.
11. Continue to cook 3- 4 hours with the lid closed.

12. Internal temperature should reach about 200° – 205°. 

13. Remove from grill or smoker. 

14. The pan should have collected quite a bit of juice and drippings. Use an injector to inject it back into the brisket for the juiciest brisket you’ve ever had.
15. Cover and rest the brisket for at least 30 minutes before slicing on a cutting board.

16. Slice brisket as needed.

Best Beef Rubs for Brisket

• Best Dry Rub is a great option for cooking an entire brisket point with brown sugar, garlic and a spicy red pepper kick.
• Steak Rub is another great option for red meat including point ends, roasts and wagyu beef. 
• Garlic and Onion Grill Seasoning is made with brown sugar, garlic, onion, thyme and rosemary that is delicious on any portion of the brisket or any slow cooking recipe.

More Smoky Beef Recipes to Try

• Beef Burnt Ends are easy to make with the point cut of a brisket or a chuck roast. They originated in Kansas City in the 70’s and have been popular ever since.
• Grilled Tri-Tip is an amazing dinner for entertaining for friends and family. It turns out tender, juicy and delicious.
• Prime Rib Roast is one of the best holiday dinner recipes to feed a crowd and it’s so easy to make. 

Why Smoke Brisket Point?

• The brisket point is the fattier side of the brisket which gives it more flavor and creates the tender and juicy slices that make the most amazing beef sandwiches. 
• Splitting the beef brisket point and the flat cut is a great way to split a whole packer brisket when you want to cook on a smaller grill or smoker. It’s also a good choice if you don’t want to cook an entire brisket recipe at one time so that you don’t have so much brisket leftover. 

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Smoked Brisket Point

Smoked Brisket Point turns out melt in your mouth tender and juicy and full of amazing flavor. Great for sandwiches, tacos, chili and more. 

Prep Time5 minutes mins

Cook Time8 hours hrs

Additional Time30 minutes mins

Total Time8 hours hrs 35 minutes mins

Course: Beef

Cuisine: American

Keyword: Big Green Egg Brisket, How to smoke brisket point, pellet grill smoked brisket, why to smoke a brisket point

Servings: 15 Servings

Calories: 885kcal

Author: Milisa

Ingredients

• 10 pound Brisket Point
• 2 teaspoons sea salt
• 1 tablespoon black pepper
• 1 cup Sweet and Spicy Mustard

Instructions

• Prepare a grill fire or smoker to 250° using hickory, pecan or oak for smoke flavor.
• Take a sharp knife and make cuts down into the brisket. Season with salt and pepper on all sides.
• Place the brisket, fat side down onto the grill. 
• Cook with the lid closed for about 3 -4 hours or until brisket reaches 165° using a digital meat thermometer.
• Remove from grill and place in a foil pan. 
• Slather with sweet and spicy mustard. 
• At this point if you are using a grill, you can move the brisket in the foil pan to a pellet grill set at 200- 250° or oven or return to the smoker. Continue to cook 3- 4 hours or until internal temperature reaches 200°. 
• Remove from grill or smoker. 
• The pan should have collected quite a bit of juice and drippings. Use an injector to inject it back into the brisket for the juiciest brisket you've ever had.
• Cover and rest the brisket for at least 30 minutes before slicing. 

Notes

Wrap brisket in 2-3 layers of plastic wrap and refrigerate up to 4 days or add a layer of aluminum foil and freeze up to 3 months. Our favorite way to store brisket is to use a vacuum sealer, it really holds in the fresh taste of the smoked brisket and can be froze up to 6 months or sometimes longer.

Reheat brisket slices in a skillet with a tablespoon or two of water or bbq sauce and cook over medium heat, stirring until heated through.

Nutrition

Serving: 1g | Calories: 885kcal | Carbohydrates: 1g | Protein: 88g | Fat: 56g | Saturated Fat: 22g | Polyunsaturated Fat: 27g | Cholesterol: 321mg | Sodium: 610mg | Fiber: 1g

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