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

Smoked Brisket, cut with visible smoke ring.

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 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 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

Raw brisket point on a sheet pan, pierced with knife.

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

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

Use a digital meat thermometer and check the larges part of the brisket, cooking until it reaches 165°.
Remove from grill and place in a foil pan.

Slathering mustard over smoked brisket in a foil pan.

Slather with sweet and spicy mustard.

Smoked brisket point with mustard in a foil pan.

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.
Continue to cook 3- 4 hours with the lid closed.

Smoked brisket point in a foil pan on pellet grill.

Internal temperature should reach about 200° – 205°.

Remove from grill or smoker.

Injecting brisket drippings into smoked brisket.

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.

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 Rub is made with brown sugar, garlic, onion, thyme and rosemary that is delicious on any portion of the brisket or any slow cooking recipe.

How to Store and Reheat

Storage: 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: 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.

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 at one time so that you don’t have so much brisket leftover.

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Smoked brisket, sliced with visible smoke ring.

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