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 brisket and make a Smoked Brisket Flat and either grind the point 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 possibilities with brisket.

There are many, many ways to smoke a brisket and we are constantly experimenting to find the best method. We generally 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. 

Ingredients Needed

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

Step By Step Directions

• Trim some of the 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 brisket, cooking until it reaches 165°.

• 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 or oven or return to the smoker.

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

• Internal temperature should reach about 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. 

• Slice brisket as needed.

How to Store and Reheat 

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.

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 brisket sandwiches. 

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