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.
Servings: 15 Servings
Calories: 885kcal
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