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Smoked Brisket Point

tdjtx's picture
This cut of beef is called the point end of the brisket. It's the thicker fatter part, also the moistest and most flavorful. My family agreed it's the best I've ever made.
Ingredients
  Brisket 3 Pound (point end of the brisket used)
Basic barbecue rub:
  Kosher salt 1⁄4 Cup (4 tbs)
  Black pepper 1⁄4 Cup (4 tbs), coarsely ground
  Crushed red pepper 1 Tablespoon, crushed
For basting:
  Water 1⁄2 Cup (8 tbs)
  Onion 1 Large, sliced
  Jalapeno 1 Large, sliced
  Cider vinegar 1⁄2 Cup (8 tbs)
Directions

GETTING READY
1. On a board, place the brisket point and coat it well with the dry rub.
2. Take a 2 1/2 gallon zip lock bag and place the meat inside it, squeeze out excess air. Refrigerate overnight and rotate it from time to time.

MAKING
3. Remove the brisket point from the refrigerator before putting in the smoker. Place on the board and once again massage the dry rub into the brisket.
4. Heat the smoker with oak chunks and place the brisket on a grate. Cover and let this smoke for 6 hours.
5. In a medium sized mixing bowl, mix together water, onion, jalapenos and cider vinegar.
6. After 1 hour, open the smoker lid and baste the brisket with the above solution. Cover and continue cooking.
7. After 3 hours, wrap the brisket point in foil, cover tightly and set it back on the smoker and let it cook for another 2 hours.
8. Once done, remove the foil wrapped brisket from the smoker and place it on a board. Remove this foil with the brisket's liquid and keep aside.
9. To cool the brisket, take another foil and cover the brisket point and let it sit for some time before slicing it.

SERVING
10. Slice the brisket point into desired pieces and serve it with any barbecue sauce.

Things You Will Need
Oak chunks for smoking

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Feel: 
Meaty
Method: 
Smoking
Ingredient: 
Brisket
Interest: 
Party
Cook Time: 
360 Minutes
Servings: 
12

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