Smoked Brisket Point
|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|
|Water||1⁄2 Cup (8 tbs)|
|Onion||1 Large, sliced|
|Jalapeno||1 Large, sliced|
|Cider vinegar||1⁄2 Cup (8 tbs)|
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.
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.
10. Slice the brisket point into desired pieces and serve it with any barbecue sauce.
Calories 303 Calories from Fat 196
% Daily Value*
Total Fat 22 g33.4%
Saturated Fat 8.6 g42.9%
Trans Fat 0 g
Cholesterol 77.1 mg25.7%
Sodium 1973.7 mg82.2%
Total Carbohydrates 4 g1.4%
Dietary Fiber 1.1 g4.3%
Sugars 1.2 g
Protein 21 g42.9%
Vitamin A 0.5% Vitamin C 4.9%
Calcium 2.4% Iron 14.8%
*Based on a 2000 Calorie diet