How to Smoke a Brisket Point
No fuss brisket point, seasoned and smoked for eight hours resulting in moist and juicy meat.
Servings 6
Calories 600kcal
Ingredients
- 5 lb brisket point
- 1 tbsp yellow mustard
- 1 tbsp BBQ seasoning
- 2 tbsp coarse black pepper
- 2 tbsp coarse salt
Instructions
- Preheat your smoker or pellet grill to 250°F.
- Coat the brisket point in a light layer of yellow mustard as a binder.
- Season with a base layer of BBQ seasoning, then add the salt and pepper on top.
- Place on the smoker's grates and let smoke for six to eight hours until it reaches an internal temperature of 200°F in the thickest part.
- If serving as sliced brisket or chopped beef sandwiches, rest in an aluminum pan wrapped in foil inside a dry cooler or Cambro for one to two hours before slicing.
- You can alternatively skip the resting period and use the smoked brisket flat to make smoked brisket burnt ends.
Nutrition
Calories: 600kcal | Carbohydrates: 3g | Protein: 79g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Cholesterol: 234mg | Sodium: 2653mg | Potassium: 1295mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 78IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 8mg
