On "Point" Smoked Brisket: The Flavorful Low-and-Slow Champion
Ingredients
- The Brisket:
- 4 lb brisket “point”
- The Rub:
- 2 tablespoons beef base (flavor booster extraordinaire)
- 2 tablespoons kosher salt
- 2 tablespoons garlic powder
- 2 tablespoons fresh ground pepper
- 2 tablespoons ancho chile powder
- 1 tablespoon dark roast coffee grounds (yes, coffee—it’s a thing)
- 1 tablespoon dark brown sugar
- 1 tablespoon smoked paprika
- The Steam:
- 2 tablespoons light brown sugar
- 2 tablespoons minced shallots
- 2 tablespoons apple juice
- The Glaze:
- 3/4 cup Blues Hog BBQ sauce (or your favorite sticky-sweet sauce)
- 2 tablespoons light brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Score That Brisket: Use a sharp knife to lightly score the brisket on all sides with 1/4-inch cuts. This helps the rub sink in deep, like a flavorful spa treatment.
- Rub-a-Dub-Dub: Rub the beef base all over the brisket like you’re giving it a luxurious massage. Combine the rub ingredients in a bowl and coat the brisket generously, making sure to get into those scores. Cover tightly and refrigerate overnight—good things come to those who wait.
- Set the Stage: The next day, prepare your smoker to a steady 225°F. (Tip: This is the perfect time to crack a cold one—hydration is key!)
- Let It Smoke: Place your brisket on the smoker, fat side up, and let it soak up all that smoky goodness for about 5 hours, or until the internal temperature hits 170°F.
- Steam Dream: Roll out some heavy-duty foil and make a brisket packet. Add the brisket and top it with light brown sugar, minced shallots, and apple juice. Wrap it tightly, but don’t squish—this brisket needs its breathing room.
- Back to the Smoker: Return the packet to the smoker and steam at 225°F until the internal temperature reaches 203°F. This is where the magic happens—the brisket becomes tender enough to make angels weep.
- Glaze and Amaze: Carefully remove the brisket from the foil (watch out for hot juices!) and return it to the smoker with the heat-only setting. Brush on your glaze—a mix of BBQ sauce, light brown sugar, and apple cider vinegar. Let it cook for another 30 minutes to set the glaze and develop that irresistible shine.
- Rest is Best: Remove the brisket from the smoker and let it rest for 30 minutes, loosely covered with foil. This step locks in all the juices and flavor, so don’t rush it!
- Slice and Serve: Slice against the grain, serve, and prepare for applause. Don’t forget extra napkins—things are about to get deliciously messy.
Notes
Want next-level flavor? Save the juices from the foil packet and drizzle them over your sliced brisket. It’s like a smoky gravy and makes everything better.
Enjoy your On "Point" Smoked Brisket—because barbecue is a way of life!
Buy Now Links:
Digital Meat Thermometer Buy Now on Amazon
Equipment
- Digital Meat Thermometer