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First go at cooking a Brisket but point only.

Discussion in 'Beef' started by benny australia, Oct 29, 2013.

  1. Hi everyone,

    So I have a friend who is a butcher and has given me a brisket point, I think it is about 4lbs. I have never smoked a brisket yet as I have only just finished the smoker I have built. I plan on just slicing it to start with and see how it goes. Can anyone give me some tips? Not really sure what type of rub to use and what internal temp to let it get to?

    Thanks!

    Ben
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    It can be smoked anywhere from 225-250°F. It will take about 2 hours per pound with a rest. Take it to an internal temp of 195°F and start poking it with a toothpick. You are looking for it to slide in easily. You can go as simple as Salt and Pepper but I like the rub below for beef...JJ

    Bubba Beef Rub

    2T Turbinado Sugar

    2T Kosher Salt

    2T Black Peppercorns

    1T Coriander Seed

    1T Dry Minced Onion

    1T Dry Minced Garlic

    1tsp Allspice Berries

    1tsp Mustard Seed

    1tsp Dry Thyme Leaves

    3 Bay Leaves, crumbled

    1tsp Juniper Berries 

    Add Cayenne if heat is desired.

    All Spices are Whole and are toasted in a dry pan over Medium heat until fragrant. The Garlic and Onion do not need to be toasted.

    Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. Mix with the Salt and Sugar. Store in an air tight container. Makes about a Half cup.
     
  3. Deleted by KC5TPY
     
    Last edited: Oct 29, 2013
  4. bigr314

    bigr314 Meat Mopper

    My last brisket I just used a salt and pepper rub. Smoked @ 225 till an IT  of 195. Wrapped it well and let it sit for a few hours. Turned out great.
     
  5. so ms smoker

    so ms smoker Master of the Pit Group Lead OTBS Member

     Use a basic rub that you like. Smoke to IT of about 195. Rest for 30 - 45 minutes, the4n slice across the grain.

      MIKE