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First go at cooking a Brisket but point only.

Joined Dec 14, 2012
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?



chef jimmyj

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
Joined May 12, 2011
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.


Meat Mopper
Joined Jun 4, 2011
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.

so ms smoker

Master of the Pit
OTBS Member
Group Lead
Joined Dec 20, 2010
 Use a basic rub that you like. Smoke to IT of about 195. Rest for 30 - 45 minutes, the4n slice across the grain.


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