Smoked Brisket Point | How To Smoke Brisket Point Overnight On A Pellet Smoker
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- เผยแพร่เมื่อ 25 ส.ค. 2024
- In today's video we are talking smoked brisket point! I often have quite a few leftover brisket points after the competitions season, and one of my favorite things to do is smoke them up for other cooks. Whether it be tacos, texas twinkies, nachos, or etc. This is also a great option rather than cooking a whole brisket if it's for a small group, and it's also a good option for those who like to separate the point and the flat for two different cooks. Now only will this video show you how to smoke a brisket on a pellet smoker, but it will also show you how to determine when your brisket is PERFECTLY tender! Of course this method can be used for cooking a whole brisket, and it can also be used to smoked a brisket or brisket point on a cooker other than a pellet smoker. Don't forget to catch the full recipe and process do below! As always, thank you for the support!
LINK FOR MY RUB: www.sucklebust...
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| Ingredients |
-Brisket Point (or whole brisket)
-Tailgater's BBQ Party Rub - Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebust...
-16 Mesh Black Pepper - amzn.to/3YF5Mcy
Tools:
-Thermoworks Thermapen MK4: www.thermowork...
| Instructions |
Prep:
1. Prep your brisket point by either separating the brisket point and flat, or if you just have a brisket point, trim any hard fat.
2. Season the brisket point starting with the fat cap down, and season with 16 mesh black pepper, followed by the Party Rub. Flip it over, and repeat the process on the other side. Allow to sit in the refrigerator until ready for the pellet grill or smoker, or put it on right away.
| Cooking |
1. Cooker temp for this video was 200º F, but I recommend cooking at 225º F minimum to help render the intramuscular fat.
2. Put the brisket point on the smoker and smoke until the rub is set, or approximately 170º F internal. This was an overnight cook for me that went about 11 hours until the brisket was ready to wrap.
3. Once the brisket is ready to wrap, pour two cans of hot Campbells beef consomme into a foil pan, put the brisket in the pan, and cover with foil.
4. After an hour in the wrap, check the brisket point for tenderness per the instructions of the video. If it's not tender, check every 30 mins until brisket probes like butter and doesn't "grab" probe as you pull it out.
5. Once the brisket point is tender, remove from the smoker and let it rest on the counter uncovered for 15 minutes. This will allow the bark to reset itself. After the 15 minutes is up, cover, and rest for at least one hour.
6. Once the brisket point has rested, slice, and enjoy! The uses for smoked brisket point are endless, so get creative!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebust...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebust...
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebust...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Killer Hogs Vinegar Sauce: amzn.to/3f5tWIm
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Finger Oven Mitts Pot Holders: amzn.to/3lb5RUm
-Dalstrong Slicer: amzn.to/3iTZ808
-Fat Separator: amzn.to/3oWRgdG
-A-MAZE-N Smoke Tube: amzn.to/3bZGJeP
-Thermoworks Smoke: www.thermowork...
-Thermoworks Thermapen MK4: www.thermowork...
-Cutting Boards (use code ASHKICKIN20 for 20% off):
hiawathawoodwo...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#smokedbrisket #brisket #brisketpoint #pelletgrill #pelletgrillbrisket #howtosmokebrisket #bbqbrisket #ashkickinbbq
Thanks for the tip on the probe pull tip, I never knew and never seen a video where someone’s mentioned that.
Agree
Looks great as always, man!! You're right, I also see so many people put a "Finish Temp" on these cooks and pork. To me, it makes a huge difference to go till "Probe Tender." I'm definitely no Pit Master as I'm still learning all the time, but it's people like you that explain these things that help people like me continue to learn. Thanks, Darrin, for what you do and the many amazing recipes.
Thanks for the kind comment Mark! It's always my goal in these videos to try and help at least one person. If I accomplish this, it's a good day!
Loved the look of that brisket, could almost taste that bark. Nice cook, thanks!
Thanks for watching Troy!!
thank you for doing times and temperatures, really helpful for us home cooks trying to prepare to cook one of these!
Another fantastic cook. Great advice on the probe sticking, I learned something new today. Love your logo. Keep up the great work. Congrats on the competition.
Thank you Mark! So glad you got some value out of the video!
Love smoked brisket. My mouth was watering the whole time. Also learned some great tips 👌 👍🏻
That's awesome! I'm so glad you got some value out of the video! Thanks for the comment!
Best video so far
Thanks so much!
Solid!!!!! Thanks for sharing your method!
Great video, thanks
Awesome smoke on the brisket great job!! Nice bark and great smoke 💨 ring 💍.keep smoking T&T BBQ
Thanks brother, I appreciate the kind words! Gonna have to get some of that mop sauce of yours real soon! I've heard nothing but good things!
So tender! That fat rendered so nice👍😊
Thanks so much Bobbi!!
Oh man! 🔥🔥🔥
Thanks BD!!
That looks amazing if u don’t stop eating u want have none left to do other videos 😂
Lol!
I’m trying your recipe.. I’m new to smoking. What’s the best thing to do when it reaches 170 internal, but there’s still 5hrs left on the timer?
You’re cooking to tenderness, not time or temp.
Did you cut the point from a full packer brisket or did you buy a stand alone point? If you bought it stand alone, while I've seen brisket flats sold separately, I've never seen just points being sold.
Thought I explained in the video, but it’s a point from a comp brisket. I only cook flats for comps so save the points.
Just checking - initial smoke was fat side down?
Everything I cook is fat side down always
Did you dilute the Beef Consommé or use it straight out of the can?
Straight
That’s what I did. Thanks! It turned out REALLY good too. 👍
Will this method work on a brisket flat?
Yes
How much would you say that point weighed? I have one that’s about 5 pounds. Trying to decide when to start it.
I'm not sure to be honest
When you say wrap it, do you mean just leave it in the consumme and wrap that aluminum foil back over the top or take it out and wrap it in aluminum foil or butcher paper? Love the video!!
Leave it in the consommé
How’s that bad ass wood pit doing?
Doing great! We got slammed with snow last week, and temps below 0. So busted out the pellet. There will be more LSG cooks when the weather is better, but this channel will always have pellet videos as well. I’m no cooker snob.
@@AshKickinBBQ hey bud your no snob your recipes and knowledge getting me some same good food.
@@shawncaldwell593 awesome man, I’m so glad to hear that, and I appreciate your support! So much!
Where's Loretta, Big D?"
In the garage. We got hammered with a snowstorm this week, so she’s taking a break until weather gets better.
I looks like you left too much fat cap on the top. Was that because it was so small?
Lol, no I didn’t
Here’s an idea for a future video: cook a SELECT piece of meat. With high inflation we like hunting for those deals. Show us how to get a juicy and tender brisket using the cheapest meat.
It's on my list Robert
ah pellet smoker - the ez bake oven of smokers lol
Wow man, that’s SO original! Did you come up with that by yourself? If so, you are so witty! Nevermind the fact I have a stick burner, and 24 other smokers. But go off bro! I tried to find some videos on your channel, but there isn’t any, what a shock!