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Smoked Brisket | Brisket Point

• Main Dish

Check out our new seasonings here

    

  All in the Family

Serves four (8) ppl.

Ingredients:

  • 4 lb. brisket point
  • 16 mesh black pepper 
  • Cooking with the Robinsons Val Coffee Steak Rub

Directions:

  • Prep your smoker.  We like to use hickory pellets.
  • Place brisket on a cutting board with the fat cap up.  
  • Using a sharp knife, remove excess fat.  You will want your fat cap to be 1/4 inch., prior to smoking.
  • First, season all sides lightly with 16 mesh black pepper. Next season all sides liberally with Cooking with the Robinsons Val Coffee Steak Rub.
  • Let it rest for 15-20 minutes until the seasoning is set.
  • Place in smoker at 180°F for 1 hour. 
  • Turn up heat to 220°F for 1 hour. 
  • Turn up on least time to 240°F.  Keep it here for the rest of cook.
  • Wrap with peach paper or aluminum foil when an internal temperature of 170-175°F is reached.
  • When internal temperature reaches 204°F, pull from smoker.
  • Rest for at least 30 minutes.  The longer the better.

    Tips:

    Smoking brisket is a time-honored tradition that requires patience, skill, and attention to detail. Whether you're a seasoned pitmaster or a novice looking to up your BBQ game, there are several key tips to keep in mind when smoking brisket to ensure a mouthwatering result every time.

    1. Selecting the Right Brisket

    When it comes to smoking brisket, quality matters. Look for a brisket with good marbling and a thick fat cap, as this will help keep the meat moist and flavorful during the long smoking process. 

    2. Preparing the Brisket

    Before you start smoking, it's important to properly prepare the brisket. Trim any excess fat, leaving about ¼ inch to help flavor the meat. Season the brisket generously with a dry rub of your choice, making sure to coat all sides evenly.

    3. Maintaining the Right Temperature

    Consistent temperature is key when smoking brisket. Aim to keep your smoker between 225-250°F throughout the cooking process. Use a reliable meat thermometer to monitor the internal temperature of the brisket, aiming for around 195-205°F for optimal tenderness.

    4. Allowing for Sufficient Resting Time

    Once the brisket reaches the desired temperature, resist the urge to slice into it right away. Allow the brisket to rest for at least 30 minutes, tented with foil, to allow the juices to redistribute and the meat to become more tender.

    5. Slicing Against the Grain

    When it comes time to slice the brisket, be sure to cut against the grain for maximum tenderness. This will help break up the muscle fibers and ensure a more enjoyable eating experience.

    By following these key tips for smoking brisket, you'll be well on your way to mastering the art of BBQ. Remember, practice makes perfect, so don't be afraid to experiment and find what works best for you and your smoker. Happy smoking!

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