Smoked Brisket Point | How To Smoke Brisket Point Overnight On A Pellet Smoker

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: https://www.sucklebusters.com/bbq-rub...

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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%): https://www.sucklebusters.com/bbq-rub...
-16 Mesh Black Pepper - https://amzn.to/3YF5Mcy

Tools:

-Thermoworks Thermapen MK4: https://www.thermoworks.com/Thermapen...

| 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%):
https://www.sucklebusters.com/bbq-rub...

-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): https://www.sucklebusters.com/bbq-rub...

-Granulated Garlic: https://amzn.to/3IZrQrl

-Diamond Crystal Kosher Salt: https://amzn.to/3B7MsYX

-16 mesh black pepper: https://amzn.to/2ZfLLQ4

-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
https://www.sucklebusters.com/bbq-rub...

-Shun Chefs Knife: https://amzn.to/3RN5zB7

-Killer Hogs Vinegar Sauce: https://amzn.to/3f5tWIm

-Disposable Cutting Boards: https://amzn.to/2UWLwY8

-Finger Oven Mitts Pot Holders: https://amzn.to/3lb5RUm

-Dalstrong Slicer: https://amzn.to/3iTZ808

-Fat Separator: https://amzn.to/3oWRgdG

-A-MAZE-N Smoke Tube: https://amzn.to/3bZGJeP

-Thermoworks Smoke: https://www.thermoworks.com/Smoke?tw=...

-Thermoworks Thermapen MK4: https://www.thermoworks.com/Thermapen...

-Cutting Boards (use code ASHKICKIN20 for 20% off):
https://hiawathawoodworks.com/

-Cooking Racks: https://amzn.to/3gu68xb

Some of these links may be affiliate links, these just help support my channel at no extra cost to you

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