Smoked Brisket Point

Instructions

1. Trim Lightly: Remove only the hard, external silverskin and any large, hard fat caps. Leave the internal marbling and the thin fat "cap" - it renders into flavor.
2. Create the Binder: In a shallow bowl combine Worcestershire sauce and liquid smoke. Brush the mixture evenly over the entire point, ensuring the surface is wet but not soaked.
3. Apply Old No.2 Rub: Sprinkle TexasBBQRub Old No.2 over the meat, then massage it in with your hands until a paste forms. The rub should cling; add a splash more Worcestershire if needed.
4. Rest for Flavor: Place the seasoned point on a rack, cover loosely with foil, and refrigerate for 1 hour (or up to 8 h) to let the rub penetrate.
5. Preheat the Smoker: Set indirect heat to 225 degrees F (107 degrees C). Load oak, hickory, or mesquite chunks (2-3 lb) for a steady, moderate smoke.
6. Smoke the Point: Position the brisket point fat side up on the grill grate, away from direct flames. Insert a probe thermometer into the thickest part. Close the lid.
7. Maintain Moisture: Every 2-3 h spritz the surface with a 1:1 mix of apple cider vinegar and water. If the drip pan begins to dry, add a little more water or broth.
8. Wrap at the Stall: When the internal temperature hits 150-155 degrees F and the meat feels "stuck" (the stall), tightly wrap the point in two layers of heavy-duty foil (or butcher paper). This accelerates the rise to tender-falling-apart temperatures.
9. Finish Cooking: Return the wrapped brisket to the smoker and continue until the internal temperature reads 195-203 degrees F. At this range collagen has broken down, producing the classic "pull-apart" texture.
10. Rest Before Slicing: Remove the foil, place the brisket on a cutting board, and let it rest 30 min (covered loosely with foil). This allows juices to redistribute and the internal temp to settle above the USDA minimum of 145 degrees F with a 3-minute rest.