How to Cook Just The Brisket Point on the BBQ - Easy Step-By-Step Guide
Brisket is the king of BBQ, and when you can find a good one at the supermarket, you've got to give it a go. Now, supermarket briskets can be hit or miss, but with the right technique you can still get excellent results. The key is managing your temperatures and knowing when to wrap.
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Method
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- Trim any excess fat and remove the rind if present.
- Season generously with salt, pepper, and garlic (SPG) or your preferred BBQ rub.
- Preheat your smoker to 120°C (248°F).
- Place the meat on the smoker and cook at 120°C for approximately 10 hours.
- When the bark has set and the meat stalls (around 70°C internal), wrap in foil or butcher paper.
- Continue cooking until the internal temperature reaches 75°C (167°F).
- Check for probe tenderness - the thermometer should slide in like butter.
- Rest the meat for at least 1 hour before slicing or pulling.
- Pull the meat apart using forks or bear claws, discarding any excess fat.
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