Beef

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.

Cook 10 hours
Serves 6-8
Pit Temp 120
Target 75

Method

  1. Trim any excess fat and remove the rind if present.
  2. Season generously with salt, pepper, and garlic (SPG) or your preferred BBQ rub.
  3. Preheat your smoker to 120°C (248°F).
  4. Place the meat on the smoker and cook at 120°C for approximately 10 hours.
  5. When the bark has set and the meat stalls (around 70°C internal), wrap in foil or butcher paper.
  6. Continue cooking until the internal temperature reaches 75°C (167°F).
  7. Check for probe tenderness - the thermometer should slide in like butter.
  8. Rest the meat for at least 1 hour before slicing or pulling.
  9. Pull the meat apart using forks or bear claws, discarding any excess fat.
Keep Cooking

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