Equipment
Ingredients
Meat & Binder
- 1800 g brisket point, trimmed, leaving a 6mm fat cap
- 30 g dijon mustard
Rub
- 40 g coarse black pepper
- 40 g kosher salt
- 20 g brown sugar
- 15 g garlic powder
- 10 g smoked paprika
Spritz
- 200 ml apple juice
- 50 ml apple cider vinegar
Glaze
- 250 ml kansas city style bbq sauce, sweet and tangy profile
- 40 g brown sugar
- 30 ml worcestershire sauce
- 50 ml apple juice
Nutrition (per serving)
Method
Preheat your smoker to 120C (250F) using hickory, oak, or fruit wood.
In a small bowl, thoroughly combine the coarse black pepper, kosher salt, 20g of brown sugar, garlic powder, and smoked paprika to create the rub.
Pat the trimmed brisket point dry. Coat all sides completely with an even, thin layer of Dijon mustard to serve as a binder. Liberally apply the rub mixture to all sides, pressing it gently into the meat.
Combine 200ml of apple juice and 50ml of apple cider vinegar in a spray bottle. Shake well and set aside.
Place the brisket point in the smoker, fat side up. Smoke undisturbed for the first 2 hours to allow the bark to form. After 2 hours, begin spritzing the meat every 45-60 minutes until the internal temperature reaches approximately 74C (165F) and a dark crust has developed.
Remove the brisket point from the smoker and wrap it tightly in butcher paper. Return it to the smoker and continue cooking until the internal temperature registers between 95C and 98C (203F and 208F).
Remove the wrapped brisket from the smoker. Let it rest at room temperature, still wrapped, for 1 hour to allow the juices to redistribute and the carryover cooking to finish rendering the fat.
Unwrap the rested brisket point. Using a sharp chef's knife, cut the meat into uniform 2.5cm (1-inch) cubes. Transfer all cubes, along with any collected resting juices, into a disposable aluminum foil pan.
Add the BBQ sauce, remaining 40g of brown sugar, Worcestershire sauce, and 50ml of apple juice to the pan with the brisket cubes. Toss gently but thoroughly until every piece is evenly coated.
Increase the smoker temperature to 135C (275F). Place the uncovered pan back into the smoker. Cook for 1 to 1.5 hours, gently stirring every 30 minutes, until the sauce has reduced to a sticky glaze and the edges of the meat are intensely caramelized.
Chef's Notes
- The brisket point is significantly fattier than the flat. This high fat content is what allows the meat to endure a double-cooking process without drying out, transforming into what pitmasters call 'meat candy'.
- Wrapping in butcher paper rather than foil during the second phase of the cook helps push the brisket through the 'stall' without trapping excessive steam, preserving the hard-earned bark.
- If you are cooking a whole packer brisket, you can separate the point from the flat before cooking, but keeping them together until the rest period usually yields a moister final product.
- The Dijon mustard acts strictly as a binder for the rub. Its flavor completely cooks off during the long smoking process, so it will not taste like mustard.
Storage
Refrigerator: 4 days — Store in an airtight container.
Freezer: 3 months — Freeze in a vacuum-sealed bag to prevent freezer burn and preserve the smoky flavor.
Reheating: Reheat gently in a covered pan in an oven at 150C (300F) with a splash of apple juice until warmed through. Uncover for the last 10 minutes to re-tack the glaze.
