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Ingredients
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Beef and rub
Smoking / finishing liquids
Glaze
Optional finishing
Method
Beef and rub
- 1
Trim and bind
Trim excess hard fat from the brisket point, leaving about 1/4 inch fat cap for flavor and moisture. Pat the meat dry with paper towels. Coat the entire piece lightly but evenly with the yellow mustard (this acts as a binder for the rub).
- 2
Apply rub
In a small bowl combine kosher salt, coarse black pepper, garlic powder, and paprika. Apply the dry rub generously and evenly all over the brisket point, pressing it into the mustard coating so it adheres. Let sit at room temperature 30 minutes while you prepare the smoker (or refrigerate up to overnight for deeper flavor; if refrigerating, bring to room temp 1 hour before smoking).
Smoking / finishing liquids
- 3
Prepare smoker
Preheat smoker to stabilize at 225°F (107°C). Add hickory or oak chunks to the firebox or charcoal as desired for a steady, mild smoke. Maintain 225°F throughout the initial smoke stage.
- 4
Smoke brisket
Place the rubbed brisket point fat-side up on the smoker grate. Insert a leave-in meat probe into the thickest part. Smoke until the bark develops and internal temperature reaches 195°F (about 4–6 hours depending on size and smoker), monitoring for consistent 225°F smoker temp. Spritz the brisket every 60–90 minutes with a mix of beef broth and apple cider vinegar to keep the surface moist and encourage smoke penetration.
- 5
Glaze
- 6
Cube and sauce
After resting, unwrap and transfer to a cutting board. Using a sharp knife, cut the point into 1 to 1.5-inch cubes (burnt end size). Reserve any juice that collected in the foil; skim fat and add a few tablespoons to the glaze if desired. Place the cubes into an oven-safe or disposable foil pan in a single layer (slightly crowded is OK).
- 7
Make glaze
In a saucepan over low heat combine BBQ sauce, brown sugar, butter, Worcestershire, and hot sauce. Stir until the sugar dissolves and butter melts, then simmer gently 2–3 minutes to thicken slightly. Stir in 2–3 tablespoons of reserved beef juices or beef broth if glaze is too thick. Taste and adjust sweetness or heat.
- 8
- 9
Caramelize (create burnt edges)
Remove foil, pour remaining glaze over the cubes, and stir to coat. Return to the smoker or oven at 325–350°F for 20–30 minutes, stirring once halfway, until sauce is sticky and edges are deeply browned and slightly crisp. Watch closely near the end to avoid burning; you want dark caramelization—sticky, crisp edges—not charred bitterness.