Smoked Point End Brisket

Learn how to smoke a beef brisket with Four Monkeys BBQ's Dan Barrett.

[gerdsfargen]

Boss Hogg and Duchess of Pork are seriously one of the best eBay sellers for all things bbq. Been a customer for a while.

[paulredsute]

This is a great vid mate. I have come back to re-watch this a few times now. Thanks

[voltareamstereo]

The cut off bits are good for you best mate 🐕

[jamespayter]

Nice one mate! I'm doing a point this weekend (if the shitty English weather gives me a break). I'll be following your instructions. I see alot of recommendations online to cook it between 225f and 250f, but yours looks spot on at 300

[reinblunt]

What a great tutorial, thanks so much for the great tips! As a professional filmmaker, could I make a suggestion to move camera 2 (the one that shows a side angle of your meat on the bench top), closer to your meat or zoom in to get a nice close up of the meat? The rule of thumb in videography is that when using a two camera setup, one should always be your wide, establishing shot (camera one) and then the second camera to be a zoomed in, close up shot to help engage your audience (camera two). Based on what you were saying, it sounded good, but using the phone to watch this, I could not grasp how amazing the meat was at the end of the video as camera 2 was too far away to see that perfectly cooked meats with all the delicious juices flowing that you were highlighting. Just some “food for thought” for you! 😎

[hurly]

Looks good. Slice on an angle with the grain

[michaelhone]

Thanks for putting this video up mate I got a weber master touch for Xmas and im afraid to do a massive expensive brisket incase I mess it up this smaller cut will be perfect to try first any tips on doing it on a kettle? thanks

[easyesmechanical]

Can you smoke a 5+ kg brisket before Christmas love to see how you do it on a kettle 😁

[davelambert]

This was so useful -- thank you! Does anyone know if the little Woolies brisket is a point end as well?

[AntonioMargharettii]

Just did one of these on the kettle. Something I’m struggling heaps with is getting my meat to reach the temp. I’m using pretty small cuts and the temp on the kettle seems stable, but it’s takes way longer than it should to climb internally.
Took my tiny 1.5kg brisket off at 160 because it wouldn’t climb after 12 hours…cooked at 250. Everyone else is taking theirs out after 4-6 hours at the same temp.
Idk what I’m doing wrong but I need help

[caballoloco]

Hi good morning, do you make injection over brisket? I'am Italian and I cannot find you rubs. What kind of rub is better to use?

[cobylafaber]

Did you rest the brisket before unfoiling it? If so how long for ??