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1
Trim excess fat from the top and bottom of the cooked brisket point.
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2
Build a fire (wood or a combination of charcoal and wood) for indirect cooking by situating the coals on only one side of the grill, leaving the other side void.
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3
When the cooker reaches 250F, place the beef brisket point on the void side of the grill and close the lid.
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4
Cook for 1 hour and 30 minutes.
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5
Remove the brisket point from the cooker and cut it into bite-size chunks.
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6
In a small pan, mix 1/2 cup of the beef drippings with the barbecue sauce and heat.
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7
Pour the liquid over the beef chunks and serve.
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8
Rather than view brisket as one cut of meat, think of it as two cuts.
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9
Within each whole brisket there is the flat and the point.
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10
The sliced flat is what most people think of as beef brisket, a very lean muscle with a distinct grain.
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11
The point, however, is highly marbled and covered by a thick slab of fat.
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12
A thin layer of fat also separates the two cuts.
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13
Following this line of fat with a knife allows the flat and point to be separated easily after cooking.
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14
With a little extra cook time, the entire point of the brisket can be transformed into those wonderful bites called burnt ends.
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15
Indirect heat
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16
Hickory, Oak, Mesquite
