The point end of the Packer Cut brisket, untrimmed, for those looking for a smaller smoking joint. Left fat on to keep it extra juicy.





3kg Point Brisket

100g Great Cow Rub

30ml mustard of choice

  1. Set the smoker for 115c
  2. Coat the brisket all over with the mustard and evenly cover with the dry rub.
  3. Place the brisket in the smoker.
  4. The brisket should be removed when it reaches 86-88c and that can be anything from 8-10 hours depending on the beef used. Many people crutch a brisket, which is to remove it when it reached 70c and wrap in tin foil with beef and fruit juice, but we don't believe this to be necessary as it masks the flavour of the beef and stops a proper bark forming. 
  5. Don't worry is the brisket appears to have stopped cooking at about 70c. This is the 'stalling' period where the moisture in the beef begins to evaporate, cooling the beef and therefore stalling its cooking progress. This is perfectly normal, so don't panic, open any air vents in the BBQ or feel the need to foil it. 

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