Smoked Point End Brisket


  • 1 half brisket (point end)
  • 1/2 cup beef stock
  • Butter
  • Worcestershire sauce (optional)


  • Pre heat smoker at 300ºF (150ºC) for indirect cooking Starting on the underside, remove any fat you see and flip over, remove any heavy fat from the top and try leave a thin layer of soft fat.
  • From a height, coat all sides of brisket in Four Monkeys BBQ Beef rub.
  • Place into smoker and let cook for 2-3 hours or until the bark is set.

    TIP: Use a spray bottle filled with 50/50 water and worcestershire sauce to spritz the brisket every hour until wrapping, this will help cool the surface of the meat to stop it drying out.
  • Once bark is set, remove brisket from smoker and place on a sheet of thick foil. Add in a few knobs of butter and pour in beef stock, wrap up tightly making sure there are no holes and place back onto pit, continue to cook until tender. This may take anywhere from an hour onwards. The internal temp should reach somewhere between 195-205ºF (90-96ºC) and should be so soft that your skewer or probe can slide in with no resistance.
TIP: To test if the rub is set, scratch the top of the brisket. If the rub doesn’t come off, it is set and ready to take out.
  • Wrap in a towel and let rest in a dry esky for an hour, slice and enjoy

Check out Dan's MasterClass on Smoked Point End Brisket

Smoked Point End Brisket