Smoked Brisket Point in the Pit Boss Pellet Smoker

hey what do you say my fellow weekendlawyers today we’re cooking up a brisketthis is a six and a half pound brisketpoint I ordered this online from acompany called crowd cow they’re notsponsoring this video but I boughtbrisket from them in the past it’sreasonably priced and they’re giving mea discount code to share with you guyswhich I’ll put below and if you look atthis you get a good cross-section rightwhere they cut it in half they cut theflat off and left us with the pointwhich is my favorite partso let’s trim it up and smoke a brisketall right not a whole lot of fat to cutoff of here I do want to show you thisnice cross-section kind of get an ideaof that real hard fat that we’re gonnacut some of that out on that side thispoint end has a lot of fat in it andthat’s the intramuscular fat so we canafford to get rid of some of this herejust get a good sharp knife and I’mgonna take off as much as I can so wecan get our rub in contact with the meatI just like to take my time grab alittle piece and kind of just let theknife do the work same thing herejust kind of use my hand to lift it upcome in and take this chunk offtry not to cut too much of the meat awayit’s pretty much all fat then just getan eyeball here see where that meat isget my knife in just make a small cutand come up that’s it just run the knifenice and easy now we can flip it overand get to work on this giant pieceright thereit’s nice having this cut in half youcan see how far you got to gothere we go see that just one big hunkof hard fat get that out of therejust get a little bit of this excess youdon’t have to get all of it and thensame thing right here we’ll just take alittle bit of this awayI always let the knife do the workthat looks pretty good a little bit ofsilver skin here I’ll get and that lookspretty good to meso we got both sides plenty of meat toget our rub on build up that nice barkwith all that trimming we’ve probablytaken the brisket down to about fivepounds and now we can get our rub andour binders on there so let’s do that sofor the binder today I’m gonna useWorcestershire sauce let’s get that onthere it’s kind of rub that in you coulduse mustard you could use oil you knowsome kind of vegetable oil olive oil getthis sidejust give a rub something to stick to Ialso like this because it’s a dark colorwhich is gonna help with that reallynice dark bark that people like to geton their briskets and for the rub todaywe’re gonna use cosmos cue Texas beef Ireally like this I use this on someburgers the other night that was awesomeand then I’m gonna add in a little bitof extra pepper on top just because Ilike a lot of pepper in my rub this hasa sugar salt garlic onion spices lemonjuice powder a couple other things inthere it’s got real good flavor to itso we’re gonna put that onit’s okay if you go a little heavy onthis big piece of meat I’m gonnasprinkle my pepperjust by hand like thisyou can go ahead and give it a littlepat make sure it sticks flip it over andrepeat then anything that’s on my cookiesheet here as far as rub just go aheadand stop that up and that’s it we’rejust gonna keep it nice and simple withthe flavors I’ve got the pellet smokerset to 250 degrees Fahrenheit and I’musing the fruit would blend pelletsbecause that’s what I’ve already got inthere and that fruit wood has cherry inthere which should help us with a bettersmoke ring so let’s get it in the smokerall right we’ll get this door openI’m going right on this about Centerrack right next to the latch my waterpan is full of water to get it in thereshe’s gonna go right thereand take my temp probe I’ll just put itright in this thickest part abouthalfway downthat way we can keep an eye on it let’sget this door closed and we’ll come backabout once an hour to see how it’slooking usually I don’t need the spritzuntil the second hour but we’ll see andinstead of a spritz today I’m gonna usea mop sauce and I’ll show you how to dothat when we come back just hit the 1hour mark let’s get this door open seehow it’s looking in there that brisketpoint is looking awesome it’s at 74degrees Fahrenheit after 1 hour and ourrub is just now barely starting to getset it’s still coming off when I touchit at this point we don’t need to doanything except get the door closed letthat smoke keep rolling we’ll come backwhen that crust dries out a little bitand we’re ready for our MOPP sauceall right we just hit the two-hour markI’m ready to make my mop saucecheck this out really simple now youcould certainly make your own but I’mgonna use this cosmos cue brisket mopsauce and I like to take a cup of waterand a half a bottle I’ve already usedthis on a chuck roast and it was reallygood so pour on the other half of thisbottle and then we’ll just give it astir here with the spoonthe reason I’m not gonna use a spritzeris this does have some seasonings inthere that will clog up the nozzle on myspritzer so now I’ve got my mop this ismade just for this purpose we’ll get itin here and let’s go over and mop ourbrisket so you can see we’re ready nowall of our rub is sticking pretty goodthe internal temperature is 117 degreesFahrenheit at the two hour mark and nowwe’ll just mop itthis is really efficient just kind ofDAB it I’m not brushing it acrossjust like thatand it smells goodit’s gonna had a ton of flavorhelp us build up that barkthere we go I’ll come back and do thisevery time it dries out up until thepoint where we ramp it alright you knowit’s good when the dog comes out worththe three-hour mark let’s get this dooropenand that is looking fantastic that coloris really starting to develop and we’reready for another mopping I came outafter the first half-hour mopped itagain the internal temperature on thebrisket is at about 147 degreesFahrenheitwe’re just gonna get a little mob goingkeep building up that barkvery nicelet’s get the door closedand at this point we’ll come back whenit’s ready to wrap probably around 165or whenever that color is real nice anddark how we like it we’ll wrap it up andshow you that in about an hour all rightwe’re at the 4:00 hour and 20 minutemark I just took this out it’s at ahundred and sixty four degreesFahrenheit this has got one of the bestcolors I’ve gotten on a brisket and thatsmoker and I’m sure it has to do withthose pellets and our mop and so whatI’m going to do just before I wrap it upin the peach paper so I’m going to hitit up with one more mop on top just giveit one last burst of flavor man thatlooks awesomeand now from here we’re just gonna wrapit up don’t have to be too neat about itnow let’s get it back in the smokerwe’re gonna put it back in so the topside that we smoked to that is still onthe top side put it in just how it wasI’m gonna take my pro kind of get itright back in the same place we can keepan eye on itand at this point temperature doesn’tmatter we’re cooking to tenderness sowhen I can take a toothpick or a probeand it goes in and out like butterthat’s when it’s done doesn’t matterwhat the temperature is but that’susually around two hundred degrees whereI start checking so we’re going to comeback after it’s probe tender after itsrestedand we’re ready to cut it upall right we had a total of aneight-hour cook time one hour rest timethis thing’s ready to slice let’s checkit out you’d see that real nice darkcolor on there a lot of that is from ourmopping sauce plus the smoke this thingis real jiggly like a piece of jell-oand this is just the point it doesn’thave the flat of course there’s a littlebit of a flat underneath here you couldsee that with that separation rightthere it’s a little bit of the flatunderneath now you can make burnt endsout of this whatever you like really butI’m gonna start slicing this up we’ll gothis way get yourself a nice sharp knifegood slicing knife and let’s just gothrough and cut some slices see how itturned out you can see this knife justgoing through like butter and the smellis amazingit’s all cut up into some nice sliceslet’s take a look here beautiful smokering look at that oh my godthat’s one of the best ones I’ve cookedthere you go just pulls apart let mejust dig through here find a piece withmy name on itthere we go that one’s mine let’s get abite this is gonna be really goodit took almost eight and a half hourswith the rest totally worth the time letme get a bite oh my god they’re so goodI’m a big believer in that mop sauceit’s got big-time flavor and thatpit-boss got it done and if you guysliked this videoyou definitely got to check out one ofthose two right there and I’ll see youover there