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Step
1
Season brisket point generously with salt and pepper.
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Step
2
Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
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Step
3
Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
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Step
4
Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
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Step
5
Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 225°F.
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Step
6
Place brisket point on cooking grate, fat side up, in the cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Monitor the internal temperature of the brisket point until it reaches 185°F, about 6 to 8 hours.
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Step
7
Meanwhile, in a medium bowl mix barbecue sauce ingredients and store in refrigerator until ready to use.
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Step
8
Remove brisket from smoker.
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Step
9
Cube the brisket point into 1-inch pieces and place in a single layer in an aluminum pan. Toss in barbecue sauce.
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Step
10
Return brisket cubes, in aluminum pan, to smoker and cook at 225°F until caramelized, approximately 2 ½ to 3 hours.
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Step
11
Remove from smoker and serve.
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