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Smoked Brisket Point with Onion Rings and Corn

Counter 05 · Low & Slow BBQ

Smoked Brisket Point with Onion Rings and Corn

A marbled brisket point smoked until jiggly and tender, sliced thick and served roadhouse style with buttermilk onion rings, foil-roasted buttered corn and cherry tomatoes.

4.6 327 cooks rated this
Prep
40 min
Cook
10 hr
Serves
6
Level
Medium
Free recipe Jump to method

The point is the fatty, loosely grained half of a whole brisket, and it forgives the temperature swings of a backyard water smoker far better than the lean flat. Cooked alone, it finishes hours sooner and slices into rich, glistening pieces. We plate it like a Texas roadhouse dinner with crisp onion rings and corn on the cob. Soak the onions in buttermilk while the brisket rests; the acid softens their bite and helps the flour cling in a craggy double coat.

Method

  1. Season the brisket point on all sides with 2 tbsp salt, the pepper and the cayenne. Heat a water smoker to 250 F with the cherry wood on the coals and a full water pan.

  2. Smoke the point fat side up for 6 hours, until the bark is a deep red-brown and the internal temperature sits around 170 F.

  3. Wrap tightly in foil and keep cooking 3 to 4 hours, until the meat hits 205 F and jiggles when you shake the package. Rest, still wrapped, in a cooler for 1 hour.

  4. While it rests, separate the onions into rings and soak them in the buttermilk for 30 minutes. Whisk the flour with the baking powder and a pinch of salt.

  5. Heat the oven to 425 F. Rub the corn with butter, wrap each ear in foil, and roast 25 minutes, turning once.

  6. Heat the oil to 360 F in a deep pot. Lift the rings from the buttermilk, dredge in flour, dip back into buttermilk, dredge again, and fry in batches for 2 to 3 minutes until deep golden. Drain on a rack.

  7. Slice the brisket 1/2 inch thick across the grain and arrange on a board with the onion rings, corn and cherry tomatoes.

Hands turning pieces of meat on a grill through drifting smoke
Turning meat slowly through a haze of smoke
Charcoal chimney starter with flames rising over the coals
Charcoal chimney roaring before the cook starts

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