For the uninitiated, the site of "fatty brisket" on a menu can seem like an unappealing choice. But for those in the know, this is the "must have" choice when deciding between that and traditional sliced brisket.
Why? A whole (packer as it is sometime referred to) brisket is comprised of two distinct sections that are separated by a thick layer of hard fat. The larger, thinner portion is known as "the flat" and is what is used for sliced brisket. It is also the cut that is most readily available at grocery stores.
The other portion, known as the point or the deckle, is a smaller, thicker piece of beef that unfortunately is often removed by butchers and used for other things such as burgers. This is a true tragedy as the point is a much more marbled (i.e. fatty) cut that when cooked right simply melts in your mouth. It is also what many restaurants turn into "burnt ends" by cubing it and re-smoking once done then coating it in sauce. So for those of you who have yet to experience the wonder that is the brisket point, kindly ask your neighborhood butcher to put it aside for you then prepare it according to this recipe that includes a Triple C (cocoa, coffee, and chile) rub that truly accentuates the beefiness of the cut!
TRIPLE C SMOKED BRISKET POINT
3-4lb. brisket point (aka deckle)
Triple C dry rub seasoning (recipe follows)
Add preheated charcoal briquets to a smoker* and bring the smoker temperature to 225-250 degrees. Add 2-3 chunks of your favorite smoking wood to the ashed over charcoal and replace top grill grate. Season the brisket point liberally with the triple C dry rub seasoning.
Place the seasoned point on the smoker, close the lid, and allow it to cook until the internal temperature reaches 195 degrees. Remove the brisket point from the smoker and allow it to rest for 15 minutes then slice it against the grain before serving with your favorite BBQ side dishes.
* If a smoker isn’t available, prepare grill for 2-zone cooking, placing preheated charcoal briquets on one side of the bottom grate of a kettle grill to create a hot side and a warm side. Add 2-3 chunks of your favorite smoking wood to the charcoal and replace the top grill grate. Close the bottom vent almost entirely to maintain a temperature of approximately 225-250 degrees.
TRIPLE C DRY RUB
2 tbsp. ground coffee
1 tbsp. cocoa powder
1 tbsp. brown sugar
1.5 tbsp. Kosher salt
½ tbsp. chili powder
½ tbsp. smoked paprika
½ tsp. chipotle powder
Add all ingredients to a small bowl and stir to combine. Store in an airtight container until ready to use.