Ingredients
Scale
- 3 pounds of brisket point
- 1/2 cup BBQ sauce
- 2 tbsp of BBQ rub
- 6 bones of bone marrow
Instructions
- Trim your brisket and season with salt, pepper, garlic on both sides.
- Smoke the brisket and brisket fat trimming at 250° F for 6 hours overnight using oak wood
- Soak your bone marrow overnight in 3 cups of water and ¼ cup kosher salt. This will help clean the bone marrow making it taste better.
- Pat your bone marrow dry, then season it up with salt and pepper and smoke it for 1 hour in a cast iron skillet to capture any drippings.
- Once the brisket reaches an internal temp of 190° F, separate the point from the flat.
- Cut the point into 1×1 inch cubes, add ½ cup BBQ sauce, 2 tbsp of your favorite BBQ rub and 4 bones of the smoked bone marrow.
- Mix and place back in the smoker for 30 minutes until the BBQ sauce caramelizes
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main dish
- Method: Smoking
- Cuisine: American
