Today I’m cooking a brisket point on Pit boss Vertical Pellet Smoker! For this smoked Brisket point, I'm seasoning it with Kosmo's Q Texas Beef Rub and a little bit of extra coarse grind pepper.

I trimmed as much of the fat off of the brisket point so that our seasoning and rub could make contact with the meat and help us build up that really nice bark.

Even though this was just the Brisket Point, you can still expect a longer cook time. this brisket flat was 6.5 pounds before I trimmed the fat and it took about 8 hours to get it probe tender. I’m using my Pit Boss Vertical Pellet smoker set at 250⁰ and I'm also using the Pit Boss Fruit wood blend pellets which has cherry wood in there and helps with the smoke ring.

You can turn this into brisket burnt ends but we decided to just slice up the brisket and serve it alongside some baked potatoes and a salad.

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