Juicy, flavorful, and mouth-watering! This brisket flat recipe will elevate your BBQ skills to the next level. Grab your apron, fire up the smoker, and create the best brisket you have ever had!
Are you a fan of tender and flavorful meat that is cooked to perfection? Look no further because we have just the recipe for you! In this article, we will be sharing an incredibly delicious and mouth-watering brisket flat recipe that is sure to impress your taste buds. Whether you are a seasoned pitmaster or a novice griller, this recipe will guide you through the process of creating the most delectable smoked brisket flat using your smoker or pellet grill. So, get ready to embark on a culinary adventure that will leave you craving for more!
Smoked Brisket Flat Recipe Ingredients
This one is pretty simple.
Brisket Flat - The whole brisket is made up of two parts. The point and the flat. In this recipe, we are only cooking the flat. It is about a 7-pound piece of meat.
Dry Rub - You can make your own rub, or use a premade, store-bought rub. I am using my Coffee Brisket Rub. For the 7-pound brisket flat, you will need about ½ cup of spice rub.
How to Smoke Brisket Flat
Step One: Remove your brisket flat from the packaging and dry it with paper towels. Place it on a large tray or cutting board. Then use a sharp knife to trim up the brisket. Remove any silver skin, excess fat, or scraggly parts from the sides of the brisket. You want the fat cap to be no more than ¼ inch thick.
Step Two: Coat the entire brisket, both sides and edges, with dry rub. I used my brisket coffee rub. It is a dry rub made up of ground coffee, garlic powder, onion powder, black pepper, and kosher salt. If you want a hint of sweetness, you can add some brown sugar.
Brisket Flat Cooking Process
Step Three: Smoke the Brisket Flat. Once the brisket is covered well in dry rub, place it in your preheated smoker. Place it directly on the grate with the fat cap side up. For this smoke, I was using my Oklahoma Joe offset smoker. I used charcoal as a starter to get the smoker up to temp, then I added a mix of cherry and hickory logs to keep it going and provide a delicious smoke. Smoke the brisket at 225°F. If you are using a Traeger or a Pellet grill, you can easily hold the temperature steady for the duration of the smoke.
Cooking Tip: I started this brisket at about 7:30 am. It was a little cool in the morning. As the sun came up, the air temperature increased and the smoker temperature began to rise as well. I had to add wood more slowly and adjust the vents to keep the temperature hovering around 225 degrees fahrenheit. When cooking wood or charcoal, you have to keep an eye on the temperature of the smoker and adjust fuel and vents as needed.
After the brisket is smoking about 2-3 hours, it will have developed a nice crusty bark. Spritz the brisket with apple cider vinegar from a spray bottle, every 30 minutes or so to help keep it moist.
Watch the Temperature!
Make sure to monitor the internal temperature of the meat with an internal meat thermometer. Insert it into the thickest part of the brisket. Once the brisket's internal temperature stalls, this will happen around 155 - 160°F, I will wrap it to help push it through the stall. Using pink butcher paper or even aluminum foil will work. Continue to smoke the brisket at 225°F. The internal temperature of the brisket needs to reach 202°F to be done. This is a long smoke and you need to be patient. This cooking process is slow cooking at a lower temperature. We need to allow time for the connective tissue and the fat to slowly breakdown and melt away. This will give us tender meat, that is moist and delicious.
After the internal temperature reaches 202°F, remove the brisket from the smoker and allow it to rest in a cooler for at least 30 minutes.
Cooking tip: If this is your first time cooking brisket, you have to give yourself plenty of time. Figure on at least 60 minutes per pound. You can allow a brisket of this size to rest up to 90 minutes in a cooler. The internal temperature will stay hot enough to keep it at a safe temperature for food. It is also easier to allow brisket to rest longer than it is to try and rush cooking it, so always give yourself plenty of time to smoke a brisket.
When the brisket is done resting, remove it from the cooler, unwrap it, slice, and serve. Enjoy!
Cut the brisket against the grain into nice thick slices and serve it naked or with your favorite bbq sauce.
Common Questions
What is a brisket flat?
When you go to the grocery store or the butcher shop, you usually have a few options when buying a brisket. You can buy a whole packer brisket, you can buy the point or the flat. The point and flat are the two parts of the brisket.
If you have a whole brisket, you can separate the two if you don't feel like cooking 15+ pounds of beef. You can easily freeze one of them and smoke it at a later point.
The brisket flat, as the name implies, is the flat part of the brisket.
It is usually 6 to 8 lbs. Approximately 18 - 20 inches long and 10 to 12 inches across with a thickness of about 2.5 to 3 inches. the flat has less fat than the point, and it is the leaner portion of the brisket.
What are the Best Sides for Smoked Brisket?
When it comes to complementing the rich flavors of smoked brisket, there are a few standout sides that never fail to impress. These sides not only enhance the overall dining experience but also provide a delightful contrast to the tender and flavorful meat.
One such side is the indulgent and creamy Smoked Mac and Cheese, with its gooey cheese sauce and perfectly cooked pasta.
Another delicious option is the Boursin Mashed Potatoes, which add a touch of elegance with their smooth texture and hint of garlic and herbs.
For those who crave a bit of spice, the Cajun Potato Salad is an excellent choice, offering a zesty kick of flavor that pairs perfectly with the smoky notes of the brisket.
How can I use leftover brisket flat?
There are so many delicious ways to make use of leftover brisket. One option is to create a mouthwatering dish of Smoked Nachos, where the tender, smoky meat is layered on top of crispy tortilla chips and covered with melted cheese and your favorite toppings.
Another idea is to turn the brisket into delectable cheesesteak sandwiches by thinly slicing the meat and sautéing it with onions and peppers before piling it onto a hoagie roll and topping it with gooey melted cheese.
For a Tex-Mex twist, you can transform the leftover brisket into flavorful brisket tacos by shredding the meat and serving it in warm tortillas along with your preferred garnishes and salsa.
Equipment
Ingredients
- 7 lb brisket flat
- ½ cup brisket coffee rub or other dry rub
- 1 oz apple cider vinegar for spritzing the brisket
Instructions
- Remove the brisket from the packaging and pat dry with paper towels. Then remove any excess fat from the brisket. Ensure all the edges are trimmed nicely.
- Season both sides and all the edges with the Brisket Coffee Rub
- Place the brisket into your preheated smoker and smoke at 225 degrees F until the internal temperature of the brisket reaches 202℉.
- After the brisket has been cooking for about 2 hours, spritz the brisket with apple cider vinegar. Use a food-grade spray bottle to do this.
- Optional: If you are pressed for time, wrap the brisket in butcher paper or aluminum foil when the internal temperature stalls around 155℉.
- Once the internal temperature reaches 202℉, remove the brisket from the smoker and allow the brisket to rest for at least 30 minutes before slicing it.
- Once the brisket has rested, slice and serve!
Nutrition
Want more delicious grilling & smoking recipes?
If you enjoyed our brisket flat recipe, please give these a try:
Leave a Reply