Everyone loves smoked brisket! Unfortunately, the process of cooking a whole packer brisket can take a long time, so this smoked brisket flat recipe is the perfect solution
You need have heard that just smoking the flat only can lead to a dry brisket! Below you’ll learn how to smoke the flat so that it comes out juicy and tender.
Table of contents
What is a Brisket Flat?
A whole brisket is known as a packer and it is made up of two muscle, the flat and point. Where you cut the brisket in half, the flat cut of the brisket makes up the leaner portion of the full brisket, whereas, the brisket point is much thicker and has more fat and connective tissue. That layer of fat on the point makes the meat more juicy and flavorful and BBQ burnt ends are usually made from the point.
When you see the nice uniform slices of brisket, they are often from the flat. You will find that brisket flats are easy to find in your supermarket or butcher. They are much easy to cook than a full brisket and much quicker.
Smoking a Brisket Flat
A brisket flat is much easier to find than a whole packer brisket, making it the more convenient option. They have an even thickness to them, as a result, the flat cooks more evenly and much much faster to cook compared to a full-packer brisket.
Since they are smaller you can cook multiple flats simultaneously. You’ll be able to serve a large group of people, making them the perfect option for tailgating or backyard grill parties, plus it’s much easier to slice due to its uniform shape.
Ingredients for Smoking Brisket Flat
Brisket – You can go for choice or prime brisket. We recommend about a 4-5 pound brisket since small cuts can dry out easily and lead to overcooking.
Oil or Mustard – choose one to use as a binder
Rub – you can use a store brought rub or use the ingredients below to make a rub.
Kosher Salt
Pepper
Onion Powder
Garlic Powder
How to Smoke a Brisket Flat
Follow along with our recipe below to produce mouth-water and juicy bbq brisket.
Prep and Trim the Brisket Flat
It’s best to start by trimming a layer of fat off the brisket using a sharp knife. Ideally, only leave about 1/4 inch of fat on the fat cap side so that the meat has some insulation as it smokes. Use the extra virgin olive oil or mustard to bind the brisket rub to the surface of the meat.
If your making your own rub mix all the rub ingredients together in a bowl, you can see the amounts of the rub below. Then evenly distribute it over the meat. This combination of brisket rub adds the perfect blend of flavor and texture to the meat while retaining moisture.
Homemade Brisket Rub
- 1 tablespoon of kosher salt
- 1 tablespoon of black pepper
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon garlic powder
Place The Brisket in The Smoker
Next, prepare the grill by setting the cooking temperature to 220°F degrees and filling the water pan
Put the seasoned brisket on the pellet grill with the fat side facing down towards the heat source. Malcolm Reed of the Killer Hogs BBQ team recommends placing it face down to keep the bottom from drying out quickly.
Insert The Temp Probe and Monitor
Insert meat probe and smoke the brisket. To develop a good bark on the brisket avoid spritzing for the first 60 -90 minutes. You have many option when its comes to a brisket spritz recipe, you can try apple juice, beer, apple cider vinegar or even beef broth, if you find any of the flavors to strong you can dilute it with water.
The brisket stall usually occurs around 145°F – 165°F, when the temp stops rising at a regular rate, take the brisket flat off the grill and wrap the brisket in butcher paper.
To keep the meat moist you can try basting the meat with Worcestershire sauce and beef broth
Smoke Until 204°F Then Pull The Brisket
Turn the grill to 250°F and place the wrapped brisket back on the grill, cook until the internal temperature of the brisket reaches 204°F.
The best way to tell if the brisket flat is finished is to insert a temperature probe to check the internal temperature. The brisket flat is finished when the internal temperature reaches 200 to 205°F, when cooking brisket, only rely on the internal temp.
Avoid checking for physical appearance as the exterior can be deceiving. When the flat temperature has reached this point, take it off the grill.
Rest The Brisket in a Cooler
Then rest brisket for about an hour to complete the cooking process. Too rest the brisket, wrap the brisket tightly in a blanket or old towels, and place it in a cooler for up to 4 hours until ready to eat.The resting period allows the brisket to finish cooking while retaining the flavor.
Slice and Enjoy!
Cut the brisket into slices and serve. Only slice what you guest and you will eat.
It’s easier to reheat brisket that hasn’t been sliced as it retains its moisture.
How Long to Smoke Brisket Flat
It takes 10 hours to cook a 5lb brisket flat, however, you want to cook for temps, not time. When the internal temperature reaches 204°F pull your brisket from the smoker.
Making Burnt Ends With Brisket Flat
Burnt ends is a delicious ways to use your flat cut of brisket
See the recipe for brisket flat burnt ends here.
Looking for a Leaner Brisket?
Do you prefer lean or moist brisket? If your looking for a leaner cut then the brisket flat should be your go-to. It has less connective tissue and fat. This means it won’t be as juicy but its still tasty!
Here you can see exactly how to pick the cut of brisket you need, depending on how you plan on serving it.
Challenges of Smoking the Brisket Flat
There are some challenges with smoking brisket flat. The first is the leanness of the meat, that’s why it’s important to leave a little bit of fat; otherwise, the meat can quickly dry out. Do not overcook it, this will leave no moisture in the meat.
What to Serve With Brisket?
Brisket is good with the classics, like
Pit Boss Smoked Mashed Potatoes
Traeger Smoked Brussel Sprouts
See the full list of sides to serve with brisket here.
Smoked Brisket Flat
Equipment
- 1 Smoker
Ingredients
- 4-5 pounds brisket flat
- 1 tablespoon of kosher salt
- 1 tablespoon of black pepper
- 1/2 tablespoon granulated garlic
- 1/2 tablespoon garlic powder
- 3 tablespoons BBQ rub if you want a store brought rub
Instructions
- It’s best to start by trimming a layer of fat off the brisket packer using a sharp knife.
- Trim the excess fat off the fat cap side, leaving only a thin layer of fat.
- Ideally, only leave about 1/4 inch of fat on the fat cap side so that the meat has some insulation as it smokes.
- Use the extra virgin olive oil has brisket rub to help the seasoning stick better onto the meat. If your making your own rub mix all the rub ingredients together in a bowl otherwise you will need 3 tablespoons of rub
- Then sprinkle the ingredients above evenly on the brisket and rub them onto the meat.
- Next, prepare the brisket pellet grill for slow and low smoking by setting the cooking temperature to 220°F
- Put the seasoned brisket on the grill with the fat side facing down towards the heat source.
- To develop a good bark on the brisket avoid spritzing for the first 60 -90 minutes. You have many option when its comes to a brisket spritz recipe, you can try apple juice, beer, apple cider vinegar or even beef broth, if you find any of the flavors to strong you can dilute it with water.
- Insert meat prob and smoke the brisket for. if the temperature stops rising at a regular rate around 160°F you will need to wrap the brisket. Pull the brisket from the smoker and wrap in butchers paper
- Turn the grill to 250°F and place the meat back on the grill
- Cook until the temperature reaches 200°F – 205°F. The best way to tell if the brisket flat is finished is to insert a temperature probe to check the internal temperature.
- Then wrap the brisket tightly in a blanket or old towels and place in a cooler.
- The resting period allows the brisket to finish cooking while retaining the flavor, bring the temperature down to bring the temperature down from 200°F to 140°F over a 4-hour period.
- Cut the brisket into slices and serve.
Now take what you’ve learned and impress your friends and family with our amazing brisket flat recipe.
Smoke On!
Charlie
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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