Smoked Brisket Flat
Are you looking for a simple yet delicious smoked brisket flat recipe? This one will ensure you end up with moist juicy brisket every time.
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.