Recipe: Tasty Smoked Brisket Flat

Smoked Brisket Flat. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. Based on the instructions from Malcom at How To BBQ Right. BBQ rubs of your choice (equal parts by.

This Smoked Brisket Flat recipe is simple, to the point and mind-bendingly good. The flat is the leaner portion of the brisket and will have less marbling than the point. The flat cut is most commonly used for smoking and grilling. You can have Smoked Brisket Flat using 5 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Smoked Brisket Flat

1. You need 10 lb of Brisket Flat.
2. You need of LA Preferida Sazon Seasoning.
3. Prepare of Dried whole coriander seeds.
4. Prepare of Dehydrated chopped onion.
5. It's of BBQ Rub -used Myron Mixon's "The only barbecue rub you need".

In the moderately low heat of a Lay the brisket on the center grate of your smoker and close the lid. Smoked Brisket Flat by itself can be a bit of a challenge to cook. The flat is lean which makes it is easy to dry out; it's a hard working muscle which makes it naturally tough; and then after you cook it. This recipe for Smoked Sous Vide Brisket Flat fuses modern cooking with timeless BBQ techniques to produce a familiar staple for your next BBQ.

Smoked Brisket Flat instructions

1. Pull the brisket out of the frig and light the charcoal in the smoker. I use an upright barrel smoker with a water pan..
2. Lightly coat the brisket on all sides with the sazon seasoning..
3. Layer all sides of the brisket with the BBQ rub..
4. In a mortar and pestle coarsely grind a 50/50 blend of the coriander and onion..
5. Coat all sides of the brisket with the coriander onion mix to give another layer of flavor and help build a beautiful bark..
6. When the smoker reaches 250° place the brisket in fat side up. Fat down works just fine too its all personal preference..
7. Cook low and slow at 250° until it reaches an internal temp of 200°. Frequently monitor the smoker to control the temp and ensure wood chunks are added as needed. I used a combo of mesquite and pecan..
8. Once at 200° internal wrap in foil and let sit for a minimum 1 1/2 hours in a dry cooler..
9. Remove from the cooler and slice. Save the juice that collects in the foil to serve along with or over top..

Brisket is one of the best cuts of beef for smoking. Follow our step-by-step instructions on how to smoke We'll explore an electric smoker method here, using the Masterbuilt Digital Electric Smoker. The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay When smoking a brisket you want to leave all the fat on it so it can render down and provide a. Choose a corned beef brisket flat using the tips at the beginning of this article. Soak the meat overnight to reduce saltiness.