I love smoking brisket especially a flat. What is a flat you might ask? The brisket is made up of two different muscles: the point and the flat. The point cut is the fatty part of the brisket, which is called the deckle. The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay flat.
With this recipe, I take the guess work out, and let the smoker do its job!
Ingredients:
7-8 Lb brisket flat
All Purpose brisket rub ( use your fav but can make one. Recipe below)
Your fav BBQ Rub (The Holy Gospel BBQ Rub by Meat Church)
Your fav steak seasoning ( I used Montreal Steak Seasoning)
All Purpose Brisket Rub:
1/4 Cup Ground Black Pepper
1/2 Cup Granulated Garlic
1 Cup Salt
Directions:
Take the Brisket out of package and rinse off under cool water. Pat it dry and remove any excess fat from the top side, but you want some fat. The remaining fat will render and make the brisket taste awesome. Don't cut any fat off the bottom of the brisket. The fat on the bottom acts as an insulator.
Now it's time to season the brisket. This is a 3 step process. Start by giving the brisket a liberal amount of All purpose on both sides. Next flip the brisket fat side down and season with the bbq rub and steak seasoning and pat the seasoning into the meat.
No matter what kind of smoker you want to use, get the temperature up to 250 degrees. Use any wood you want. Some good parings are Hickory, Mesquite, Cherry, Apple, Maple, and Pecan. Once the temperature is steady at 250 degrees, place the brisket flat fat side down. This is where you want to get smoke and good color on your brisket. You want to reach an internal temperature of 165 degrees. This should take four hours but you want to use a thermometer to check it. Once you reach 165 degrees, you want to wrap the brisket in aluminum foil. Add 1 cup of beef broth for extra moisture. Make sure to seal the foil tight and once you have it sealed, place the brisket back on the smoker.
Monitor the temperature and once you reach 200 degrees the brisket is done. Brisket isn't as forgiving as Boston butt so you have to get it right! The cooking is done, but now is the most important step, REST. It needs to rest at least two hours but I recommend at least 4 hours. To allow it to rest, cover with a towel and place in a cooler with no ice. Just let it set and grab a cold beverage and WAIT. This is very important.
Once you have allowed the brisket to rest, remove it from the foil and put it on a cutting board. Save the Au Jus that cooked out. Slice the brisket against the grain for perfect slices. Your slices should be about 1/4" wide. Make it your own if you want bigger.
Enjoy!
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