Today we are going to cover How to Smoke a Brisket Flat that is a little complicated but worth the effort.
When I first started smoking meats, brisket quickly became my first obsession. Why? Because I was terrible at them – and so are most people. Brisket, in my opinion, has no equal in difficulty. It’s an extremely tough cut of meat, and to smoke it to a juicy, tender completion is no easy task.
Man oh man…I have destroyed a LOT of briskets. But I learned many lessons along the way, and I’m going to share some secrets that will make your path a heckuva lot less rocky.
There are several cuts of brisket you can get – for this recipe I used a standard flat you can find in any local grocery store.
For the rub, I recommend buying a brisket/beef/all-purpose rub or use our Award Winning Brisket Rub. Figure out what you like. I found I like peppery rubs for brisket, but you may totally disagree.
Be patient, get a nice probe thermometer and pay attention to internal temperature! Most importantly, enjoy. There aren’t many tastier treats than smoked brisket.
Smoked Brisket Flat
- Your Favorite Beef or All Purpose Rub
- 1 c Beef Broth
- 1/4 c Worceshire Sauce
- 1/4 c Beer
- 1/8 c Soy Sauce
- Combine all liquid ingredients in a bowl and whisk thoroughly.
- Place brisket in a container or marinating bag.
- Inject the mixure into the brisket using an injector needle.
- Seal tightly and place in fridge for several hours or up to 2 days.
- Remove brisket and place on tray.
- Liberally apply rub to both sides of brisket.
- Set up your grill for indirect cooking or use your smoker.
- Place brisket fat side up on your grill/smoker.
- Smoke your brisket until it reaches an internal temperature of about 165.
- Wrap in aluminum foil or place in an aluminum pan with some beef broth or other liquid (beer).
- Cook brisket covered until it reaches an internal temperature of about 195 - 200.
- Remove from smoker and vent foil to prevent from overcooking. Let rest for at least 30 minutes.
- Slice thin and serve!