Smoked Brisket Flat. Read Customer Reviews & Find Best Sellers. Great Selection and Prices on Smoker. The smoking method creates a moist smoked brisket that is ideal for slicing.
Brisket flat is the leaner portion from a whole brisket. It's a good piece of meat to smoke – it's less intimidating. Being evenly thick throughout, it's easier to smoke and get perfect results, even for a novice cook.
Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, smoked brisket flat. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Read Customer Reviews & Find Best Sellers. Great Selection and Prices on Smoker. The smoking method creates a moist smoked brisket that is ideal for slicing.
Smoked Brisket Flat is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look wonderful. Smoked Brisket Flat is something that I have loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have smoked brisket flat using 5 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Smoked Brisket Flat:
- {Make ready 10 lb of Brisket Flat.
- {Take of LA Preferida Sazon Seasoning.
- {Take of Dried whole coriander seeds.
- {Take of Dehydrated chopped onion.
- {Take of BBQ Rub -used Myron Mixon's "The only barbecue rub you need".
There are a few things you need to pay attention to though to make your smoked brisket flat taste like a million bucks. Place brisket on cooker and place temperature monitoring probe in the thickest part of the brisket flat. Allow the brisket to cook and take on smoke until the bark is set. You can tell when the bark is set as it doesn't move when you touch it.
Instructions to make Smoked Brisket Flat:
- Pull the brisket out of the frig and light the charcoal in the smoker. I use an upright barrel smoker with a water pan..
- Lightly coat the brisket on all sides with the sazon seasoning..
- Layer all sides of the brisket with the BBQ rub..
- In a mortar and pestle coarsely grind a 50/50 blend of the coriander and onion..
- Coat all sides of the brisket with the coriander onion mix to give another layer of flavor and help build a beautiful bark..
- When the smoker reaches 250° place the brisket in fat side up. Fat down works just fine too its all personal preference..
- 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..
- Once at 200° internal wrap in foil and let sit for a minimum 1 1/2 hours in a dry cooler..
- Remove from the cooler and slice. Save the juice that collects in the foil to serve along with or over top..
You can buy a whole brisket with both the point and flat connected, but for this recipe we recommend going with just the flat by itself. The flat will be uniform in shape and color, with a thick fat cap. Smoked brisket flat temperatures There are a few key temperatures of which we should take note when cooking brisket flat. The first is the cooking temperature. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket.
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