Smoked Brisket Flat
Smoked Brisket Flat

Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, smoked brisket flat. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Smoked Brisket Flat is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Smoked Brisket Flat is something that I’ve loved my entire life.

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 part of the brisket that consists of two muscles, the other being the fatty decal.

To begin 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 it.

The ingredients needed to make Smoked Brisket Flat:
  1. Prepare 10 lb Brisket Flat
  2. Make ready LA Preferida Sazon Seasoning
  3. Get Dried whole coriander seeds
  4. Take Dehydrated chopped onion
  5. Take 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:
  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.

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. 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.

So that is going to wrap it up for this exceptional food smoked brisket flat recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!