Smoked Brisket Flat
Smoked Brisket Flat

Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, smoked brisket flat. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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. Brisket flat is the leaner part of the brisket that consists of two muscles, the other being the fatty decal.

Smoked Brisket Flat is one of the most favored of current trending foods in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. Smoked Brisket Flat is something which I’ve loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few components. You can have smoked brisket flat using 5 ingredients and 9 steps. Here is how you can achieve it.

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

Steps 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’s going to wrap it up with this special food smoked brisket flat recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!