Go Back
–+ servings
A sliced smoked brisket flat.
Print Recipe
5 from 2 votes

Smoked Brisket Flat

Smoked brisket flat is juicy, flavorful, and oh-so-tender. With simple seasoning and slow smoking, you'll get that perfect melt-in-your-mouth goodness that will leave everyone wanting more. Whether you're a BBQ pro or just starting out, this recipe will impress and make you the star of any backyard gathering. Try this brisket flat recipe today!
Prep Time1 hour
Cook Time10 hours
Resting time1 hour
Total Time12 hours
Course: Dinner
Cuisine: American
Servings: 10 people
Author: Dan from Platter Talk
Cost: $60

Ingredients

  • 7 lb brisket flat trimmed and seasoned
  • 1 tbsp kosher salt
  • 1 tbsp fresh ground pepper

For the Basting Liquid

  • 1/4 cup beef broth
  • 1 tbsp Worcestershire sauce

Instructions

  • Remove the meat from your refrigerator for 1-2 hours before putting it on your smoker. Trim the fat while the meat is still cold, and then evenly season with salt and pepper. Meanwhile, preheat your smoker to 250°
  • After the smoker comes to temperature, place a water pan below the grates and pour a quart of hot water into it. Then, place the meat in the smoker chamber with the thickest end facing the heat source. If using a temp probe, insert it into the thickest part of the meat.
  • After 2 hours on the smoker, begin to spray the meat with apple cider vinegar every 45 minutes to an hour, to help keep it from drying out.
  • When the meat reaches an internal temperature of 160°, wrap it in butcher paper, with the basting liquid, and continue to smoke it until it reaches an internal temperature of 205°. If you want to finish the brisket flat in an oven, wrap with tight foil, along with the liquid, and finish it off in a preheated oven at 225°.
  • When the internal temperature of the brisket flat reaches an internal temperature of 205°, remove it from the smoker (or the oven) and allow it to rest, still wrapped, for a minimum of 30 minutes and up to 2 hours.

Notes

The Most Important Steps for Smoking a Brisket Flat
  1. Trim the fat while the meat is still chilled.
  2. Let the meat set out for at least an hour before placing it on the smoker. Do not let it sit out for longer than two hours to help prevent foodborne illness.
  3. Closely monitor the temperature of your smoker and spray the meat with liquid every hour or so.
  4. Do not overcook the meat. Do not allow it to exceed an internal temperature of 205° F.
  5. Allow the meat to rest for a minimum of 30 minutes before serving, but an hour is even better. This is essential for allowing the meat fibers to reabsorb the juices after it comes off the smoker (or out of the oven.)

Nutrition

Calories: 492kcal | Protein: 66g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 197mg | Sodium: 948mg | Potassium: 1048mg | Calcium: 16mg | Iron: 6mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code