Smoked Brisket Flat. 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.

Smoked Brisket Flat 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. You can cook this brisket on a tray or directly on the smoker.

Hello everybody, it is me again, Dan, welcome to our recipe site. Today, we're going to make a special dish, smoked brisket flat. One of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Smoked Brisket Flat is one of the most popular of current trending meals on earth. It's simple, it's quick, it tastes yummy. It's appreciated by millions daily. Smoked Brisket Flat is something that I have loved my entire life. They are fine and they look wonderful.

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.

To begin with this recipe, we have to prepare a few ingredients. You can have smoked brisket flat using 5 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Smoked Brisket Flat:

{Take 10 lb of Brisket Flat.
{Prepare of LA Preferida Sazon Seasoning.
{Make ready of Dried whole coriander seeds.
{Get of Dehydrated chopped onion.
{Take of BBQ Rub -used Myron Mixon's "The only barbecue rub you need".

Brisket flat challenges; Brisket flat temperatures; Smoked Brisket Flat Recipe; Brisket flat benefits. Some may balk at the idea of using only the flat of the brisket, but even putting aside the convenient fact that flats are often easier to find than whole packers, there are some serious advantages to a partial-brisket tailgate. How to Smoke a Brisket Flat. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket.

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..

This gives as much of the surface area as possible for the rub to penetrate the surface. Rub will not penetrate fat so that is why it is lightly seasoned compared to the top of the. Revered for its robust, beefy flavor, brisket is best cooked low and slow. A smoker grill helps you achieve melt-in-your-mouth tenderness and an intense smoky flavor. Brisket, cut from below the shoulder of a steer, is typically sold divided into two cuts -- the point cut and flat cut.

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