Smoked Brisket Flat

Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, smoked brisket flat. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room. Smoked brisket flat is seasoned with a simple Texas-style method, but results in big flavor.

Smoked Brisket Flat is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions every day. Smoked Brisket Flat is something that I’ve loved my whole life. They are fine and they look wonderful.

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

The ingredients needed to make Smoked Brisket Flat:
  1. Get 10 lb Brisket Flat
  2. Make ready LA Preferida Sazon Seasoning
  3. Get Dried whole coriander seeds
  4. Get Dehydrated chopped onion
  5. Take BBQ Rub -used Myron Mixon's "The only barbecue rub you need"

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. 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.

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.

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. Brisket, cut from below the shoulder of a steer, is typically sold divided into two cuts – the point cut and flat cut. The flat cut is most commonly used for smoking and grilling. In the moderately low heat of a smoker grill, the fatty connective tissues in the brisket melt into the muscles.

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