Smoked Brisket Flat
Smoked Brisket Flat

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, smoked brisket flat. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

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

Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Huge range- FREE Delivery UK wide Biltong, Boerewors, Droewors & more Smoked brisket flat is seasoned with a simple Texas-style method, but results in big flavor. The smoking method creates a moist smoked brisket that is ideal for slicing.

To begin with this particular recipe, we must 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. Make ready 10 lb Brisket Flat
  2. Make ready LA Preferida Sazon Seasoning
  3. Make ready Dried whole coriander seeds
  4. Take Dehydrated chopped onion
  5. Take BBQ Rub -used Myron Mixon's "The only barbecue rub you need"

Being evenly thick throughout, it's easier to smoke and get perfect results, even for a novice cook. 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.

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.

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. 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.

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