Smoked Brisket Flat
Smoked Brisket Flat

Hello everybody, it is John, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, smoked brisket flat. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Smoked Brisket Flat is one of the most popular of current trending foods 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 have loved my whole life. They are fine and they look wonderful.

Finding You The Best Deals In The HighStreet And Online! 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 particular recipe, we have to 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. Prepare LA Preferida Sazon Seasoning
  3. Get Dried whole coriander seeds
  4. Take 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. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. This gives as much of the surface area as possible for the rub to penetrate the surface.

Instructions 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.

Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. This gives as much of the surface area as possible for the rub to penetrate the surface. Bacon-Smoked Brisket Flat True barbecued brisket fanatics have ambivalent feelings about brisket flats. They're easy to slice, rewarding you with lean, clean, even, smoky slices of beef. 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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