Smoked Brisket Flat
Smoked Brisket Flat

Hey everyone, it is me, Dave, welcome to our recipe site. Today, I will show you a way to prepare a special dish, smoked brisket flat. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

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.

Smoked Brisket Flat is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Smoked Brisket Flat is something which I have loved my whole life.

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

The ingredients needed to make Smoked Brisket Flat:
  1. Prepare 10 lb Brisket Flat
  2. Get LA Preferida Sazon Seasoning
  3. Take Dried whole coriander seeds
  4. Make ready 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.

So that is going to wrap this up with this exceptional food smoked brisket flat recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!