Smoked Brisket Flat. 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.
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. Some feel like low and slow is the way to go.
Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to prepare a distinctive dish, smoked brisket flat. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Smoked Brisket Flat is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It's easy, it is quick, it tastes yummy. Smoked Brisket Flat is something that I've loved my entire life. They're fine and they look fantastic.
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.
To get started with this recipe, we have to first 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:
- {Make ready 10 lb of Brisket Flat.
- {Get of LA Preferida Sazon Seasoning.
- {Make ready of Dried whole coriander seeds.
- {Make ready of Dehydrated chopped onion.
- {Prepare of 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:
- 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..
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. 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.
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