If you’re craving for a delicious brisket but don’t have the time to commit to a full-packer brisket, then this smoked brisket flat recipe is perfect for you. In just a day, you can enjoy a flavorful and juicy brisket that’s ideal for a weekend BBQ!
Key Takeaways
What Makes a Brisket Flat?
A whole packer brisket consists of two muscles: the flat and the point (also known as the deckle). The point is the fattier section of the meat, often producing the juiciest slices of brisket. BBQ Burnt Ends usually come from the point.
On the other hand, the flat is the leaner portion of the brisket, commonly used for thin slices of meat in sandwiches. Brisket flats are more readily available and affordable in local stores. They are also easier to cook than a full brisket and require significantly less time.
So, if you’re not yet ready to tackle a full Texas Style Smoked Beef Brisket, or if you’re cooking for a smaller crowd, a brisket flat is an excellent starting point.
Smoking a Brisket Flat
If you have a hankering for brisket but don’t want to cook overnight, this smoked brisket flat recipe is perfect for you.
You don’t need to smoke a whole-packer brisket to enjoy a juicy and flavorful brisket. Let’s go through the steps to cook a beef brisket flat that will result in a tasty hunk of beef ready in less than a day.
Ingredients for Smoking Brisket Flat
When it comes to smoking a brisket flat, you don’t need many ingredients. Simple seasoning and a tasty injection will keep the meat moist and flavorful without overpowering the natural taste of the beef itself. Here’s what you need to make a smoked brisket flat:
- 7-8 pound brisket flat
- 1/4 cup Hey Grill Hey Beef Rub
- 1/4 cup melted Beef Tallow
For the injection, you’ll need the following:
- 1 cup beef stock
- 2 tablespoons Worcestershire sauce
If you don’t have Hey Grill Hey Beef Rub, you can substitute it with equal parts salt, pepper, and garlic powder.
How to Trim a Brisket Flat
Before injecting and smoking the brisket, it’s important to trim the meat to infuse it with moisture and extra flavor. Follow these steps to trim a brisket flat:
- Trim the top fat cap down to a 1/4 inch thick.
- Remove the tail on the end of the meat if any of the point has been left.
- Remove excess fat from the underside of the brisket.
- Square up the brisket flat.
You can be more generous when removing fat from a brisket flat. Since we’re using an injection in this recipe, the fat is not as necessary as when smoking a full brisket.
How to Smoke a Brisket Flat
Now, let’s quickly go through each step needed to make this tasty beef. Here’s how to smoke a brisket flat:
- Preheat: Fire up your favorite smoker and preheat it to 275 degrees F. You can use oak and cherry wood for a rich flavor, but feel free to use any wood you prefer.
- Trim: Follow the previous section’s instructions to trim the excess fat off the brisket flat and even it out.
- Inject: Combine the beef stock and Worcestershire sauce in a jar. Use a meat injector to evenly inject the liquid into the meat.
- Season: Sprinkle Hey Grill Hey Beef Rub evenly over the meat. If you don’t have any Beef Rub on hand, you can use equal parts coarse kosher salt, coarse black pepper, and garlic powder. Unlike the full brisket process, you don’t need to use a yellow mustard slather on this meat before adding the seasoning. The injection keeps the meat moist enough.
- Smoke: Place the brisket flat on the smoker, fat side down if using a pellet grill. Close the lid and smoke for 4-5 hours or until the meat reaches 165 degrees F.
- Wrap: Place the brisket on a large sheet of Peach Butcher Paper. Drizzle the meat with melted beef tallow or clarified butter (ghee), then wrap it tightly. Return the wrapped meat to the smoker.
- Finish smoking: Smoke until the brisket flat reaches an internal temperature of 200 degrees F.
- Rest: Remove the meat from the smoker and let it rest for 45 minutes to 1 hour.
- Slice: Slice the meat against the grain into 1/4 inch thick slices.
- Serve: Plate your beautifully smoked brisket flat and enjoy!
How Long to Smoke Brisket Flat
Smoking a brisket flat typically takes around 6-8 hours. However, the exact time can vary depending on factors such as the thickness and size of the brisket, the consistency of the heat on your smoker, and other variables. Instead of relying solely on time, use an instant-read meat thermometer to determine when the meat is done. The flat should reach an internal temperature of around 200 degrees F.
FAQs
Q: Can I use a different seasoning for the brisket flat?
A: Absolutely! Feel free to experiment with different seasonings to suit your taste preferences. If you don’t have Hey Grill Hey Beef Rub, you can create a simple seasoning blend using equal parts salt, pepper, and garlic powder.
Q: Can I use a different wood for smoking?
A: Yes, you can use any type of wood you prefer for smoking. Oak and cherry are popular choices for beef, but you can try different woods to add unique flavors to your brisket.
Q: Can I smoke a brisket flat on a charcoal grill?
A: Yes, you can smoke a brisket flat on a charcoal grill. Set up your grill for indirect cooking, maintain a consistent temperature, and follow the same steps mentioned in the recipe.
Conclusion
With this simple and straightforward smoked brisket flat recipe, you can enjoy a flavorful and tender beef brisket in just a single day. Whether you’re new to smoking or looking for a quicker alternative to a full brisket, the brisket flat is a fantastic option. So fire up your smoker, follow the steps outlined in this guide, and savor the delicious results.
To explore more mouthwatering recipes and enhance your BBQ skills, visit Rowdy Hog Smokin BBQ.
Happy smoking!
