Recipe of Any-night-of-the-week Smoked Brisket Flat

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, smoked brisket flat. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Smoked Brisket Flat is one of the most favored of recent trending foods on earth. It’s appreciated by millions daily. It is easy, it is fast, it tastes delicious. They’re fine and they look wonderful. Smoked Brisket Flat is something which I’ve loved my whole life.

Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. Based on the instructions from Malcom at How To BBQ Right. Use the included grate-clip to place your air-probe in the smoker. Brisket flat is the leaner portion from a whole brisket.

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 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. Get Dried whole coriander seeds
4. Make ready Dehydrated chopped onion
5. Make ready BBQ Rub -used Myron Mixon's "The only barbecue rub you need"

This Bacon-Smoked Brisket Flat recipe always yields tender & moist results. Follow these tips from Steven Raichlen for the best brisket flat. Smoked Brisket Flat by itself can be a bit of a challenge to cook. The flat is lean which makes it is easy to dry out; it's a hard working muscle which makes it naturally tough; and then after you cook it.

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.

Smoked Brisket Flat by itself can be a bit of a challenge to cook. The flat is lean which makes it is easy to dry out; it's a hard working muscle which makes it naturally tough; and then after you cook it. The flat cut, also known as "first cut", has the deckle removed, which makes it leaner and causes it to lay When smoking a brisket you want to leave all the fat on it so it can render down and provide a. Smoking a brisket is an art. An art that seems super scientific and maybe impossible to master.

So that’s going to wrap it up for this exceptional food smoked brisket flat recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!