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Smoked Brisket Flat

Lean meat never tasted so good!
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Prep Time15 minutes
Active Time8 hours 30 minutes
Resting Time12 hours
Total Time20 hours 45 minutes

Ingredients

  • 3 lb Brisket Flat Ideally with a fat cap

Brisket Rub

  • 1/2 Cup 16 Mesh Black Pepper
  • 2 Tbsp 16 Mesh Black Pepper
  • 1 Tsp Paprika
  • 2.5 Tbsp Cured Sumac
  • 1/4 Cup Diamond Crystal Kosher Salt
  • 1/2 Tbsp Table Salt
  • 1/4 Tsp Celery Salt
  • 1 Tsp White Sugar
  • 1 Tbsp Granulated Garlic
  • 1/2 Tbsp Granulated Onion
  • 1 Tsp Granulated Onion

Instructions

  • Trim brisket flat to have roughly 1/4" fat cap. Trim the meat so that it's roughly the same thickness.
  • Combine rub ingredients in the specified quantities. Liberally apply rub to both sides of the brisket.
  • Get your smoker to 225-250F. Add your favorite hardwood - I used cherry.
  • Put your brisket flat on the smoker so that the fat side is toward the heat source.
  • Smoke the brisket flat until you're happy with the bark. For me this is always around 175-180F internal.
  • Foil boat the brisket with a sheet of heavy duty aluminum foil. Crinkle the foil around the edges and leave the fat cap exposed.
  • Put the brisket back on the smoker or in your oven set to 250F.
    Allow it to continue cooking until it's tender - usually this happens at around 200-205F internal.
  • If you're eating the brisket the same day, take the brisket off the smoker and allow it to rest for 2 hours, then slice and enjoy.
  • If you're eating the brisket the next day, don't rest the brisket and instead set your oven to the lowest temperature setting.
    Put the brisket in the oven and hot hold until the next day.
    Then the next day, take out and slice against the grain and enjoy!