Skip to main content

Smoked Full Brisket Flat


I smoke a lot of meat. Usually I do a brisket once or twice a month. Yesterday I couldn't find a nice packer, which is the whole brisket, but  I did find a beautiful flat which was nicely trimmed. Weighing just over nine pounds the price was equal to the fourteen pound packer that was mostly one giant fat cap.
Since the flat is much leaner, I started by injecting the meat with a mixture of no salt added beef broth and about 1/2 teaspoon of the rub. This will keep the brisket nice and moist through the 10 to 12 hour cooking process.

Ingredients for the rub:
1 teaspoon coarse salt
2 teaspoon ground pepper
1 teaspoon granulated garlic
1 teaspoon onion powder
1/2 teaspoon chili pepper


Add a circle of charcoal around the bottom of your smoker. Add several chunks of oak which has been soaked over night. Light on end of the circle and allow about one half hour for the fire to start. If done properly, you can smoke all day with charcoal ring and only have about one third to one half of the ring actually burn. Try to maintain a heat of about 225 to 240 degrees. This will create a nice tender brisket without drying it out. I use a heat deflector as well as a water pan to also help keep the heat even.


Begin by rinsing the brisket under cool water then pat dry. Next mix 1/2 teaspoon of rub with
1 1/2 cups of no salt added  beef broth. Fill injector and pierce the meat adding as much liquid as possible. You will need to inject in as many places as possible. Be careful,  the broth mixture will start to squirt out of the sides and top when it becomes full. Next rub both sides of the meat with the rub covering as much as possible.

 Place the meat directly on the grill. Add a meat thermometer. Close the cover and don't open the grill until you reach an internal temperature between 160 and 170 degrees. Check the meat, If you have a nice dark brown color, wrap in foil and continue cooking to 190 degrees. Remove from the grill and place in the over to rest about 30 minutes. Don't turn the oven on, just use it for insulation to keep the meat from cooling too quickly.
Unwrap the brisket, slice against the grain, and enjoy.

Comments

Popular posts from this blog

Scrambled Eggs

I was talking to my friend Erica at the Crumby Kitchen blog, about the most searched recipes on Google. A lot of the searches were for very basic recipes. Mention scrambled eggs, and you will get a hundred different ideas, most of them with a strong opinion. You should add milk or cream, never add milk or cream, high heat or low heat, everyone has their own ideas. This is my version, which has been enjoyed by many.
The first step is choosing a pan. I use two different types in my kitchen, cast iron and stainless steel. Both produce excellent results. With a well seasoned cast iron pan, the key is to preheat it. I place mine in the oven and preheat at 325 degrees for about 15 minutes. Cast iron is a poor conductor of heat, but an excellent retainer of heat. Once preheated the cooking surface stays warm for a long time. CAUTION should be used when removing the pan from the oven. Remember it is 325 degrees hot and will cause serious burns without using a pot holder or handle cover. Plac…

Grille Sesame Ginger Chicken

We have been trying to eat healthier, and have chicken a few times a week. After a while, it does get boring. This is a quick, delicious recipe that will spice up mundane chicken. The key to juicy, moist, grilled chicken is to cook low and slow. When you rush and try grilling on a high heat, you end up with dry, tough chicken.

 Ingredients:
1 tablespoon sesame oil
1/8 teaspoon powdered ginger
pinch roasted garlic powder
1/4 teaspoon seasoning salt

Begin by making a marinade. Mix all the ingredients is a small bowl. Cover the chicken breasts with the mixture. Allow to rest for 20 minutes, while preheating your grill to about 400 degrees. Place chicken on the grill and lower the temperature to the grill's lowest setting. Mine drops down to about 325 degrees. Grill breasts for 10 minutes a side, then check with a meat thermometer. The internal temperature should be at least 165 degrees for chicken. When the temperature is met, remove from the grill and allow about 5 minutes for the …

Grilled Peaches

Peach season is coming to an end, but you can still find some delicious fruit at the store. This recipe is perfect for any slightly firm peaches. Fresh off the grill, this dessert gives you the flavor of a homemade cobbler, without the crust.

Ingredients:
2 large peaches cubed
1 tablespoon cane syrup
1 1/2 teaspoon brown sugar
1/4 teaspoons molasses
1/4 teaspoon cinnamon
pinch of salt

Begin by soaking bamboo skewers in water for a half an hour. This keeps the bamboo from burning. Skewer the peach cubes. Combine all the above ingredients and brush glaze over peach cubes. Lightly spray all sides with cooking spray. Place on a preheated  350 degree grill. Grill about 5 minutes each side, or until grill marks appear.  Remove from heat, allow to cool, and enjoy. For a more savory dessert, drizzle lightly with balsamic glaze after grilling.