Smoked Beef Brisket - "Flat" |
This recipe is fairly standard when cooking large chunks of beef. The brisket is probably the larger of cuts of been that you would consider cooking out back. |
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Each newsletter, one lucky subscriber will win a free Tool Wizard Grill Brush and two Replacement pads. This is the hottest grill brush going today and you could win one! First and last names are really important so we can notify you!Smoked Beef Brisket - "Flat"Show me the beef!Brisket come in all sizes. There is the whole brisket which will average about 12 pounds, plus or minus a little. The brisket "flat", which is the flattest part of the brisket and is easily purchased in many places, will average around 5 pounds. The rest will be the point, which is not really sold, but is what is left over from a full brisket less the flat. This recipe is for an 5 pound "flat" You can double the recipes generously for a full brisket.
Trim excess fat from the brisket. It will not render and adds no real function. Combine all the dry ingredients and mix thoroughly. Take a pastry brush and place a light coat of mustard on the outside of the brisket. This mustard will allow the spices to adhere to the meat easily. Generously sprinkle the mixture onto the brisket and let sit, covered, overnight in the refrigerator. Take the brisket out of the refrigerator about 2 hours before ready to cook. Get your pit going steady at 200° to 220° with indirect heat (heat on one side and the meat on the other side). Cook until the internal temperature of the flat reaches 180° in the thickest part of the meat. Let the brisket rest at least 10 minutes before slicing.
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