Perfect Homemade Brisket Flat
Serves 5
15 mins prep
360 mins cook
375 mins total
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Preheat smoker to 200F using oak chunks or splits - I prefer post oak
While smoker is heating up prepare brisket flat by trimming off any loose fat, and make sure you've got an even fat cap of about 1/4" if possible. Season liberally with salt and pepper or your favorite beef rub.
Pat the seasoning into the meat and let it sit about 20-30 minutes to allow for the juices to start bringing the seasoning into the meat or "sweating it"
Once this is done insert your meat probe thermometer and place on smoker for 1 hour. After 1 hour increase temp to 225F for antoher hour. In this time you'll need to do your first spritz - this is important for both moisture and bark. Once the bark gets dry, give it a spray with water your favorite spray. Then do it again about every 45 - 60 minutes.
Once the meat hits the stall which is about 160F - 170F you should have a really nice dark bark forming on the meat. Place brisket in a pan with BBQ Wrap per the instructions, and seal tightly with foil. Let cook until the brisket reaches about 200 - 203F internal temp and check with your an instant read thermometer it should feel like soft butter. If it's still tight, leave it on and check in another 15-20 minutes.
When done, remove from the smoker and leave in the pan on the counter to start resting at room temperature for about an hour. Now place in a cooler or warm oven to rest for another hour at minimum or until you're ready to eat. If your temp stays above 160F you can do this for up to about 8 hours. This will stop the cooking process and is where the brisket magic really happens.
This entire process will take somewhere in the ballpark of 6-8 hours, however we don't cook bbq to time - we cook it to temperature, and each piece of meat is different and can vary in cooking times. Make sure you keep an eye on it.
Slice and serve with your favorite BBQ fixins.
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