brisket flat

Shepherd's Pie using slow-smoked beef brisket and topped with homemade mashed potatoes.

Brisket Shepherd's Pie

brisket flat 4lbs

Tablespoons Killer Hogs TX Rub

onion

mushrooms

garlic

tomato paste

beef consume

Guinness beer

Worcestershire sauce

thyme

brown gravy (from packet – follow package directions)

potatoes

cheddar cheese shredded

Parmesan cheese

Parsley

Prepare pellet grill for indirect cooking at 250°F using pecan pellets for fuel and smoke. You can cook this recipe on any pit just use the recommend cooking temperature.

Trim sinew and excess fat from brisket flat and season heavily with Killer Hogs TX Rub.

Place brisket flat on pit and cook until the outer surface develops a mahogany/dark color.

Cube the brisket into bite size portions and place in a large aluminum pan. To the pan add chopped onion, garlic, sliced mushrooms, tomato paste, thyme, beef consume, Guiness beer, and Worcestershire sauce. Cover the pan with foil and place back on pit.

Check the brisket bites after 2 hours for softness. When you can squeeze them and they almost fall apart, they’re done.

Remove the pan from the pit and carefully separate the brisket chunks from the drippings in the pan. Discard any pieces of thyme stems at this point.

Combine the brisket drippings with the brown gravy (just mix a brown gravy packet with water and heat until it starts to thicken). Pour this gravy mixture over the brisket chunks and gently fold so everything is covered.

Spoon the brisket chunks into a large cast iron skillet and top with mashed potatoes.

Add the parmesan and shredded cheddar to the top, garnish with a little chopped parsley, and place back on the pit. At this point I crank the heat up to 350°F.

Once the cheese has melted and the top has started to brown it’s done. Carefully remove from the grill and serve.

https://www.youtube.com/watch?v=nleOHmKCl0o

Shepherd's Pie using Smoked Beef Brisket cooked on the Grill in Cast Iron 
 
#brisket #shepherdpie #howtobbqright
 
Smoked Brisket Shepherd's Pie

WHAT MALCOM USED IN THIS RECIPE:
- Red Handle 5" Curved Trimming Knife https://bit.ly/H2QKnife5
- Killer Hogs TX Brisket Rub http://bit.ly/TXBrisket   
- Red Handle 10" Chef's Knife https://bit.ly/H2QKnife10
 
Brisket Shepherds Pie Recipe
- 1 brisket flat 4lbs or larger
- 2 Tablespoons Killer Hogs TX Rub
- 1 yellow onion chopped
- 1 pint sliced mushrooms
- 1 head of fresh garlic chopped
- 2 Tablespoons tomato paste
- 1 can beef consume
- 1 can Guinness beer
- 2 Tablespoons Worcestershire sauce
- 5-6 sprigs fresh thyme
- 1 cup brown gravy (from packet - follow package directions)
- 24oz mashed potatoes
- 1 cup Irish mild cheddar cheese shredded
- 1/4 cup grated Parmesan cheese
- Finely chopped Parsley for garnish

Directions:
1. Prepare pellet grill for indirect cooking at 250°F using pecan pellets for fuel and smoke.  You can cook this recipe on any pit just use the recommend cooking temperature.
2. Trim sinew and excess fat from brisket flat and season heavily with Killer Hogs TX Rub.
3. Place brisket flat on pit and cook until the outer surface develops a mahogany/dark color. 
4. Cube the brisket into bite size portions and place in a large aluminum pan.  To the pan add chopped onion, garlic, sliced mushrooms, tomato paste, thyme, beef consume, Guiness beer, and Worcestershire sauce.  Cover the pan with foil and place back on pit.
5. Check the brisket bites after 2 hours for softness.  When you can squeeze them and they almost fall apart, they’re done.
6. Remove the pan from the pit and carefully  separate the brisket chunks from the drippings in the pan. Discard any pieces of thyme stems at this point.  
7. Combine the brisket drippings with the brown gravy (just mix a brown gravy packet with water and heat until it starts to thicken).  Pour this gravy mixture over the brisket chunks and gently fold so everything is covered. 
8. Spoon the brisket chunks into a large cast iron skillet and top with mashed potatoes.
9. Add the parmesan and shredded cheddar to the top, garnish with a little chopped parsley,  and place back on the pit.  At this point I crank the heat up to 350°F. 
10. Once the cheese has melted and the top has started to brown it’s done. Carefully remove from the grill and serve.

Connect With Malcom Reed: 
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Malcom's Podcast - http://howtobbqright.com/howtobbqright-podcast/ 
 
For Malcom's BBQ Supplies visit - https://h2qshop.com/

Smoked Brisket Shepherd's Pie

Dig in to my beginner-friendly Traeger smoked brisket flat recipe with details for smoking 5 LB flat cut brisket. Get everything you need to smoke it with confidence…. Including the proper smoke time, temperature, brisket rub suggestions, fat cap trimming help, and butcher paper wrapping details. Let’s smoke it…

Traeger Smoked Brisket Flat (5 LB Pellet Grill Demo) Recipe | Sip Bite Go

LB brisket flat (trimmed of fat

BBQ Seasoning (any beef

apple cider vinegar

Preheat Traeger

Preheat the Traeger Grill (or whatever pellet smoker you’re using) to 250 degrees F for 15 minutes before it’s time to smoke brisket. I like setting out brisket about 20-30 minutes ahead of time to help bring it to room temperature.

Prep brisket flat

Prep brisket flat for smoking. Season brisket with the Voodoo seasoning by massaging the seasoning into the brisket top, bottom, and sides.

Smoke brisket flat

Smoke brisket flat on Traeger. Place your brisket on the pellet grill grates fat side up and smoke brisket flat until the internal temperature of the flat of brisket reaches 160 - 170 degrees F, measured in the thickest part of the meat. This will take about 3 hours and 15 minutes. Remove partially smoked brisket flat from the grill. Keep the lid to the smoker closed and the smoker on.

Prep butcher paper

Prep butcher paper for smoking brisket flat. Add apple cider vinegar to a spray bottle and set aside. On a large work surface, roll out butcher paper. (I leave it on the roll so I can adjust the size as needed, but usually I’ll use a piece that’s about 5-6 times larger than your piece of beef). The inside of the butcher paper should be facing up. Spray the inside of the butcher paper (where you’re going to set the brisket down) with some apple cider vinegar, until the area that will touch the brisket flat once it’s wrapped is fully moistened.

Wrap brisket flat in butcher paper

Wrap brisket flat in butcher paper. Place half smoked brisket flat near the edge of the butcher paper. Spritz it with the spray bottle to moisten it with more apple cider vinegar, for juicy good luck while smoking. (IMPORTANT – You’ll want to keep track of the SIDE of the brisket flat that has the FAT CAP when rolling it!! You’ll want to “end” with the FAT CAP UP. This way it will OOOOOOZE juiciness because the fat will drip down as it cooks.) Wrap the brisket flat a few times in the butcher paper, folding edges in like a burrito so it bundles together to create a cozy, moist little sleeping bag environment for your beef.

Smoke brisket flat wrapped

Smoke brisket flat wrapped in butcher paper. Add your little bundle of joy brisket flat back on the smoker grill grates, fat cap side UP (hope you kept track of it!). Smoke the flat until the internal temperature has reached 200 - 205 degrees F.

Rest smoked brisket flat

Rest smoked brisket flat and enjoy. When time is up, remove the brisket flat from the smoker and let it rest (we usually let it rest in the butcher paper, but you don’t have to - it’s debatable) for at least 30 minutes, or an hour if you’re my husband. Slice against the grain and enjoy.

https://www.youtube.com/watch?v=UaoywAiIlAg

How To Smoke Brisket Flat ⬇ STEP-BY-STEP RECIPE BELOW ⬇ See how to smoke 5 LB brisket flat cut of beef. Get the smoke time, temperature, brisket rub ideas, fat cap trimming tips, and more. 

PRINT RECIPE - https://sipbitego.com/smoked-brisket-flat

How do you trim silver skin?

Pierce a sharp knife between the gristle / silver skin and brisket flat meat. It’s a delicate dance to trim the silver skin without taking off brisket meat, so carefully and slowly do your best to lift the tough membrane from the beef and discard it.

How do you trim the fat cap on brisket flat?

Use a sharp paring knife or another sharp knife to trim off excess fat and silver on the brisket. The best way is to almost “shave off” a layer of fat at a time, so you don’t accidentally take too much off at once. You want to keep the fat cap on top intact, but trim it down to leave an even ¼ inch on top of the brisket flat. 

Ingredients ---

Brisket flat (this recipe is with 5 LB, but will work for 6 LB as well, you’ll just need a longer cook time)

BBQ Seasoning (any beef / brisket rub)

Apple cider vinegar

PRINT RECIPE - https://sipbitego.com/smoked-brisket-flat

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Recipes from SIP BITE GO...

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- Smoked Onion Rings - https://youtu.be/VU6srl7UXEE
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- Kale Pear Salad with Tahini Dressing - https://youtu.be/6EJjAXZAA4c
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- Caramelized onions - https://youtu.be/54odBIt8QuE 
- Green onion dip -  ttps://youtu.be/7_OPWJaW6WQ

PIZZA
- Chicken Taco Pizza - https://youtu.be/5bEe5rFwDMI
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- How To Par Bake Pizza Dough  - https://youtu.be/6tKho-pHkUI
- How To STRETCH Pizza Dough - https://youtu.be/BEOqcDE2CCk
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AIR FRYER RECIPES
- Air Fryer Acorn Squash - https://youtu.be/SjB19fVU8AI
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TASTY DINNERS
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SWEETS + TREATS
- Blueberry turnovers - https://youtu.be/BkKn8MnkLCQ

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Hey – It’s Jenna Passaro. On Sip Bite Go, I share how to make restaurant-style recipes at home. 

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#sipbitego #recipe #cooking #smoker #traeger #pelletgrill #smokerbrisketflat #traegerbrisketflat #pelletgrillbrisketflat #brisketflat #brisket

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