smoked brisket flat

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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How To Smoke Brisket Flat On Traeger Pellet Grill

If you&#39;re looking to smoke up a brisket, but you don&#39;t have the time to commit to a full packer brisket, this smoked brisket flat is the perfect recipe for you.

Smoked Brisket Flat

7-8 pound brisket flat

Hey Grill Hey Beef Rub

beef tallow (melted)

beef stock

Worcestershire sauce

Preheat.

Preheat. Preheat your smoker to 275 degrees F using your favorite hardwood. My preferred combination for brisket is an equal mix of oak and cherry.

Trim the brisket flat.

Trim the brisket flat. Use a sharp knife to trim off most of the fat cap from the top of the brisket and all of the silver skin from the underside of the brisket.

Inject the liquid into the meat.

Inject the liquid into the meat. In a jar, combine the beef stock and the Worcestershire sauce. Use a meat injector to distribute the injection every 2-3 inches throughout the brisket flat.

Season.

Season. Sprinkle Hey Grill Hey Beef Rub equally across all sides of the brisket flat.

Smoke the brisket flat.

Smoke the brisket flat. Place the brisket flat on the smoker, close the lid, and cook for 4-5 hours, or until the internal temperature of the meat reaches 165 degrees F.

Wrap.

Wrap. Remove the meat to a large sheet of butcher paper. Drizzle the brisket flat with 1/4 cup of melted beef tallow and wrap tightly, tucking as you wrap to ensure there are no big air pockets or exposed pieces of brisket.

Continue smoking.

Continue smoking. Return your wrapped brisket flat to the smoker, close the lid, and continue smoking at 275 degrees F for about 2-3 hours, or until the meat is very tender. The thermometer probe should slide in and out like it&#39;s softened butter and will likely read around 200 degrees F.

Rest.

Rest. Remove the smoked brisket flat from the smoker to a baking sheet and allow it to rest for at least 45 minutes or up to an hour.

Slice and serve.

Slice and serve. Once the meat is well rested, open up the paper and slice against the grain. I like to shoot for slices that are about 1/4 inch thick. Serve with BBQ sauce, pickles, peppers, and other tasty sides.

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

RECIPE HERE: https://heygrillhey.com/smoked-brisket-flat/
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If you’re looking to smoke up a brisket, but you don’t have the time to commit to a full-packer brisket, this smoked brisket flat is the perfect recipe for you. It’s full of flavor and ready in a single day, perfect for a weekend BBQ!

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You won't believe how this turned out! | Smoked Brisket Flat

Smoked Brisket Flat (Texas Style)

brisket

Kosher salt (to taste)

Black pepper (to taste)

Remove the wet-aged brisket flat from the packaging, pat dry with paper towels and place on the cutting board and trim off any excess fat. There isn&#039;t usually much of it on brisket flats.

Sprinkle a light coating of kosher salt on one side, then a light coating of the coarse pepper. Pat with your hand to help the seasonings stick. Flip the meat and repeat. Don&#039;t forget to season the sides as well. The amount of seasoning is up to you. Add more if you like. If you like your brisket more peppery, add more pepper.

Leave the meat rest at room temperature to get rid of some of the chill. Meanwhile, prepare the smoker.

Preheat the smoker to 275F (140C) using hickory, or oak supplemented with mesquite chips for smoke. I recommend starting smoking at 225F (107C) for 30 min, increase the temperature to 250F (121C) and smoke for another 30 minutes, then let temperature creep up to 275F and keep it there. This way the meat won&#039;t get shocked by intense heat and won&#039;t sweat.

Place the brisket fat side up and smoke until the internal temperature reaches 195F (90C).If wrapping in butcher paper (see my notes in the post above) smoke until the internal temperature reads 175F (80C) on a meat thermometer. Tear off a large sheet of butcher paper. Wrap the brisket flat as tightly as possible and place back on the rack, seam side down making sure it won&#039;t unwrap. Continue to smoke until the internal temperature reaches 195F (90C).

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Top 3 smoked brisket flat recipes from across the web

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The most viewed smoked brisket flat recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine