An unbeatable Smoked Brisket Flat with Burnt Ends
If you’re into smoking meat, you gotta have a brisket recipe in your arsenal. This Smoked Brisket Flat recipe is simple, to the point and mind-bendingly good. Not to mention, we’ve thrown in some bonus burnt ends, so you’ll have everything you need to turn your cookout into a BBQ festival.
Smoked Brisket Flat 101
The flat is the leaner portion of the brisket and will have less marbling than the point. You can buy a whole brisket with both the point and flat connected, but for this recipe we recommend going with just the flat by itself.
The flat will be uniform in shape and color, with a thick fat cap.
Since the flat is leaner than the point, it’s easy to dry this meat out. We’ll combat this by adding some mustard and wrapping the meat in foil after.
Rubbing the Right Way
Every great brisket recipe needs an equally delicious rub. If you’re looking for an unbeatable brisket rub, you’ve certainly come to the right place.
Our Texas Bold Brisket Rub is a recipe straight from Jason Ragsdale and Bryan Golden of Lucky Dawgs BBQ. These BBQ champions bring you a trophy-worthy blend of herbs and spices. The same blend that helped them bring home some hardware in the brisket division at the American Royal World Series of Barbecue®.
You’ll coat all sides of your brisket with the brisket rub, which will help you achieve that crusty bark on the outside of the meat that gives every bite a little crunch.
If you love our Texas Bold Brisket Rub on this Brisket Flat, we recommend giving this Beef Ribeye with Onion Confit a shot. It’s another cookout staple that will keep ’em coming back.
1 Each Brisket Flat, about 6 pounds
2-3 Tablespoons Yellow Mustard, as needed
1 Tablespoon, per pound of brisket Twist’d Q™ Texas Bold Brisket Rub
1/4 Cup Your favorite BBQ sauce
1 Tablespoon Brown Sugar
1 Tablespoon Butter, unsalted
1.) Start your smoker following the manufacturer’s instructions and bring the temperature up to 250°F using your favorite smoking wood.
2.) There are two sides to a brisket flat. One has a lot of fat on it and the other side will have some silver skin and minimal amounts of fat. We want to trim the side with the fat down to about 1/4 inch of fat. Not too much and not too little. On the silver skin side, remove as much of the silver skin as you can.
3.) Squirt the mustard onto the surface of the meat and smear it evenly over all surfaces. Then evenly coat all sides of the brisket with the Texas Bold Rub.
4.) Place the brisket in your smoker, fat side down. Smoke until a probe thermometer reaches 160°F when inserted into the thickest part of the meat. At this point, split your brisket in half and cut one half into 1 inch cubes. Combine the cubed brisket with the BBQ sauce of your choice, butter, and brown sugar in a disposable aluminum pan and cover. Wrap the other half of the brisket in foil, not too tightly though, you don’t want to brush any of the rub off. Continue to cook until a probe thermometer reaches 200°F when inserted into the thickest part of the wrapped meat. Once you’ve reached this point, open your foil up to create kind of a boat that cradles the brisket. Also, remove the cover from your cubed brisket and give it a stir. Crank your smoker up 25-50°F and cook until your thermometer reads 215-220°F. Opening the foil back up will help reform the crusty bark on top of your brisket.
5.) Remove the whole piece and roll foil back up and almost cover the brisket, leaving an opening about the size of a baseball. Place the brisket into an empty cooler and allow to rest for 1 hour. While the whole piece is resting, continue to cook the cubes, letting the ends burn and the sauce get concentrated and sticky. Remove the whole piece from the cooler and slice against the grain of the meat in any thickness you desire. If you want, lightly brush your favorite BBQ sauce on to the cut slices of meat.
6.) Remove the burnt ends from the smoker and serve the slices and ends immediately. Brisket flats will dry out very quickly if not consumed right away.