Smoked Brisket Flat

This perfectly smoked brisket flat, known for its rich beefy flavor, enticing smokiness, and beautiful bark, is absolutely irresistible. This recipe takes some time and effort, but in the end, it pays dividends. Consider your smoking game elevated.

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Course: Dinner, Main Course

Cuisine: American

Keyword: Brisket, brisket flat, smoked

Prep Time: 20

Cook Time: 6

Resting Time: 1

Total Time: 7 20

Servings:

Calories: 394kcal

Author: imma

Equipment

1 Pellet grill or smoker

Ingredients

Dry Rub

1 tablespoon kosher salt
1½ tablespoons freshly ground black pepper
1½ tablespoons garlic powder
3 tablespoons paprika (optional)
1½ tablespoons onion powder
1 teaspoon mustard powder
2 teaspoons dried oregano
1 teaspoon cumin
¼ teaspoon cayenne pepper
⅓ cup brown sugar

Injector Marinade

1 cup beef broth (see notes)
2 tablespoons Worcestershire sauce
1 teaspoon soy sauce
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon black pepper, finely ground
1 5-6 pound brisket flat, trimmed

Instructions

Prep the Brisket

Start by making the brisket dry rub - in a small bowl, mix the dry rub ingredients until thoroughly combined. Set aside.
In a small bowl or saucepan, mix the beef broth, Worcestershire sauce, soy sauce, onion powder, garlic powder, and ground black pepper, making sure there are no lumps.
Insert the injector's needle into different areas of the brisket, injecting the marinade throughout to infuse flavor and prevent it from drying out.
Salt and pepper brisket, then season generously with the dry rub. You can also use just salt, pepper, and garlic.

Smoke the Brisket Flat

Preheat your pellet or electric grill to 225-250°F (107-120℃). Follow the manufacturer's instructions for your specific grill, and use the wood pellets of your choice. (I used the Competition Blend).
For a standard smoker, use charcoal or wood chips. Preheat it to a similar temperature of around 225°F (107°C).
Place the brisket in the pellet grill, fat-side up, and smoke for 3-4 hours. Insert a meat thermometer into the thickest part of the brisket to ensure accurate temperature.
Smoke the brisket flat until it reaches an internal temperature of between 165-170°F (73-76℃) and your brisket has developed a good bark (flavorful crust that forms on the surface).
Remove from the smoker and tightly wrap it with butcher paper or foil. (Foil cooks faster and makes the brisket tenderer but might ruin the bark. While butcher paper preserves the bark's texture but might take longer to cook.)
Place the wrapped brisket back in the pellet grill and continue smoking until the internal temperature is between 203-205°F (95℃). It usually takes about 3 hours.
Place the wrapped brisket in a cooler or a warm, dry place and let it rest for at least 1 hour, but preferably 2-3 hours. This resting period allows the juices to redistribute throughout the meat and the fibers to relax, resulting in a more tender and juicy brisket. Please don't skip this step.
Slice the brisket against the grain and serve with your favorite barbecue sauce and sides.

Notes

I love my pellet grill for the convenience and consistent temperature control. Experiment with different types of wood pellets to achieve the flavor profile you prefer.
The resting period lets the juices redistribute throughout the meat and the fibers relax, resulting in a more tender and juicy brisket. Don't skip this step.
Feel free to swap out marinade ingredients to suit your taste preferences. Brown sugar or molasses adds a touch of sweetness, cayenne pepper or hot sauce adds heat, and have fun experimenting with different spices.
Beef Broth Substitution: If you're looking for an alternative to beef broth, you can use homemade or store-bought beef stock or even low-sodium chicken broth. This will still add moisture and flavor to the meat.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition