Brisket Flat Recipe
This recipe for brisket flat is a BBQ lover's dream, with a flavorful dry rub and a tender, juicy result every time.
Equipment
- Grill or smoker
- Aluminum foil
- Plastic wrap
- Instant-read thermometer
- Sharp knife
- Cutting board
- Ingredients:
Ingredients
- 1 whole packer brisket 10-12 pounds
- 2 tablespoons olive oil
- 2 tablespoons kosher salt
- 2 tablespoons black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon brown sugar
- 2 cups beef broth or beef stock
- 1 cup BBQ sauce
- 1 cup wood chips or wood chunks optional
Instructions
- Preheat your grill or smoker to 250 degrees F.
- In a small bowl, mix together the olive oil, kosher salt, black pepper, garlic powder, onion powder, and brown sugar.
- Rub the spice mixture all over the surface of the brisket, making sure to cover the entire surface area.
- Place the brisket on the grill or smoker and cook for about 1 hour per pound, or until the internal temperature reaches around 205 degrees F.
- While the brisket is cooking, mix together the beef broth or stock and BBQ sauce in a small bowl.
- After the first 4 hours of cooking, begin basting the brisket every hour with the broth and BBQ sauce mixture.
- If using wood chips or wood chunks, add them to the grill or smoker during the final hour of cooking to add a smoky flavor to the brisket.
- Once the brisket is cooked to your desired level of tenderness, remove it from the grill or smoker and let it rest for at least 15 minutes before slicing.
- Slice the brisket against the grain and serve with your favorite BBQ sides.
Notes
To store leftover brisket, wrap it tightly in plastic wrap and then aluminum foil and place it in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
To reheat the brisket, place it in a 300 degree F oven until it's heated through.
For a leaner brisket, trim off more of the fat before cooking. Just be sure to leave a thin layer of fat to prevent the meat from drying out.
To reheat the brisket, place it in a 300 degree F oven until it's heated through.
For a leaner brisket, trim off more of the fat before cooking. Just be sure to leave a thin layer of fat to prevent the meat from drying out.
YOUR OWN NOTE
Nutrition
Calories: 793kcalCarbohydrates: 15gProtein: 95gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 18gCholesterol: 281mgSodium: 2228mgPotassium: 1623mgFiber: 1gSugar: 11gVitamin A: 71IUVitamin C: 0.3mgCalcium: 46mgIron: 9mg
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