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!

Sliced brisket flat on a serving platter with text overlay - Smoked Brisket Flat.

What is a Brisket Flat?

A whole packer brisket is made up of two muscles, the flat and the point (also known as the deckle). The point is the fattier section of the meat. Slices of brisket from the point are often the juiciest. BBQ Burnt Ends usually come from the point.

The flat is the leaner portion of the brisket that is often used for thin slices of meat on sandwiches. Brisket flats are often more available and affordable in your local stores. They’re also easier to cook than a full brisket, and they’ll take a significantly shorter time to cook.

If you’re not quite up to smoking a full Texas Style Smoked Beef Brisket, or you don’t have a huge crowd to feed, a brisket flat is a great place to start.

Smoking a Brisket Flat

If you have a hankering for brisket, but you’re not looking to cook an overnight, this smoked brisket flat recipe is for you.

You don’t need to smoke a whole-packer brisket to enjoy a juicy, flavorful brisket. Let’s walk through the steps of cooking a beef brisket flat that’ll result in a tasty hunk of beef that is ready to go in less than a day.

Brisket flat being trimmed.

Ingredients for Smoking Brisket Flat

You don’t need very much when smoking brisket flat. Simple seasoning and some tasty liquid for the injection will keep the meat moist and flavorful without overpowering the flavor of the beef itself. Here’s what you need to make smoked brisket flat.

For the injection, you’ll need the following:

  • 1 cup beef stock
  • 2 Tablespoons Worcestershire sauce

You can purchase my Beef Rub from the Hey Grill Hey Store or you can substitute this recipe with equal parts salt, pepper, and garlic powder.

Brisket flat being injected with beef stock.

How to Trim a Brisket Flat

Before you inject and smoke the brisket, trim the meat down a bit to help infuse it with moisture and extra flavor.

  1. Trim the top fat cap down to a 1/4 inch thick.
  2. Remove the tail on the end of the meat if any of the point has been left.
  3. Remove excess fat from the underside of the brisket.
  4. Square up the brisket flat.

You can be a bit more liberal when removing fat from a brisket flat. We’re using an injection in this meat, so the fat is not as needed as if you were smoking a full brisket.

Brisket flat on a smoker.

How to Smoke a Brisket Flat

Let’s quickly go through each step needed to make this tasty beef. Here’s how to smoke a brisket flat.

  1. Preheat. Fire up your favorite smoker and preheat it to 275 degrees F. I like to use oak and cherry for my brisket, but you can use whatever wood is your favorite.
  2. Trim. Follow the instructions in the previous section to trim the excess fat off the brisket flat and even it out.
  3. Inject. Combine the beef stock and Worcestershire sauce in a jar. Use a meat injector to inject the liquid evenly into the meat.
  4. Season. Sprinkle Hey Grill Hey Beef Rub evenly over the meat. If you don’t have any Beef Rub on hand, you can use equal parts coarse kosher salt, coarse black pepper, and garlic powder. Unlike my full brisket process, you don’t need to use a yellow mustard slather on this meat prior to adding the seasoning. This meat is plenty moist from the injection.
  5. Smoke. Place the brisket flat on the smoker. On my pellet grill, I placed my brisket fat side down. Close the lid, and smoke for 4-5 hours or until the meat reaches 165 degrees F.
  6. Wrap. Place the brisket on a large sheet of Peach Butcher Paper. Drizzle the meat in melted Beef Tallow or clarified butter (ghee), and wrap tightly. Return the meat to the smoker.
  7. Finish smoking. Continue smoking until the brisket flat reaches a temperature of 200 degrees F.
  8. Rest. Remove the meat from the smoker. Rest for 45 minutes to 1 hour.
  9. Slice. Slice the meat against the grain in 1/4 inch thick slices.
  10. Serve. Place your gorgeous meat on a serving platter and enjoy!

How Long to Smoke Brisket Flat

It takes approximately 6-8 hours to smoke brisket flat.

This time varies depending on the thickness and size of your brisket, the consistency of the heat on your smoker, and other factors as well. Time is not an accurate measurement in determining when the meat is done. Instead, use an instant-read meat thermometer, and continue smoking until the flat reaches an internal temperature of around 200 degrees F.

Sliced brisket flat on a serving platter.

More Brisket Recipes

Now that you have this smoked brisket flat recipe down, you’re ready to try out some other awesome brisket recipes from Hey Grill Hey! Check out a few popular ones (that you can use this brisket in!) below.

Smoked Brisket Flat Recipe

Ready to take on a full-packer brisket? Join my members-only group The Grill Squad to access my Brisket Pitmaster Class (and so much more!) to increase your confidence in all things BBQ. Together we can help you make better BBQ, feed the people you love, and become a backyard BBQ hero!

Smoked Brisket Flat

By: Susie Bulloch
4.67 from 6 votes
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.
Prep Time15 minutes
Cook Time8 hours
Resting Time45 minutes
Total Time9 hours
Servings8 people

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Ingredients
 

Brisket Flat Injection

  • 1 cup beef stock
  • 2 Tablespoons Worcestershire sauce

Instructions
 

  • 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. 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. 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. Sprinkle Hey Grill Hey Beef Rub equally across all sides of 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. 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. 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's softened butter and will likely read around 200 degrees F.
  • 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. 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.

Nutrition

Calories: 74kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 3663mg | Potassium: 91mg | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this? Leave a comment below!

 

About

FOUNDER/BBQ BOSS LADY

Susie is the BBQ Brain behind the Hey Grill Hey website. Her passion for smoked meats and developing fun, new recipes have landed her on the Food Network, cooking turkeys with Shaq, and on a couple of Guinness World Records. When she’s not grilling, she is hanging out with Todd and their three kids, preferably outdoors!

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Recipe Rating




Reader Reviews

13 Reviews

  1. Leonard says:

    I’ve tweaked this recipe in various spots to make it my own (testing variations on countless chuck roasts), but between this base method and your brisket rub, people now think I’m some smoking savant. It’s such a relatively simple method, overall, yet the brisket is head & shoulders better than many (most? all? ) of the best BBQ joints here in NC. Honestly, I’ve become a bit of a brisket snob at this point and won’t buy cooked brisket from anywhere now. Thank you for ruining anyone else’s brisket for me!

  2. JM says:

    Can I use beef marrow in place of tallow?

    1. Hey Grill Hey says:

      Yeah!

  3. Mike says:

    I made this for a Memorial Day Family BBQ. Used a pellet smoker, and followed the directions for the injection. I did use a different beef bbq rub because it is what I had on hand. I started the smoke at 250, and used a thermometer to constantly watch the temperature. After about 4 hours, I used the Ghee butter and wrapped it in butcher paper. I dropped the temp to 225 at this point because I knew my guests wouldn’t arrive until later. I pulled it out after about 5 hours wrapped, and on the lower heat, and the temp had JUST hit 203. I let it rest for an hour.Super simple to do, and BOY was this a hit. My teenage son immediately declared this would be his birthday dinner from now on. This had so much flavor! I admit, I was a little worried about cooking a flat instead of a whole brisket, but this was the way to do it. THANK YOU!

  4. Justin Hamilton says:

    I want to do a brisket flat and ribs at same time. Would 250 be a happy medium for temp? What temp should I wrap brisket and ribs?

    1. Hey Grill Hey says:

      That’ll work fine! Follow the recipe for each seprately, just keep in mind the potential difference in temperature. The ribs/brisket might cook faster or slower.

  5. Aliahu "Ollie" Bey says:

    Hey Girl Hey!! Made my first Brisket from your recipe and it was freaking amazing! One of my Army/Veteran Buddy’s, who is a World Food Champion, recommended I follow your instructions, so I did and my family of 5 were amazed at my “Stolen Hey-Grill-Hey Valor” lol! My Question….Now that I am obviously a Master Brisket Maker (in my own world only)…Would you recommend or have you ever tried a Wagyu Brisket? I really want to, however, my experience with Wagyu is limted and so far our family prefers Prime, or even Choice Ribeye steak, so I’m wondering if the “Juice is the worth the Squeeze” when it comes to Wagyu Brisket? Appreciate what and how you Do!!Ab

  6. George says:

    Made this for Easter and everyone loved it!

  7. Alison says:

    Ours turned out amazing!! My pellet grill only has settings for 250 or 300 so I kept it on 250 and monitored the temperature of the brisket. At 165 I removed the brisket and wrapped. At 200 I took it off the smoker and let it rest for an hour. Perfection! We served it with Hey Grill Hey Alabama White Sauce and it was a hit! It’s hard to find good cuts of beef here in Maine, but this recipe worked to get us that taste of Texas that we have been missing since we visited. Thank you for the great recipe!!

  8. Jermaine says:

    First just want to say I’ve always been a fan of your ribs and recipes. Had a question about the cooking temp at 275 degrees. Preheated my smoker to 275 added a couple of different probes to the brisket. After about an hour my brisket was already at 165, I immediately dropped my temp to 225 in hopes it didn’t dry my brisket out. Unfortunately, it was ruined. Was this a typo possibly on the temp being 275?Thanks!

    1. Hey Grill Hey says:

      No, it’s not a typo. Are you sure your smoker was running at 275? A lot of pellet grills and electronic controlled smokers like to run hotter than they say they do, and that can absolutely dry out a brisket flat. Second, how big was your flat? If it was really small, that could have contributed to the problem as well.

      1. Jermaine says:

        It was a 7lb brisket in a ln electric Masterbuilt wood chip smoker. It usually does run higher than what’s set. So I set it to 265 since it runs 10 degrees higher from wood chips increasing heat I assume. No worries, I have a full brisket I’m about to try for the first time, wish me luck! Also thanks for all the great content!

    2. B says:

      Doind a 7lb rite now exzact same thing happened to me a hour later it’s dry and ruined