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Sliced brisket flat on a serving platter.
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4.60 from 5 votes

Smoked Brisket Flat

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
Course: Main Dish
Cuisine: American, Barbecue
Keyword: Smoked Brisket Flat
Servings: 8 people
Author: Susie Bulloch

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.

Video

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