A brisket flat is the easiest and most economical way for most people to buy brisket. A smoked brisket flat is a great starter recipe to explore smoking this piece of meat and once mastered can be built upon and adjusted to your preference. Show A competition trim is one full packers-brisket that produces one large flat that has the edges running with the grain and fat still attached. A standard butchered brisket will be smaller (one packers-brisket is 4 ‘brisket flat’ cuts) and is likely to have the grain at an angle and the fat removed. If cooking the latter note the direction of the grain so it can be sliced correctly after being cooked. The recipe includes a basic beef rub which is perfect for a Texas-style brisket and includes ingredients available in most homes. If desired or as you become more comfortable this can be exchanged for your own rub or favorite purchased one. The method can be cooked on any style of smoker however the temperatures are in the ‘low-and-slow’ range as ‘hot-and-fast’ is likely to over dry such a small and typically lean piece of meat. Swipe to see all photos At the end of the wrapped cooking stage there will be a rich and tasty liquid created in the foil. The rub recipe is a simple Texas style that is easily made, alternatively you can exchange for your favorite brisket rub. The first three hours of the cook are focused on adding the smoke flavor and creating the smoke ring. Unlike competition brisket flats the grain of the meat may be at an angle to the cut. Note this for when slicing after being cooked. The smoked brisket flat remains the same way up as smoked if no fat, or fat side up is still there. This layout is from a competition cook of sliced brisket with a focus on uniformity for the judges. Competition briskets flats are butchered with the grain and not readily purchased. One brisket equals one flat, typical butchering produces four. After being cooked make sure to slice the brisket flat against the grain to get the most tender slices available. Smoked Brisket Flat RecipeSaffron Hodgson7 reviewsSmoked Brisket Flat is seasoned with a simple Texas-style method, but results in big flavor. The smoking method creates a moist smoked brisket that is ideal for slicing. PrintReview Preparation 2 hours 15 minutes Cook 6 hours Ready in 8 hours 15 minutes Servings 6 Servings CourseDinner InfluenceNorth American DifficultySeasoned MethodSmoke PrintReview Ingredients
Brisket Rub
Wrapping Additions
Equipment
Directions
Brisket Rub
Smoking
Wrapping
Finishing
To Serve
Nutritional InformationCalories: 515kcalCarbohydrates: 11gProtein: 63gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 187mgSodium: 2680mgPotassium: 1142mgFiber: 1gSugar: 9gVitamin A: 303IUVitamin C: 4mgCalcium: 39mgIron: 6mg More Brisket RecipesBBQ Smoked Texas Full BrisketThis Texas Full Brisket is prepared in the smoker for a meal that is falling-apart tender. Watch the video to… by Moe Cason BBQ Griddle Brisket Po’boyA po’boy is a traditional sandwich from Louisiana. It typically consists of fried seafood or meat, such as roast beef.… How long should a small brisket cook?– Remove the Brisket and wrap it in Parchment paper (or butcher paper or craft paper), put it back on the tray and back into the smoker until it reaches an internal temperature of 190 degrees. (approximately 2 – 2.5 hours).
How long does it take to cook a 2 pound brisket?It will take about 3 hours to roast a 2 to 3-pound brisket in a 300°F oven. A good rule of thumb to follow is with each additional pound of beef, add an hour of slow cooking time.
How long does it take to cook a 1.5 pound brisket?After searing, allow approximately 1 hour of cooking time per pound. Slow cook at a low temperature of 250 ˚F. Measure cooking temperatures in a closed pit or grill with an oven thermometer set near the brisket.
How many hours per pound do you cook a brisket?Our general rule of thumb is to plan on between 30 and 60 minutes per pound. For example, a 16-pound brisket cooked at 275 degrees Fahrenheit will take between 10 and 12 hours.
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