When it comes to smoking brisket, one of the most frequently asked questions I hear and see is “How long to smoke beef brisket flat?” So, go ahead and read for the answer to this question.
This smoked brisket flat happens to be the perfect recipe for you, especially if you are looking to smoke up a brisket but don’t have the time to commit to a full-packer brisket.
This easy recipe is packed with flavor and ready in a single day, which also makes it perfect for a weekend BBQ.
If you are not aware, the brisket flat is the leaner portion obtained from a whole brisket. It is a good piece of meat to smoke, given that it is less intimidating.
It is easier to make it evenly thick throughout and get perfect results, even for a beginner cook.
Remember that there are a few things you need to pay attention to to make your smoked brisket flat taste like a million bucks.
What Is a Brisket Flat?
Well, as you might be aware, a whole packer brisket is made up of two muscles, the flat and the point, which is also referred to as the deckle.
The point is the fattier section of the meat. I consider the slices of brisket from the point to be the juiciest. BBQ burnt ends normally come from the point.
As previously mentioned, the flat is the leaner portion of the brisket that is mostly used for thin slices of meat on sandwiches.
Most times, brisket flats are more readily available and inexpensive in your local stores.
In addition, they are easier to cook compared to a full brisket, and they will take a significantly shorter time to cook.
A brisket flat is always a great place to start if you are not quite up to smoking a full Texas-style smoked beef brisket or you don’t have a huge crowd to feed.
How Long To Smoke Brisket Flat
Now, we will be answering the main question of this guide, which is “How long to smoke beef brisket flat?”
Well, it will take more or less 6 to 8 hours to smoke a brisket flat. But keep in mind that this time differs based on the thickness and size of your brisket, as well as the consistency of the heat and other factors.
When it comes to determining when the meat is done, always remember that time is not an accurate measurement.
Rather, I’d suggest you use an instant-read meat thermometer and continue smoking until the flat reaches an internal temp of around 200 degrees Fahrenheit.
Smoking a Brisket Flat
As previously said, this smoked brisket flat recipe is for you if you have a hankering for brisket but are not ready to cook it overnight.
You should know that you don’t need to smoke a whole-packer brisket before you enjoy a juicy, mouth-watering brisket.
Well, it’s time to walk you through the steps of cooking a beef brisket flat that will result in a delicious hunk of beef that is ready to go in less than a day.
Smoked Brisket Flat (Texas Style)
- Course: Main Course, Lunch, Dinner
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Resting Time: 30 minutes
- Total Time: 6 hours and 50 minutes
- Servings: 16
Ingredients
- 5 Ib of brisket flat
- Black pepper (to taste)
- Kosher salt (to taste)
Laid-Out Instructions
- First, you are to remove the wet-aged brisket flat from the packaging, pat it dry with paper towels, place it on the cutting board, and proceed to trim off any excess fat. Well, there isn’t normally much of it on brisket flats.
- After that, drizzle a light coating of kosher salt on one side, then a light coating of coarse pepper. Then pat it with your hand to help the seasonings stick. Flip the meat and repeat. Make sure you also season the sides. The amount of seasoning is based on your preference. And if you like, add more. Also, add more pepper if you like your brisket more peppery.
- Well, allow the meat to rest at room temperature to get rid of some of the chill. At the same time, prepare the smoker.
- Preheat the smoker to 275 degrees Fahrenheit (140 degrees Celsius) using oak or hickory supplemented with mesquite chips for smoke. I suggest that you start smoking at 225 degrees (107 degrees C) for 30 minutes, then increase the temp to 250 degrees F (121 degrees C) and smoke for another 30 minutes, then allow the temperature to creep up to 275 degrees F and keep it there. Doing it this way won’t get the meat shocked by intense heat, and you won’t sweat.
- That being done, place the brisket fat side up and smoke until the internal temperature reads 195 degrees Fahrenheit (90 degrees Celsius).
- Proceed to smoke until the internal temperature reaches 175 degrees F (80 degrees C) on a meat thermometer if wrapped in butcher paper. Well, tear off a large sheet of butcher paper, wrap the brisket flat as tightly as possible, and place it back on the rack, seam side down, making sure it won’t unwrap. Then continue to smoke until the internal temp reads 195 degrees Fahrenheit (90 degrees Celsius).
- When that is done, rest the brisket for around 30 minutes at room temperature, or just hold it in a faux cambro for up to 4 hours.
- Afterward, slice the brisket flat against the grain and serve with sliced onions, white bread, and jalapenos.
What to Serve With Brisket
With no doubt, your smoked brisket flat is going to be the star of the show, but I’m sure you’d agree that even stars shine even brighter with a supporting cast.
Potato salad or creamy coleslaw, mac and cheese, BBQ baked beans, lettuce salad, or even a simple slice of white bread and some pickles can cut through the richness of the smoky flavors, which makes each bite of brisket even more delectable.
You are certainly in the right place, even though it might seem like a tall order if this is your first time cooking brisket.
Storage
To store your leftovers, if you have any, just wrap your room-temperature leftover brisket tightly in plastic wrap.
You can refrigerate it for up to 3 days. In addition, you can vacuum seal the leftovers and freeze them for up to 3 months.
Frequently Asked Questions
Can You Overcook Brisket at 225 Degrees Fahrenheit?
Well, of course, you can certainly overcook or over-smoke a brisket at 225 degrees Fahrenheit.
This can happen anytime you overshoot the ideal internal temperature for brisket (190 to 210 degrees F; 203 can be your sweet spot).
The truth is that most new cooks are very likely to undercook their brisket, not overcook it.
You will find a lot of bad BBQ advice on the internet. Just cook your beef until it is toothpick tender for delicious ‘que.
How Much Fat Should I Cut Off My Brisket?
This is a good question. I’m sure you will want to trim off any excess fat, which will leave around a quarter-inch layer.
During the long cooking time, this layer of fat (the fat cap) will protect the leaner sides of the brisket from drying out.
Just use a sharp knife to carefully get rid of any excess fat or silver skin from the surface of the meat.
Conclusion
You’ve got all you need to know about temperature and time when preparing brisket, as well as how to make smoked beef brisket flat.
You can just go for an hour of cooking time for each pound, although in BBQ, it is always better to cook to temperature than time.
That being said, this brings us to the end of this guide, as you now know how long to smoke beef brisket flat.
How Long To Smoke Beef Brisket Flat?
Ingredients
- 5 Ib of brisket flat
- Black pepper to taste
- Kosher salt to taste
Instructions
- Begin by removing the wet-aged brisket flat from its packaging. Pat it dry thoroughly with paper towels and place it on a cutting board. Trim off any excess fat using a sharp knife, although brisket flats typically have minimal fat.
- Drizzle a light coating of kosher salt followed by a light coating of coarse pepper onto one side of the brisket. Use your hand to pat the seasonings onto the meat to ensure they adhere. Flip the brisket and repeat the seasoning process on the other side, ensuring to season the edges as well. Adjust the amount of seasoning according to your preference, adding more if desired, especially if you prefer a more peppery flavor.
- Allow the seasoned brisket to rest at room temperature to remove any chill while you prepare the smoker.
- Preheat your smoker to 275 degrees Fahrenheit (140 degrees Celsius) using oak or hickory wood, supplemented with mesquite chips for additional smoke flavor. It is recommended to start smoking at 225 degrees Fahrenheit (107 degrees Celsius) for the first 30 minutes, then increase the temperature to 250 degrees Fahrenheit (121 degrees Celsius) for another 30 minutes. Finally, allow the temperature to stabilize at 275 degrees Fahrenheit (135 degrees Celsius). This gradual increase in temperature prevents the meat from being shocked by intense heat and minimizes sweating.
- Once the smoker is ready, place the brisket flat on the grate with the fat side facing up. Smoke the brisket until the internal temperature reaches 195 degrees Fahrenheit (90 degrees Celsius).
- If wrapping the brisket in butcher paper, continue smoking until the internal temperature reaches 175 degrees Fahrenheit (80 degrees Celsius) on a meat thermometer. Tear off a large sheet of butcher paper, wrap the brisket flat tightly, ensuring it is sealed well to prevent unwrapping. Return the wrapped brisket to the smoker, seam side down, and continue smoking until the internal temperature reaches 195 degrees Fahrenheit (90 degrees Celsius).
- Once the brisket reaches the desired internal temperature, remove it from the smoker and allow it to rest for approximately 30 minutes at room temperature. Alternatively, you can hold it in a faux cambro for up to 4 hours to keep it warm.
- After resting, slice the brisket flat against the grain to ensure tenderness. Serve the sliced brisket with accompaniments such as sliced onions, white bread, and jalapenos for a delicious meal.
