Smoked Beef Brisket Flat

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When smoking a beef brisket I usually use a “full packer Brisket”. This has two distinct cuts, the point and the flat. They are separated by a thick layer of fat. The point is the thick cut on top, with the flat being on the bottom. The picture above is the flat. You can separate these two cuts by cutting through the fat layer being careful to leave about 1/4 inch of fat on the top of the flat. I use the point to make my burnt ends and the flat for slicing. Today I am smoking just the flat since I am preparing BBQ for just me and my wife. There will be plenty of leftovers since a flat is around 5-7 lbs. raw and will lose about 30 % of weight when finished. That will leave about 3 1/2 – 5 lbs. finished meat. The first step is to prepare a marinade and inject to meat. I use equal amounts beef broth, cider vinegar, and olive oil. I emulsify them in a blender until smooth. For this brisket I used 2/3 cups each. Inject the meat along the grain every inch or so. Be careful because this is a coarse grained cut and the marinade will squirt out in all kinds of places and ruin your shirt! Place the meat in a large ziplock bag and add the rest of the marinade. Place in the fridge for at least 24 hours.


When you are ready to smoke the brisket, remove from the marinade and pat dry. Apply your favorite rub (or you can use my “Basic Rub Recipe” found on this blog) on the top, bottom, and sides of the meat. Place in a smoker @ 225 degrees and smoke for 6 hours.


At the end of 6 hours it will look like this.


I remove the brisket from the smoker and wrap in unwaxed butcher paper and tie with kitchen twine. You can use heavy duty foil if you want but I find that using butcher paper the meat retains the moisture whereas the foil causes a lot of the juices to come out of the meat leaving a considerable amount in the bottom of the foil. There is none in the paper. The smoking process is done but the cooking process is not. You can place the wrapped brisket back in the smoker or place in an oven @ 225 degrees for another 3 hours. I recommend the oven to save on smoker fuel.


This is what makes it all worthwhile. It is smokey and melts in your mouth. NO KNIVES NEEDED!

Texas Style Barbecue

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Tending the "pit" at my annual Texas BBQ, Fisher River, Montana
Tending the “pit” at my annual Texas BBQ, Fisher River, Montana

I have been serving up Texas BBQ for 25 plus years. Brisket is “King” of course in Texas, but ribs, chicken, pulled pork & sausage can also be found at most places. I love it all! I fix it all! I decided to start this blog so that I could interact with fellow pitmasters, and all that have a love for BBQ. In preparation to start this blog, I made four trips to Texas this year just to hit as many “Que” joints as I could. This was to remind myself why I fell in love with Texas BBQ 35 years ago. Talked to a lot of pitmasters and just plain old folks who live for the “Que”. Everyone has their own style and their own rub, own mop, own injection, own type wood, own temp, own time, and in the end, their own “fans”! I hope by creating this blog we can talk BBQ and share with each other recipes, thoughts & ideas that are important to all of us who love to “Que”!!!!!