Easiest Way to Prepare Andrew Copley Smoked Brisket Flat

Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a special dish, smoked brisket flat. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Based on the instructions from Malcom at How To BBQ Right. BBQ rubs of your choice (equal parts by. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. Brisket flat is the leaner portion from a whole brisket.

Smoked Brisket Flat is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Smoked Brisket Flat is something that I have loved my entire life. They are nice and they look wonderful.

To get started with this recipe, we have to prepare a few ingredients. You can have smoked brisket flat using 5 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Smoked Brisket Flat:

1. Make ready 10 lb Brisket Flat
2. Get LA Preferida Sazon Seasoning
3. Make ready Dried whole coriander seeds
4. Get Dehydrated chopped onion
5. Make ready BBQ Rub -used Myron Mixon's "The only barbecue rub you need"

Follow these tips from Steven Raichlen for the best brisket flat. Smoked Brisket Flat by itself can be a bit of a challenge to cook. The flat is lean which makes it is easy to dry out; it's a hard working muscle which makes it naturally tough; and then after you cook it. The flat cut is most commonly used for smoking and grilling.

Steps to make Smoked Brisket Flat:

1. Pull the brisket out of the frig and light the charcoal in the smoker. I use an upright barrel smoker with a water pan.
2. Lightly coat the brisket on all sides with the sazon seasoning.
3. Layer all sides of the brisket with the BBQ rub.
4. In a mortar and pestle coarsely grind a 50/50 blend of the coriander and onion.
5. Coat all sides of the brisket with the coriander onion mix to give another layer of flavor and help build a beautiful bark.
6. When the smoker reaches 250° place the brisket in fat side up. Fat down works just fine too its all personal preference.
7. Cook low and slow at 250° until it reaches an internal temp of 200°. Frequently monitor the smoker to control the temp and ensure wood chunks are added as needed. I used a combo of mesquite and pecan.
8. Once at 200° internal wrap in foil and let sit for a minimum 1 1/2 hours in a dry cooler.
9. Remove from the cooler and slice. Save the juice that collects in the foil to serve along with or over top.

The flat is lean which makes it is easy to dry out; it's a hard working muscle which makes it naturally tough; and then after you cook it. The flat cut is most commonly used for smoking and grilling. In the moderately low heat of a smoker grill, the fatty connective tissues in the brisket melt into the muscles. Many briskets will sell just the flat or point. Try and get the point as it has more marbling and will The Best Smoker Thermometers for Mastering Temperature Control.

So that is going to wrap it up for this exceptional food smoked brisket flat recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!