“Indulge in the mouth-watering delight of Smoked Brisket Flat, a culinary masterpiece that combines tender and flavorful brisket with the perfect touch of smoky goodness. Prepared with expertise and passion, this dish promises to satisfy your cravings for a truly satisfying dining experience. Get ready to savor every bite of this delectable creation!”
SMOKED BRISKET FLAT
The smoked brisket flat is a delicious and flavorful recipe that is perfect for weekend cookouts or easy weeknight dinners. It is the leaner part of a whole brisket, which cooks quicker and can be made ahead of time. Brisket flats are thinner and leaner compared to the point, which has more fat marbling.
To make the smoked brisket flat, start by patting it dry with paper towels and making cuts all over the meat about 1 inch apart. Rub a combination of spices and mustard into the brisket, ensuring it is well-coated. Prepare your grill or smoker to 230° using hickory or oak wood.
Cook the brisket fat side down over indirect fire with the grill closed for approximately 5 hours, maintaining a temperature between 220° and 230°. Use a digital meat thermometer to check that the internal temperature reaches between 195° and 205°.
Once cooked, remove the brisket from the grill and allow it to rest for at least 30 minutes before serving. You can refrigerate leftovers wrapped in plastic wrap for up to 4 days, or freeze them for up to 6 months by adding an additional layer of foil or vacuum sealing.
WHAT IS A BRISKET FLAT?
A brisket flat refers to the leaner and thinner part of a whole brisket. A whole brisket consists of two parts – the point, which has more fat marbling, and the flat. The flat is perfect for making smoked brisket when you aren’t feeding a crowd or if you’re short on time. It cooks quicker compared to the point, taking about 5 hours instead of 7 hours for a hot and fast smoked brisket recipe.
In terms of cooking applications, the point is great for making burnt ends, grinding it to make brisket burgers or sausage, or using it in dishes like chili, tacos, and sandwiches. On the other hand, the flat is ideal for weekend cookouts or preparing ahead for easy weeknight dinners. When cooked with a mustard rub and simple dry rub seasoning, the brisket flat turns out tender, flavorful, and with a delicious bark.
INGREDIENTS NEEDED:
– Smoked brisket flat
– Mustard rub
– Dry rub spices
– Hickory or oak wood for smoking
– Plastic wrap
– Foil for freezing
– Vacuum seal (optional)
– BBQ sauce (optional)
HOW TO MAKE SMOKED BRISKET FLAT:
To make smoked brisket flat, start by patting the brisket flat dry with paper towels. Use a sharp knife to make cuts all over the brisket, about 1 inch apart. This will allow the seasoning and mustard to penetrate the meat.
Next, rub the seasonings and mustard all over the brisket, making sure to coat it evenly. The mustard acts as a binder for the spices and helps create a delicious bark on the brisket.
Prepare your grill or smoker by heating it to 230°F using hickory or oak wood for added flavor. Place the brisket flat on the grill, fat side down, and cook it over indirect heat with the grill closed. Maintain a temperature between 220°F and 230°F throughout the cooking process.
Cook the brisket for about 5 hours or until it reaches an internal temperature of between 195°F and 205°F. Use a digital meat thermometer to ensure accuracy.
Once cooked, remove the brisket from the grill and let it rest for at least 30 minutes before slicing. This allows the juices to redistribute and results in a more tender and flavorful brisket.
If you have leftovers or want to make ahead for future meals, you can wrap the cooked brisket in plastic wrap and refrigerate it for up to 4 days. For longer storage, add an additional layer of foil before freezing. Vacuum sealing is also recommended for best results when freezing, as it helps prevent freezer burn.
To reheat leftover brisket, you can use a covered skillet with a tablespoon of water over medium heat or mix it with barbecue sauce and cook until heated through.
HOW TO STORE AND REHEAT:
To store the smoked brisket with mustard rub, wrap it tightly in two layers of plastic wrap and refrigerate for up to 4 days. If you want to freeze it for longer storage, add an additional layer of foil before freezing. For the best results, vacuum seal the brisket before freezing and it can be kept for up to 6 months.
To reheat the brisket, there are a couple of methods you can use. One option is to place the sliced brisket in a covered skillet with a tablespoon of water over medium heat. Cook until heated through. Another option is to mix the sliced brisket with your favorite barbecue sauce and cook until heated through. Both methods will help retain the tenderness and flavor of the brisket.
BEST RECIPES FOR LEFTOVER BRISKET:
Leftover brisket can be transformed into delicious meals that are just as satisfying as the original smoked brisket. Here are some of the best recipes for using up leftover brisket:
1. Brisket Tacos: Slice the leftover brisket and warm it in a skillet with some taco seasoning. Serve it in warm tortillas with your favorite toppings like salsa, guacamole, and shredded cheese.
2. Brisket Grilled Cheese Sandwich: Layer slices of leftover brisket between two slices of bread along with some melted cheese. Grill until the bread is golden brown and the cheese is melted for a hearty and flavorful sandwich.
3. Brisket Chili: Chop up the leftover brisket into small pieces and add it to your favorite chili recipe. The smoky flavor of the brisket will add depth to the chili and make it extra delicious.
4. Brisket Hash: Dice up the leftover brisket along with some potatoes, onions, and bell peppers. Sauté everything together until crispy and serve with fried eggs for a hearty breakfast or brunch option.
5. Brisket Pizza: Use sliced leftover brisket as a topping on homemade or store-bought pizza dough. Add your favorite pizza sauce, cheese, and any other toppings you like before baking until golden and bubbly.
These recipes are just a few examples of how versatile leftover brisket can be. Get creative in the kitchen and enjoy repurposing your smoked brisket into new and tasty meals!
SMOKED BRISKET FLAT
The smoked brisket flat is a delicious and tender cut of meat that is perfect for smaller gatherings or when you’re short on time. It cooks in about 5 hours, making it a great option for weekend cookouts or easy weeknight dinners. The leaner part of a whole brisket, the flat is quicker to cook compared to the point which has more fat marbling. It can also be made ahead of time and stored in the refrigerator for up to 4 days, or frozen for up to 6 months.
To prepare the smoked brisket flat, start by patting it dry with paper towels and making cuts all over the meat about 1 inch apart. Then, rub a simple mixture of mustard and spices onto the brisket, ensuring that it covers the entire surface. Preheat your grill or smoker to 230°F using hickory or oak wood. Place the brisket on the grill fat side down over indirect heat and cook with the grill closed for about 5 hours, maintaining a temperature between 220°F and 230°F.
Use a digital meat thermometer to check for doneness, aiming for an internal temperature between 195°F and 205°F. Once cooked, remove the brisket from the grill and let it rest for at least 30 minutes before serving. The resulting smoked brisket flat will be tender, flavorful, and have a delicious bark thanks to the mustard rub.
INGREDIENTS
– 1 brisket flat (approximately 4-5 pounds)
– 1/4 cup yellow mustard
– 2 tablespoons kosher salt
– 2 tablespoons black pepper
– 2 tablespoons paprika
– 1 tablespoon garlic powder
– 1 tablespoon onion powder
INSTRUCTIONS
1. Pat the brisket flat on a sheet pan or cutting board and pat dry with paper towels.
2. Use a sharp pointed knife and make cuts all over the brisket about 1 inch apart.
3. Use your hands to rub the seasonings and mustard down into the brisket and all over the top.
4. Prepare your grill or smoker to 230° using hickory or oak.
5. Cook brisket, fat side down over indirect fire with the grill closed. We cooked this brisket for 5 hours, keeping the grill temperature between 220° and 230°.
6. Use a digital meat thermometer to cook the brisket to between 195° and 205°.
7. Remove from grill and allow to rest at least 30 minutes.
8. Wrap brisket in 2 layers of plastic wrap and refrigerate up to 4 days. Add an additional layer of foil for freezing.
9. Vacuum seal brisket for the best results and freeze up to 6 months.
10. Reheat brisket in a covered skillet with a tablespoon of water over medium heat or mix with bbq sauce, cooking until heated through.
Note: The nutritional information provided is estimated and may not be accurate.
NOTES
– Smoked brisket flat is a simple and flavorful recipe that can be cooked in about 5 hours. It is perfect for weekend cookouts or easy weeknight dinners.
– Brisket flats are the leaner part of a whole brisket, cooking quicker than the point. They are great for making ahead and can be used in various dishes like chili, tacos, sandwiches, and more.
– The mustard rub acts as a binder for the spices and creates a delicious bark on the brisket. However, the final result does not taste like vinegary yellow mustard.
– For storage, wrap the brisket in plastic wrap and refrigerate for up to 4 days. It can also be frozen by adding an additional layer of foil or vacuum sealing it for up to 6 months.
– To reheat the brisket, use a covered skillet with a tablespoon of water over medium heat or mix it with BBQ sauce and cook until heated through.
– The recipe provides estimated nutritional information but may not be accurate.
NUTRITION INFORMATION:
The nutritional information for this Smoked Brisket with Mustard Rub recipe is estimated and may not be completely accurate. However, here are some general guidelines:
Calories: The exact calorie count will depend on the size of the brisket and any additional ingredients used in the rub. On average, a 3-ounce serving of brisket contains around 290 calories.
Protein: Brisket is a great source of protein, with approximately 25 grams per 3-ounce serving.
Fat: The amount of fat in the brisket will vary depending on how lean it is. Generally, a 3-ounce serving of brisket contains around 20 grams of fat.
Carbohydrates: Brisket is low in carbohydrates, with only trace amounts present.
Sodium: The sodium content will depend on the specific rub used for seasoning. It’s best to check labels or calculate the sodium content based on individual ingredients.
Vitamins and Minerals: Brisket is a good source of several essential minerals such as iron, zinc, and selenium. It also contains B vitamins like niacin and vitamin B12.
This information is provided as a general guideline and may vary depending on specific ingredients and cooking methods used.
YIELD:
This recipe yields a smoked brisket flat that is fall apart tender and full of flavor. It is perfect for a small gathering or weeknight dinners. The leaner part of a whole brisket cooks quicker and can be made ahead of time, making it convenient for busy schedules. This recipe produces about 5 hours of cooking time, resulting in a delicious and tender brisket.
SERVING SIZE:
This recipe for Smoked Brisket with Mustard Rub yields a tender and flavorful dish that is perfect for weekend cookouts or easy weeknight dinners. The brisket flat, which is the leaner part of a whole brisket, cooks quicker and can be made ahead for convenient meals throughout the week. It takes about 5 hours to cook the brisket flat, making it ideal for smaller gatherings or when you’re short on time.
The mustard rub acts as a binder for the spices and creates a delicious bark on the brisket. Don’t worry, the end result does not taste like vinegary yellow mustard. In fact, when we hosted a family cookout and served this smoked brisket flat alongside Baby Back Ribs, Brisket Smoked Sausage, and Garlic Butter Grilled Chicken, everyone raved about how incredible the meal was. The smoked brisket flat also makes a beautiful presentation when paired with other charcuterie board items.
If you have leftovers or want to make this recipe in advance, you can wrap the cooked brisket in plastic wrap and refrigerate it for up to 4 days. For freezing, add an additional layer of foil or vacuum seal the brisket before storing it in the freezer for up to 6 months. To reheat, simply use a covered skillet with some water over medium heat or mix with BBQ sauce and cook until heated through.
In conclusion, smoked brisket flat offers a delectable and tender dining experience. The slow smoking process infuses the meat with rich flavors, resulting in a melt-in-your-mouth texture. Whether enjoyed alone or in sandwiches, this mouthwatering dish is sure to satisfy any meat lover’s cravings.
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