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Tender Smoked Beef Brisket Flat Recipe 12-Hour Low and Slow Perfected

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A 12-hour low and slow smoked beef brisket flat recipe that yields tender, smoky, melt-in-your-mouth meat perfect for gatherings and barbecue lovers.

Ingredients

Scale
  • 5 to 6 pounds beef brisket flat (2.3 to 2.7 kg), well-marbled
  • 2 tablespoons coarse kosher salt
  • 2 tablespoons coarse black pepper, freshly cracked
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • Hickory or oak wood chips, soaked for at least 30 minutes
  • 2 tablespoons yellow mustard (optional)
  • Pinch of cayenne powder (optional for heat)

Instructions

  1. Trim the brisket flat by removing any thick fat cap, leaving about 1/4-inch of fat for moisture, and trim silver skin and gristle (10-15 minutes).
  2. Apply a thin coat of yellow mustard over the entire brisket (optional).
  3. Mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika in a bowl and sprinkle evenly over all sides of the brisket. Pat gently to help it stick.
  4. Prepare your smoker or grill to maintain a steady 225°F (107°C) and place a water pan inside to keep the environment moist.
  5. Soak hickory or oak wood chips in water for at least 30 minutes before adding to the smoker.
  6. Place the brisket fat side up on the grate and insert a digital probe thermometer into the thickest part of the flat.
  7. Smoke at 225°F (107°C) for about 6-8 hours until internal temperature reaches around 160°F (71°C). Avoid opening the smoker often.
  8. Wrap the brisket tightly in butcher paper or aluminum foil once it hits 160°F (71°C) to push through the stall.
  9. Return wrapped brisket to smoker and cook until internal temperature reaches 203°F (95°C), about 4-6 hours more.
  10. Remove from smoker and let it rest, wrapped, for at least 1 hour.
  11. Slice against the grain in thin slices and serve.

Notes

Spritz the brisket every hour during the first 6 hours with apple cider vinegar or water to keep it moist and add brightness. Tent the bark loosely with foil if it gets too dark before the brisket is done. Resting the meat for at least 1 hour is essential for juicy slices. Soak wood chips before smoking to avoid harsh smoke.

Nutrition

Keywords: smoked brisket, beef brisket flat, low and slow, barbecue, smoked meat, brisket recipe, backyard barbecue, smoked beef

Find it online: https://lenatable.com/tender-smoked-beef-brisket-flat-recipe-12-hour-low-and-slow-perfected/