6lb Brisket Flat On Pellet Grill Food

SMOKED BRISKET FLAT

Steps:

• Trim the brisket flat of any odd parts or excessive fat or silver skin. Keep the layer of fat on the bottom, but make sure it is of an even thickness.Note: When buying just the flat often it has already been heavily trimmed including removing the fat from the bottom, this is fine.

TRAEGER SMOKED BRISKET FLAT (5 LB PELLET GRILL DEMO) RECIPE | SIP BITE GO

Steps:

• Preheat the Traeger Grill (or whatever pellet smoker you're using) to 250 degrees F for 15 minutes before it's time to smoke brisket. I like setting out brisket about 20-30 minutes ahead of time to help bring it to room temperature.
• Prep brisket flat for smoking. Season brisket with the Voodoo seasoning by massaging the seasoning into the brisket top, bottom, and sides.
• Smoke brisket flat on Traeger. Place your brisket on the pellet grill grates fat side up and smoke brisket flat until the internal temperature of the flat of brisket reaches 160 - 170 degrees F, measured in the thickest part of the meat. This will take about 3 hours and 15 minutes. Remove partially smoked brisket flat from the grill. Keep the lid to the smoker closed and the smoker on.
• Prep butcher paper for smoking brisket flat. Add apple cider vinegar to a spray bottle and set aside. On a large work surface, roll out butcher paper. (I leave it on the roll so I can adjust the size as needed, but usually I'll use a piece that's about 5-6 times larger than your piece of beef). The inside of the butcher paper should be facing up. Spray the inside of the butcher paper (where you're going to set the brisket down) with some apple cider vinegar, until the area that will touch the brisket flat once it's wrapped is fully moistened.
• Wrap brisket flat in butcher paper. Place half smoked brisket flat near the edge of the butcher paper. Spritz it with the spray bottle to moisten it with more apple cider vinegar, for juicy good luck while smoking. (IMPORTANT - You'll want to keep track of the SIDE of the brisket flat that has the FAT CAP when rolling it!! You'll want to "end" with the FAT CAP UP. This way it will OOOOOOZE juiciness because the fat will drip down as it cooks.) Wrap the brisket flat a few times in the butcher paper, folding edges in like a burrito so it bundles together to create a cozy, moist little sleeping bag environment for your beef.
• Smoke brisket flat wrapped in butcher paper. Add your little bundle of joy brisket flat back on the smoker grill grates, fat cap side UP (hope you kept track of it!). Smoke the flat until the internal temperature has reached 200 - 205 degrees F.
• Rest smoked brisket flat and enjoy. When time is up, remove the brisket flat from the smoker and let it rest (we usually let it rest in the butcher paper, but you don't have to - it's debatable) for at least 30 minutes, or an hour if you're my husband. Slice against the grain and enjoy.

OKLAHOMA JOE'S SMOKED BRISKET FLAT

Steps:

• Combine all the spices in a bowl, mix well. Pat the spice rub onto the meat, making sure to heavily season the entire surface area of the brisket. Cover or wrap the brisket and let it sit at room temperature while getting the smoker or charcoal grill fired up. Do not leave at room temperature for longer than 1 hour.
• The grill is ready when the charcoal has burned to a white ash. If using a grill instead of a smoker, arrange the coals on 1 side of the grill, leaving an area large enough for the brisket to cook indirectly with no coals directly underneath the meat.
• When the grill has reached 200 to 225 degrees F, scatter 1/4 of the wood chips over the coals, close the grate, put the brisket on the grill and close the lid.
• Maintain a 200 to 225 degree F cooking temperature inside the grill, adding coals every 2 hours or as necessary. Add wood chips and spray the brisket with apple juice every time you add new coals. Try not to lift the lid of the grill at any other time.
• When the brisket reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out. Return the brisket to the grill (or smoker) The brisket is finished cooking when it is very tender and reaches an internal temperature of 190 degrees F, about another 1 to 2 hours. Let rest for 45 minutes, then unwrap and slice. Serve with BBQ sauce on the side.