Smoked Brisket Flat

Brisket is one of the first things you should smoke going into the summer! 

Prep Time: 30 Minutes

Cook Time: 8-12 Hours

Yields: Varies

Set your smoker to 250-275 degrees. While the smoker is heating up, trim any excess fat off the brisket. You will want to leave about an inch to an inch and a half of fat on the brisket.  

Slather the brisket with mustard as a binder and use your favorite salt, pepper, garlic rub.

Every hour, make sure you spritz with apple cider vinegar. This will keep it moist and keep it from drying out.

Smoke it until an internal temperature of around 170 degrees if the bark is set the way you want it. If not, you can smoke until 180 degrees. Wrap in foil or butcher paper, and put it back on the smoker. You will pull it out at an internal of 203 degrees. 

Let it rest wrapped in a cooler for at least an hour before you slice it. 

I smoked this on my Big Green Egg from Casual Furniture World. They have locations in Winston Salem, Greensboro and Myrtle Beach. They carry every accessory for the Big Green Egg amongst other brands, all the finest names in outdoor patio sets, fire pits and everything you need to make sure your backyard is set up for all of your summer get-togethers. 

Make sure to stop by and pick up your next grill at any of their locations!

1 Brisket Flat (3-5 pounds)

2T SPG rub


Pit Master Tip

There are a million different ways and methods to smoke a brisket. This method always seems to work for me. The key is making sure it does not dry out. I recommend smoking the flat before doing a full brisket. They are very expensive, and if you have never smoked one, it’s always great to practice on a smaller cut first.


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