BBQ Beef Recipes

Smoked Beef Brisket Flat – #howtobbqright

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7-10 LBS Beef Brisket Flat

Trim the excess fat from your brisket flat leaving 1/4″ fat cap on the brisket top. Find the grain of the beef and mark the across the grain slice. Season the beef with Killer Hogs AP Rub then Killer Hogs The BBQ Rub and let sit and get tacky for 10 minutes. Flip and repeat the process allowing the rub to set. Place in the center of a preheated smoker set to 250 degrees spraying the bark with apple juice every hour to keep the bark moist. Once the internal temperature reaches the 160-170 degree range, remove and wrap in butcher paper. Return to smoker and continue to smoke until internal temperature goes above 200 degrees. Remove and place in cracked cooler and rest for at least 1 hour. After the rest period, remove and unwrap. Slice the brisket against the grain. Only slice what you are serving and eating as the meat will dry out once sliced and enjoy your masterpiece.

Original of the video here

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