Brisket Flat

This brisket flat recipe is here by popular customer demand!  In this recipe we show you how to smoke a brisket flat, without drying it out, to juicy perfection. This brisket flat used in this video was a gift to me given by my good friend Kevin who owns The Butcher Shoppe in Pensacola, FL. 

Meat Church How To YouTube Video: https://youtu.be/zNKbnGtx1Eo

Ingredients

• Brisket Flat
• Meat Church Holy Cow Rub to taste
• 1/2 beef broth (sub 4 T butter or tallow)

Tools

• Disposable aluminum 1/2 foil pan
• Aluminum foil 
• Meat Church Butcher Paper

Prepare the smoker
Prepare your smoker to 250 degrees. In this video we used a Traeger Woodridge with Meat Church Pellets which are a blend of oak and hickory. Mesquite or pecan would also be good choices. 

Prepare the brisket flat
Rinse off the brisket and pat dry.

Season the brisket with Meat Church Holy Cow liberally on all sides.

Allow the seasoning to adhere for at least 15 minutes, but preferably overnight wrapped in your refrigerator.

Cook the brisket flat
Place the brisket in the smoker fat side up. 

Continue to smoke until it reaches 170 internal temperature. 

Once the brisket hits 170 degrees, place the flat in an aluminum pan.

Add the beef broth at the bottom of the pan.

Cover the pan with foil and return it to the smoker. Increase the temperature to 275 to help render out the final fat. 

Continue cooking until the flat is "probe tender" in the thickest part. An illustration of how to do that can be seen in this video

Once the brisket flat has reached your desired tenderness, remove the foil to firm the bark back up for 10 - 15 minutes. 

Rest the brisket flat
Remove the brisket from the pan and wrap it in unwaxed butcher paper to rest.

Rest the flat in a cooler until the internal temperature reduces to the 140s. 

Slice the brisket against the grain and enjoy!