5 Pound Smoked Brisket Recipe

Smoked Brisket Flat Hey Grill, Hey

WebSep 8, 2022 · Sprinkle Hey Grill Hey Beef Rub equally across all sides of the brisket flat. Smoke the brisket flat. Place the brisket flat on the smoker, close the lid, and cook for 4 …

Rating: 4.6/5(5)

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Texas Style Smoked Beef Brisket Hey Grill, Hey

WebJun 11, 2019 · Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket. In a mixing …

Rating: 5/5(157)
1. Store your brisket in the refrigerator until you are ready to start trimming. Cold briskets are much easier to work with. Flip your brisket over so the point end is underneath. Remove any silver skin or excess fat from the flat muscle. Trim down the large crescent moon shaped fat section until it is a smooth transition between the point and the flat. Trim and excessive or loose meat and fat from the point. Square the edges and ends of the flat. Flip the brisket over and trim the top fat cap to about 1/4 of an inch thickness across the surface of the brisket.
2. In a mixing bowl or empty spice container, mix the salt, pepper, and garlic. Share over the brisket to evenly distribute the spices on all sides.
3. Preheat your smoker to 225 degrees F using indirect heat and hardwood smoke. Place the brisket on the smoker with the point end facing your main heat source. This is a thicker part of the brisket and it can handle the additional heat. Close the lid and smoke until and internal thermometer reads 165 degrees F (usually takes around 8 hours).
4. On a large work surface, roll out a big piece of butcher paper (or foil) and center your brisket in the middle. Wrap the brisket by folding edge over edge, creating a leak proof seal all the way around. Return the wrapped brisket to the smoker, seam side down so the weight from the brisket crimps the edges of the paper wrap down tight.

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Smoked Brisket Flat (TexasStyle) Taste of Artisan

WebMay 18, 2020 · Wrap the brisket flat as tightly as possible and place back on the rack, seam side down making sure it won't unwrap. Continue to smoke until the internal temperature …

Rating: 4.6/5(14)
1. Remove the wet-aged brisket flat from the packaging, pat dry with paper towels and place on the cutting board and trim off any excess fat. There isn't usually much of it on brisket flats.
2. Sprinkle a light coating of kosher salt on one side, then a light coating of the coarse pepper. Pat with your hand to help the seasonings stick. Flip the meat and repeat. Don't forget to season the sides as well. The amount of seasoning is up to you. Add more if you like. If you like your brisket more peppery, add more pepper.
3. Leave the meat rest at room temperature to get rid of some of the chill. Meanwhile, prepare the smoker.
4. Preheat the smoker to 275F (140C) using hickory, or oak supplemented with mesquite chips for smoke. I recommend starting smoking at 225F (107C) for 30 min, increase the temperature to 250F (121C) and smoke for another 30 minutes, then let temperature creep up to 275F and keep it there. This way the meat won't get shocked by intense heat and won't sweat.

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