Smoked Brisket Flat

Name: Smoked Brisket Flat
Total time: 540 min
Yield: 8
Ingredients: 3 kg brisket flat, fat cap trimmed to 6 mm; 3 tbsp coarse black pepper; 3 tbsp kosher salt; 1 tbsp garlic powder; 120 ml beef stock, in a spray bottle

Salt, pepper, smoke, patience.

Total: 540 min
Active: 30 min
Serves: 8
Cuisine: bbq

Servings8

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Ingredients

Steps

Coat the brisket evenly with the salt, pepper, and garlic powder and let it sit an hour at room temperature.
Run the smoker at 120°C / 250°F with oak or hickory and put the brisket on fat side up.
Smoke 5–6 hours, spritzing with stock every hour, until the bark is dark and set.
Wrap tightly in butcher paper and keep cooking until it probes like soft butter around 96°C / 205°F.
Rest wrapped in a cooler for at least an hour, then slice against the grain pencil-thick.