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+ servings
slices of smoked brisket on a cutting board.
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5 from 2 votes

Smoked Brisket Flat

This smoked brisket flat recipe will make your mouth water. Tender, juicy meat paired with smoky flavors might just be your new favorite.
Prep Time13 hours
Cook Time12 hours
Resting time1 hour
Total Time1 day 2 hours
Course: Grilling
Cuisine: American Southern
Servings: 12
Calories: 703kcal
Author: Kelly Bloom
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Ingredients

  • 12 pound packer Brisket
  • Kosher Salt
  • garlic salt
  • coarse ground black pepper

Instructions

  • Trim off excess fat from the brisket. Leave very thin amounts, but not more than ¼" thick anywhere. A little fat will keep the meat moist, too much will make a mess in the smoker.
  • Place paper towels on a rimmed cookie sheet. Season all sides of the brisket flat with the Kosher salt. Be liberal, this is for salt curing not seasoning. Place the salt covered brisket in the refrigerator for at least 12 hours to cure.
    12 pound packer Brisket, Kosher Salt
  • Once the brisket has dried out and has been removed from the refrigerator, season liberally with the garlic salt and the coarse black pepper.
    garlic salt, coarse ground black pepper
  • Let rest as room temperature for about 1 to 2 hours.
  • While the brisket flat is resting and coming back to room temperature, preheat the smoker to 250° F. Jack Daniels wood lends a great flavor, but you can use any wood chips for smoking that you like.
  • Place the brisket fat side down in the smoker, and ensure it has good air flow. You may need to add wood chips every hour our so, so keep an eye on that. Keep the door closed so smoke is not lost during this process. It also helps keep the temperature regulated.
  • Smoke your brisket flat at 250° F for 45 minutes to 1 hour per lb of brisket. 1 hour per pound is typical, but if your smoker tends to run hot, calculate 45 minutes per pound and check so that you don't dry it out. Calculate 12 hours smoke time for a 12 lb brisket flat.
  • Once the brisket has reached the internal temperature of 190° - 210° remove. Wrap in parchment paper or butcher paper and then aluminum foil and let it rest for a minimum of 1 hour. This will set the flavor and make it easier to cut.
  • Unwrap and slice the brisket against the grain to serve.

Video

Nutrition

Calories: 703kcal | Protein: 94g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 281mg | Sodium: 358mg | Potassium: 1497mg | Calcium: 23mg | Iron: 9mg