7lb Brisket Flat - Best way to smoke it

Not familiar with your smoker so any tips I can offer are qualified.

I smoke on a BGE so my firebox is directly below (the flame deflector) and meat. Hence, I smoke fat-side down. I separate the point from the flat which allows me to orientate the thinnest part of the flat away from the hottest part of the smoker.

Beyond that, I would smoke it just as if it was the whole packer. I wrap in butcher paper at about 175-180F. There are other finishing options you may want to look at, e.g., foil boat.

Maybe ruger35 will weigh in. He knows his stuff and actually works some at Goldies.

What temp, start at 225 then move up to 275 after 30 min is what I am thinking. Also thinking about injecting with beef broth? Any particular liquid you recommend for the drip pan?

Well the flat is already in my freezer, it was in sale.


I can do 6hr or more smokes, I just have to be very vigilant, can only use chunks so have to add one every 15-30min.

Once you get it up to 165, you can wrap it and finish in an oven.

When I do one that way, I put it on a wire rack inside one of those disposable tinfoil pans. Then pour beef stock in, but keep it below the level of the meat. Throw some onion and pepper in the too, then cover with foil.

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Spritz with apple juice every hour

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Spritz is the enemy of a good bark. I'd only spritz the spots that seem to be getting "crispy" later on in the cook. And all you need is water. Apple juice on beef? Nah.

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Wrap when it reaches 165 deg

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Wrap when your bark is good and formed. Or not at all. A wrap is used to help push a meat through the stall faster.

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I like to refrigerate for easier slicing

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If it stalls around 185 deg, if it doesn’t raise after a couple hours, remove it

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At 185 a brisket is usually out of the stall which means the temp will rise to doneness pretty easy. Doneness isn't a number either.

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Spritz is the enemy of a good bark. I'd only spritz the spots that seem to be getting "crispy" later on in the cook. And all you need is water. Apple juice on beef? Nah.

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This is the one I did last week with the directions I posted above. Came out perfect

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say this with all due respect, but I do agree your bark looks off. Not saying it isn’t good, but it looks off in the picture.

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It’s because it’s cold. I chilled it to slice it, and then freeze in portions. So much easier to slice cold.

225 to 250 for 6 to 7 hours. Wrap it and keep it at the same temp. 165 temp and it's done. Brisket is really easy to cook. Don't be discouraged. I can get excellent results in a POS gas grill. No matter how you do it, I have full confidence you will nail it as long as you don't over cook it. Check the temp 8 hrs in.

If it's cooked well and you are struggling to slice because it falls apart, either get a better knife or just slice it a little thicker.

Horrible punching form.