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Smoking a brisket flat
Posted on 4/15/25 at 7:29 pm
Posted on 4/15/25 at 7:29 pm
I volunteered to provide brisket for Easter one year, and now I’m voluntold to do one every year.
My mom decided to be helpful and bought a brisket for me. She shows up and it’s a 10lb flat. I’m grateful and not mad at her ignorance, but damn the point is my favorite!
Anyways, I’ve only ever smoked full packers.
Should I go about this the same? I’m assuming it won’t take quite as long. Any tips would be appreciated
My mom decided to be helpful and bought a brisket for me. She shows up and it’s a 10lb flat. I’m grateful and not mad at her ignorance, but damn the point is my favorite!
Anyways, I’ve only ever smoked full packers.
Should I go about this the same? I’m assuming it won’t take quite as long. Any tips would be appreciated
3
Posted on 4/15/25 at 7:57 pm to CrawfishElvis
Yes
After u smoke it, chop it up and make brisket quesadillas
After u smoke it, chop it up and make brisket quesadillas
Posted on 4/15/25 at 8:53 pm to CrawfishElvis
That flat will need some fat to help it. Smoke for 3-4 hrs and then wrap with some tallow to help it.
Another option would be to smoke it that same time period and then cut into 1.5 inch cubes and put into a metal pan with beef broth and spicy bbq sauce. Put it back on the smoker uncovered til the liquid is close to evaporating and tender. Add alittle more sauce, put on smoker til sauce is tacky.
Another option would be to smoke it that same time period and then cut into 1.5 inch cubes and put into a metal pan with beef broth and spicy bbq sauce. Put it back on the smoker uncovered til the liquid is close to evaporating and tender. Add alittle more sauce, put on smoker til sauce is tacky.
Posted on 4/16/25 at 8:28 am to CrawfishElvis
It’s gonna take a lot less time of course. Cook to your desired internal temp. I would smoke for 3 hours and then wrap and finish in oven.
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