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Smoked Brisket Flat
Smoked Brisket Flat

Before you jump to Smoked Brisket Flat recipe, you may want to read this short interesting healthy tips about Your Health Can Be Affected By The Foods You Decide To Consume.

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Nuts as well as different seeds is a much better option when you are trying to find a quick snack to enjoy. Almost all nuts will have plenty of protein and you can additionally find that many nuts and seeds will also provide your system with essential Omega-3 and Omega-6. These types of fatty acids are necessary to helping your body produce the proper quantities of hormones your body needs for a healthy way of life. If you do not get the fatty acids you’ll need your body will actually not be able to produce a number of of the hormones that it requires.

For those who want to get started living a more healthy life the tips above are able to help you do that. One thing that you ought to actually avoid is all of the processed foods which you can buy in the stores, and start cooking fresh foods for your meals.

We hope you got benefit from reading it, now let’s go back to smoked brisket flat recipe. To make smoked brisket flat you only need 5 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Smoked Brisket Flat:
  1. Provide 10 lb Brisket Flat
  2. Take LA Preferida Sazon Seasoning
  3. Get Dried whole coriander seeds
  4. Provide Dehydrated chopped onion
  5. Take BBQ Rub -used Myron Mixon's "The only barbecue rub you need"
Steps to make Smoked Brisket Flat:
  1. Pull the brisket out of the frig and light the charcoal in the smoker. I use an upright barrel smoker with a water pan.
  2. Lightly coat the brisket on all sides with the sazon seasoning.
  3. Layer all sides of the brisket with the BBQ rub.
  4. In a mortar and pestle coarsely grind a 50/50 blend of the coriander and onion.
  5. Coat all sides of the brisket with the coriander onion mix to give another layer of flavor and help build a beautiful bark.
  6. When the smoker reaches 250° place the brisket in fat side up. Fat down works just fine too its all personal preference.
  7. Cook low and slow at 250° until it reaches an internal temp of 200°. Frequently monitor the smoker to control the temp and ensure wood chunks are added as needed. I used a combo of mesquite and pecan.
  8. Once at 200° internal wrap in foil and let sit for a minimum 1 1/2 hours in a dry cooler.
  9. Remove from the cooler and slice. Save the juice that collects in the foil to serve along with or over top.

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