22 November, 2020

Morgans Brisket Flat

Comments : 2 Posted in : BBQ, Beef, Main Course, Smoking on November 22, 2020 by : Morgan Douglas

Let’s tackle one of the more challenging cooks, and with my help you’ll do with ease!!!! I recommend starting with a brisket flat vs a full packer. Costco or Sams is a great choice for purchasing your brisket.

Prep time / 15min

Cook time / 9-14 hours

Cook temp / 225°

Finished internal temp / 190°-205°

Rest time / 2 hours minimum

Here is what your gonna need:

Brisket Flat

Brisket seasoning salt pepper garlic (SPG) or my go to Brisket Maaaaaagic from 2 Gringos

Brisket Injection – I use smoke house reserve blend from Kosmos

Low Sodium beef stock

Mustard

Hickory wood and lump coal / charcoal

Injection syringe

Foil

Trimming your flat

You will want your flat de thawed in this step. One side of the flat will be pre trimmed by the butcher, this is called the presentation side. The other side will have the fat cap.

Start with the fat cap. Take a boning knife and trim the fat cap down to 1/4 inch overall. (Note) remove any and all hard fat from flat, this will not render off during your cook.

Next we will trim of all of the fat from the presentation side. Take notice which way the grain of the flat is running. This is extremely important for when you slice at the end of your cook.

Injecting your flat

Start with mixing 1/3 cup of injection powder with 2 cups of room temperature low sodium beef stock. Low sodium is key in this step so we do not over salt our flat. Inject the presentation side repeatedly covering the entire surface. Hold the syringe at a 45° angle when injecting liquid slowly.

Seasoning your flat

Rub your flat with yellow mustard starting with the fat cap side. Once you have a nice even coat over the fat cap, use copious amounts of your season. Flip over to presentation side and repeat. When you are finished place flat back into the fridge for 1 hour. You want to start the cook with a refrigerator cold brisket!!! This process helps to set the smoke ring. (Pro tip)

Prepping your smoker

While your flat is cooling in the fridge, start your coals in a charcoal chimney. Let coals heat till white on top. (15 minutes) Now your ready to add coals to smoker.

Start of using 2 of your more dense logs of hickory. Keep the lid open and allow logs to be fully engulfed in flames.

It will take 5 to 10 minutes for logs to burn off the dirty smoke before producing good clean light blue smoke. Once this is achieved, close up your lid / lids and start establishing a steady smoking temperature. I keep the slide on top of the smoke stack barely open trapping as much smoke as possible and have air flow slides open 40% to start. We are shooting for a steady temp of 225°. Adjust flow as necessary .

Now its time to start your cook. I recommend using a digital thermometer probe placed in the center of your flat. Also have a insta-read thermometer ready to double check temp from time to time. Place your flat on the grill fat cap up, and thickest side twords the heat source.Let it go for 2-3 hours before checking your flat for color and bark. You will need to replace hickory wood about once every hour or so…. when doing this keep lid open for 5 minutes allowing dirty smoke to burn off.. Once the desired bark is reached you will want to wrap flat in double foil. Internal temp should be around 160°-175° at this point. I prefer to move flat to the oven at this point for 3 reasons.

#1 Once wrapped your flat will no longer take on anymore smoke flavor.

#2 No reason to waste wood at this point

#3 Oven will maintain temperature for a hassle free remaining cook

When internal temp (I.T.) of flat reaches 190°, take your insta read probe and test flat for firmness. You are shooting for the probe to slide into the flat like butter with no resistance or tug. Every brisket is different and finished temp can range from 190°-205° I.T.

Resting your brisket

Now that your flat has reached ideal I.T. (190°-205°) remove flat from oven. With the flat already wrapped in foil, you will want to wrap a towel around it and place it in a cooler to rest. Minimum of 2 hours up to 6 hours.

Slicing your brisket

This is a crucial step…. slice your brisket against the grain. This will ensure perfect tender brisket. Reserve all drippings for reheating leftovers. (Pro tip): only slice what you are going to eat, this ensures moist brisket for reheating.

Reheating your brisket

Remove leftovers from fridge and allow to come to room temperature. Preheat oven to 300°, use reserved drippings and pour over brisket. Allow to reheat for 35-40 minutes.

Congratulations and cooking a perfect brisket!!!! Take a picture of your success and enjoy!