{"id":3768,"date":"2021-09-27T06:40:01","date_gmt":"2021-09-26T22:40:01","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=3768"},"modified":"2023-01-07T17:26:13","modified_gmt":"2023-01-07T09:26:13","slug":"brisket-flat-on-a-pitboss-we-asked-the-bbq-gurus-how-they-do-it","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/brisket-flat-on-a-pitboss-we-asked-the-bbq-gurus-how-they-do-it\/","title":{"rendered":"Brisket Flat On A Pitboss &#8211; We Asked The BBQ Gurus How They Do It"},"content":{"rendered":"<div class=\"wp-block-image\">\n<figure class=\"aligncenter size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/09\/Copy-of-Blog-Pictures-17-copy.jpg\" alt=\"\" class=\"wp-image-3777\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/09\/Copy-of-Blog-Pictures-17-copy.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/09\/Copy-of-Blog-Pictures-17-copy-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/09\/Copy-of-Blog-Pictures-17-copy-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure><\/div>\n\n\n<p><\/p>\n\n\n\n<p>Smoking a brisket flat can be a challenge. The flat has a narrow shape, and requires a bit more care and attention than the larger part of the brisket, the point. That&#8217;s why I reached out to the experts \u2013 the pitmasters themselves \u2013 to learn the best techniques for smoking a flat on a Pit Boss pellet grill. Follow these steps and tips from the pros to achieve perfectly tender, flavorful brisket every time.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<p><strong>To smoke a brisket flat on a Pit Boss pellet grill involves setting the temperature to 250\u00b0F, placing the brisket on the middle rack, cooking for about 4 hours until it has a firm bark and internal temperature of 155\u00b0-160\u00b0F, wrapping it in foil or butcher paper with beef broth or tallow, inserting a thermometer probe, and cooking until the internal temperature reaches 195\u00b0-200\u00b0F. <\/strong>To prepare the brisket flat, trim the fat cap to 1\/4 inch and remove all the silver skin, apply a binder (optional), season with salt, pepper, and garlic powder, and cover with a low salt barbecue rub. It&#8217;s recommended to spritz the brisket every hour with apple juice, beer, or apple cider vinegar, and to allow adequate resting time before slicing. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Key Points<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>About The Brisket Flat<\/p>\n\n\n\n<ul>\n<li>A brisket flat is the lower part of the brisket.<\/li>\n\n\n\n<li>The point is the big round part of the brisket that is full of connective tissue and has a thick fat cap.<\/li>\n\n\n\n<li>Flat is pure muscle and has very little fat, which makes it susceptible to drying out.<\/li>\n\n\n\n<li>Briskets are usually sold as a whole piece, but sometimes they are cut in half.<\/li>\n\n\n\n<li>Point is always preferable to the flat, but sometimes you have little choice.<\/li>\n\n\n\n<li>If you follow all the correct techniques, you can smoke a delicious flat.<\/li>\n<\/ul>\n\n\n\n<p>Selecting Brisket<\/p>\n\n\n\n<ul>\n<li>Choose a brisket flat that has a decent layer of fat.<\/li>\n\n\n\n<li>If you can find a flat that has a little of fat underneath, this is a good thing.<\/li>\n\n\n\n<li>Flats can dry out easily so the fat will help protect the meat.<\/li>\n\n\n\n<li>As always, buy the best quality meat you can afford.<\/li>\n\n\n\n<li>Marbling is very important if you want tender, juicy brisket.<\/li>\n\n\n\n<li>Flats are awkwardly shaped as well, so you may need to sift through and find a thicker one.<\/li>\n<\/ul>\n\n\n\n<p>What Temperature?<\/p>\n\n\n\n<ul>\n<li>The best temperature to smoke a brisket flat is around 250\u00b0F, and this should take around six or seven hours to cook.<\/li>\n\n\n\n<li>You can smoke at 220\u00b0F but it will take closer to 10 hours to cook.<\/li>\n\n\n\n<li>I\u2019ve done some overnight briskets this way, and the extra hours in the smoker will give the brisket more flavor, however I don\u2019t like to leave my pellet grill unattended.<\/li>\n<\/ul>\n\n\n\n<p>How Long Does It Take?<\/p>\n\n\n\n<ul>\n<li>A flat should take around 7 hours to cook if you hold your Pit Boss at 250\u00b0F.<\/li>\n\n\n\n<li>However, when smoking brisket low-and-slow, we cook to internal temperature, not time.<\/li>\n\n\n\n<li>The magic number for brisket is an internal meat temperature of 203\u00b0F.<\/li>\n\n\n\n<li>However, most pitmasters will \u201ceyeball\u201d their brisket, and go by feel as much as internal temperature.<\/li>\n\n\n\n<li>When inserting the instant-read thermometer, it should feel like butter when you insert the probe.<\/li>\n<\/ul>\n\n\n\n<p>Set Up Your Pit Boss<\/p>\n\n\n\n<ul>\n<li>Before smoking a 7-10 hour brisket, take a Shop Vac and vacuum out the fire pot and sift your wood pellets.<\/li>\n\n\n\n<li>Before putting wood pellets in the hopper of your Pit Boss, make sure you run the pellets through a sieve to remove any dust<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Brisket Flat on a PitBoss: Step-by-Step<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Step<\/th><th>Instructions<\/th><\/tr><\/thead><tbody><tr><td>1<\/td><td>Set the temperature of your Pit Boss to 259\u00b0F.<\/td><\/tr><tr><td>2<\/td><td>Place your brisket into the middle rack on vertical Pit Boss or the center on a regular pellet grill.<\/td><\/tr><tr><td>3<\/td><td>Cook the brisket flat for about 4 hours.<\/td><\/tr><tr><td>4<\/td><td>Once the brisket has a nice color, and has a firm bark, check the internal temperature (it should be between 155\u00b0F to 160\u00b0F internal)<\/td><\/tr><tr><td>5<\/td><td>Wrap the brisket in foil of butcher paper. Pour in a little beef broth or beef tallow.<\/td><\/tr><tr><td>6<\/td><td>Insert a thermometer probe into the middle of the brisket flat.<\/td><\/tr><tr><td>7<\/td><td>Let the brisket cook in the pit boss until the temperature reaches about 195\u00b0F to 200\u00b0F. the perfect temperature for brisket is 203\u00b0F internal.<\/td><\/tr><tr><td>8<\/td><td>Rest for one hour at least. Store in a dryer cooler wrapped in a towel for up to 4 hours.<\/td><\/tr><tr><td>9<\/td><td>Prior to cooking, remove most of the fat from the top of the brisket flat. Leave 1\/4 of an inch on the fat cap and remove all the silver skin underneath the flat.<\/td><\/tr><tr><td>10<\/td><td>*Optional \u2013 Apply a binder if you want the rub to stick using olive oil or yellow mustard.<\/td><\/tr><tr><td>11<\/td><td>Apply a layer of kosher salt, ground black pepper, and garlic powder.<\/td><\/tr><tr><td>12<\/td><td>Sprinkle a low salt barbecue rub all over the brisket.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Understanding the Different Parts of a Brisket: Flat vs. Point<\/h2>\n\n\n\n<p>A brisket is a cut of meat from the breast or lower chest of beef or veal. It is a tough cut of meat that benefits from long, slow cooking methods such as roasting or smoking.<\/p>\n\n\n\n<p>The point and flat are the two main parts of a brisket. The point is the larger, rounder section of the brisket and is well-marbled with fat and connective tissue. This makes it more forgiving to cook and helps to keep it moist and flavorful. The flat, on the other hand, is a leaner cut of meat made up of pure muscle. It has less fat and is therefore more prone to drying out if not cooked properly.<\/p>\n\n\n\n<p>When buying a brisket, it is generally preferred to get the whole brisket with both the point and flat attached. However, sometimes only the flat is available for purchase. While the point may be the more desirable cut, a properly smoked brisket flat can be just as delicious with the right techniques. To ensure the best results, it is important to protect the flat by keeping it away from the hottest part of the grill and using proper cooking techniques to prevent it from drying out.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/07\/Copy-of-Blog-Pictures-14-copy-8.jpg\" alt=\"\" class=\"wp-image-6243\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/07\/Copy-of-Blog-Pictures-14-copy-8.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/07\/Copy-of-Blog-Pictures-14-copy-8-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/07\/Copy-of-Blog-Pictures-14-copy-8-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Choosing the Best Brisket Flat for Smoking<\/h2>\n\n\n\n<p>When selecting a brisket flat, it is important to choose one with a decent layer of fat. The fat will help to protect the meat and prevent it from drying out during the cooking process. A little bit of fat underneath the flat can also be beneficial. In general, it is a good idea to choose the highest quality meat you can afford, as it will have more marbling and be more tender and juicy.<\/p>\n\n\n\n<p>The shape of the brisket flat can also be a consideration. Flats are often awkwardly shaped, so it may be necessary to sift through a few options to find a thicker one. This can be especially important if you are cooking for a large group and want to ensure that you have enough meat to go around. Overall, choosing a brisket flat with a good amount of fat and a decent thickness will set you up for success in achieving a tender, flavorful finished product.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"712\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/10\/20230105_163655-1.jpg\" alt=\"\" class=\"wp-image-10387\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/10\/20230105_163655-1.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/10\/20230105_163655-1-300x225.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/10\/20230105_163655-1-768x576.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Tips for Setting the Temperature and Cooking Time for a Brisket Flat<\/h2>\n\n\n\n<p>When smoking a brisket flat, it is best to maintain a temperature of around 250\u00b0F. This should take approximately 7 hours to cook the meat to the desired internal temperature of 203\u00b0F. Some pitmasters may choose to smoke at a lower temperature of 220\u00b0F, which will result in a longer cooking time of around 10 hours. This method can result in more flavorful brisket, but it is important to monitor the grill to ensure that it does not go unattended for extended periods of time.<\/p>\n\n\n\n<p>In addition to monitoring the temperature of the grill, it is important to monitor the internal temperature of the brisket itself. The magic number for brisket is an internal meat temperature of 203\u00b0F, but many pitmasters also use their senses to determine when the meat is ready. When inserting an instant-read thermometer, the probe should slide in easily and the meat should feel like butter.<\/p>\n\n\n\n<p>Tips for smoking a brisket flat:<\/p>\n\n\n\n<ul>\n<li>Maintain a grill temperature of 250\u00b0F<\/li>\n\n\n\n<li>Cook to an internal temperature of 203\u00b0F<\/li>\n\n\n\n<li>Monitor the grill and do not leave it unattended for extended periods of time<\/li>\n\n\n\n<li>Use an instant-read thermometer to check the internal temperature of the meat<\/li>\n\n\n\n<li>Use your senses to determine when the meat is ready, looking for a probe that slides in easily and meat that feels like butter.<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"768\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/11\/20221030_114725-1024x768.jpg\" alt=\"\" class=\"wp-image-7584\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/11\/20221030_114725-1024x768.jpg 1024w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/11\/20221030_114725-300x225.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/11\/20221030_114725-768x576.jpg 768w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/11\/20221030_114725.jpg 1200w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How Long Does It Take?<\/h2>\n\n\n\n<p>A flat should take around <strong>7 hours<\/strong> to cook if you hold your Pit Boss at 250\u00b0F. However, when smoking brisket low-and-slow, we cook to internal temperature, not time. The magic number for brisket is an <strong>internal meat temperature of 203\u00b0F<\/strong>. However, most pitmasters will \u201ceyeball\u201d their brisket, and go by feel as much as internal temperature. When inserting the instant-read thermometer, it should feel like butter when you insert the probe.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Set Up Your Pit Boss <\/h2>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Step<\/th><th>Instructions<\/th><\/tr><\/thead><tbody><tr><td>1<\/td><td>Before smoking a 7-10 hour brisket, take a Shop Vac and vacuum out the fire pot and sift your wood pellets. This will ensure you get a nice clean cook with no issues.<\/td><\/tr><tr><td>2<\/td><td>Before putting wood pellets in the hopper of your Pit Boss, make sure you run the pellets through a sieve to remove any dust. If you don\u2019t run your pellets through a sieve, the excess dust can cause problems in the hopper. I\u2019ve had an active back burn in my hopper, caused by excess wood dust.<\/td><\/tr><tr><td>3<\/td><td>The Pit Boss manufacturer recommends using a water pan in their pellet grills. A water pan will help regulate the temperature of the grill and it will add some moisture to the cooking chamber. You need to check your water pan regularly because it can evaporate fast. If you are struggling to keep the temperature of your Pit Boss above 250\u00b0F, remove the water pan. Always add hot water to the pan, not cold.<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Before smoking a brisket on your Pit Boss pellet grill, it is important to properly set up the grill for the best results. To start, use a Shop Vac to clean out the fire pot and sift the wood pellets. This will ensure that you get a clean, efficient cook with no issues. <\/p>\n\n\n\n<p>Next, run the wood pellets through a sieve to remove any excess dust before adding them to the hopper. Excess dust can cause problems in the hopper, such as an active back burn. The manufacturer of the Pit Boss recommends using a water pan in their pellet grills. <\/p>\n\n\n\n<p>The water pan helps to regulate the temperature of the grill and adds moisture to the cooking chamber. Remember to check the water pan regularly, as it can evaporate quickly, and add hot water, not cold, when needed. If you are having trouble maintaining a temperature above 250\u00b0F, you may need to remove the water pan.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Best Wood Pellets For Brisket<\/h2>\n\n\n\n<p>When it comes to choosing the best wood pellets for smoking a brisket, there are a few options to consider. Many competition pitmasters and barbecue experts recommend mixing various combinations of wood pellets, such as hickory and cherry, to achieve a unique flavor profile. <\/p>\n\n\n\n<p>The Pit Boss Competition Blend is also a popular choice, as it is specifically designed for use in pellet grills. Another option is to mix in some charcoal pellets, which can give the brisket a distinct charcoal flavor.<\/p>\n\n\n\n<p>It is worth noting that brisket is a hardy cut of meat and can handle just about any type of wood, so you don&#8217;t need to worry too much about making the wrong choice. Other cuts of meat, such as chicken or fish, may have more sensitive flesh and require more careful consideration when selecting wood. <\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"713\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/06\/20211218_112749.jpg\" alt=\"\" class=\"wp-image-10176\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/06\/20211218_112749.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/06\/20211218_112749-300x225.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/06\/20211218_112749-768x576.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">The Cooking Process for a Brisket Flat on a Pit Boss Grill<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<p>The Cook:<\/p>\n\n\n\n<ul>\n<li>Place the brisket flat in the middle of the Pit Boss. If using a vertical pit boss, place the brisket on the middle rack.<\/li>\n\n\n\n<li>Most pitmasters insert the thermometer probe after the brisket has been wrapped<\/li>\n<\/ul>\n\n\n\n<p>The First 4 Hours:<\/p>\n\n\n\n<ul>\n<li>Leave the brisket flat alone to absorb smoke and allow the grill to maintain a temperature of 250\u00b0F<\/li>\n\n\n\n<li>Monitor the color of the brisket, which should develop a nice mahogany color after 3-4 hours<\/li>\n\n\n\n<li>During this time, the bark will set and the outer layer of the meat will dehydrate as the fat renders into the meat and the herbs and spices from the rub are absorbed<\/li>\n<\/ul>\n\n\n\n<p>During the first four hours of cooking a brisket flat on a Pit Boss pellet grill, it is best to leave the meat alone to absorb smoke and allow the grill to maintain a temperature of around 250\u00b0F. During this time, it is important to monitor the color of the brisket, which should develop a nice mahogany color after 3-4 hours. This process is known as the bark setting, and it occurs as the outer layer of the meat dehydrates and the fat renders into the meat, absorbing the herbs and spices from the rub. It is not necessary to insert the thermometer probe at this point, as most pitmasters prefer to do so after the brisket has been wrapped.<\/p>\n\n\n\n<p>Slather<\/p>\n\n\n\n<ul>\n<li>A binder is optional, but can help the rub stick to the brisket and form a nice, even bark<\/li>\n\n\n\n<li>Olive oil or yellow mustard are good options for a binder<\/li>\n\n\n\n<li>The binder will not affect the taste of the brisket<\/li>\n<\/ul>\n\n\n\n<p>Trim<\/p>\n\n\n\n<ul>\n<li>Remove silver skin from underneath the brisket flat<\/li>\n\n\n\n<li>Trim some of the fat cap, but leave about 1\/4 inch to protect the meat from the heat<\/li>\n\n\n\n<li>Remove too much fat to avoid excess moisture in the bark. Bark should be partially dehydrated meat.<\/li>\n<\/ul>\n\n\n\n<h2 class=\"wp-block-heading\">Spritz and Mop?<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>Spritzing the brisket every hour is optional, but can help to keep the meat moist and slow down the cooking process<\/li>\n\n\n\n<li>Use apple juice, beer, or apple cider vinegar for spritzing<\/li>\n\n\n\n<li>Spritzing can also aid in bark formation and create a better smoke ring<\/li>\n<\/ul>\n\n\n\n<p>While spritzing and mopping the brisket is optional, it can help to keep the meat moist and slow down the cooking process. To spritz the brisket, use a liquid such as apple juice, beer, or apple cider vinegar and give it a spray every hour. Some people believe that spritzing can also aid in bark formation and create a better smoke ring. However, others prefer to leave the brisket alone during the first part of the cook.<\/p>\n\n\n\n<p>For more on spritzing brisket, check out this article I wrote a while back: <a href=\"https:\/\/www.meatsmokinghq.com\/how-to-spritz-brisket-the-10-best-liquids-for-smoking-meat\/\">Should I Spritz Brisket?<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Best Rub for Brisket<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>There are many different ways to season a brisket flat, including using a basic Texas seasoning with kosher salt and black pepper<\/li>\n\n\n\n<li>Adjust seasoning by applying a layer of salt, pepper, and garlic before applying a barbecue rub<\/li>\n\n\n\n<li>Consider using a store-bought rub or experimenting with homemade recipes<\/li>\n<\/ul>\n\n\n\n<p>When it comes to seasoning a brisket flat, there are many different options to consider. A basic Texas seasoning with kosher salt and black pepper is always a good starting point. You can also adjust the seasoning by applying a layer of salt, pepper, and garlic before applying a barbecue rub. There are many store-bought rubs available, or you can experiment with homemade recipes to create your own unique blend.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"713\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/11\/20221122_143419.jpg\" alt=\"\" class=\"wp-image-8036\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/11\/20221122_143419.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/11\/20221122_143419-300x225.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/11\/20221122_143419-768x576.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<p>If you want to know more about rubs for brisket, check out my <a href=\"https:\/\/www.meatsmokinghq.com\/the-brisket-rub-guide-recipes-from-the-experts-plus-the-top-5-best-pre-made-rubs-to-buy\/\">Brisket Rub Guide<\/a>, where I walk you through all the best store-bought rubs for brisket and some fantastic home-made recipes.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Apply a&#8221;Slather&#8221; So the Rub Sticks<\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>A binder is optional, but can help the rub stick to the brisket and form a nice, even bark<\/li>\n\n\n\n<li>Olive oil or yellow mustard are good options for a binder<\/li>\n\n\n\n<li>The binder will not affect the taste of the brisket<\/li>\n<\/ul>\n\n\n\n<p>Using a binder to help the rub stick to the brisket is optional, but can result in a nice, even bark. Olive oil or yellow mustard are good options for a binder, and the binder will not affect the taste of the brisket. If you are unsure whether or not to use a binder, you can try it both with and without to see which method you prefer.<\/p>\n\n\n\n<p>If you want to know more about slather in your brisket, check out an apple I wrote a while back called <a href=\"https:\/\/www.meatsmokinghq.com\/binder-for-brisket-should-you-slather\/\">Should I Sather Brisket?<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Trimming a Flat <\/h2>\n\n\n\n<p><\/p>\n\n\n\n<ul>\n<li>Remove silver skin from underneath the brisket flat<\/li>\n\n\n\n<li>Trim some of the fat cap, but leave about 1\/4 inch to protect the meat from the heat<\/li>\n\n\n\n<li>Remove too much fat to avoid excess moisture in the bark. Bark should be partially dehydrated meat.<\/li>\n<\/ul>\n\n\n\n<p>The first step is to trim your brisket flat. Underneath the brisket flat there may be some silver skin. Take a sharp knife and remove this because it will not render into the meat. On the top layer, remove some of the fat cat but leave 1\/4 inch of fat. Do you want to have some fat on there to protect the brisket from the heat, but you don\u2019t want to have too much because it won\u2019t render into the meat. Bark is partly dehydrated meat, so if you if you leave too much fat, the bark won\u2019t be as nice.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"950\" height=\"588\" src=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/10\/Copy-of-Copy-of-Copy-of-Copy-of-Blog-Pictures-7-copy.jpg\" alt=\"\" class=\"wp-image-7451\" srcset=\"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/10\/Copy-of-Copy-of-Copy-of-Copy-of-Blog-Pictures-7-copy.jpg 950w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/10\/Copy-of-Copy-of-Copy-of-Copy-of-Blog-Pictures-7-copy-300x186.jpg 300w, https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2022\/10\/Copy-of-Copy-of-Copy-of-Copy-of-Blog-Pictures-7-copy-768x475.jpg 768w\" sizes=\"(max-width: 950px) 100vw, 950px\" \/><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Injecting Brisket: Enhancing Flavor and Moisture in a Brisket Flat<\/h2>\n\n\n\n<p>Injecting the brisket with broth or marinade is a technique commonly used in barbecue competitions to add extra flavor and moisture to the meat. While injecting is not necessary for a regular backyard brisket, it can be beneficial to help prevent the flat from drying out due to its lean and thin nature. Consider purchasing a meat injector and trying out an award-winning brisket solution, such as the one offered by Butcher barbecue on Amazon.<\/p>\n\n\n\n<p>If you want competition style brisket, consider injecting the meat with broth or marinade. Butcher barbecue sells an <a href=\"https:\/\/www.amazon.com\/dp\/B00SCTKA6A?tag=mshq0320-20\">award-winning brisket solution<\/a> on Amazon and they are worth checking out. You can also buy a <a href=\"https:\/\/www.amazon.com\/dp\/B086BXVT1H?tag=mshq0320-20\">meat injector<\/a> for cheap on Amazon. Injecting is unnecessary, but it is commonly used in barbecue competitions to wow the judges. For a regular backyard brisket, injecting will be beneficial but unnecessary. It will add extra flavor to your meat, and extra moisture that will help prevent the brisket from drying out. The flat is susceptible to drying out, because it is so lean and thinner than the point.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=IIkdN7h-ZaM\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"How To Inject Brisket - Grab\u2019em in the Brisket\" title=\"Play video &quot;How To Inject Brisket - Grab\u2019em in the Brisket&quot;\">https:\/\/www.youtube.com\/watch?v=IIkdN7h-ZaM<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=IIkdN7h-ZaM\" title=\"How To Inject Brisket - Grab\u2019em in the Brisket\">How To Inject Brisket &#8211; Grab\u2019em in the Brisket (https:\/\/www.youtube.com\/watch?v=IIkdN7h-ZaM)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">The Overnight Cook<\/h2>\n\n\n\n<p>Time management is a big problem with smoking large roasts such as brisket. It is hard to manage if you want to serve the brisket for lunch. The only way to do this is to do an overnight cook. However, overnight cooks are dangerous.<\/p>\n\n\n\n<p> <a href=\"https:\/\/www.meatsmokinghq.com\/can-you-finish-brisket-in-the-oven-the-secret-to-overnight-cooks\/\" target=\"_blank\" rel=\"noreferrer noopener\">Can You Finish a Brisket in the Oven?<\/a><\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Resting and Slicing the Cooked Brisket Flat<\/h2>\n\n\n\n<p>It is important to allow adequate resting time for the brisket to allow the meat juices to re-distribute. A minimum of one hour of rest is necessary, but two hours in a dry cooler is even better. Wrapping the brisket in a towel and keeping it in its foil or paper wrapping can help it stay hot in a dry cooler for up to four hours or longer, a technique known as holding. This can give you more flexibility when it comes to slicing the brisket, as slicing it too soon can cause the juices to spill out and be lost. Only ever slice watching need, because if you have leftovers it is better to have the brisket in an entire piece.<\/p>\n\n\n\n<p> <a href=\"https:\/\/www.meatsmokinghq.com\/how-long-should-i-rest-brisket\/\">How Long Should I Rest Brisket?<\/a> <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">How To Slice The Flat<\/h2>\n\n\n\n<p>Always slice against the grain. This will ensure you get the most tender brisket. Make sure the brisket has rested well before slicing, otherwise the juices well I\u2019ll spill out and it may taste dry. Only ever slice what you need because if you have leftovers slices, do not reheat as well as a whole roast.<\/p>\n\n\n\n<p><\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube\"><div class=\"wp-block-embed__wrapper\">\n<div class=\"container-lazyload preview-lazyload container-youtube js-lazyload--not-loaded\"><a href=\"https:\/\/www.youtube.com\/watch?v=_xtcOjDnu50\" class=\"lazy-load-youtube preview-lazyload preview-youtube\" data-video-title=\"How to Slice Brisket\" title=\"Play video &quot;How to Slice Brisket&quot;\">https:\/\/www.youtube.com\/watch?v=_xtcOjDnu50<\/a><noscript>Video can&#8217;t be loaded because JavaScript is disabled: <a href=\"https:\/\/www.youtube.com\/watch?v=_xtcOjDnu50\" title=\"How to Slice Brisket\">How to Slice Brisket (https:\/\/www.youtube.com\/watch?v=_xtcOjDnu50)<\/a><\/noscript><\/div>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Maximizing Leftovers with Vacuum Packaging and Sous Vide Reheating<\/h2>\n\n\n\n<p>If you want brisket leftovers, invest in a vacuum packaging machine. If you have a lot of leftovers, vacuum packaging is the way to go. You can vacuum seal your brisket as a whole piece or you can slice it vacuum package and then freeze. This allows you to reheat the brisket sous vide (boiled in the plastic bag). For more on brisket leftovers, check out my article I wrote a while back where I walk through all the different methods to get the most out of your &#8220;<a href=\"https:\/\/www.meatsmokinghq.com\/brisket-leftovers-the-best-way-to-reheat-brisket\/\">Brisket Leftovers<\/a>&#8220;. <\/p>\n\n\n\n<div style=\"height:100px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p><\/p>\n\n\n\n<p><meta charset=\"utf-8\"><strong>My Favorite Brisket Tools<\/strong><\/p>\n\n\n\n<p>Thanks for checking out this article. I hope you learned a few things. Here are some of my favorite tools I use when smoking brisket that may be useful to you. These are affiliate links, so if you decide to purchase any of these products, I\u2019ll earn a commission. But in all honesty, these are the tools I recommend to my family and friends who are just starting out. <\/p>\n\n\n\n<p><strong>Meat Injector<\/strong>: Injecting meat is a great way to take your barbecue to the next level and help you make competition-style brisket. An injector is the only way you will be able to get flavor and moisture into the middle of the meat. The Beast Injector is a stainless steel injector that is sturdy and affordable. Check the latest price on Amazon <a href=\"https:\/\/www.amazon.com\/dp\/B00MNSGWIQ?tag=mshq0320-20\">h<\/a><a href=\"https:\/\/www.amazon.com\/dp\/B086BXVT1H?tag=mshq0320-20\">ere.<\/a><\/p>\n\n\n\n<p><meta charset=\"utf-8\"><strong>Brisket Marinade<\/strong>: The best injection solution on the market is the Butcher BBQ Brisket Injection. This marinade is used in competitions and is made by World Barbecue Champion pitmaster, Dave Bouska. You can find the marinade on Amazon <a href=\"https:\/\/www.amazon.com\/stores\/ButcherBBQ\/page\/E8F71EB0-2371-449E-8162-2C2F8FDE7ECD?ref_=ast_bln\">h<\/a><a href=\"https:\/\/www.amazon.com\/dp\/B00SCTKA6A?tag=mshq0320-20\">ere.<\/a><\/p>\n\n\n\n<p><meta charset=\"utf-8\"><strong>Butcher Paper<\/strong>: Wrapping brisket in butcher paper has become a huge trend in barbeque thanks to Aaron Franklin. Wrapping your brisket in paper will give you a nice brisket bark. However, you can\u2019t just use any old paper, it has to be unwaxed, food grade paper. You can find it on Amazon <a href=\"https:\/\/www.amazon.com\/dp\/B0776JH663?tag=mshq0320-20\" target=\"_blank\" rel=\"noreferrer noopener\">here.<\/a><\/p>\n\n\n\n<p><meta charset=\"utf-8\"><strong>Brisket Rub<\/strong>: These days I make my own rub when possible, but I always have a few pre-made rubs for when I&#8217;m running low. Barbecue guru Malcom Reed produces <a href=\"https:\/\/www.amazon.com\/dp\/B083MBPMRS?tag=mshq0320-20\">Killer Hogs, <\/a>one of the best brisket rubs I&#8217;ve found over the years. Another great rub is <a href=\"https:\/\/www.amazon.com\/dp\/B00OC18R6W?tag=mshq0320-20\">Slap Yo Daddy,<\/a> made by brisket master and multiple World Barbecue Champion, Harry Soo.<\/p>\n\n\n\n<p><strong>Meat Thermometer:<\/strong> There are dozens of fancy thermometers on the market, but I still use my trusty TP20. For around $50, I have a high-quality meat thermometer with two probes, and can track the temperature of my smoker with one probe, and my meat with the other probe. The <a href=\"https:\/\/www.amazon.com\/dp\/B01GE77QT0?tag=mshq0320-20\">ThermoPro TP20<\/a> is an Amazon Best Seller because it\u2019s the easiest thermometer to operate, is durable, highly accurate, and comes with pre-programmed meat settings. <\/p>\n\n\n\n<p><strong>Instant Read Thermometer: <\/strong>Arguably, the second most important tool you need is a fast and accurate instant-read thermometer. These tools play an important role in the latter stages of the cook when the meat needs regular checking in multiple areas. I use the ThermoPro TP19 because it can do everything a ThermaPen can do, but for a fraction of the cost. You can check out the TP19 on Amazon <a href=\"https:\/\/www.amazon.com\/dp\/B07R18W3W1?tag=mshq0320-20\">here.<\/a><\/p>\n\n\n\n<p><strong>Advanced Thermometer and Automatic Temperature Controller: <\/strong>Once you&#8217;re ready to take things seriously, the FireBoard 2 Drive is a six-channel Bluetooth\/Wi-Fi thermometer that can monitor up to 6 pieces of meat, control and graph your cook sessions on your smartphone, and attaches to an an automatic blower that will convert your charcoal smoker to a set-and-forget. This is one of the most advanced meat thermometers on the market. You can check it out on the FireBoard website<a rel=\"noreferrer noopener\" href=\"https:\/\/www.fireboard.com\/shop\/fireboard-2-drive\/?fba_ref=23\" target=\"_blank\"> here.<\/a><\/p>\n\n\n\n\n\n<div style=\"height:41px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n","protected":false},"excerpt":{"rendered":"<p>Smoking a brisket flat can be a challenge. The flat has a narrow shape, and requires a bit more care and attention than the larger part of the brisket, the<\/p>\n","protected":false},"author":2,"featured_media":3778,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43],"tags":[],"aioseo_notices":[],"acf":[],"mv":{"thumbnail_id":3778,"thumbnail_uri":"https:\/\/www.meatsmokinghq.com\/wp-content\/uploads\/2021\/09\/Copy-of-Blog-Pictures-17-300x185.jpg"},"_links":{"self":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/3768"}],"collection":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/comments?post=3768"}],"version-history":[{"count":5,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/3768\/revisions"}],"predecessor-version":[{"id":10566,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/posts\/3768\/revisions\/10566"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/media\/3778"}],"wp:attachment":[{"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/media?parent=3768"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/categories?post=3768"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.meatsmokinghq.com\/wp-json\/wp\/v2\/tags?post=3768"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}