The brisket flat is the more lean part of the brisket. This is more for slicing than for burnt ends. Now, I don’t sauce my brisket, so I have to be precise with the cooking. I used Montreal steak seasoning as the base for the rub. Just using the flat does cut down the cooking time. Two of the most important steps are the wrapping during cooking and the hour rest when you pull it off the smoker. I hope you like it.
4 pound brisket flat
2 tablespoons Montreal steak seasoning
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon Poppi’s chili powder
1 stick butter
Heat smoker to 250.
Take brisket out of refrigerator and let it sit for 30 minutes.
Coat both sides of brisket with steak seasoning, garlic powder, chili powder, and black pepper.
Let brisket sit for 30 minutes.
Remember to tend your fire per your smoker directions.
Insert oven safe thermometer in middle of brisket.
Add brisket to smoker and cook for 1 hour per pound. When the temp hits 165, wrap brisket with 8 pats of butter in foil and return to heat.
Remove when brisket hits 202-205 degrees.
Remove from heat and keep wrapped for 1 hour before you cut it.
Cut in thin slices. You will know it’s tender when you can drape a piece over your finger and it bends.