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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 Wholesome Vitality Snacks.

Healthy and balanced eating encourages a feeling of well being. We tend to feel way less gross whenever we increase our intake of nutritious foods and reduce our consumption of processed foods. Eating fresh vegetables helps you feel a lot better than eating a portion of pizza. Sometimes it’s hard to find wholesome foods for something to eat between meals. Shopping for snacks can be a challenge because you have countless options. Why not try some of the following healthy snacks the next time you need some extra energy?

Yogurt can be a snack a lot of people take for granted. In fact, many people will substitute a container of yogurt for a healthy lunch-something we don’t recommend. As a treat, however, yogurt is one of the best things you can reach for. It is a protein-rich resource of nutritious nutritional vitamins. Yogurt is easy for the physical body to digest and, based on the type of culture used to make the yogurt youre eating, can also help regulate your digestive system. Fast hint: select unsweetened yogurt and include walnuts or flaxseeds. This minimizes your sugar consumption without reducing the taste of your snack.

You will find lots of healthy snacks you can choose that do not involve a lot of preparation or searching. Being healthy and balanced doesnt have to be a battle-if you let it, it can be quite uncomplicated.

We hope you got benefit from reading it, now let’s go back to smoked brisket flat recipe. You can cook smoked brisket flat using 5 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Smoked Brisket Flat:
  1. Take Brisket Flat
  2. Provide LA Preferida Sazon Seasoning
  3. Use Dried whole coriander seeds
  4. Get Dehydrated chopped onion
  5. Get BBQ Rub -used Myron Mixon's "The only barbecue rub you need"
Instructions 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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