Smoked Brisket Flat

Smoked Brisket with Mustard Rub turns out fall apart tender and so flavorful. This recipe is extremely simple and cooks in about 5 hours. 

Smoked Brisket Flat is a great recipe for weekend cookouts. The leaner part of a whole brisket cooks quicker and is perfect to make ahead for a few easy weeknight dinners. 

What is a Brisket Flat?

Brisket flats are the thinner, leaner part of a whole brisket. A whole brisket has both the point, which is has more fat marbling, and the leaner end called the flat. 

The point is great for making burnt ends, grind it to make Brisket Burgers or Brisket Smoked Sausage or use this Smoked Brisket Point for chili, tacos sandwiches and more.

Brisket flats are great when you aren't feeding a crowd and will cook in about 5 hours compared to 7 hours for our Hot and Fast Smoked Brisket recipe. 

Ingredients Needed:

• Brisket Flat ~ 5- 6 pounds
• Steak Rub ~ or our Best Dry Rub
• Prepared Yellow Mustard ~ Like French's

How to Make Smoked Brisket Flat:

• Pat the brisket flat on a sheet pan or cutting board and pat dry with paper towels.
• Use a sharp pointed knife and make cuts all over the brisket about 1 inch apart.

• Sprinkle with dry rub. 

• Pour mustard over the rub. 
• Use your hands to rub the seasonings and mustard down into the brisket and all over the top.

• Prepare your grill or smoker to 230° using hickory or oak. 
• Cook brisket, fat side down over indirect fire with the grill closed. We grilled 2 racks of baby back ribs at the same time.  
• This brisket cooked for 5 hours, with the grill temperature staying between 220° and 230°. 

• Use a digital meat thermometer to cook the brisket to between 195° and 205°. 

• Remove from grill and allow to rest at least 30 minutes.

• Cut into thin slices for serving.

The mustard acts as a binder for the the spices and creates a wonderfully delicious bark on the brisket. Don't worry that the brisket ends up tasting like vinegary yellow mustard, I promise that it does not.

How to Store and Reheat:

• Wrap brisket in 2 layers of plastic wrap and refrigerate up to 4 days. Add an additional layer of foil for freezing. Vacuum seal brisket for the best results and freeze up to 6 months. 
• Reheat brisket in a covered skillet with a tablespoon of water over medium heat or mix with bbq sauce, cooking until heated through.

We hosted a family cookout over the weekend and made a huge Smoked Charcuterie Board with the smoked brisket flat, Baby Back Ribs, Brisket Smoked Sausage and Garlic Butter Grilled Chicken. It made a beautiful presentation and it was an incredible meal that everyone raved about. 

Best Recipes for Leftover Brisket:

• Brisket Po Boy
• Brisket Queso
• Jalapeño Poppers with Brisket and Bacon
• Brisket Pizza
• Brisket Tacos

If you are short on time or are just cooking brisket for a small gathering, a smoked brisket flat is perfect. The mustard binder and simple dry rub makes the most delicious bark on the tender and delicious sliced brisket.

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