Difficulty: Intermediate
Beef
Simple Smoked Brisket Flat
Prep Time: 10 min
Cook Time: 5 hrs
Difficulty: Intermediate
Instructions
- Step 1: Preheat recteq to 275°F.
- Step 2: Apply a small amount of the sesame oil to the brisket flat as a binder and season both sides generously with the Chef Greg's 4 Letter Rub and Ben's Heffer Dust.
- Step 3: Add to the recteq fat side down and allow to cook for 2.5-3 hours until it reaches an internal temperature of 165°F and the exterior color has a rich mahogany look.
- Step 4: Once the brisket has reached the desired temperature and color, wrap in the recteq butcher paper and continue to cook until the flat has reached 203ºF-205°F and is probe tender when inserting meat thermometer.
- Step 5: Allow the brisket to rest for 30-45 minutes and then slice across the grain to desired thickness.
Ingredients
Serving Sizes
Ingredients
- 7 pound(s) Brisket (flat)
- 2 tablespoon(s) Sesame Oil
- 3 tablespoon(s) Chef Greg's 4 Letter Rub
- 3 tablespoon(s) Ben's Heffer Dust
Tools Needed
- Step 1: Preheat recteq to 275°F.
- Step 2: Apply a small amount of the sesame oil to the brisket flat as a binder and season both sides generously with the Chef Greg's 4 Letter Rub and Ben's Heffer Dust.
- Step 3: Add to the recteq fat side down and allow to cook for 2.5-3 hours until it reaches an internal temperature of 165°F and the exterior color has a rich mahogany look.
- Step 4: Once the brisket has reached the desired temperature and color, wrap in the recteq butcher paper and continue to cook until the flat has reached 203ºF-205°F and is probe tender when inserting meat thermometer.
- Step 5: Allow the brisket to rest for 30-45 minutes and then slice across the grain to desired thickness.
Chef Pairings
This Simple Smoked Brisket Flat is just begging to be served with Mashed Potatoes and a Green Jacket Salad.