Simple Smoked Brisket Flat

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.