How to Prepare Brisket Flat

To prepare your brisket flat first start by trimming off any excess fat and silver skin. Once trimmed you should season the brisket flat with your preferred rub. Place the brisket flat on the smoker and smoke it for about 3 hours. Next, wrap the brisket flat in butcher paper (or foil) and return it to the smoker for round two. Smoke the brisket flat for another 6 hours – or until an internal meat thermometer reads 200-205°F. Finally, let it rest before slicing and serving. Enjoy the delicious smoky flavors of your perfectly smoked brisket flat!

Brisket flat is also known as “first cut” which is a leaner part of the brisket and has become increasingly popular in recent years. In this article we will avoid getting into the great debate about brisket flat vs point cuts and which one is better… for the sake of clarity. It is a great cut of meat for smoking or slow cooking, and with the right preparation, it can be incredibly flavorful and tender. Read on and I will guide you through the steps of preparing brisket flat.

Tools you will need

Gather the following tools before you start preparing brisket flat :

• A sharp chef’s knife
• A cutting board
• A meat thermometer
• Seasonings of your choice

Step-by-Step Guide to Preparing Brisket Flat

Step 1: Trim the Brisket

Start by trimming the brisket of any excess fat or silverskin. This might sound obvious but make sure you have separated the brisket flat from the point if you have not done this already. This will make it easier to season and cook the brisket. Use your chef’s knife (or any fine sharp knife) to remove any loose or hanging pieces of fat.

Step 2: Season the Brisket

Now that your brisket is trimmed, it’s time to season it. There are countless seasoning options to choose from, but one of the most popular is a simple salt and pepper rub. Apply a generous amount of salt and pepper to all sides of the brisket and be sure that it is evenly coated.

Step 3: Let the Brisket Rest

After seasoning the brisket you need to let it rest for at least 30 minutes at room temperature. This allows the seasoning to penetrate the meat and enhances the flavor. Do not rush this step or else the salt will not get into the meat and the flavor just wont be right.

Step 4: Preheat the Oven or Smoker

While seasoning is soaking into your brisket you can use that time to preheat your oven or smoker to 250°F. This low and slow cooking method allows the brisket to  become tender without drying out. This is also a good time to use any flavored spray. 

Pro Tip: A bit of a olive oil sprayed on the brisket has been a secret play I have been using for years which ads nice flavor. (see below)

Step 5: Cook the Brisket

Place the brisket flat on a baking sheet or directly on the smoker rack. Cook the brisket flat until it reaches an internal temperature of 195-205°F. This can take anywhere from 6 to 8 hours and will be different for everyone depending on the size of the brisket and your grill/smoker.

Step 6: Let the Brisket Rest (Again)

Once the brisket flat has reached the desired internal temperature you need remove it from the oven or smoker and let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat and enhances the tenderness. 

It’s vital you let it rest to that the juice soaks all the way back into the meat. 

Step 7: Slice and Serve

After the brisket flat has rested… it’s time to slice and serve! Use a sharp knife to slice the brisket against the grain to make sure that it is tender and easy to eat. Serve the brisket with your favorite side dishes like mash potatoes and green beans (my go to choices!).