Smoked Brisket Flat

Instructions

1. Trim & Inspect: Remove any hard, silvery "deckle" fat and trim the fat cap to about 1/4 inch. Leave the marbled intramuscular fat - it's the secret to moisture.
2. Oil & Bind: Lightly brush the meat side with olive oil, then spread the mustard. This thin film helps the rub adhere and creates a modest moisture barrier.
3. Rub It Good: In a bowl, mix TexasBBQRub Old No. 2 with the salt, pepper, and Worcestershire sauce. Pat the mixture onto the meat side until it forms a paste-like coating. If you have time, let the brisket sit, loosely tented with foil, for 30 min to an hour.
4. Add Fat (Optional but Recommended): Lay the bacon strips over the rub-coated meat, overlapping slightly. The bacon will melt into the flat during the long smoke, supplying needed fat.
5. Pre-heat the Smoker: Set the smoker to a steady 225 degrees F (107 degrees C). Use a combination of oak and hickory, or a 50/50 oak-mesquite mix for classic Texas flavor. Add a water pan with 1 qt beef broth to keep the cooking chamber humid.
6. Smoke the Flat: Place the flat fat side up on the grate (fat will baste the meat). Insert a probe thermometer into the thickest part. Smoke until internal temperature reaches 165 degrees F, then proceed to the "wrap" stage (see step 7). Total time to this point is usually 5-7 hr.
7. Wrap for the Stall: Remove the flat, discard excess bacon if desired, and wrap tightly in two layers of heavy-duty aluminum foil (or pink butcher paper). Return to the smoker, maintaining 225 degrees F.
8. Finish Cooking: Continue smoking until the internal temperature hits 195-203 degrees F and a probe or fork slides in with little resistance (the "probe test"). This typically adds 2-4 hr beyond the wrap.
9. Rest & Slice: Let the wrapped brisket rest for 30-45 min (still in foil). Then unwrap, slice 1/4-inch strips across the grain, starting at the flat end and adjusting the knife as the grain direction changes.
10. Serve: Serve hot with your favorite BBQ sauce (or plain - TexasBBQRub does the heavy lifting). Offer pickles, onions, and white bread on the side.