Simple Way Smoked Brisket Flat Best Recipes

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Before you jump to Smoked Brisket Flat recipe, you may want to read this short interesting healthy tips about Picking The Right Foods Will Help You Stay Fit And Also Healthy.

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While some of you love to have your snack foods, as opposed to reaching for the potato chips try getting some nuts. One of several health benefits of these nuts and seeds is the Omega-3 and Omega-6 that can be found in them. These fatty acids are essential to helping your body create the proper amounts of hormones your body needs for a healthy way of life. Unless you get the fatty acids you will need your body will actually not be able to produce a few of the hormones that it requires.

By following some of the suggestions above you will see that you can be living a healthier life. The pre packaged processed foods that you can get in any store is also not good for you and alternatively you should be cooking fresh healthy foods.

We hope you got benefit from reading it, now let's go back to smoked brisket flat recipe. You can cook smoked brisket flat using 5 ingredients and 9 steps. Here is how you do that.

The ingredients needed to make Smoked Brisket Flat:

1. You need 10 lb of Brisket Flat.
2. Provide of LA Preferida Sazon Seasoning.
3. Use of Dried whole coriander seeds.
4. Use of Dehydrated chopped onion.
5. Take of BBQ Rub -used Myron Mixon's "The only barbecue rub you need".

Steps to make Smoked Brisket Flat:

1. Pull the brisket out of the frig and light the charcoal in the smoker. I use an upright barrel smoker with a water pan..
2. Lightly coat the brisket on all sides with the sazon seasoning..
3. Layer all sides of the brisket with the BBQ rub..
4. In a mortar and pestle coarsely grind a 50/50 blend of the coriander and onion..
5. Coat all sides of the brisket with the coriander onion mix to give another layer of flavor and help build a beautiful bark..
6. When the smoker reaches 250° place the brisket in fat side up. Fat down works just fine too its all personal preference..
7. Cook low and slow at 250° until it reaches an internal temp of 200°. Frequently monitor the smoker to control the temp and ensure wood chunks are added as needed. I used a combo of mesquite and pecan..
8. Once at 200° internal wrap in foil and let sit for a minimum 1 1/2 hours in a dry cooler..
9. Remove from the cooler and slice. Save the juice that collects in the foil to serve along with or over top..

Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. This gives as much of the surface area as possible for the rub to penetrate the surface. Rub will not penetrate fat so that is why it is lightly seasoned compared to the top of the. Revered for its robust, beefy flavor, brisket is best cooked low and slow. A smoker grill helps you achieve melt-in-your-mouth tenderness and an intense smoky flavor.

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