Are you ready to transform an ordinary cut of meat into a legendary BBQ masterpiece that will have your friends and family begging for seconds? Brad Hankins' Oklahoma Joe's Smoked Brisket Flat is not just a recipe—it's a culinary journey that turns simple ingredients into a smoky, tender delicacy that melts in your mouth and tells a story of true barbecue craftsmanship. Get ready to elevate your grilling game and become the pitmaster you've always dreamed of being!
Prep Time: 20 mins
Cook Time: 12 hrs
Total Time: 12 hrs 20 mins
Cuisine: BBQ
Serves: 8 servings
Ingredients
- 5 lbs brisket flat
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- Wood chips for smoking
Instructions
- Remove the brisket flat from refrigerator 1 hour before cooking to bring it to room temperature.
- Trim any excess hard fat from the brisket, leaving about 1/4 inch of fat cap on one side.
- Mix kosher salt, black pepper, garlic powder, and onion powder in a bowl to create the dry rub.
- Generously coat the entire brisket with the dry rub, ensuring even coverage on all sides.
- Prepare your smoker by preheating it to 225°F (107°C). Use oak or hickory wood chips for traditional BBQ flavor.
- Place the brisket fat-side up on the smoker grates, away from direct heat.
- Insert a meat thermometer into the thickest part of the brisket to monitor internal temperature.
- Smoke the brisket slowly, maintaining a consistent temperature around 225°F for approximately 12 hours.
- Spritz the brisket with water or beef broth every 2 hours to prevent drying out.
- When the internal temperature reaches 165°F (74°C), wrap the brisket tightly in butcher paper or aluminum foil.
- Continue smoking until the internal temperature reaches 203°F (95°C), indicating it's tender and ready.
- Remove brisket from smoker and let it rest, wrapped, for 1 hour before slicing against the grain.
- Slice brisket into 1/4 inch thick pieces and serve immediately with your favorite BBQ sauce.
Tips
- Temperature is Key: Maintain a consistent 225°F throughout smoking for even cooking.
- Patience Matters: Low and slow is the golden rule for tender brisket.
- Wood Choice Impacts Flavor: Oak or hickory chips provide traditional BBQ depth.
- Don't Skip the Rest: Letting the brisket rest after cooking ensures maximum juiciness.
- Invest in a Good Meat Thermometer: It's crucial for monitoring internal temperature.
- Trim Fat Carefully: Leave about 1/4 inch fat cap for moisture and flavor.
- Spritzing Prevents Dryness: Regularly spritz with water or beef broth during smoking.
- Slice Against the Grain: This ensures the most tender bites.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 140mg
