Description
Smoked brisket flat, following Malcom Reed’s method.
Ingredients
Scale
- Brisket flat
- Yellow mustard
- BBQ rubs of your choice (equal parts by volume salt and pepper is a great way to go, though!)
- 1 C beef broth
Instructions
- Preheat your smoker to 250–275°F (121–135°C). Use your Smoke X2 and Billows to hone in on your preferred temp. If you’re away from power, use a well-charged Billows Battery Bank.
- Pat your brisket dry.
- Smear brisket flat with mustard on all sides.
- Generously season with rub.
- Place the flat on the smoker with a probe connected to your Smoke X2. Set your high-temp alarm for 160°F (71°C).
- Smoke that brisket! Monitor the temp as you go, either at the smoker or on the receiver.
- When the flat reaches 160°F (71°C) (or has developed a good bark, whichever comes first), take it out and wrap it in a double layer of heavy-duty foil. Add a cup of beef broth as you wrap.
- Keep cooking the brisket after wrapping, this time with the high alarm set for 200–203°F (91–93°C).
- When the alarm sounds, verify the internal temp with your Thermapen ONE. If you get a cooler reading, adjust your probe and continue to cook.
- Place the brisket in a cooler to rest for an hour after it comes off the smoker.
- Slice it up! Save the drippings from inside the foil. Now you have BBQ jus. Sandwiches! Sandwiches! Go, fight, win!
