Print

Flavorful Smoked Brisket Flat Recipe with Perfect Glazed Burnt Ends and BBQ Sauce

smoked brisket flat - featured image
Print Recipe

A delicious smoked brisket flat recipe featuring tender, thinly sliced meat and caramelized glazed burnt ends, paired with a tangy homemade BBQ sauce. Perfect for backyard cookouts and gatherings.

Ingredients

Scale
  • 5 pounds trimmed brisket flat with good marbling and about 1/4 inch fat cap
  • Rub Mix:
  • 2 tbsp kosher salt
  • 2 tbsp coarse black pepper
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper (optional)
  • Hickory or oak wood chips, soaked in water for at least 30 minutes
  • Burnt Ends Glaze:
  • 1/2 cup BBQ sauce (homemade or favorite brand)
  • 1/4 cup brown sugar (dark preferred)
  • 2 tbsp honey
  • 1 tbsp apple cider vinegar
  • 1 tsp chili powder
  • Pinch of salt
  • Homemade BBQ Sauce:
  • 1 cup ketchup
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • Salt and pepper to taste

Instructions

  1. Trim excess fat from the brisket flat, leaving about 1/4 inch fat cap. Remove silver skin or tough membrane.
  2. Mix all rub ingredients in a bowl. Pat brisket dry and evenly coat with rub. Let rest at room temperature for 30 minutes.
  3. Preheat smoker to 225°F. Add soaked wood chips to smoker box or coals.
  4. Place brisket fat side up on smoker grate. Insert probe thermometer into thickest part. Smoke for 4-5 hours until internal temp reaches 165°F.
  5. Remove brisket and wrap tightly in butcher paper or aluminum foil. Return to smoker and cook until internal temp reaches 200°F, about 2-3 more hours.
  6. Let wrapped brisket rest in cooler or warm place for at least 1 hour.
  7. Unwrap brisket and cut point or thicker end into 1-inch cubes. Toss cubes in burnt ends glaze and place on foil-lined pan.
  8. Caramelize burnt ends in smoker or 275°F oven for 45-60 minutes, stirring every 15 minutes.
  9. Slice brisket flat thinly against the grain. Arrange slices and glazed burnt ends on platter with extra BBQ sauce.

Notes

Maintain steady smoker temperature at 225°F to avoid drying out meat. Resting the brisket after cooking is essential for juicy slices. Wrap brisket at 165°F to push through the stall and retain moisture. Stir burnt ends glaze frequently during caramelization to prevent burning. Use quality wood chips like hickory or oak for authentic smoke flavor. For gluten-free, use gluten-free BBQ sauce or homemade sauce without Worcestershire. Oven roasting at 250°F with liquid smoke is an alternative if no smoker is available.

Nutrition

Keywords: smoked brisket, burnt ends, BBQ sauce, smoked meat, backyard barbecue, brisket flat, glazed burnt ends, homemade BBQ sauce

Find it online: https://norasfoods.com/flavorful-smoked-brisket-flat-recipe-with-perfect-glazed-burnt-ends-and-bbq-sauce/