There isn’t anything better than perfectly cooked brisket. Typically I like to cook the whole brisket but, in this recipe, we are going to cook just the flat. The flat is the leaner muscle of the whole brisket. When most people think brisket, they think slices off the flat.
We are starting with a 6pound brisket flat. We got it out of the packaging and dried off the excess moisture. We got it out on a cutting board and did a light trim. We just want to get off the excess fat and anything that doesn’t look appetizing. This one had a thin spot so we just took that off so it would cook evenly. We didn’t touch the fat cap side. The fat thickness there was pretty much perfect. You’re looking for about ¼ inch of fat cap. You want to leave some there to help with moisture and to protect the brisket when you’re cooking it.
After trimming, we injected this brisket. I find that in the cheaper briskets that an injection really helps. For our injection we are using Kosmo’s Q Reserve Blend Brisket Injection. It has great beefy flavor and also some phosphates in there. Phosphates help tremendously with holding in moisture. Just follow the directions on the package of injection. We are going to use about half in this cook. Inject the brisket with the grain so you don’t leave injection stains in the final product. Inject all over the brisket.
After injecting, it’s time to season. I like to start with whatever side is going to be cooked down. In this case we are cooking fat side down. You want to have the fat protecting the lean meat from the heat, so find out where your heat in your smoker comes from, and that’s where you put your fat cap. We applied a medium to heavy coat of the Killer Hogs TX Rub to the fat side. Flip it over and season the top. Again, use a medium to heavy coat of the Killer Hogs TX Rub followed by a light coat of Killer Hogs The BBQ Rub. The BBQ Rub will give the brisket a great color and a touch of BBQ flavor. Let this hang out on the counter while you get the pit fired up.
We are cooking this on our Myron Mixon Smokers G33, but it can be done on any pit. We are running the pit at 250* for this cook.
Once the smoker is at 250* get the brisket on. For our smoke flavor, we are using some Hickory, Cherry, and a sweet onion. We are going to let this roll for at least two hours.
After two hours, I want to watch the internal temperature. We used a Thermoworks DOT. Set it for 200* internal and let the smoker do its thing.
Every so often, if the top of the brisket gets dry, spritz it with some apple cider vinegar. This will help keep everything moist and help bark build.
Once the brisket gets to the color you want, wrap it in foil. Butcher paper is also another great option for wrapping briskets. We didn’t put anything in our wrap. Just two layers of aluminum foil, and back on the pit.
Once our brisket hits 200* it’s time to start checking for tenderness. Use an instant thermometer and probe the brisket. We are wanting the brisket to feel soft. Almost no resistance. Think of taking a hot knife through butter. This one wasn’t there yet so we let it go a little longer. It had a finishing temp of around 203*. Some will be done at 200* and some will go as high as 210*. It all just depends on the brisket, so don’t rush it!
Now it’s time for, in my opinion, the most important step. RESTING! You can do it all right up to this point. If you don’t let it rest it will be dry. All your juices will come pouring out and nothing will be left in the meat. Resting gives it time to stop cooking and let all the juice redistribute. I like to rest at least 2 hours. If you can go 4 it will be even better. Just keep it wrapped up and place it in a dry cooler with a towel.
After the rest, it’s time to slice and enjoy.
Ingredients
1. 58 pound brisket flat
2. Kosmo’s Q Reserve Blend Brisket Injection
3. Killer Hogs TX Rub
4. Killer Hogs The BBQ Rub
5. Apple Cider Vinegar
Directions
1. Take the brisket out of the packaging and pat dry.
2. Remove any excess fat from meat side of brisket and anything that doesn’t look appetizing.
3. Place brisket in a pan and inject.
4. Starting with whatever side you cook down season with Killer Hogs TX Rub
5. Flip over and season with Killer Hogs TX followed by a light coat of Killer Hogs The BBQ Rub
6. Fire up the smoker to 250*
7. Place brisket on the smoker and let cook for two hours
8. After two hours, place probe in brisket.
9. Spritz with apple cider vinegar if you notice the brisket is getting dry
10. After reaching desired color, wrap in foil. Place brisket back on pit
11. Once brisket hits 200* feel for tenderness. It should feel like a hot knife going through butter.
12. REST!! Minimum of two hours!!!!
13. Slice and enjoy.

Fore more recipes https://sweetnsavorybbq.com/
For Killer Hogs Rubs https://h2qshop.com/collections/kille...
For Kosmo’s Reserve Blend Brisket Injection https://kosmosq.com/reserveblendbri...