Smoked Beef Brisket Flat Barrel Smoker Recipe

Sliced Beef brisket flat on a cutting board

Smoked Beef Brisket Flat Barrel Smoker Recipe

Don't want to wait 15 hours for a smoked beef brisket flat? This recipe will give you an amazing brisket in less than 8 hours of total cooking time.

Course Main Course

Cuisine American, BBQ

Keyword Beef Brisket

Prep Time 15

Cook Time 7

Resting Time 1

Servings

Calories 433kcal

Equipment

1 Barrel Cooker or any other smoker that can maintain 325 degrees F
1 Probe Thermometer
1 Butcher Paper or foil

Ingredients

7 lbs Beef Brisket Flat
1 tbsp Lawry Season Salt
2 tbsp Coarse Black Pepper
2 tbsp Avocado Oil

Instructions

Trim of any large pieces of silver skin from the lean side of the beef brisket flat. You can shape the brisket by trimming of any jagged pieces or thin slivers of meat that will burn when smoking.
Rub the brisket flat on both sides with avocado oil then season liberally with Lawry's season salt and coarse black pepper. Place the brisket back in the fridge uncovered for at least 1 hour. You can season the brisket up to 12 hours ahead of time.
Fill the barrel basket with lump charcoal, then add about three small chunks of wood (about the size of a closed fist) use a firestarter cube or whatever you use to light charcoal and let it burn. Leave the lid off the barrel smoker, and the vents open at least halfway until the coals are burning (about 15-20 minutes)
Once the fire is burning, you can put the lid on the barrel. Close the vents to about the width of a fingertip and regulate the temperature of the smoker to about 300 degrees F.
Once the smoker has reached the ideal smoking temp, place a probe thermometer in the thickest part of the brisket and place on the smoker (fat side down) in the center. Smoke for about 4 hours, keeping an eye on the smoker temp every 30 minutes, adjusting the vents as needed.
Once the Brisket flat has reached an internal temperature of 170 degrees f. and you are happy with the bark, it's time to wrap it with butcher paper. Remove the probe then tightly wrap the brisket with the butcher paper then, place it back on the smoker and reinsert the probe.
Continue smoking at 300 degrees F for another 2-3 hours until you hit an internal temp of about 205 degrees F. check for tenderness by poking the brisket with a toothpick or the tip of the probe. It should feel tender, and the probe should go in and out with little to no resistance.
After the brisket is fully cooked, leave the thermometer in the brisket and place it in a cooler to rest for about an hour. If you want to eat as soon as possible, leave the brisket wrapped with the probe inserted. Let rest until the temp lowers to around 175. Then you can slice against the grains. The ideal slices should be about the thickness of a pencil.

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