Smoked Brisket Flat on a Pellet Grill

Smoking just the flat of a brisket can be an incredibly challenging thing to do. It is the leaner portion of the full packer brisket and tends to dry out the fastest. Following the few tips I share in the video can help you get a tender bite on your brisket flat. ENJOY!
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[@orlandorivera164]

That is one beautiful brisket! I might be one of the few people who actually prefers the flat. Great job!

[@Nicks-BBQ]

Thanks! I like the flats for using in recipes like brisket quesso or racos or something. But I prefer the point for eating just by itself.

[@ThisIsHustleCentral]

This is a great video man! I’m getting more and more interested in smoking briskets and didn’t know about the first 4 hours part. So thanks for the tips!

[@Nicks-BBQ]

No problem bro! Another huge tip I've learned since making this video is salting the meat 24 Hours before smoking it. Makes it way more tender when done

[@EarnWithNick2]

Thanks for the video, from another fellow Nick!

[@Nicks-BBQ]

Whatup bro! No problem hope it helped

[@ericcochran5112]

You nailed it!

[@Nicks-BBQ]

Thanks!

[@antoniobaskerville6823]

Great ❤ Brisket Flat !

[@Nicks-BBQ]

Thanks!

[@antwaunjohnson4166]

You had me at brisket!!!

[@Nicks-BBQ]

Haha oh yeah! Brisket is delicious.

[@superpanda978]

Dude killer job!

[@Nicks-BBQ]

Thank you!

[@Azurko]

That table is going to come out delicious! You might have done this already (can't remember) but what I like to do is render out the scrap fat along with the brisket then when I wrap I baste the paper with the fat. I don't know if it helps, but in my mind it's delicious.

[@Nicks-BBQ]

I usually do that. I have some tallow on the fridge I'll use. For this one I actually sprayed the paper with water and apple cider vinegar to help it fold a bit. I was a little lazy in this one lol thanks for the tip

[@BringtheSmoke]

Great work on that flat. I've had problems with those in the past.

[@Nicks-BBQ]

Thanks!

[@johnannis9262]

I smoked mine the other day at 225 for 8 hours and still couldn't hit 190 internal

[@ericjenjohnson]

Greta job!

[@Nicks-BBQ]

Thanks!!

[@timothywagner9878]

Great video and instructions. I am doing a flat on Saturday to be served on Sunday afternoon. Once it is done, is it done, and rested. Should I put it in the refrigerator and then put it in the oven Sunday morning to warm up to eat around 12/1? Thanks again for a great video

[@Nicks-BBQ]

Hey sorry I wasn't able to reply in time before you cook it. Hope it turned out great!

[@jasonclark9059]

Does it really matter if you don't round it off when trimming?

[@Nicks-BBQ]

Will it destroy the entire brisket? No.. definitely not. If you don't, the sharp edges of the brisket will become a bit more crispy than the rest of the bark. Depending on how long the cook it could burn a bit. If you have an offset it's more severe than a pellet grill. Pellet grills act like convection ovens and it blows the heat around. Offsets have an air flow pattern from the fire box out the smoke stack. So it makes your brisket more aero dynamic and builds a better bark. Imagine how the wind goes over a car that is curved rather than the square box cars. Hope this helps.

[@AXYEJIu]

How long does this whole process from opening package to plate takes exactly?

[@Nicks-BBQ]

That's a great question. There is no exact recipe for how long a brisket takes. Each brisket will cook slightly different. They come in different sizes, different fat contents etc. If you smoke on low or 200 for a majority of your cook you can expect 12-16 hours. If you're going 250 or 275 8-12 hours. If you need it served at a certain time, you can have it done early and let it rest in a cooler for several hours even up to 4 or 6. I usually try have to my brisket done really early and let them rest for several hours so I can serve on time

[@ChrisDommel]

It all depends.Theres a ton of variables into smoking a brisket.The size of the brisket and honestly the way you want to cook it.Low and slow is the best way I've done it and it took almost 13 hours on my smoker.

[@hybridEP3]

8 hr rest time ?! 😮

[@Nicks-BBQ]

I made this video a while ago..I don't recall saying resting for 8 hours? Can you tell me the time stamp I said that

[@hybridEP3]

@@Nicks-BBQ 7:26

[@robertciaschini7625]

Why wrap at all?

[@Nicks-BBQ]

There are a few reasons. Wreaking helps the meat speed part the stall, helps to trap juices to allow meat to be more tender. Protects the bark from becoming to dried out and too crispy.

[@Nikkyeshiva83]

I make burnt ends with the flat all the time.

[@Nicks-BBQ]

Delicious