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Bacon Smoked Brisket Flat
Bacon Smoked Brisket Flat
Rated 3.4 stars by 7 users
Category
Beef
Servings
4
Prep Time
10 minutes
Cook Time
480 minutes
They say everything is better with bacon, and smoked brisket is no exception. We seasoned the brisket flat in our Texas-style Pit Boss Lonestar Brisket Rub then smoked it low and slow. Halfway through the cook, the flat is wrapped in bacon, which renders as it cooks, adding delicious moisture and flavor to the brisket.
Ingredients
1/2 lbs Bacon
4 lbs Brisket Flat, Trimmed
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To Taste Pit Boss Lonestar Brisket Rub
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Hickory Blend Hardwood Pellets
Aluminum baking pan
Place a deep, metal pan with water in the smoker while cooking the brisket. This will help the brisket retain moisture without having to wrap.
A whole brisket (otherwise known as a packer cut) includes the 2 main sections of the cut intact. Those two sections are the point and the flat. A brisket flat is leaner than the point as it contains more muscle and less marbling. When you buy a brisket flat, it has had the point section removed during the butchering process.
Wood Pellet Recommendation
Special Tools
BIGGER. HOTTER. HEAVIER. TIP
WHAT IS A BRISKET FLAT?
Directions
Start up your Pit Boss on SMOKE mode and let it run with the lid open for 10 minutes.
Increase your grills temperature to 250°F. If using a gas or charcoal grill, set it up for low, indirect heat.
Place the brisket in a foil-lined aluminum pan. Season the fat side of the brisket with Pit Boss Lonestar Brisket Rub, then flip and season the meat side with additional rub.
Transfer the brisket to the grill and smoke for 1 hour.
Use tongs to flip the brisket over, so the fat side is up, then drape half the bacon slices over the brisket. Smoke for 2 hours, then remove the browned bacon, and set aside.
Lay the remaining raw bacon strips over the brisket, and continue cooking until these new bacon strips are browned and the internal temperature of the brisket reads 202°F, which will likely take an additional 3 to 4 hours cook time.
Remove the brisket from the grill, and rest for 1 hour, then slice thin. Serve warm.
ENJOY!