While most of us usually prefer to smoke the entire brisket, a small flat can be a quick way to produce tender slices of juicy and tasty brisket without much fuss. I took it a step further by brining the brisket overnight in a spicy orange juice brine.
Course Entree
Cuisine Hot Smoking
Prep Time 1 hourhour
Cook Time 9 hourshours
Total Time 10 hourshours
Servings 4-6
Author Jeff Phillips
Ingredients
4-5lbBrisket Flat
1quartorange juice
Tabasco brand Habanero hot sauce
Kosher salt
1gallonzip top bag or other brining container
Yellow mustard
Jeff's original rub
Heavy duty foil
Instructions
Brining
Rinse the brisket flat with cold water
Pat the brisket dry with a paper towel and set aside
Mix 1 quart of water, 2 TBS of Tabasco habanero sauce and ¼ cup of kosher salt
Stir until salt is dissolved
Place brisket is a gallon sized zip top bag or suitable brining container
Pour orange juice brine over brisket until it is covered
Seal bag and place in fridge overnight
Seasoning
Using cold water, rinse brisket with cold water to remove extra salt
Pat brisket dry with a paper towel
Apply a thin coat of yellow mustard to the outside of the brisket
Generously apply Jeff's original rub to all sides of the brisket
Smoking
Place brisket directly on smoker grate fat side down
Smoke at 240°F for 8-10 hours or until very tender
Wrap in foil when meat temperature reaches 160°F
Serving
Leave brisket in foil once it finishes and let it rest on counter for about 1 hour