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Spicy Orange Juice Brined Smoked Brisket Flat

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 hour
Cook Time 9 hours
Servings 4 -6
Author Jeff Phillips


  • 4-5 lb Brisket Flat
  • 1 quart orange juice
  • Tabasco brand Habanero hot sauce
  • Kosher salt
  • 1 gallon zip top bag or other brining container
  • Yellow mustard
  • Jeff’s Rub
  • Heavy duty foil



  • 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


  • 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 rub to all sides of the brisket


  • 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


  • Leave brisket in foil once it finishes and let it rest on counter for about 1 hour
  • Slice across the grain and serve immediately