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.
Servings 4 -6
Ingredients
- 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 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
- Slice across the grain and serve immediately