How to Prepare Perfect Smoked Brisket Flat

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Before you jump to Smoked Brisket Flat recipe, you may want to read this short interesting healthy tips about Methods To Live Green Plus Conserve Money In The Kitchen.

Remember when the only men and women who cared about the natural environment were tree huggers and hippies? That's a thing of the past now, with everyone being aware of the problems besetting the planet and the shared obligation we have for turning things around. The experts are agreed that we are not able to transform things for the better without everyone's active involvement. Each and every family ought to start generating changes that are environmentally friendly and they should do this soon. The kitchen is a good place to begin saving energy by going a lot more green.

A lot of electricity is definitely consumed by freezers as well as refrigerators, and it's even worse if they are working inefficiently. If you can get a new one, they use about 60% less than the old versions that happen to be more than ten years old. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can easily minimize how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Efficient living is something we can all accomplish, without difficulty. A lot of it is merely making use of common sense.

We hope you got insight from reading it, now let's go back to smoked brisket flat recipe. To make smoked brisket flat you only need 5 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Smoked Brisket Flat:

1. You need 10 lb of Brisket Flat.
2. Use of LA Preferida Sazon Seasoning.
3. Take of Dried whole coriander seeds.
4. Prepare of Dehydrated chopped onion.
5. Take of BBQ Rub -used Myron Mixon's "The only barbecue rub you need".

Steps to make Smoked Brisket Flat:

1. Pull the brisket out of the frig and light the charcoal in the smoker. I use an upright barrel smoker with a water pan..
2. Lightly coat the brisket on all sides with the sazon seasoning..
3. Layer all sides of the brisket with the BBQ rub..
4. In a mortar and pestle coarsely grind a 50/50 blend of the coriander and onion..
5. Coat all sides of the brisket with the coriander onion mix to give another layer of flavor and help build a beautiful bark..
6. When the smoker reaches 250° place the brisket in fat side up. Fat down works just fine too its all personal preference..
7. Cook low and slow at 250° until it reaches an internal temp of 200°. Frequently monitor the smoker to control the temp and ensure wood chunks are added as needed. I used a combo of mesquite and pecan..
8. Once at 200° internal wrap in foil and let sit for a minimum 1 1/2 hours in a dry cooler..
9. Remove from the cooler and slice. Save the juice that collects in the foil to serve along with or over top..

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