Mike's BBQ Flat Smoked Brisket & Choice Short Ribs. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. This is a tutorial on smoking a brisket with a regular barbecue grill. I will be as detailed as possible.

And this Smoked Brisket recipe is all about cooking that perfect brisket. The best smoked brisket I've experienced was cooked on a stick burner pit, and now it's my personal mission to recreate that I remove some of the thick fat that connects the flat and point and any sinew from on top of the flat. If you're still mastering the basics of barbecue brisket, you can probably ignore this next section. You can have Mike's BBQ Flat Smoked Brisket & Choice Short Ribs using 17 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Mike's BBQ Flat Smoked Brisket & Choice Short Ribs

It's of ● For The Meats.
Prepare 2 Pounds of Quality Beef Flat Brisket.
Prepare 2 Pounds of Choice Beef Short Ribs.
You need of ● For The Woods.
You need as needed of Mesquite Wood.
Prepare as needed of Hickory Wood.
You need of ● For The Dry Rub.
Prepare 2 tbsp of Brown Sugar.
It's 2 tbsp of Paprika.
Prepare 1 tbsp of Salt.
It's 1 tbsp of Cumin.
Prepare 1 tbsp of Cayenne Pepper [or less if you're not fond of spice].
It's 1 tbsp of Chilli Powder [or less if you're not fond of spice].
It's 1 tbsp of Granulated Garlic.
Prepare 1 tbsp of Granulated Onion.
It's 1 tbsp of Black Pepper.
It's 1 tbsp of Dry Mustard [optional].

Many briskets will sell just the flat or point. Try and get the point as it has more marbling and will result in a more tender end product. How to smoke a brisket; detailed instructions for smoking a brisket, Texas Style. A larger brisket takes longer to cook, and the flat may become tougher because of the longer cooking time.

Mike's BBQ Flat Smoked Brisket & Choice Short Ribs instructions

Beef Flat Brisket [room temp].
Choice Beef Short Ribs [room temp].
Mix your dry rub and rinse your meats..
Liberally dust and press your meats with your dry rub..
Dust tops bottoms and all sides. Press dry rub into beef..
Place both Hickory and Mesquite wood chunks into your smoker. Fill your water bowl within and bring smoker to 225°. Place brisket fat side up and ribs bone side down..
Cover for 3.5 to 4 hours but, pull the beef short ribs at about 1.5 hours in. There's no need to flip meat. In fact, try not to peek! It will allow all your smoke to escape. It really is a precious commodity! Keep an eye on your steady 225° temp tho!.
You'll know your ribs are ready when the meat has pulled away from the bone..
Ultimately you'll want your internal brisket temperature at 190° to be safe. I usually leave mine at a rare 180°. But, any temp you choose, a meat thermometer is definitely in order. 😆.
You can choose to sauce up these dry rub ribs if you'd like. Heinz is putting out some descent new brands as of late. Sweet Baby Ray's is also another delicious sweet option..
Pull brisket and wrap immediately in tin foil. Allow brisket to rest for at least a half hour + before slicing. Don't worry, she'll still be hot!.
Side Dish - Stacked Baked Beans.
Side Dish - Potato Egg Salad.
Side Dish - Half chewed buttery, salty corn on the cob! Delicious!.
Slice your rested juicy brisket and plate..
Serve with buttery, salty corn on the cob, baked beans and chilled potato egg salad. I have a tasty recipe under my profile for both the salad and beans. You can also make excelent Brisket and Burnt End Sandwiches with thick dill pickle slices. You'll definitely want those sour pickles to cut the rich fat you'll find in your brisket. Enjoy!.

For this BBQ brisket recipe, I start my preparation process the night before I want to smoke the brisket. "The flat cut of brisket makes for those long, beautiful slices that look so good on the plate. This cut has a lot less fat on it than a whole brisket, though Coffee adds an interesting flavorer while helping keep things juicy. A brisket flat is a simpler piece of meat to cook than a big whole brisket so this is. Kalbi (Korean Barbequed Beef Short Ribs). Cooking whole briskets takes way too long for a tailgate. try just cooking the flat!