Brisket flat is the leaner part of the brisket that consists of two muscles, the other being the fatty decal. This smoking method creates a moist smoked brisket ideal for slicing. It uses a simple Texas style seasoning method.
Examine the brisket flat and trim any odd parts to the meat, excessive fat or silver skin from the tops and sides. On the bottom keep the layer of fat and sometimes decal, however make sure this is an even thickness to create even cooking. I cook in a tray, but you can cook directly on the smoker rack.
Rub: Rub the Worcestershire sauce into the meat. While the acidic element of this is acting on the meat combine all the rub ingredients. Place in a shaker or old rub bottle then sprinkle all over the brisket. Either place on the smoker as soon as the rub has become moist or leave overnight.
To Smoke: Heat the smoker to 95 degrees to 120 degrees C. Add a strong wood like Iron Bark, Mesquite or Hickory in chunks.
When at temperature, add the brisket flat and cook for three hours. It should remain moist on top during this time.
Wrapping: Prepare two layers of foil that are big enough to wrap the brisket. Place the butter and sugar on the foil. Place the brisket fat side up on the foil, then tip in the beef stock and wrap.
Return to the smoker for 3 hours. Start checking the temperature at about 2 hours through the foil. The finish temperature can range from 85 degrees C to 100 degrees C; however you know it is ready when it is soft. The meat will pass through a firm stage then become soft when ready, if firm don't panic, this doesn't meant that it is overcooked.
When finished, remove from the smoker and leave to rest, this can be on a bench for about 20 to 30 minutes or wrapped in a towel and placed in a pre-warmed eski for up to 2 hours.
To Serve: Place the meat on a chopping board and slice. To your preference you can remove all the fat from the bottom of the brisket flat or serve with it on.