Pecan-Smoked Texas Flat
Focuses on the lean flat cut using pecan wood for a sweeter, milder smoke profile than oak.
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Ingredients
- 5 pounds Beef Brisket Flat (trimmed)
- 1/4 cup Coarse Black Pepper
- 1/4 cup Kosher Salt
- 1 tablespoon Garlic Powder
- 4 pieces Pecan Wood Chunks
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Water
- 2 tablespoons Beef Tallow(optional)
- 2 tablespoons Mustard (as binder)
- 1 teaspoon Onion Powder
Instructions
- 1
Preheat your smoker to 225°F (107°C) using a base of charcoal and adding pecan wood chunks for flavor.
- 2
Trim the fat cap on the brisket flat to a uniform 1/4 inch thickness and remove any hard silver skin from the top.
- 3
Apply a thin layer of mustard as a binder, then combine salt, pepper, garlic, and onion powder to coat the meat generously on all sides.
- 4
Place the flat in the smoker with the thickest part facing the heat source and smoke until the internal temperature reaches 165°F.
- 5
Spritz the meat every hour with a 50/50 mixture of apple cider vinegar and water to maintain moisture and build bark.
- 6
Once the internal temperature hits 165°F and the bark is set, wrap the brisket tightly in peach butcher paper, adding beef tallow if desired.
- 7
Continue cooking until the internal temperature reaches 203°F and the meat feels like soft butter when probed.
- 8
Remove from the smoker and allow the meat to rest in an insulated cooler for at least 2 hours before slicing against the grain.
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