Dig in to my beginner-friendly Traeger smoked brisket flat recipe with details for smoking 5 LB flat cut brisket. Get everything you need to smoke it with confidenceā¦. Including the proper smoke time, temperature, brisket rub suggestions, fat cap trimming help, and butcher paper wrapping details. Letās smoke itā¦
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Why my Traeger smoked brisket flat will rock your worldā¦
- Brisket flat is the leaner part of the whole brisket.
- It cooks faster than a whole brisket!
- Itās perfect for feeding 4-6 people.
- This is an easy guide thatās made for beginners ONLY!!
- Youāll see how to get tender, juicy brisket flat on the smoker with tips and tricks along the way. (get your spray bottle ready!)
- Learn why and see how to trim down fat and silver skin.
- Get precise tips on how to wrap the brisket flat. This demo uses butcher paper but you can use aluminum foil if needed.
- Newer home chefs: see my step by step video for beginners (scroll to bottom of page).
Ingredients
Hereās what you need to make it.
- Brisket flat (this recipe is with 5 LB, but will work for 6 LB as well, youāll just need a longer cook time)
- BBQ Seasoning (any beef / brisket rub, I used Meat Church Holy Cow Rub)
- Apple cider vinegar
Note: I didnāt add black pepper and kosher salt to this particular cook, because the Meat Church rub is so flavorful, but add salt and pepper if desired to your seasoning.
How long does it take to smoke a brisket flat (5 LB)?
Plan for about 10-11 hours total (fingers crossed that works for you, too!). This Sip Bite Go demonstration recipe for 5 LB smoked brisket flat took about 9.5 hours totalā¦
- 15-30 minutes prep time trimming and seasoning.
- 3 hours (and some change) smoke time directly on the pellet grill grates.
- 10-15 minutes wrapping brisket flat in butcher paper and moistening it with ACV.
- 6 hours or so, wrapped in butcher paper (fat cap side UP for juicy yumness).
- Plus some rest time (my husband swears ātried to enforce ā a full hour of rest time, while wrapped in butcher paper (optional), but I usually want to take a peak, and a nibble within 30 minutes because it smells so good).
- Allow for an hour of rest time to let the brisket rest before putting it in the fridge.
If youāre looking for a fast smoker recipe (under 30 minutes) check out my smoked pizza and smoked flanken ribs.
First, why trim the fat cap on brisket flat before smoking?
Want a good bark on your brisket? Want a deep, smokey flavor? Youāll have to trim the brisket flat from excess fat before smoking it.
Why??
When you purchase brisket for smoking it, thereās typically more fat on it than youāll be able to cook down. So the fat wonāt render correctly during the smoke time. Itāll throw off the ability of the smoke to get fully into the cut of meat. And you’ll likely have āāuneven cooking issues like burnt edges and tough spots.
How far do you trim brisket flat fat?
Youāll find that the brisket flat has a fat cap that runs from end to end. To overcome any potential brisket flat smoking issues having to do with excess fat, you need to trim it down the entire fat cap to about a quarter inch. Thatās enough to create flavorful moisture, which means youāll have a juicy brisket flat without all the extra fat.
How to trim fat off brisket flat
So exactly how do you trim fat from brisket flat?
- Prep pellet grill brisket flat for trimming fat and silver skin. Pat brisket flat dry with paper towel. Place the brisket flat with the fat side UP on a large cutting board.Ā
- Remove excess fat. Use a sharp paring knife or another sharp knife to trim off excess fat and silver on the brisket. The best way is to almost āshave offā a layer of fat at a time, so you donāt accidentally take too much off at once. You want to keep the fat cap on top intact, but trim it down to leave an even Ā¼ inch on top of the brisket flat.
How to trim silver skin from brisket flat
Whatās silver skin?
After trimming the obvious fat from the top, itās time to clean up whatās called the silver skin. The silver skin is basically large pieces of connective tissue membrane that (similarly to excess fat) also prevents the brisket rub flavors from penetrating the beef.
What does brisket silver skin look like?
Youāll find it easily because itās tough (which is why itās chewy if you leave it on the brisket). To locate silver skin, set the brisket flat on a cutting board so the fatty side faces up. Itās clearly not tender meat. And you just trimmed off the excess fat. So whatās left will be the silver skin.
How do you trim silver skin?
Pierce a sharp knife between the gristle / silver skin and brisket flat meat. Itās a delicate dance to trim the silver skin without taking off brisket meat, so carefully and slowly do your best to lift the tough membrane from the beef and discard it.
How to smoke a brisket flat on a pellet grill
Now Iāll walk you through this brisket flat recipe on the Traeger.
Quick look at the stepsā¦
- Trim off fat and silver skin, then season brisket flat with rub.
- Traeger smoke brisket flat for round #1, about 3 hours.
- Wrap brisket flat in butcher paper, then toss it back on the smoker for round #2 for about 6 hours until an internal read thermometer measures 200 – 205 degrees F.
- Rest smoked brisket flat and enjoy.
Detailed steps for Traeger smoking brisket flat
(are you ready for this??! don’t forget there’s a full length step-by-step video at the bottom of this page to walk you through it for the first time)
- Preheat the Traeger Grill (or whatever pellet smoker youāre using) to 250 degrees F for 15 minutes before itās time to smoke brisket. I like setting out brisket about 20-30 minutes ahead of time to help bring it to room temperature.
- Prep brisket flat for smoking. Season brisket with the Voodoo seasoning by massaging the seasoning into the brisket top, bottom, and sides.
- Smoke brisket flat on Traeger. Place your brisket on the pellet grill grates fat side up and smoke brisket flat until the internal temperature of the flat of brisket reaches 160 – 170 degrees F, measured in the thickest part of the meat. This will take about 3 hours and 15 minutes. Remove partially smoked brisket flat from the grill. Keep the lid to the smoker closed and the smoker on.
- Prep butcher paper for smoking brisket flat. Add apple cider vinegar to a spray bottle and set aside. On a large work surface, roll out butcher paper. (I leave it on the roll so I can adjust the size as needed, but usually Iāll use a piece thatās about 5-6 times larger than your piece of beef). The inside of the butcher paper should be facing up. Spray the inside of the butcher paper (where youāre going to set the brisket down) with some apple cider vinegar, until the area that will touch the brisket flat once itās wrapped is fully moistened.
- Wrap brisket flat in butcher paper. Place half smoked brisket flat near the edge of the butcher paper. Spritz it with the spray bottle to moisten it with more apple cider vinegar, for juicy good luck while smoking. (IMPORTANT ā Youāll want to keep track of the SIDE of the brisket flat that has the FAT CAP when rolling it!! Youāll want to āendā with the FAT CAP UP. This way it will OOOOOOZE juiciness because the fat will drip down as it cooks.) Wrap the brisket flat a few times in the butcher paper, folding edges in like a burrito so it bundles together to create a cozy, moist little sleeping bag environment for your beef.
- Smoke brisket flat in butcher paper. Add your little bundle of joy brisket flat back on the smoker grill grates, fat cap side UP (hope you kept track of it!). Smoke the flat until the internal temperature has reached 200 – 205 degrees F.
- Rest smoked brisket flat and enjoy. When time is up, remove the brisket flat from the smoker and let it rest (we usually let it rest in the butcher paper, but you donāt have to – itās debatable) for at least 30 minutes, or an hour if youāre my husband. Slice against the grain and enjoy.
Best brisket recipes from Sip Bite Go
FAQs
The Sip Bite Go demonstration recipe for a 5 LB brisket flat took about 10 hours total. This includes prepping brisket flat by trimming the fat cap and seasoning it. Then a little over 3 hours smoking directly on the grill grates. Then time to wrap it and moisten the flat of brisket with apple cider vinegar. Then about 6 more hours of smoke time on the Traeger, wrapped in butcher paper. Oh, plus some resting time at the end!
I used Meat Church Holy Cow Rub for this demo on smoking brisket flat. If you donāt own any Meat Church seasoning, I recommend you treat yourself to this sampler pack. Another favorite from that brand that we love to use is this Meat Church Holy Voodoo Rub. Oh and also the Honey Hog Seasoning for smoked chicken thighs and smoked pulled pork recipes.
Try a base of apple cider, or beef broth, or Dr. Pepper or another cola and spike it with a littleĀ Worcestershire sauce for tanginess.
Does it matter which side of the brisket faces UP during the smoking process? Yes! Fat side UP means that the fat is going to drip down juice through the meat as it cooks. If you put the fat side down, the fat cap is close to the heat source and the fat will drip down onto the paper and not the meat.
As a rule of thumb, I leave brisket wrapped while resting but you donāt have to and some people swear against it.
Make these smoked nachos or add it to some smoked pizza.
Smoking a FULL brisket (not just the flat part, as demonstrated in this recipe) will take quite a bit longer! A 13, 14, or 15 lb beef brisket smoke time is closer to 15-20 hours.
More Tasty Grill + Smoker Recipes
- Smoked mac and cheese
- Smoked cream cheese
- Smoked brisket flat
- 321 ribs
- Beer can chicken on the smoker
- Smoked wings
- Smoked tomahawk steak
- Traeger tri tip
- Smoked turkey breast
- Smoked turkey legs
- Whole smoked turkey
- Smoked Traeger pizza
- Smoked onion rings
- Traeger smoked ham
- Smoked whole chicken
- Smoked jalapeno poppers
- Smoked corn on the cob
- Traeger beef ribs
- Smoked leg of lamb
- Smoked shrimp
- Roasted chicken
- Grilled chicken wings
- Grilled skirt steak
- Flank steak marinade
- Grilled potato wedges
- Smoked pulled pork
- Want more? See my lineup of easy smoker recipes
See this Traeger Flatrock grill review.
See my favorite smoker tools and seasonings in my Amazon Storefront.
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, youāll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
Itās like being psychic! The great thing about either of the thermometers above is that I donāt have to take the food out of the oven to know the temperature.
How to use āemā¦ What I do is stick the digital thermometer in steak, pork, chicken, whateverā¦ Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as itās cooking. Without having to take it out and check. Itās really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about making this tasty flat brisket smoker recipe. Now that Iām a Texan, I canāt wait to delve deeper into Texas style brisket and smoker recipes. Stay tuned!
If you donāt follow me on instagram you totally should @sipbitego. And for more deliciousness, subscribe to the Sip Bite Go channel and see the Sip Bite Go recipe collection.
Traeger Smoked Brisket Flat (5 LB Pellet Grill Demo) Recipe | Sip Bite Go
Ingredients
- 5 LB brisket flat trimmed of fat cap and silver skin (see notes and Sip Bite Go video)
- Ā½ cup BBQ Seasoning any beef / brisket rub, as much as youād like
- Ā¼ cup apple cider vinegar
Instructions
- Preheat the Traeger Grill (or whatever pellet smoker youāre using) to 250 degrees F for 15 minutes before itās time to smoke brisket. I like setting out brisket about 20-30 minutes ahead of time to help bring it to room temperature.
- Prep brisket flat for smoking. Season brisket with the Voodoo seasoning by massaging the seasoning into the brisket top, bottom, and sides.
- Smoke brisket flat on Traeger. Place your brisket on the pellet grill grates fat side up and smoke brisket flat until the internal temperature of the flat of brisket reaches 160 – 170 degrees F, measured in the thickest part of the meat. This will take about 3 hours and 15 minutes. Remove partially smoked brisket flat from the grill. Keep the lid to the smoker closed and the smoker on.
- Prep butcher paper for smoking brisket flat. Add apple cider vinegar to a spray bottle and set aside. On a large work surface, roll out butcher paper. (I leave it on the roll so I can adjust the size as needed, but usually Iāll use a piece thatās about 5-6 times larger than your piece of beef). The inside of the butcher paper should be facing up. Spray the inside of the butcher paper (where youāre going to set the brisket down) with some apple cider vinegar, until the area that will touch the brisket flat once itās wrapped is fully moistened.
- Wrap brisket flat in butcher paper. Place half smoked brisket flat near the edge of the butcher paper. Spritz it with the spray bottle to moisten it with more apple cider vinegar, for juicy good luck while smoking. (IMPORTANT ā Youāll want to keep track of the SIDE of the brisket flat that has the FAT CAP when rolling it!! Youāll want to āendā with the FAT CAP UP. This way it will OOOOOOZE juiciness because the fat will drip down as it cooks.) Wrap the brisket flat a few times in the butcher paper, folding edges in like a burrito so it bundles together to create a cozy, moist little sleeping bag environment for your beef.
- Smoke brisket flat wrapped in butcher paper. Add your little bundle of joy brisket flat back on the smoker grill grates, fat cap side UP (hope you kept track of it!). Smoke the flat until the internal temperature has reached 200 – 205 degrees F.
- Rest smoked brisket flat and enjoy. When time is up, remove the brisket flat from the smoker and let it rest (we usually let it rest in the butcher paper, but you donāt have to – itās debatable) for at least 30 minutes, or an hour if youāre my husband. Slice against the grain and enjoy.
Video
Notes
- Place the brisket flat with the fat side UP on a large cutting board.Ā
- Use a sharp paring knife or another sharp knife to trim off excess fat and silver on the brisket. The best way is to almost āshave offā a layer of fat at a time, so you donāt accidentally take too much off at once. You want to keep the fat cap on top intact, but trim it down to leave an even Ā¼ inch on top of the brisket flat.Ā
- With the fat cap side up, use a sharp knife to locate the thick silver skin (the thick membrane of connective tissue) and cut it off from the brisket meat.
Jon says
I donāt know why you have suggestions for leftovers. I used this recipe to cook my first brisket, and there were no leftovers. The brisket came out tender, juicy, and flavorful. It was so easy to follow and made the guys think I knew what I was doing.
Roy says
No complaints about this recipe. I have been following it since my first brisket, and now get frequent requests to make brisket for parties and such. Only thing is I donāt get anywhere near 9 hours of cook time. From wrapping till 200 itās about 2 hrs for me. Am I not wrapping it enough? Should I decrease the temp?
Jenna Passaro says
Hi Roy – it’s crazy because some cuts of brisket cook way faster, too. So just keep temping it and like they say — you should serve brisket the next day because you never know when it will actually be done!
Nate says
Hi, I used your recipe for my first try at making a brisket. I found that it took about 6hrs total for it to reach 204 when cooking at 250 F. It was on the grill uncovered for about 3 hrs, but then only took another 3 (and change) to hit 204. All told, it will have cooked and rested for 7 hours. Not sure if this is a similar experience for you, or if I’m just having a fluke. Thanks for the recipe!
Ron says
Good but I declare shenanigans! It varies. Total cook time for my 5lb brisket was 5.25hrs (3.5hrs+1.75hrs) to 190 degrees. Clearly your mileage may vary, mine did.
Mitch says
I am new to Traeger grills and using your flat cut brisket recipe right now. When you let it rest in the foil where do you let it rest at? and if you put it in the fridge how do you reheat it? Thanks for everything Mitch