Smoked Brisket Flat on a Pellet Grill

Smoking just the flat of a brisket can be an incredibly challenging thing to do. It is the leaner portion of the full packer brisket and tends to dry out the fastest. Following the few tips I share in the video can help you get a tender bite on your brisket flat. ENJOY!
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[@orlandorivera164]

That is one beautiful brisket! I might be one of the few people who actually prefers the flat. Great job!

[@ThisIsHustleCentral]

This is a great video man! I’m getting more and more interested in smoking briskets and didn’t know about the first 4 hours part. So thanks for the tips!

[@EarnWithNick2]

Thanks for the video, from another fellow Nick!

[@superpanda978]

Dude killer job!

[@ericjenjohnson]

Greta job!

[@BringtheSmoke]

Great work on that flat. I've had problems with those in the past.

[@antwaunjohnson4166]

You had me at brisket!!!

[@Azurko]

That table is going to come out delicious! You might have done this already (can't remember) but what I like to do is render out the scrap fat along with the brisket then when I wrap I baste the paper with the fat. I don't know if it helps, but in my mind it's delicious.

[@timothywagner9878]

Great video and instructions. I am doing a flat on Saturday to be served on Sunday afternoon. Once it is done, is it done, and rested. Should I put it in the refrigerator and then put it in the oven Sunday morning to warm up to eat around 12/1? Thanks again for a great video

[@jasonclark9059]

Does it really matter if you don't round it off when trimming?

[@AXYEJIu]

How long does this whole process from opening package to plate takes exactly?

[@hybridEP3]

8 hr rest time ?! 😮

[@robertciaschini7625]

Why wrap at all?

[@Nikkyeshiva83]

I make burnt ends with the flat all the time.