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Perfect Smoked Brisket Flat Recipe with Easy Garlic Herb Butter

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A tender and juicy smoked brisket flat cooked low and slow, finished with a luscious garlic herb butter for a smoky, savory flavor perfect for gatherings.

Ingredients

Scale
  • 5–6 pounds brisket flat, trimmed leaving a thin fat cap
  • 2 tablespoons kosher salt
  • 2 tablespoons coarse black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon brown sugar (optional)
  • ½ cup (115g) unsalted butter, softened
  • 3 cloves garlic, finely minced
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon lemon zest
  • Salt and pepper, to taste
  • Oak, hickory, or pecan wood chunks for smoking
  • Optional: beef broth or apple cider vinegar for spritzing

Instructions

  1. Trim excess fat from the brisket flat, leaving about ¼-inch fat cap for moisture. Pat dry with paper towels.
  2. Mix kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and brown sugar in a bowl. Generously coat the brisket with the dry rub, pressing it into the meat. Refrigerate uncovered for at least 2 hours or overnight.
  3. Preheat smoker to 225°F (107°C) and add wood chunks for smoke flavor.
  4. Place brisket fat side up on smoker grate and insert meat thermometer probe into the thickest part. Smoke for 4-5 hours, spritzing every hour with beef broth or apple cider vinegar to maintain moisture.
  5. When internal temperature reaches about 160°F (71°C) and the brisket hits the stall, wrap tightly in butcher paper or foil. Continue smoking for another 3-4 hours until internal temperature reaches 200-205°F (93-96°C).
  6. While brisket finishes, combine softened butter, minced garlic, chopped parsley, thyme, lemon zest, salt, and pepper in a bowl. Mix until smooth.
  7. Remove brisket from smoker and let rest wrapped for at least 30 minutes to redistribute juices.
  8. Unwrap and slather the brisket with garlic herb butter while still warm.
  9. Slice brisket thinly against the grain and serve immediately.

Notes

Use a probe thermometer to monitor internal temperature accurately. Spritz brisket lightly every hour to maintain moisture but avoid over-spritzing to preserve smoke ring. Wrapping at 160°F helps push through the stall and retain moisture. Let brisket rest before slicing to keep it juicy. Garlic herb butter can be made a day ahead and refrigerated.

Nutrition

Keywords: smoked brisket, brisket flat, garlic herb butter, BBQ, smoked meat, slow cooked brisket, Texas BBQ

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