Mike's BBQ Flat Smoked Brisket & Choice Short Ribs. Smoked brisket flat is seasoned with a simple Texas-style method, but results in big flavor. The smoking method creates a moist smoked brisket that is ideal for slicing. Brisket flat is the leaner part of the brisket that consists of two muscles, the other being the fatty decal.

My newest seven year old renegade student decided she wanted to learn how to smoke her first brisket and short ribs today. Seeing as how I'm only accustomed BBQ'ing. Brisket flat is the leaner portion from a whole brisket. You can cook Mike's BBQ Flat Smoked Brisket & Choice Short Ribs using 17 ingredients and 16 steps. Here is how you achieve that.

Ingredients of Mike's BBQ Flat Smoked Brisket & Choice Short Ribs

You need of ● For The Meats.
You need 2 Pounds of Quality Beef Flat Brisket.
It's 2 Pounds of Choice Beef Short Ribs.
You need of ● For The Woods.
Prepare as needed of Mesquite Wood.
You need as needed of Hickory Wood.
Prepare of ● For The Dry Rub.
Prepare 2 tbsp of Brown Sugar.
It's 2 tbsp of Paprika.
Prepare 1 tbsp of Salt.
It's 1 tbsp of Cumin.
Prepare 1 tbsp of Cayenne Pepper [or less if you're not fond of spice].
Prepare 1 tbsp of Chilli Powder [or less if you're not fond of spice].
It's 1 tbsp of Granulated Garlic.
You need 1 tbsp of Granulated Onion.
Prepare 1 tbsp of Black Pepper.
You need 1 tbsp of Dry Mustard [optional].

It's a good piece of meat to smoke - it's less intimidating. Being evenly thick throughout, it's easier to smoke and get perfect results, even for a novice cook. There are a few things you need to pay attention to though to make your smoked brisket flat taste like a million bucks. How to Smoke a Brisket Flat.

Mike's BBQ Flat Smoked Brisket & Choice Short Ribs instructions

Beef Flat Brisket [room temp].
Choice Beef Short Ribs [room temp].
Mix your dry rub and rinse your meats..
Liberally dust and press your meats with your dry rub..
Dust tops bottoms and all sides. Press dry rub into beef..
Place both Hickory and Mesquite wood chunks into your smoker. Fill your water bowl within and bring smoker to 225°. Place brisket fat side up and ribs bone side down..
Cover for 3.5 to 4 hours but, pull the beef short ribs at about 1.5 hours in. There's no need to flip meat. In fact, try not to peek! It will allow all your smoke to escape. It really is a precious commodity! Keep an eye on your steady 225° temp tho!.
You'll know your ribs are ready when the meat has pulled away from the bone..
Ultimately you'll want your internal brisket temperature at 190° to be safe. I usually leave mine at a rare 180°. But, any temp you choose, a meat thermometer is definitely in order. 😆.
You can choose to sauce up these dry rub ribs if you'd like. Heinz is putting out some descent new brands as of late. Sweet Baby Ray's is also another delicious sweet option..
Pull brisket and wrap immediately in tin foil. Allow brisket to rest for at least a half hour + before slicing. Don't worry, she'll still be hot!.
Side Dish - Stacked Baked Beans.
Side Dish - Potato Egg Salad.
Side Dish - Half chewed buttery, salty corn on the cob! Delicious!.
Slice your rested juicy brisket and plate..
Serve with buttery, salty corn on the cob, baked beans and chilled potato egg salad. I have a tasty recipe under my profile for both the salad and beans. You can also make excelent Brisket and Burnt End Sandwiches with thick dill pickle slices. You'll definitely want those sour pickles to cut the rich fat you'll find in your brisket. Enjoy!.

Mike trimmed as much of the fat and silver skin as possible from the top of the brisket. This gives as much of the surface area as possible for the rub to penetrate the surface. Rub will not penetrate fat so that is why it is lightly seasoned compared to the top of the. Smoked Meats the Old School Way in South Philadelphia catering events and parties. This Smoked Brisket Flat recipe is simple, to the point and mind-bendingly good.