Mike's BBQ Flat Smoked Brisket & Choice Short Ribs. There are a few key temperatures of which we should take note when cooking brisket flat. The first is the cooking temperature. Smoked brisket flat is seasoned with a simple Texas-style method, but results in big flavor.

You can cook this brisket on a tray or directly on the smoker. If you feel intimidated by trying to cook great tasting BBQ ribs, we'll show you how to smoke a brisket like the pros. Learn how from Champion pitmasters like Corey Mikes and Sterling Smith. You can have Mike's BBQ Flat Smoked Brisket & Choice Short Ribs using 17 ingredients and 16 steps. Here is how you achieve it.

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

1. It's of ● For The Meats.
2. Prepare 2 Pounds of Quality Beef Flat Brisket.
3. It's 2 Pounds of Choice Beef Short Ribs.
4. You need of ● For The Woods.
5. It's as needed of Mesquite Wood.
6. It's as needed of Hickory Wood.
7. You need of ● For The Dry Rub.
8. You need 2 tbsp of Brown Sugar.
9. Prepare 2 tbsp of Paprika.
10. Prepare 1 tbsp of Salt.
11. It's 1 tbsp of Cumin.
12. Prepare 1 tbsp of Cayenne Pepper [or less if you're not fond of spice].
13. It's 1 tbsp of Chilli Powder [or less if you're not fond of spice].
14. You need 1 tbsp of Granulated Garlic.
15. Prepare 1 tbsp of Granulated Onion.
16. Prepare 1 tbsp of Black Pepper.
17. You need 1 tbsp of Dry Mustard [optional].

All of whom have perfected how to smoke perfect BBQ ribs. You'll learn step-by-step techniques alongside insider secrets, all in stunning high-def video. How to Smoke a Brisket Flat. Mike trimmed as much of the fat and silver skin as possible from the top of the brisket.

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

1. Beef Flat Brisket [room temp].
2. Choice Beef Short Ribs [room temp].
3. Mix your dry rub and rinse your meats..
4. Liberally dust and press your meats with your dry rub..
5. Dust tops bottoms and all sides. Press dry rub into beef..
6. 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..
7. 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!.
8. You'll know your ribs are ready when the meat has pulled away from the bone..
9. 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. 😆.
10. 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..
11. 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!.
12. Side Dish - Stacked Baked Beans.
13. Side Dish - Potato Egg Salad.
14. Side Dish - Half chewed buttery, salty corn on the cob! Delicious!.
15. Slice your rested juicy brisket and plate..
16. 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!.

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. This Smoked Brisket Flat recipe is simple, to the point and mind-bendingly good. Not to mention, we've thrown in some bonus burnt ends, so you'll have everything you need to turn your cookout into a BBQ festival. The flat is the leaner portion of the brisket and will have less marbling than the point.