Chili-Rubbed Smoked Brisket Flat

Name: Chili-Rubbed Smoked Brisket Flat
Prep time: 25 min
Cook time: 480 min
Total time: 565 min
Yield: 10 servings
Cuisine: American
Ingredients: 2 tbsp ancho chili powder; 1 tbsp chipotle powder; 1/2 tsp cayenne pepper; 2 tbsp coarse black pepper; 2 tbsp kosher salt; 1 tbsp garlic powder; 1 tbsp onion powder; 1 tbsp brown sugar; 1 tsp cumin; 6 lb brisket flat, trimmed; 2 tbsp olive oil; 1/2 cup beef broth

565 min 10 servings hard

All Recipes

Chili-Rubbed Smoked Brisket Flat

A bold chili pepper rub transforms a brisket flat into a smoky, spicy masterpiece with a mahogany bark and buttery-tender slices.

Prep

25 min

Cook

480 min

Total

565 min

Servings

Difficulty

hard

This chili-rubbed brisket flat brings a Southwestern kick to the classic Texas smoke. A blend of ancho chili, chipotle, and cayenne creates a complex spicy bark while the long, low smoke renders the connective tissue into melt-in-your-mouth tenderness.

Ingredients

Servings

Chili Rub

Brisket

Instructions

Trim the flat

Trim the fat cap to 1/4 inch. Remove any hard fat or silver skin from the bottom. Square off the edges for even cooking.

Apply the rub

Coat the brisket with olive oil. Mix all chili rub ingredients and apply a heavy, even coating on all surfaces. Let the brisket sit uncovered in the fridge overnight for the best bark, or at least 1 hour at room temperature.

Fire up the smoker

Preheat smoker to 225°F. Use a combination of oak and mesquite wood for a bold, smoky flavor that complements the chili rub.

Pro tip: Use mesquite sparingly — it can become bitter in large quantities. A 3:1 ratio of oak to mesquite is ideal.

Smoke the flat

Place brisket fat side down on the smoker. Smoke for 5-6 hours until the bark is set and mahogany colored, and internal temperature reaches 165°F. Spritz with a 50/50 mix of apple cider vinegar and water every hour after the third hour.

Wrap at the stall

When the brisket hits 165°F, wrap tightly in pink butcher paper. Pour in beef broth before sealing. Return to the smoker.

Cook to probe tender

Continue smoking at 225-250°F until internal temperature reaches 200-205°F and a thermometer probe slides in with zero resistance, about 2-3 more hours.

Rest

Keep wrapped in butcher paper. Place in an insulated cooler and rest for at least 1 hour, up to 4 hours. This carry-over period is essential for moisture redistribution.