Method
- 01
Trim hard fat and leave an even 6 mm fat cap. Season generously with salt and pepper.
- 02
Smoke around 120°C / 250°F with clean, light smoke until the bark is dark and set.
- 03
Wrap in butcher paper and continue until a probe slides into the flat with little resistance, usually around 93–96°C / 200–205°F.
- 04
Rest insulated for at least two hours. Slice the flat across the grain; turn the point before slicing.
The useful detail
Cook to tenderness, not to a magic clock or exact temperature. Every brisket reaches the finish differently.