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Tender Texas Butter-Injected Smoked Brisket Flat

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A juicy and tender smoked brisket flat recipe featuring a unique butter injection technique that keeps the meat moist and flavorful, perfect for backyard BBQs.

Ingredients

Scale
  • 4 to 5 pounds brisket flat, trimmed to about ¼ inch fat cap (USDA Choice or Prime grade recommended)
  • ½ cup (115g) unsalted butter, melted
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 2 tablespoons paprika (smoked paprika preferred)
  • 2 tablespoons coarse kosher salt (Diamond Crystal recommended)
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon chili powder (optional)
  • ½ cup (120 ml) beef broth, for spritzing during the smoke

Instructions

  1. Trim the fat cap on the brisket flat to about ¼ inch thickness and pat dry with paper towels.
  2. Melt ½ cup of unsalted butter in a microwave-safe bowl and let it cool until warm but not hot.
  3. Using a meat injector, inject the melted butter evenly throughout the brisket flat, spacing injections about 1-2 inches apart. Wipe off any excess butter from the surface.
  4. Mix garlic powder, onion powder, paprika, kosher salt, black pepper, and chili powder in a bowl. Generously rub the seasoning blend over the entire brisket flat and let it rest at room temperature for 30 minutes.
  5. Preheat your smoker to 225°F (107°C) using hardwoods like oak or hickory.
  6. Place the brisket flat fat side up on the smoker grate and insert a digital thermometer probe into the thickest part.
  7. Smoke the brisket low and slow for about 4-5 hours, spritzing every hour with beef broth to keep it moist.
  8. When the internal temperature reaches around 160°F (71°C), wrap the brisket tightly in butcher paper or aluminum foil.
  9. Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F (95°C), about 2-3 more hours.
  10. Remove the brisket from the smoker and let it rest wrapped for at least 45 minutes.
  11. Slice the brisket flat against the grain into ¼-inch thick slices and serve immediately.

Notes

Maintain steady smoker temperature at 225°F. Spritz with beef broth every hour to keep meat moist. Wrap brisket at 160°F to speed cooking and retain bark texture. Rest meat for at least 45 minutes before slicing. Use unsalted butter to control seasoning. If no injector, poke holes and brush butter inside. Avoid resinous woods like pine; use oak or hickory for authentic flavor.

Nutrition

Keywords: brisket, smoked brisket, butter injected brisket, Texas BBQ, backyard BBQ, smoked meat, BBQ recipe, tender brisket

Find it online: https://twirltaste.com/tender-texas-butter-injected-smoked-brisket-flat-recipe-for-perfect-backyard-bbqs/