Beef

Smoked Brisket Flat (Brisket in a Boat)

This smoked brisket flat recipe uses a simple foil “boat” to help keep the meat moist while building a deep, smoky crust on top. It’s a great way to get tender, flavorful results without cooking a full packer brisket. The juices collect in the foil as it smokes, adding extra flavor and making the final result easy to slice and serve. Perfect for when you want real barbecue but don’t have all day.

Boat Mode Brisket

Smoked Brisket Flat Recipe

Smoked Brisket Flat (Brisket in a Boat)

Recipe Notes

Advance Prep: 10–15 minutes
Active Prep: 15–20 minutes
Grill Time: 6 to 8 hours
Total Time: 7 to 10 hours (including 1–2 hour resting time)
Yield: Serves 4 to 6
Method: smoking (true barbecue)
Equipment: Smoker or pellet grill, heavy-duty aluminum foil, tongs, insulated cooler, thermometer, hardwood chips or chunks

Ingredients

1 brisket flat (4 to 6 pounds)
Coarse salt and freshly ground black pepper, or your favorite barbecue rub

Recipe Steps

1: Set up your smoker or pellet grill following the manufacturer’s instructions and heat to 250 degrees.

2: Meanwhile, using 3 sheets of aluminum foil, form a shallow “boat” or tray the shape of and a little larger than the brisket, with crimped sides that come up a little higher than the height of the brisket.

3: Generously season the brisket on both sides with barbecue rub and place it fat side down in the foil tray. Place the tray in the smoker and smoke the brisket for 1 hour.

4: Using tongs and taking care not to tear the foil, invert the brisket. The fat side should now be up. Continue smoking the brisket until the top is crusty and dark and the internal temperature of the brisket reaches 205 degrees. This could take as few as 6 hours or as many as 8. Reserve the juices in the foil boat.

5: Take the brisket off the smoker and tightly wrap it in foil. (Your brisket boat becomes a cocoon.) Place the wrapped brisket in an insulted cooler. Let rest for 1 to 2 hours—the longer, the better.

6: Unwrap the brisket and carve it across the grain. I like 1/8- to 1/4-inch thick slices for brisket flat. Spoon the reserved juices and fat over the brisket and serve at once.