Recipe Note
“The flat cut of brisket makes for those long, beautiful slices that look so good on the plate. This cut has a lot less fat on it than a whole brisket, though, so it needs a little added moisture during the smoking process. Coffee adds an interesting flavor while helping keep things juicy. A brisket flat is a simpler piece of meat to smoke than a big whole brisket so this is probably a good place to start for a new barbecue cook. Just don’t get one any smaller than 5 pounds.” -Ray “Dr. BBQ” Lampe, Slow Fire
Recipe adapted from Ray “Dr. BBQ” Lampe and can be found in his cookbook, Slow Fire, and the BGE Publication Profile: Dr. BBQ.
