Smoked Brisket Flat

The absolutely most perfect reward after a fun day of low and slow smoking with a side of beer and baseball on the tv.

1. 10 lb Brisket Flat
2. LA Preferida Sazon Seasoning
3. Dried whole coriander seeds
4. Dehydrated chopped onion
5. BBQ Rub -used Myron Mixon #39 s quot The only barbecue rub you need quot

1. Pull the brisket out of the frig and light the charcoal in the smoker I use an upright barrel smoker with a water pan
2. Lightly coat the brisket on all sides with the sazon seasoning
3. Layer all sides of the brisket with the BBQ rub
4. In a mortar and pestle coarsely grind a 50/50 blend of the coriander and onion
5. Coat all sides of the brisket with the coriander onion mix to give another layer of flavor and help build a beautiful bark
6. When the smoker reaches 250° place the brisket in fat side up Fat down works just fine too its all personal preference
7. Cook low and slow at 250° until it reaches an internal temp of 200° Frequently monitor the smoker to control the temp and ensure wood chunks are added as needed I used a combo of mesquite and pecan
8. Once at 200° internal wrap in foil and let sit for a minimum 1 1/2 hours in a dry cooler
9. Remove from the cooler and slice Save the juice that collects in the foil to serve along with or over top