A bottle of Chicken Fried Brisket Wrap BBQ sauce sits on a wooden counter, with a blurred background featuring large orange BBQ letters and a rustic interior.

Watch Me Make It

If you’ve ever struggled with drying out the flat of the brisket, this recipe is for you. I’m going to show you how I take a lean piece of meat that normally gives people trouble and turn it into the most tender brisket you’ve ever had. The secret? It’s all in the Brisket Wrap.

A raw brisket on a tray sits behind a bottle of BBQ brisket wrap sauce and a jar labeled Brisket Rub on a wooden cutting board.

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I picked up a brisket flat from the grocery store—nothing fancy, definitely not wagyu brisket, just a basic choice cut most of us can grab off the shelf. Normally this leaner portion of the brisket is tough to work with. But with the right brisket method, a little patience, and the Brisket Wrap, you’ll get perfect results every time.

Let’s get into how to nail this smoked brisket flat with the brisket wrap method, even if it’s your first time.

A seasoned brisket sits on parchment paper in a tray, with a digital meat thermometer inserted into the side to check its internal temperature.

Why You’ll Love This Recipe

This smoked flat recipe with brisket wrap method is made for people who want a juicy brisket without cooking a whole packer brisket. It’s beginner-friendly and works whether you’re using a pellet grill, offset, or Pit Boss style pellet grill. The Brisket Wrap locks in moisture, giving you the best smoked brisket you’ve ever made.

Ingredients / Tools You’ll Need

1 brisket flat (about 3–4 lbs)
Brisket Rub (I use a 50/50 blend of kosher salt and black pepper)
Brisket Wrap (I use the one from Chicken Fried BBQ)
Sharp knife
Aluminum foil (not butcher paper for this recipe)
Temperature probe / Instant-Read Thermometer
Cutting board
Paper Towels, (if you're as messy as I am)
Favorite spray (I use water or apple cider vinegar)
Heat source (I prefer oak splits or chunks)

A seasoned brisket cooks on the grates of a smoker grill, surrounded by rising smoke.

Instructions

Preparation

First step in the brisket wrap method is to start smoking your beef brisket, to get your smoking process started, get your smoker preheating to 200 degrees Fahrenheit. I use oak as my heat source, and I love the amazing smoke flavor it gives this lean meat.

While that’s coming up to temp, prep your brisket flat. Trim off any excess fat and silver skin using a sharp knife. Make sure you leave a thin layer of fat cap on top—about ¼ inch is just right.

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Season the entire surface of the meat with your dry rub. I go heavy with salt and black pepper, or you can use your own rub with garlic powder or whatever you like. Let it sit at room temperature for 30 minutes while you get everything else ready.

Cooking

Once your smoker is steady, place the brisket fat side up and insert your temperature probe. We’re aiming for a slow cooking process here, so don’t rush it. Let it go at 200 for the first hour.

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After that hour, bump your smoker up to 225 degrees Fahrenheit. Start spritzing the brisket every 45 to 60 minutes to help with evaporative cooling and keep that bark from drying out. This part is crucial for cooking brisket that doesn’t dry out.

You’ll notice a stall when the internal temperature via your meat thermometer reads hits around 160F - 165F. That’s when I wrap it up. This is where the Brisket Wrap really shines. Transfer the meat into a foil pan, and wrap tightly using Brisket Wrap and a layer of aluminum foil.

A large, seasoned beef brisket with a dark, crispy bark is being smoked on a grill, resting on the grates with visible grill bars beneath it.

Keep cooking until you hit that magic number—about 200 to 203 degrees Fahrenheit. Use your temperature probe and feel the meat. It should be probe tender, like soft butter. If it still feels tight, leave it for another 15 to 20 minutes and check again.

Resting and Serving

Now take it off the smoker and let it sit in the pan on the counter for an hour. This helps redistribute juices and makes for a flavorful meat that slices beautifully.

Then you can move it into a cooler or warm oven to hold, as long as you keep the internal temperature above 160F. You can let it rest for hours this way and still get perfect brisket when you’re ready to serve.

A hand pours BBQ Brisket Wrap sauce from a bottle onto a cooked brisket in a foil tray, with sauce pooling around the meat on a wooden surface.

Slice across the grain using a sharp knife on a clean cutting board. Serve with white bread, hot sauce, or your favorite sides. It’s also a great place to break out that leftover brisket the next day for tacos or sandwiches.

Recipe Notes & Pro Tips

If this is your first brisket, don’t worry—this flat cut is a great way to learn. It takes less time than a full packer and doesn’t waste as much fat. Just focus on the internal temperature of the meat and you’ll get great results.

A seasoned, cooked brisket sits in a disposable aluminum tray with juices at the bottom. An empty plastic BBQ seasoning bottle lies in the background on a wooden surface.

The most critical step in this whole thing is wrapping the brisket at the right time. Once you see that bark forming and the stall hits, get that Brisket Wrap on. It’ll trap moisture, soften connective tissue, and keep your flat cook from drying out.

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Another thing to watch is how much fat you trim off. Leave just enough to protect the meat from the heat source. If you trim too aggressively, you’ll lose that thin layer of insulation that helps during long cooks.

I’ve had my best brisket come from using post oak and letting it ride low and slow, lots of people prefer hickory or mesquite as well. If you're using a pellet grill or something like a Pit Boss, the cooking process is still the same. Just manage your heat source and keep spritzing to build that bark.

A cooked, seasoned brisket sits in a disposable aluminum tray filled with juices, partially covered by crumpled foil. The brisket has a dark, flavorful crust from the rub.

Variations

If you’re using a full packer or a whole brisket, you can still apply this exact brisket method to the flat section you'll just need to separate the flat and point for cooking, which many of you do anyway already. For a richer flavor, try using a prime grade or wagyu brisket.

You can also swap out the dry rub with something spicy or sweet, depending on your preference. I’ve added brown sugar, smoked paprika, or even coffee grounds for a little different take.

Want even more flavor? Try spritzing with apple cider vinegar or a mix of ACV and water. It’ll add a slight tang and help build the bark on that tender brisket texture we all love.

Sliced smoked brisket with a dark peppery crust arranged on a wooden cutting board, showing a juicy interior and visible smoke ring.

Final Thoughts

This smoked brisket flat method with the Brisket Wrap has become my go-to when I want to impress without spending all day managing a whole brisket. It’s perfect for smaller cooks or when you just want to try something easy that actually works.

Next time you're at the butcher shop or grocery store, grab a flat cut and give this a shot. With the right prep, a good brisket rub, and some Brisket Wrap, you’ll be turning out the best smoked brisket of your life—even if it’s your first time.

And remember—don’t cook by the time line, cook to temp. Every brisket cooks differently, but with a little patience and the right method, you’ll be in the right place for some seriously flavorful meat.

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Sliced, juicy smoked meat with a peppery crust is arranged on a wooden cutting board. A bottle labeled “BBQ Wrap” lies in the background, partially on its side.

Perfect Homemade Brisket Flat

Now everyone can do it!

Print Pin Rate

Prep Time: 15

Cook Time: 6

Total Time: 6 15

Servings:

Calories: 562kcal

Ingredients

1 Brisket Flat 3-4 lbs
Brisket Rub 50/50 Kosher Salt & Pepper
Brisket Wrap

Instructions

Preheat smoker to 200F using oak chunks or splits - I prefer post oak
While smoker is heating up prepare brisket flat by trimming off any loose fat, and make sure you've got an even fat cap of about ¼" if possible. Season liberally with salt and pepper or your favorite beef rub.
Pat the seasoning into the meat and let it sit about 20-30 minutes to allow for the juices to start bringing the seasoning into the meat or "sweating it"
Once this is done insert your meat probe thermometer and place on smoker for 1 hour. After 1 hour increase temp to 225F for antoher hour. In this time you'll need to do your first spritz - this is important for both moisture and bark. Once the bark gets dry, give it a spray with water your favorite spray. Then do it again about every 45 - 60 minutes.
Once the meat hits the stall which is about 160F - 170F you should have a really nice dark bark forming on the meat. Place brisket in a pan with BBQ Wrap per the instructions, and seal tightly with foil. Let cook until the brisket reaches about 200 - 203F internal temp and check with your an instant read thermometer it should feel like soft butter. If it's still tight, leave it on and check in another 15-20 minutes.
When done, remove from the smoker and leave in the pan on the counter to start resting at room temperature for about an hour. Now place in a cooler or warm oven to rest for another hour at minimum or until you're ready to eat. If your temp stays above 160F you can do this for up to about 8 hours. This will stop the cooking process and is where the brisket magic really happens.
This entire process will take somewhere in the ballpark of 6-8 hours, however we don't cook bbq to time - we cook it to temperature, and each piece of meat is different and can vary in cooking times. Make sure you keep an eye on it.
Slice and serve with your favorite BBQ fixins.

Nutrition

Get the Brisket Wrap on Chicken Fried BBQ's Website

Table of Contents

Watch Me Make It

Why You’ll Love This Recipe

Ingredients / Tools You’ll Need

Instructions

Preparation

Cooking

Resting and Serving

Recipe Notes & Pro Tips

Variations

Final Thoughts

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