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Flavorful Smoked Brisket Flat Recipe with Easy Homemade BBQ Mop Sauce

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A tender and juicy smoked brisket flat infused with a tangy homemade BBQ mop sauce, perfect for backyard BBQs and casual gatherings. This recipe is approachable for beginners and delivers rich smoky flavor with simple ingredients.

Ingredients

Scale
  • 4–5 pounds brisket flat, trimmed of excess fat but leaving a thin layer for moisture (USDA Choice grade recommended)
  • Dry Rub:
  • 2 tablespoons paprika (smoked paprika optional)
  • 1 tablespoon brown sugar (light or dark)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper, freshly ground
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper (optional)
  • Homemade BBQ Mop Sauce:
  • 1 cup apple cider vinegar
  • 1/2 cup ketchup
  • 1/4 cup water
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Wood chips or chunks (hickory or oak), soaked for at least 30 minutes
  • Optional garnish: chopped fresh parsley or sliced green onions

Instructions

  1. Pat the brisket dry with paper towels. Trim excess fat, leaving about 1/4 inch layer for moisture retention.
  2. Combine dry rub ingredients in a bowl and rub evenly all over the brisket, pressing into the meat.
  3. Wrap the brisket and let it rest in the fridge for at least 2 hours, ideally overnight.
  4. Preheat smoker to 225°F (107°C). Soak wood chips or chunks in water for at least 30 minutes.
  5. Set up smoker for indirect heat and place a water pan inside to maintain moisture.
  6. In a saucepan, combine mop sauce ingredients and bring to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat and keep warm.
  7. Place brisket flat fat side up on smoker grate. Smoke for about 2 hours.
  8. Start applying mop sauce every hour using a brush or spray bottle to keep meat moist and flavorful.
  9. Maintain smoker temperature at 225°F (107°C) throughout the process.
  10. After 4-5 hours, begin checking internal temperature with a thermometer. Target 195°F to 203°F (90°C to 95°C) for tender brisket.
  11. Once target temperature is reached, remove brisket from smoker and wrap loosely in foil.
  12. Let rest for at least 30 minutes to allow juices to redistribute.
  13. Slice brisket thinly against the grain and serve with extra mop sauce and optional garnish.

Notes

If brisket develops a dark crust too early, tent loosely with foil to prevent burning. Keep smoker temperature steady at 225°F. Use a water pan to maintain humidity. Resting the brisket is essential for juicy slices. For gluten-free, verify Worcestershire sauce ingredients or use a substitute. Can finish in slow cooker after smoking for 3-4 hours to tenderize further.

Nutrition

Keywords: smoked brisket, brisket flat, BBQ mop sauce, smoked meat, backyard BBQ, hickory smoked, easy brisket recipe, homemade BBQ sauce

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