I still remember the first time I cooked brisket at home.
Let’s just say it didn’t go smoothly. I spent years experimenting with different cooking techniques and trying out different recipes.
I checked countless articles on how to cook brisket and read other chefs’ tips.
I can now confidently say I have perfected a hot and fast brisket recipe that produces mouth-watering crust and juicy meat.
If you’re looking for a way to impress your guests at your next BBQ gathering, this is the best recipe.
I’ll give you a step-by-step guide and tell you all my tips on how to cook brisket quickly.
Quick Summary
- Hot and fast brisket is a quick method to cook brisket, involving a high-temperature smoker and a shorter cooking time.
- The recipe includes a detailed guide on preparation, cooking, and resting times, with a homemade rub for flavor.
- Tips for success include proper trimming, using a water pan to catch drippings, and allowing the brisket to rest after cooking.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours and 10 minutes, plus 1 hour rest time
- Number of Servings: 10
Ingredients
- 14 lbs packer brisket
- Yellow mustard
Brisket rub ingredients:
- 1/4 cup kosher salt
- 1/4 cup pepper
- 1/4 cup paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon brown sugar
- 1 tablespoon cumin
- 1 tablespoon chili powder (optional)
Instructions
- Preheat the smoker to 300 degrees.
- Trim the hard fat from the brisket. Remove most of the soft fat.
- Rub the brisket with mustard so the rub sticks to the smoked brisket.
- Make the rub. Place all ingredients in a bowl and mix well to combine.
- Apply the rub to the brisket. Make sure the meat is thoroughly covered.
- Place the brisket on the smoker. Check the meat after two hours. In case it’s very dry, spritz it with water.
- Once the smoked brisket’s internal temperature reaches 165 degrees, remove the brisket from the smoker and wrap it in foil.
- Return the brisket to the smoker and smoke until it reaches 205 degrees. Then remove from heat.
- Let the fast-smoked beef brisket rest for one hour. Don’t remove the wrapping.
- After resting, slice across the grain and serve.
Recipe Notes
Here’s what to keep in mind when smoking brisket with the hot and fast method:
- Place the brisket on the smoker with the fat side down. This ensures the fat cap is between the heat source and the meat. Brisket fat cap down provides insulation that prevents the meat from burning or turning dry.
- Use a disposable pan with water to catch drippings in the smoker. This prevents flare-ups and ensures juicy brisket.
- Apply a thin layer of mustard to ensure the rub sticks to the meat.
- Leave the brisket at room temperature for about half an hour before cooking after applying the rub. This lets the rub penetrate the meat.
- Don’t rely on time but on internal temperature. The wrapped brisket is done cooking when it reaches 205 to 210 degrees. Use a meat thermometer to check the smoked beef brisket. Never eat sliced brisket that’s under 160 degrees [1].
- Wrap the hot and fast brisket in aluminum foil or butcher paper. This helps overcome the stall when cooking brisket. The meat should be tightly wrapped.
- Make sure to let the brisket rest. This redistributes the juices and ensures you don’t end up with dry meat. Resting also makes it easier to slice and allows the rub to sink better in the meat.
- Use chili powder in the rub if you like the spicy flavor.
- Experiment with the rub. You can try dried herbs, celery seeds, smoked paprika, and more. Taste the rub and adjust the ingredients as needed.
- Use oak wood for medium-flavored smoked or hickory for a stronger, flavored smoked brisket.
Nutrition Facts
- Calories: 897
- Total Carbs: 1 g
- Protein: 121 g
- Fat: 43 g
- Fiber: 1 g
- Net Carbs: 0
How to Trim Hot and Fast Brisket
Trim hot and fast brisket when it’s cold. You should keep the brisket in the fridge before trimming.
Start by trimming the hard fat first. This is the fat that feels dense under your hand.
Hard fat doesn’t render during the cooking process, which is why you should remove it. Then trim down the soft fat.
It’s rich in intramuscular fat that breaks down during the cooking and makes a delicious brisket, so you don’t have to remove all of it. It’s enough to trim it down.
Pro tip: Use a sharp knife and trim fat with small slices. It’s easy to cut down more if needed, but you can’t put the fat back once it’s removed.
Once you’re done removing the fat, square off the edges. Cut any thin pieces on the edges because these are dry.
You should do this for a low and slow cook and a hot and fast one. You can use the removed fat to make beef tallow for cooking.
Related Articles:
Seasoning Beef Brisket for Hot and Fast Cooking
Brisket beef seasoning is done before you place the brisket on the smoker. You can use a store-bought rub or make your own.
Many BBQ masters use a Texas-style rub that’s a mix of salt and pepper.
However, you can add as many ingredients as you want.
Pro tip: Use coarse salt, black pepper, and garlic because it works better on brisket than finer granules.
You can season the cold brisket by hand or use a rub shaker. Make sure the brisket is evenly covered in seasonings and there aren’t any clumps or batches of rub.
Finally, some cooks like to inject smoky brisket. This is a personal choice, and it’s up to you.
My advice is to inject if you have a low-quality brisket without a lot of fat. You can use BBQ sauce, beef broth, or apple cider vinegar for injecting.
Also Read: How to Season Meat
FAQs
Can You Cook Brisket Hot and Fast?
Yes, you can cook brisket hot and fast. It’s a good method when you don’t have hours to smoke a brisket. Cook brisket fat side down for about six hours.
Is Brisket Better Low and Slow or Hot and Fast?
Brisket is better low and slow. This is usually a preferred brisket cooking method because it creates juicy and tender meat. Cooking hot and fast brisket can also provide delicious results but doesn’t have the same smoky flavor.
Can a Brisket Be Done in Two Hours?
Yes, brisket can be done in two hours. You can cook it in the oven or the smoker at a high temperature. However, you won’t have the same results as when cooking low and slow.
How Long to Let Hot and Fast Brisket Rest?
Let hot and fast brisket rest for one hour. You should wrap the brisket, cover it with a towel and let it rest.
Have You Tried the Ultimate Hot and Fast Brisket Recipe?
Brisket can be cooked for up to 24 hours. However, if you don’t have a lot of time or have a smaller brisket cut, you can smoke it hot and fast.
Trim the fat, place the brisket in the smoker, and check the internal temperature. You’ll know it’s done when it reaches 205 degrees.
You need a quality whole brisket to ensure the best possible results.
ButcherBox has a wide variety of beef cuts, including an entire brisket. They sell grass-fed and grass-finished beef from responsibly raised animals.
Check out ButcherBox by going to our homepage and learning how to get your brisket delivered right to your doorstep.
Reference:
1.https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures
