Craving the mouthwatering taste of brisket but running short on time? Fear not! Discover the art of making Hot and Fast Brisket on the smoker, a quick yet flavorful method that delivers tender and delightful brisket in half the usual time!
Sizzling Brisket, Fast and Flavorful
Hot and fast cooking presents a unique approach to brisket, perfect for when time is of the essence. This method produces a distinct flavor profile, offering an exceptionally tender, almost steak-like experience that’s ready in a flash. While the flavor is undeniably fantastic, it’s essential to note that hot and fast brisket may not taste exactly like its low and slow counterpart.
Mastering the Hot and Fast Brisket Technique
Follow these simple steps to achieve Hot and Fast Brisket perfection:
Preheat the Smoker:
Prepare your smoker at 275 degrees F, utilizing a flavorful combination of oak and cherry wood for that signature smoked beef brisket essence. Any backyard smoker will do the job; simply use your preferred one.
Trim the Brisket:
Ensure your brisket has a 1/4-inch fat cap on top, and trim any excess silver skin and thick, hard white fat between the point muscle and flat.
Slather with Yellow Mustard:
Generously coat all sides of the brisket with yellow mustard. Rest assured that the mustard flavor will cook out, leaving behind acidity and moisture that work wonderfully in the hot and fast application of this brisket. Alternatively, you can use apple cider vinegar for this step.
Season to Perfection:
For this recipe, we recommend Beef Seasoning, though you can also try our Brisket Rub or stick to a simple mix of coarse salt, coarse black pepper, and garlic powder. Season generously, using a “slapping” motion to press the seasoning onto the meat.
Smoke the Brisket:
Place your seasoned brisket on the smoker and close the lid. Smoke until the internal temperature of the brisket reaches 160-170 degrees F.
Wrap the Brisket:
Remove the brisket from the smoker and wrap it tightly in heavy-duty aluminum foil.
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 204-208 degrees F, and the thermometer glides into the meat like butter.
Rest the Meat:
Crucial to the process, a brief rest is necessary. Keep the brisket in the foil, place a towel on top, and allow it to rest for 1 hour.
Slice and Serve:
Unveil the succulent Hot and Fast Brisket by separating the point from the flat and slicing it up. While not identical to the traditional low and slow brisket, this version promises tenderness, juiciness, and deliciousness.
Tips for Mastering Hot and Fast Brisket
Hot and fast brisket calls for some specific handling to ensure the best results. Take these tips into consideration before diving into this speedy recipe:
- Place the brisket fat cap down to prevent it from becoming jerky in the higher temperature.
- Utilize aluminum foil to wrap the brisket, aiding its quick cooking.
- Pay attention to both temperature and texture. Cook the brisket to 204-208 degrees F and ensure the meat feels soft and tender.
- 1 14-17 pound whole packer beef brisket
- ⅓ cup yellow mustard
- ¼ cup Beef Seasoning
Preheat the smoker to at least 275 degrees F, using oak and cherry wood for smoking.
Trim the brisket, ensuring a 1/4-inch fat cap on top and removing excess silver skin and thick white fat.
Slather the brisket with yellow mustard.
Season the brisket with Beef Seasoning, patting it onto the meat.
Smoke the brisket until its internal temperature reaches 160-170 degrees F.
Wrap the brisket in heavy-duty aluminum foil.
Continue smoking until the internal temperature reaches 204-208 degrees F.
Rest the brisket for 1 hour, keeping it wrapped in foil.
Slice and serve the tender and flavorful Hot and Fast Brisket, accompanied by your favorite sides and BBQ sauce.