Hot and Fast Brisket

This recipe is sponsored by Blues Hog

Hot and fast brisket has all the flavor of a low and slow brisket but with much less time devoted to the cooking. This recipe calls for a full packers brisket, so make sure you invite over plenty of friends to eat with you.

Hot and fast smoking is in the temperature range of 275 to 325 degrees F (135 to 162 degrees C). This is about 50 degrees higher than the traditional smoking methods, but still about 50 degrees below roasting temperatures. 

This is a great foundation recipe with basic ingredients to get you started. They can always be stepped up to include some of your favorite brands or additional flavors. However, sometimes the basics are the best, especially when it comes to barbecue. 

Hot and Fast Brisket Recipe

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This recipe is sponsored by Blues Hog.
Hot and Fast Brisket has all the flavor of a low and slow brisket but with much less time devoted to the cooking.
Preparation 2 hours 30 minutes
Cook 5 hours
Ready in 7 hours 30 minutes
Servings 12 Servings
CourseDinner
DifficultySeasoned
MethodSmoke

Ingredients

Equipment

  • injecting needle
  • smoker
  • 4 chunks pecan wood
  • 1 large sheet of foil (enough to wrap the whole brisket)

Directions

  • Trim the brisket to remove excess fat and any silverskin. 
  • Inject 1 cup of beef broth evenly throughout the trimmed brisket. 
  • In a bowl combine the garlic, salt, and pepper. Evenly sprinkle this over the meat of the brisket. Let sit for 1 hour while you prepare the smoker.
  • Preheat the smoker to 300 degrees F (150 degrees C). When at temperature add four chunks of pecan wood.
  • Add the prepared brisket to the smoker and cook for 2 hours.
  • Remove the brisket and place it on a large sheet of foil. Turn up the edges to create a bowl around the meat. Add the remaining 1 cup of beef broth. Wrap the foil around the brisket to completely seal. Return to the smoker and cook for an additional 3 hours.
  • Test the brisket, a thermometer should go in with little resistance, the temperature will be around 205 degrees F (96 degrees C). If still firm, cook as needed until it reaches your desired texture. Remove and rest for 30 minutes.
  • Unwrap the brisket and remove the flat and the point (these are the two different muscles that make up a brisket). Slice the flat evenly against the grain. Cube the point.
  • Take the cube points then add the BBQ sauce and rub to your preferred taste. Combine well until all the meat is covered. Serve immediately while hot.

Nutritional Information

Calories: 291kcalCarbohydrates: 12gProtein: 33gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 94mgSodium: 685mgPotassium: 630mgFiber: 1gSugar: 4gVitamin A: 290IUVitamin C: 2mgCalcium: 117mgIron: 7mg

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Recognized as one of the most successful competitors in BBQ, Tim Sheer has a long list of accomplishments in the competitive world. This is paired up with three successful businesses that are taking his competitive knowledge to the backyard cook.

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