Hot and Fast Brisket Recipe
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
Ingredients
- 1 full packers brisket
- 2 cups beef broth, divided
- 1 1/2 tablespoons minced garlic
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons pepper
- Blues Hog Original Barbecue Sauce or favorite BBQ sauce
- Blues Hog Bold & Beefy Seasoning or favorite beef rub
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.
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