Hot and Fast Brisket

Sliced hot and fast smoked brisket with a dark bark and visible smoke ring resting on a wooden cutting board.

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This Hot and Fast Brisket is juicy, tender, and full of smoky flavor, just like traditional slow-cooked brisket, but it is ready to eat in a fraction of the time. By using a higher heat and a braising liquid wrap, you get the same juicy results without the overnight wait.

Prep Time20

Cook Time7

Resting Time50

Total Time8 10

Course: Main Course

Cuisine: American

Servings: servings

Calories: 428kcal

Author: Jeri Walker

Ingredients

The Beef and Binder

12-15 pound whole packer brisket (point and flat)
¼ cup yellow mustard

The High-Heat Dry Rub

2 tablespoons coarse salt
½ tablespoon coarse black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
½ tablespoon chili powder
½ teaspoon dry mustard powder

The Braising Liquid

1 cup beef broth
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce

Instructions

Prep and Season: Preheat your smoker to 300°F. Trim the fat cap on the 12-15 lb brisket down to about ¼ inch. Brush a thin layer of yellow mustard over the entire surface to act as a binder. In a small bowl, mix your rub: 2 tablespoons salt, ½ tablespoon pepper, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 tablespoon smoked paprika, ½ tablespoon chili powder, and ½ teaspoon dry mustard. Apply the rub generously on all sides, pressing it in with your hands.
First Smoke: Place the brisket in the smoker fat-side down, directly on the grill grates, pointing the thickest part (the point) toward the heat source. Close the lid and smoke at 300°F for approximately 2.5 to 3 hours.
Manage the Heat: Check the internal temperature of both the point and the flat. If the flat portion is more than 30°F hotter than the point, turn the smoker down to 250°F for 1 hour to prevent the leaner meat from drying out while the point catches up.
The Wrap: When the thickest part of the brisket reaches an internal temperature of 155°F-160°F, transfer the meat to a large aluminum pan. Mix 1 cup beef broth, 2 tablespoons brown sugar, and 1 tablespoon Worcestershire sauce. Pour the liquid into the corner of the pan, being careful not to pour it directly over the meat to preserve your bark.
Finish Smoking: Cover the pan tightly with two layers of heavy-duty foil. If you don't have a large enough foil pan, wrap the brisket in a foil boat and place it on a sheet pan. Return it to the smoker, and increase the smoker temp to 325℉. Continue smoking until the brisket is probe-tender, typically reaching an internal temperature of 203°F-205°F.
Vent and Rest: Remove the brisket from the smoker. Open the foil and let the steam escape for 10 minutes to stop the cooking process. Reseal the foil and let the brisket rest loosely covered on the counter for 50 minutes. Total rest time is 1 hour.
Slice: Slice the meat against the grain in pencil-thick slices for maximum tenderness. Note that the grain direction changes between the flat and the point; rotate the brisket before slicing the point to ensure every slice is tender.

Notes

The Sugar Trick: We add the brown sugar to the liquid rather than the rub because, at 300°F, sugar on the exterior of the meat can burn and turn bitter.
Probing: For the best results, use two probes: one in the center of the flat and one in the thickest part of the point.
Leftovers: This brisket is excellent for Baked Brisket Mac and Cheese, Leftover Smoked Brisket Sandwiches, or Brisket Tacos.

Nutrition