Fast Way to Smoke Beef Brisket
Terminal Updated June 4, 2022
I've been competing on the circuit for a few years at present. With each competition, I learn something new.
I'll never forget the moment when I decided to learn how to cook brisket hot and fast.
It was nigh i a.thousand. I was at a competition in downtown Las Vegas. I was waking up to light my brisket pit when Smitty from Loot N Haul BBQ walked by and was heading to his hotel room.
He told me at that moment, if I wanted to enjoy a piffling sleep during comps, I should larn how to cook brisket hot and fast.
How long does information technology take to fume a hot and fast brisket?
My tiresome and low brisket usually takes 9-10 hours. I couldn't imagine that a brisket could be cooked faster than that and turn out very good. Brisket is a tough musculus that needs time to break downwardly.
It turns out, yous can cook a brisket hot and fast in as little as 5 hours. When I figured this out, it was a game changer for competition cooks and fifty-fifty for lawn cooks when I don't accept all solar day to tend to the smoker.
How to cook a brisket hot and fast
With deadening and low, your smoker is usually going to be fix between 225-250F. With hot and fast, yous're going to creepo the temp to 325F. Some of the big boys go even hotter, just I've found that this temp works well for me every time.
Earlier we become to cooking, at that place are a few important steps when information technology comes to hot and fast brisket.
First, I highly recommend using a good quality brisket. Go with at least prime-grade beef, and if it fits into your budget, upgrade to wagyu. The more marbling that you lot have in your meat, the more forgiving it will be.
Next, you need to do a tight trim on the brisket. This step right here is so controversial on social media. People literally lose their shit over the corporeality of meat I trim off. I promise you, none of the meat goes to waste matter. It all goes into astonishing burgers.
The purpose of this trim is to focus on the end game. I'grand looking for uniform, tender slices from the apartment and uniform cubes of point coated with bark. Plus, by reducing the overall size of the brisket, information technology will naturally cook faster, and that's the goal here.
At competitions, I always inject my brisket – even when using wagyu, but when I'm cooking in the backyard, I commonly skip the injection step and move straight to the rub. The dark earlier you lot programme to smoke the brisket, liberally apply Brisket Rub and permit it rest covered in the refrigerator overnight.
When you're ready, light your smoker to 325F. When it reaches a steady temp, add the brisket fatty-side downwardly.
For hot and fast brisket, we're starting with the fat down, because it's going to serve equally a barrier to protect the meat from the intense oestrus. After nigh 45 minutes, the meat will start to crust and you can flip information technology. Overall, it gets flipped a few times in the process, which is all outlined in the recipe below.
Once the meat has a nice bark, usually subsequently 3 hours, it's fourth dimension for the Texas Crutch. The Texas Crutch is basically a way to lock in the estrus with moisture to speed up the cooking time. You can use foil or butcher paper. I however like to use aluminum pans. I learned this trick from Tim Scheer from Milkshake 'n Broil and Brad Leighniger from Gettin' Basted.
The meat goes in the pan with my mop, which is just a mixture of Brisket Rub, beefiness eat and water.
You cover the pans with foil, and smoke them another 2 hours or so, until that temperature probe glides in similar butter.
If fourth dimension allows, effort to let the brisket rest for at least an hour earlier slicing it to ensure those juices settle into the meat. But if y'all can't wait – and sometimes I can't – it'll still be keen.
Hot and Fast Brisket
Instructions
- Separate the brisket flat from the point and remove the fat from the summit. On the fattier side, trim the fat, until it is only nearly 1/iv-inch thick. (see video in a higher place)
- Rub the flat and point with Brisket Rub. Cover and air-condition overnight. Combine the mop ingredients.
- Heat smoker to 325F degrees.
- Add the brisket to the smoker, fat side down. Smoke for 45 minutes. Flip the indicate. Smoke for 45 more minutes. Flip the flat. Smoke for 1 1/ii hours.
- Place the meat in 2 aluminum half pans, fat side down. Pour the mop into the pans; cover with foil.
- Render to the smoker for nigh 2 hours or until the temperature probe glides in like butter The internal temp will be about 210F.
- Let residual ane hour before slicing.
Notes
Nutrition
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7 Comments
Source: https://girlscangrill.com/recipe/hot-and-fast-brisket/
Are you sure it shouldn't be i/4 loving cup of rub for the meat and 1 tbsp for the mop?
Information technology's definitely i/4 cup for the mop. You lot could go with more than 1 tbsp on the brisket, if you'd similar.
Practice you let the brisket rest in the liquid in the pan it was cooked in when finished or remove so its not sitting in the liquid?
Yes. I do go out it in the pan.
Dislocated about #v – 2 aluminum half pans? 1 Full size pan with foil over the acme wouldn't piece of work?
Or are y'all cutting the brisket and placing in 2 pans?
Yep. I separate the flat and the point.