A quick and flavorful prime grade brisket cooked using the Hot n' Fast method.
1 prime grade brisket (14-16 lbs)
½ cup salt and pepper rub
2 cups beef broth
BEFORE GETTING STARTED PREHEAT YOUR SMOKER TO 400.
Start by trimming your brisket. You're going to want to remove about ½ inch from each side of the brisket. You will want to remove about 2 inches from the thin end of the flat. Separate out most of the deckle fat and leave only a little keeping the point and flat attached. Trim all fat on the top of the flat to about ¼ inch in thickness. It’s a lot of trimming, yes, but it is necessary for this method and yields the best result.
Coat brisket liberally in salt and pepper rub or beef rub of your choice. I prefer salt and pepper for this method as some rubs can burn, but do what you like and works for you.
Place brisket fat side down on smoker and cook for 45 minutes.
After 45 minutes, flip the brisket. Spritz it if needed then cook for another 45 minutes
After a total of 90 minutes, we will check our bark. If the bark has set, it’s ready to wrap. If not, cook a little longer.
Lay the brisket down on a large piece of aluminum foil. Start to tightly wrap your brisket but don’t completely seal it. Add in 2 cups of beef broth and then seal the foil as tight as possible.
Place back on until tender which could take anywhere from 90 minutes to 2 hours. When a temperature probe goes in like butter, it’s done.
Cooking hot and fast means our internal temp will be higher. This was temping at 214.
When it’s done, if you lost some bark during the wrapping process, apply more rub, and carefully place the brisket back on the smoker unwrapped for 5-10 minutes until it has set.
Let the brisket rest at least 45 mins (but preferably 2 hours) before slicing.