Hot and Fast Brisket (8 Quick Steps)

Are you looking for an easy-to-follow recipe for a hot and fast brisket?

You’re in the right place!

In this TheGrillingDad.com guide, you’ll learn:

  • Ingredients you’ll need
  • Why letting it rest is so important
  • Step by step guide to smoking hot and fast brisket
  • And much more!
hot and fast brisket

Brisket is one of those cuts of meat that takes time to perfect.

However, this recipe cuts down the down to prepare a delicious brisket so you can satisfy your cravings without waiting all day for it to cook.

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Hot and Fast Brisket

While slow-cooking brisket brings out the flavors of the meat, cooking it hot and fast can be just as tasty in half the time. This recipe will have your brisket tender with a steak-like flavor.

Best of all, it’s ready much quicker than a low and slow brisket!

Read More >> Texas Style Beef Brisket (9 Easy Steps)

Ingredients for Hot and Fast Brisket

This recipe keeps things simple to allow the smoker to bring out most of the flavors you’ll be indulging in.

  • 1 whole brisket (14-17lbs)
  • 1/3 cup yellow mustard
  • 1/4 cup Salt, Pepper, Garlic Powder (equal parts)

Read More >> BBQ Brisket Burnt Ends Recipe

Hot and Fast brisket recipe

How to Cook Brisket Hot and Fast (8 Easy Steps)

1. Preheat the Smoker

You’ll want your smoker running around 275 degrees for this recipe.

A mix of oak and cherry wood pairs perfect with this brisket recipe!

Read More >> Top 5 Best Woods For Smoking Brisket (2021 Review)

2. Trim the Brisket

There is no one size fits all for trimming a brisket since some people prefer less fat to cook down, while others leave a little more on for flavor.

Trim the brisket to your liking and square it up for easier cooking and seasoning.

I always aim for about 1/8 inch of the fat cap. 

3. Coat in Mustard

The flavor of the mustard will cook out, so don’t be afraid to apply it liberally across the brisket.

The mustard contains moisture and acidity that help speed up the cooking process so you can enjoy a hot and fast brisket from the smoker.

4. Season It

You can use a beef seasoning or create a general mix of your own seasonings with coarse salt, black pepper, and garlic powder, all in equal parts.

Pat the seasoning onto the meat once you have covered the brisket well.

5. Smoke It

Place your brisket in your smoker and allow it to cook until it reaches an internal temperature of 160-170 degrees Fahrenheit.

This is when it hits “the stall.”

This can take roughly 3 hours, give or take depending on your smoker.

6. Wrap and Smoke Again

Carefully remove the brisket from the smoker and wrap it tightly in foil before placing it back on the smoker until done.

The internal temperature should be around 200-208 degrees for maximum tenderness.

If the thermometer can be placed in the brisket like it is soft butter, you know you’re good to go!

7. Rest the Brisket

This recipe requires a minimum resting time of just 1 hour.

Leave the brisket wrapped in foil and cover it with a towel. Let the countdown begin!

8. Slice and Serve

Once the resting hour is up, you are ready to slice and serve your brisket.

Read More >> How to Slice a Brisket (5 Quick Steps)

Tips for Making Hot and Fast Brisket

  • Place it fat cap down– When you place the brisket fat cap down on the smoker, it helps provide insulation that will prevent the brisket from turning into a tough jerky while exposed to the higher temperatures
  • Heavy Duty Foil– You’ll want heavy duty foil to wrap the brisket in for this recipe since it’s done at higher temperatures than traditional brisket recipes
  • Temp and feel of the brisket– While the desired internal temperature may be reached, the meat may still not be as tender as it could be. Use the internal temperature as well as feel of the brisket to get the desired tenderness!
  • Internal Temp – For that tender brisket you love, you’ll want to get up to 200-210ºF but remember to never eat it under 160ºF.

You won’t get the same traditional brisket taste as you would from a low and slow cook, but this recipe makes for a brisket that is just as tender and tasty.

Read More >> How To Reheat Brisket (Without Drying It Out)

hot and fast brisket

Hot and Fast Brisket

Brisket is one of those cuts of meat that takes time to perfect.
However, this recipe cuts down the down to prepare a delicious brisket so you can satisfy your cravings without waiting all day for it to cook.
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: beef, brisket, fast, hot
Prep Time: 30 minutes
Cook Time: 7 hours 30 minutes
Total Time: 8 hours
Servings: 6 people
Calories: 1064kcal

Ingredients

  • 1 whole Brisket 17-20 lbs
  • 1/3 cup Mustard yellow
  • 1/4 cup Salt, Pepper, Garlic Powder equal parts

Instructions

  • You’ll want your smoker running around 275 degrees for this recipe.
    A mix of oak and cherry wood pairs perfect with this brisket recipe!
  • There is no one size fits all for trimming a brisket since some people prefer less fat to cook down, while others leave a little more on for flavor.
    Trim the brisket to your liking and square it up for easier cooking and seasoning.
    I always aim for about 1/8 inch of the fat cap. 
  • The flavor of the mustard will cook out, so don’t be afraid to apply it liberally across the brisket.
    The mustard contains moisture and acidity that help speed up the cooking process so you can enjoy a hot and fast brisket from the smoker.
  • You can use a beef seasoning or create a general mix of your own seasonings with coarse salt, black pepper, and garlic powder, all in equal parts.
    Pat the seasoning onto the meat once you have covered the brisket well.
  • Place your brisket in your smoker and allow it to cook until it reaches an internal temperature of 160-170 degrees Fahrenheit.
    This is when it hits "the stall."
    This can take roughly 3 hours, give or take depending on your smoker.
  • Carefully remove the brisket from the smoker and wrap it tightly in foil before placing it back on the smoker until done. 
    The internal temperature should be around 200-208 degrees for maximum tenderness.
    If the thermometer can be placed in the brisket like it is soft butter, you know you’re good to go!
  • This recipe requires a minimum resting time of just 1 hour.
    Leave the brisket wrapped in foil and cover it with a towel. Let the countdown begin!
  • Once the resting hour is up, you are ready to slice and serve your brisket.

Nutrition

Calories: 1064kcal | Carbohydrates: 1g | Protein: 142g | Fat: 51g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 422mg | Sodium: 695mg | Potassium: 2264mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 13mg

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Shawn Hill

Shawn Hill

Hey, I'm Shawn and I run this site. With a wife and 7 kids, I get most of my grilling practice from feeding my own family. I'm here to help you learn more about grilling, smoking, and backyard BBQ! With almost a decade of manning the grill and helping over 25,000 aspiring grill masters, you're in great hands! I've tried just about every type of grill, accessory, and gadget you can imagine. Because of that, I am here to help guide you to the best of the best and help you save time and money by avoiding the junk.

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