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!
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!
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)
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!
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.
Related >> How Much is Brisket? A Comprehensive Guide to Brisket Prices
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.
Related >> Keeping Brisket Warm: Tips for Serving Tasty, Hot Meat
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.
More Brisket Resouces:
- How Long to Smoke Brisket at 250 Degrees
- How Long to Smoke Brisket per Pound
- BBQ Brisket Burnt Ends Recipe
- Brisket Tacos Recipe
- How to Reheat Brisket Properly
Hot and Fast Brisket
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.
If you want to learn more about grilling, check out these other helpful resources!
