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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.
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Prep Time 30 minutes
Cook Time 7 hours 30 minutes
Total Time 8 hours
Servings: 6 people
Course: Main Course
Cuisine: American
Calories: 1064
Ingredients Method

Ingredients
  

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

Method
 

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