How to Smoke a Brisket (Hot and Fast Method)

Brisket is no doubt the king when it comes to BBQ, and rightfully so. It's the perfect combination of lean and fatty beef that, when cooked correctly, yields tender and juicy meat in every bite. 

If there is a negative to barbecuing brisket, it is time consuming! You've got to plan ahead some 12 to even 16 hours. This isn't ideal if you're in a pinch, or if you want to eat brisket on the same day you buy it. 

Fear not! Though low-and-slow is the mainstay cooking method for an entire brisket, I'm going to show you how to smoke a brisket hot and fast with great results.

Should brisket be cooked slow or fast?

Whole packer briskets favor a slow cooking approach due to the amount of intramuscular fat and collagen within the meat. A steady temperature over an extended period of time allows that collagen to safely break down instead of seizing up in the meat, which makes it tough to chew. 

However, the hot and fast method also works, and is used by many Pit masters and competition cooks. When done right, this fast brisket method breaks down the fat and collagen at a faster pace without causing toughness.

It's heralded by BBQ gurus like Myron Mixon and Malcom Reed. In fact, Myron even mentions this as his preferred technique on his show BBQ Pitmasters, and in many of his BBQ cookbooks. 

Tips on how to smoke a brisket with the hot and fast method.

Cook the brisket fat side down.

There are a few tips to keep in mind when going this route: First and foremost, after trimming your brisket and leaving a quarter inch of the fat cap on, you'll want to keep that fat layer down toward the heat source.

The fat will act as a protective layer against the higher temperature, preventing the bottom from drying out and scorching while still allowing for a good bark to form on top. 

Wrap your brisket at the right time.

The brisket will still go through "The Stall" despite cooking temperatures being higher. Once the brisket reaches an internal temperature between 165- 175°F, we'll do the crucial step of wrapping it in butcher paper.

Some people like to use aluminum foil here, but we've found butcher paper works just fine even when cooking hot and fast. 

The butcher paper serves two purposes: One, it creates a humid cooking environment for the brisket, allowing the collagen to break down appropriately, rendering a tender final product.

Two, it allows the bark to remain on the surface of the meat without getting completely soggy as some foil wraps tend to do. 

Go by internal temperature not time.

As each brisket differs in size, so will the total cooking time. Go by internal temp and feel versus any predetermined amount of time. An instant-read thermometer is a great tool to both read the internal temp and probe the meat for tenderness. 

How to choose the right brisket.

We like to choose a whole packer brisket for this recipe. Whole briskets average in the 12 - 16 pound range. The higher the grade of the meat, the more marbling the meat will have.

If you can swing a high quality prime brisket for this recipe, that is ideal, but we don't recommend anything less than choice grade. Ask your local butcher or grocery store meat counter if they can source one for you. 

A 12-15 pound choice or prime brisket with even thickness through the flat will yield great results with this fast method. If you are looking for the traditional method of cooking a brisket, I have a how to guide here.

How to Trim a Brisket

The simple way to trim a brisket is to cut away most of the fat cap on the top side, leaving about a quarter inch across both the point and flat section.

Flip it over and trim off any silverskin from the meat side. Trim the sides of the brisket to give it a smooth rounded shape and you're good to go. 

When working with a full brisket, trimming off the excess fat and silver skin is essential. Trimming the brisket allows for smoke to flow evenly and smoothly over the meat, giving it a nice even flavor and smoke ring.

It also removes hard fat that won't render off. Lastly, trimming a brisket properly exposes the meat so the brisket rub can penetrate properly. 

What wood should I use to smoke a brisket?

Brisket's density and intramuscular fat give it the ability to hold up to stronger wood flavors without being overpowered. We like to smoke with hardwoods like hickory, oak or pecan. 

When cooking briskets, it's ok to blend woods too, like hardwood with fruit wood. Hickory combined with apple is a go-to smoke combination of mine.

The apple imparts a subtle, sweet smoke that balances out the hickory. 

You can also use a bed of lump charcoal in a wood-burning or offset smoker or hardwoods pellets in a pellet smoker.

How to smoke a brisket (hot and fast method).

Here is a step by step guide on how to smoke a full packer brisket using the hot and fast method.

Trim the brisket.

Remove the brisket from the packaging and place on a large cutting board. Using a sharp knife, remove all the fat and silver skin from the meat side of the brisket and trim the fat down on the cap side to a quarter inch in thickness. A boning knife works great here.

It's best to trim when the meat is cold as it keeps the fat solidified and easier to cut off. If you are having issues trimming your brisket, place it in the fridge or freezer for 30 minutes to firm up and trim away.

Don't forget to save the brisket trimmings to make tallow! You can use brisket tallow to cook with and to add more flavor and moisture back to the brisket when you wrap.

Season the brisket.

For brisket, I like to use a simple rub of equal parts black pepper and kosher salt. Add in a half part of granulated garlic and mix well to combine. If you want to branch out a little more, try my homemade beef rub which would also work great.

Season the brisket liberally making sure to cover the whole surface. Let the brisket sit at room temperature for at least an hour.

This lets the rub set in as well as brings the meat closer to room temperature so it will cook evenly, especially important for fast smoked brisket. 

While you're waiting on the meat, preheat the smoker between 325°F - 350°F.

Cook the brisket hot and fast.

With the smoker steadied at temperature and with clean, rolling smoke, place the brisket fat-side down on the grates. Use a drip tray under the meat beneath the grates to catch drippings and recirculate some moisture. 

Cook uncovered until the internal temperature is between 165-175°F. After the first hour, spritz the brisket with water or apple cider vinegar on any spots that looks like it's starting to dry out.

Once the internal temperature hits 165-175°F, you should have a nice bark set on the surface of the brisket, and it's time to wrap.

Wrap the meat in butcher paper tightly and place it back on the smoker. I like the pink butcher paper, but any unlined version will do. 

Continue cooking the brisket until the internal temp is 205°F and the meat is probe tender in the flat especially.

Rest the brisket.

The brisket may be at temp, but it doesn't have that pliability as it would using the traditional method. That is why resting is so important when cooking at a higher temperature.

Pull the brisket off the smoker and wrap the whole thing in an old towel or two, butcher paper and all. Place in an insulated cooler and let the brisket rest for at least an hour.

 If you have the time rest for 3-4 hours for best results.

As the brisket rests it should have some more pliability as the meat will relax and the juices will circulate back towards the center of the meat.

To test this you can place your hand under the center of the brisket and watch the ends bend downward. It should have softened considerably and be kind of jiggly. Thats a good sign!

Slice and serve.

Slice the brisket flat against the grain until you get to the brisket point. These slices should be the thickness of a standard pencil.

Turn the brisket point 90 degrees and finish cutting your slices. These point slices will be a little thicker than the flat slices. Serve immediately. 

Brisket is best when fresh, so slice to serve rather than slicing and letting it sit as it will dry out. 

Verdict on hot and fast smoked brisket.

Hot and fast brisket is well worth it in a pinch, and is a perfectly acceptable method except to maybe those of the purest of BBQ'ers.

It's not a replacement for low and slow, as you'll have some point fat that may not render out completely, but it does work and you can still achieve some great results.

If you want to eat brisket the same day you buy it or don't have hours to wait, this is the perfect cooking method. 

Check out these brisket recipes and guides.

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