Had to smoke it - Hot and Fast Brisket Point

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smokinhusker

Legendary Pitmaster
Original poster
I had to empty one of my freezers (it's in the shed) over the weekend - power went off and back on quickly sometime during the night, but the freezer didn't kick back on and we didn't find it until Sunday morning. 

Just a few things completely thawed and if it wasn't cold enough, into the garbage it went. 

I had a 13 lb packer brisket in there and it had started to thaw around the sides, so into the fridge it went to continue defrosting. I needed to grind some burger, so I separated the point and flat (will grind for burger).

Both pieces of meat were fatty and beautiful, so I decided to smoke the point (Rock loves fatty meat).

I injected it with a mixture of 1 quart water, 3 Tbsp Moore's Marinade, 3 Tbsp Johnny's Au Jus and 1 1/2 Tbsp Better than Beef Concentrate. Poured a couple cups over it and into the fridge to marinate.

Out of the fridge and rubbed with a basic Brisket Rub I picked up at the grocery store.

Into a 350° pre heated propane smoker, fat cap down and adjusted the smoker temp to 300°, smoked with Cherry and Hickory. I also added a pan of JJ's Smoky Au Jus under it. 

It took 3 hours to reach 175° internal meat temp (we don't like our brisket falling apart), pulled it and loosely foiled and into a cooler for a couple hours.


After 1.5 hours - IT 130°


Slicing after resting in a cooler for a couple hours (IT was still 163°)


I'll never do another low and slow brisket again, or at least I don't think I will. This was by far the juiciest and most tender meat. 

Thanks for looking!
 
Looks great Alesia! I'm sold on the hotter temp smokes. MMMM JJ's Au Jus
drool.gif
The last batch I made I used a nice porter instead of the wine, Fantastic!
 
Thanks! I'm can't have brisket if I don't make the Au Jus...I do believe Rock would drink it if he were allowed!
I do drink it when there's leftover in the bowl I've been dipping my french dip sandwee in!!!!!
Yes so does he and he's been known to refill his bowl with it, but no brisket! 
 
Looks Great Alesia!!!
I kinda gave up on brisket because it just takes soooooo long, I can get whole ribeyes for just a little more and they don't take near as long. Maybe I will try a hot and fast one just to see how I like it!
 
Thank you!
looks good there smokinhusker
Thanks!
This looks great. Thanks, Alesia

Disco
Thanks! I did a 12.5 lb and a 7 lb flat over Memorial Day and kept the temps at 275° and it still only took about the flat 7 hrs and the packer 13 hours. This was just a 6 lb point it really went fast at the 300° temp. I'll never do another low and slow. I've got another packer in the freezer but won't be doing it for a while. Hey if nothing else you can always do a flat, or get a packer and separate it. If I could get ribeye for the same price, I'd be doing that instead. Bought the briskets for $1.99 lb. Whole ribeye I bought was $4.99 lb but still a good price.
Looks Great Alesia!!!
I kinda gave up on brisket because it just takes soooooo long, I can get whole ribeyes for just a little more and they don't take near as long. Maybe I will try a hot and fast one just to see how I like it!
Oh it sure beats the low and slow FH. I know what you mean about some good french bread and the Au Jus...yummy for sure.
Au Jus and some french bread for soppin', who needs meat?

Going to have to try this. Fast brisket means brisket more often. I like it!

Thank you Alesia
 
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