Picked up a 12.47lb Packer brisket from Wal-Mart the other day. I have not done a packer in years so while I'm still on vacation I figured I would smoke one. About 10 days ago I smoked a Flat for my parents who live in NC and I brought it with me when I went south last week, I did the mixon hot and fast method and it came out fantastic. I did not get much of that brisket so I had to smoke my own. Trimmed the fat off and dusted with some of Myron Mixon rub I found a recipe on line and I also used some Jack Daniels rub I just bought at Bass Pro Shop while in SC. I injected it yesterday with a Myron Mixon injection recipe I found online, refrigerated overnight and placed on smoker around 1100am this morning and it was done around 4:00pm. Smoked with hickory wood on my gasser at 250-300 till it reached 160 then I cut the flat off and placed that in an aluminum pan with the injection recipe. I smoked the flat till it reached 200 then I took off and placed in cold over in the wrapped pan for 1hr to let the flat soak up more of the juices. After 1 hr I wrapped in foil and a towel and placed in a cooler to rest.
The point I trimmed the fat off where it was cut away from the flat and then put more rub on, placed back in smoker till it hit 200, took off and wrapped in foil and I'm letting it rest before I dice it up.
All I can say is WOW… Fantastic results with the hot and fast method again. Gone are the 15-18hr smokes with brisket.
It may not be hot and fast for some of you but for me it is..
The point I trimmed the fat off where it was cut away from the flat and then put more rub on, placed back in smoker till it hit 200, took off and wrapped in foil and I'm letting it rest before I dice it up.
All I can say is WOW… Fantastic results with the hot and fast method again. Gone are the 15-18hr smokes with brisket.
It may not be hot and fast for some of you but for me it is..
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