I'm new to this forum, but have been reading posts for years picking up tips. I felt the need to post something regarding smoking brisket hot and fast, since there seems to be a ton of differing opinions, and maybe help others out with any questions. I have to say, I still can't really believe it's possible to turn out perfect brisket in such a short period, but I've done it multiple times now and will never go back to low and slow. Here's exactly how I did it (tried to include all steps).
Started with a 12.75 lb, USDA prime whole packer (weight was before trimming). I trimmed mostly all of the fat cap off, leaving very little and did not separate the point from the flat.. just left it connected.
No brine, no soaking, no injecting, no 12 hours or overnight with the rub on it. Took it out, trimmed it, seasoned liberally with a homemade rub that closely resembles Montreal Steak seasoning (mainly kosher salt, freshly ground pepper). I let the brisket sit on the counter with the rub on it while I got the fire going.
I use a Weber (Performer) charcoal grill. Lit a full chimney with mesquite briquettes and let them go until 3/4 ashed over. Set up an indirect cooking space - charcoal on one side, aluminum pan filled with water on the other. Put the grate on, set up my Maverick probe on the cooking grate and put the lid on. Temperature was around 360, bottom vents completely open and top vent half closed on the opposite side from the coals (right over where the meat will go).
Put the brisket on fat cap side down (well what was left of it), stuck the other Maverick probe in the thickest part of the brisket, and tossed 2 soaked oak and 2 soaked pecan chunks on the coals. Had a nice smoke going in no time.
The entire smoke, the temperature stayed around 350, sometimes fluctuating down to around 330 and up to around 370. Added charcoal and more wood as needed, but basically left it alone. Turned the brisket over at around 150 and reinserted the probe.
Wrapped tightly in 2 layers of aluminum foil at around 175, left the probe in. Removed brisket at exactly 208. Just under 6 hours.
Left in foil, wrapped in a towel, kept the probe in and put it in a small cooler. Let it rest for 4 hours, until the temp came down to about 150.
There wasn't a drop of juice or liquid in the foil upon unwrapping. The bark was still fairly hard, didn't turn into mush like others have mentioned. Sliced and it cut like room temperature butter. Juicy, moist, not falling apart but as tender as can be.
I don't claim to know what the secret is - maybe it's the high quality meat... but it's a no fuss, fool proof method I've done multiple times now with the same exact result. I would love to hear some of the pro's offer their thoughts... but it blows the doors off of going low and slow for 18 hours. Start at 8AM, pull off around 2PM and eat at 6PM. You can't beat that.
Here are a couple of pictures...
Started with a 12.75 lb, USDA prime whole packer (weight was before trimming). I trimmed mostly all of the fat cap off, leaving very little and did not separate the point from the flat.. just left it connected.
No brine, no soaking, no injecting, no 12 hours or overnight with the rub on it. Took it out, trimmed it, seasoned liberally with a homemade rub that closely resembles Montreal Steak seasoning (mainly kosher salt, freshly ground pepper). I let the brisket sit on the counter with the rub on it while I got the fire going.
I use a Weber (Performer) charcoal grill. Lit a full chimney with mesquite briquettes and let them go until 3/4 ashed over. Set up an indirect cooking space - charcoal on one side, aluminum pan filled with water on the other. Put the grate on, set up my Maverick probe on the cooking grate and put the lid on. Temperature was around 360, bottom vents completely open and top vent half closed on the opposite side from the coals (right over where the meat will go).
Put the brisket on fat cap side down (well what was left of it), stuck the other Maverick probe in the thickest part of the brisket, and tossed 2 soaked oak and 2 soaked pecan chunks on the coals. Had a nice smoke going in no time.
The entire smoke, the temperature stayed around 350, sometimes fluctuating down to around 330 and up to around 370. Added charcoal and more wood as needed, but basically left it alone. Turned the brisket over at around 150 and reinserted the probe.
Wrapped tightly in 2 layers of aluminum foil at around 175, left the probe in. Removed brisket at exactly 208. Just under 6 hours.
Left in foil, wrapped in a towel, kept the probe in and put it in a small cooler. Let it rest for 4 hours, until the temp came down to about 150.
There wasn't a drop of juice or liquid in the foil upon unwrapping. The bark was still fairly hard, didn't turn into mush like others have mentioned. Sliced and it cut like room temperature butter. Juicy, moist, not falling apart but as tender as can be.
I don't claim to know what the secret is - maybe it's the high quality meat... but it's a no fuss, fool proof method I've done multiple times now with the same exact result. I would love to hear some of the pro's offer their thoughts... but it blows the doors off of going low and slow for 18 hours. Start at 8AM, pull off around 2PM and eat at 6PM. You can't beat that.
Here are a couple of pictures...
