Hot and Fast Brisket: Juicy, Tender, and Ready in Six Hours
Discover a game-changing hot and fast brisket method that delivers a juicy, tender result in just six hours, without the dryness of traditional high-heat approaches.
Why It Works:
- Lower Finishing Temperature– Unlike most hot and fast methods that go above 200°F, this method keeps the brisket below 190°F, preventing dryness.
- Foil Boating for Moisture Retention– Starting in a foil boat helps prevent the edges from drying out too soon.
- Water Pan for Heat Control– A large water pan absorbs radiant heat, allowing gentler convection cooking.
- Consistent Rotation– Rotating the brisket every 30 minutes ensures even cooking and bark development.
The Fast Brisket Revolution
Brisket lovers know that traditional low and slow smoking requires 12-14 hours of patience. But what if you could get that same deep flavor, tenderness, and juiciness in just six hours? This hot and fast brisket method keeps the finishing temperature under 190°F, preventing dryness and delivering a prime rib-like texture. Whether you’re short on time or just want a more efficient cook, this guide will walk you through every step to perfecting your brisket.
Step 1: Trim the Brisket
Start with a high-quality brisket, such as an Angus or Wagyu-Angus (“Wangus”) Packer brisket. Trim the fat cap to about 1/4 inch or slightly less. Since hot and fast cooking doesn’t allow much time for fat to render, keeping it thin ensures optimal texture.
Step 2: Seasoning the Brisket
Spritz the brisket lightly with water to help the rub adhere. Season both sides with:
- Coarse black pepper
- Kosher salt
- Lowry’s seasoned salt
- A small amount of MSG (or MSG blend like Make It Meaty) Apply a heavier layer of pepper on the top to develop a great bark.
Step 3: Setting Up the Smoker
- Target temperature: 325-350°F.
- Use larger wood splits for steady, high-heat burning.
- Add a large water pan(or snow, if available) to absorb radiant heat and provide moisture.
Step 4: Initial Foil Boat Cooking
- Place the brisket in a foil boat at the start to prevent moisture loss.
- Smoke at 325-350°Ffor two hours, allowing the brisket to gradually reach 110-130°F internal.
Step 5: Smoking Without Foil Boat
- Remove the brisket from the foil boat and place it back on the smoker.
- Smoke for two more hoursuntil the bark sets and the brisket reaches 165°F internal.
- Rotate the brisket every 30 minutesto ensure even cooking.
Step 6: Finishing in the Foil Boat
- Return the brisket to the foil boat for the final two hoursof smoking.
- Rotate every 30 minutes.
- Pull the brisket when it reaches 180-190°F internalwith a deep, dark bark on the fat cap.
Step 7: Resting the Brisket
For best results, rest the brisket in a warm oven at 175°F or a cooler for at least 2-3 hours before slicing. This allows juices to redistribute and ensures a tender bite.
Hot Fast and Hold Brisket
Ingredients
- 1 whole Packer brisket (Choice, Prime, or Wagyu-Angus)
- Coarse ground black pepper
- Kosher salt
- Lowry’s seasoned salt
- MSG or MSG blend
- Water (for spritzing and water pan)
- Wood splits (oak or hickory preferred)
- Foil for foil boat
Instructions
- Trim the fat cap to 1/4 inch thickness.
- Spritz the brisket with water and season both sides with pepper, salt, seasoned salt, and MSG.
- Set up the smoker at 325-350°F, adding a large water pan.
- Place the brisket in a foil boat and smoke for 2 hours until it reaches 110-130°F internal.
- Remove from the foil boat and continue smoking for 2 more hours, rotating every 30 minutes, until it reaches 165°F internal.
- Return the brisket to the foil boat for another 2 hours, rotating every 30 minutes, until it reaches 180-190°F internal.
- Rest the brisket for at least 2 hours in a warm oven or cooler before slicing.