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.
Keyword Hot Fast and Hold Brisket
Prep Time 30 minutesminutes
Cook Time 6 hourshours
Total Time 8 hourshours30 minutesminutes
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.