Having all the brisket cravings but not all of the brisket cooking time is a conundrum every meat-lover has faced. After all, any old-school pitmaster will tell you that time and patience are ingredients that can’t be overlooked when it comes to good BBQ. But how that time and patience is applied can change, especially if you consider temperature as an ingredient to your cooking. Watch as Rusty Monson, from Salt City BBQ, brings the heat and his Hot and Fast Texas-Style Brisket to the ThermoWorks BBQ Patio.
No, you can’t eat this brisket in only 5 or 6 hours, but you only have to be cooking it for that long. If you don’t have all day to actually cook one, it’s a great way to get quality brisket to the table.
Learn how to make temperature work in your favor to achieve juicy, tender, Texas-style brisket with only a fraction of the time in the smoker. With these temp tips, you can cut your active cook time while still getting amazing brisket.Print
Rusty Monson’s Hot and Fast Brisket
A method for cooking brisket hot and fast, cutting down on time in the smoker.
- 1 brisket
- BBQ rub (a rub with little to no sugar is best for this method)
- yellow mustard
- rendered beef tallow or other liquid/semi-liquid fat
- Preheat your smoker to 300°F (149°C).
- Trim your brisket to your liking. Don’t be too aggressive on the fat cap side, as you’ll want a little heat protection for the meat on that side.
- Rub the brisket with yellow mustard to act as a binder for the rub.
- Apply a generous layer of rub (we used a simple rub that was equal parts by volume of kosher salt and black pepper). Don’t forget the edges.
- Put the brisket, fat-side down, in the smoker with a probe from your Smoke X2™ inserted into the deepest, thickest part of the meat.
- Set the high-temp alarm on your Smoke X2 to 175°F (79°C).
- When the alarm sounds, verify the lowest internal temperature with Thermapen® ONE.
- Prepare butcher paper for wrapping the brisket by pouring on about 3/4 C of rendered beef tallow or other fat.
- Wrap the brisket tightly and put it back in the smoker.
- Reinsert the probe through the paper into the brisket. Set the high-temp alarm for 200°F (93°C).
- When the alarm sounds, verify the temperature with Thermapen ONE and move the brisket either to a portable cooler or a very, very low oven to rest for at least 4 hours.
- Slice it and serve!
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Larry Byer says
Do you use a drip/ water pan for this method?
No, no water pan.