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!