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Sliced brisket

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!