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holding a cooked brisket flat

Hot and Fast Brisket

You can shave several hours off of your cook time by smoking brisket hot and fast.
4.48 from 21 votes
Prep Time 8 hours
Cook Time 5 hours
Servings 10


Brisket Mop


  • Separate the brisket flat from the point and remove the fat from the top. On the fattier side, trim the fat, until it is only about 1/4-inch thick. (see video above)
  • Rub the flat and point with Brisket Rub. Cover and refrigerate overnight. Combine the mop ingredients.
  • Heat smoker to 325F degrees. 
  • Add the brisket to the smoker, fat side down. Smoke for 45 minutes. Flip the point. Smoke for 45 more minutes. Flip the flat. Smoke for 1 1/2 hours.
  • Place the meat in two aluminum half pans, fat side down. Pour the mop into the pans; cover with foil. 
  • Return to the smoker for about 2 hours or until the temperature probe glides in like butter The internal temp will be about 210F.
  • Let rest 1 hour before slicing.


BBQ TIP: If you live in a drier climate, add a pan of water to your smoker to help create more moisture. 


Calories: 1133kcalCarbohydrates: 1gProtein: 151gFat: 54gSaturated Fat: 19gCholesterol: 450mgSodium: 682mgPotassium: 2422mgFiber: 1gSugar: 1gVitamin A: 57IUVitamin C: 1mgCalcium: 61mgIron: 15mg
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