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sliced hot and fast brisket.
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4.59 from 43 votes

Hot and Fast Brisket

You can shave several hours off of your cook time by smoking brisket hot and fast.
Prep Time8 hours
Cook Time5 hours
Course: Main Course
Cuisine: American
Servings: 10
Author: Christie Vanover

Ingredients

  • 16 lb brisket
  • 1 tbsp Christie Vanover's Brisket Rub

Brisket Mop

  • 2 cups water
  • 10 oz can beef consume
  • 1/4 cup Christie Vanover's Brisket Rub

Instructions

  • 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.

Notes

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

Nutrition

Calories: 1133kcal | Carbohydrates: 1g | Protein: 151g | Fat: 54g | Saturated Fat: 19g | Cholesterol: 450mg | Sodium: 682mg | Potassium: 2422mg | Fiber: 1g | Sugar: 1g | Vitamin A: 57IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 15mg