Are you ready to elevate your barbecue game with a mouthwatering "Hot and Fast Brisket" that will have your friends and family begging for seconds? This recipe combines the rich, smoky flavors of traditional brisket with a quicker cooking method, ensuring you spend less time waiting and more time savoring every juicy bite. With just a handful of ingredients and a few simple steps, you can create a tender, flavorful brisket that’s perfect for any occasion. Get ready to impress your guests and unleash the ultimate BBQ experience right in your backyard!
Prep Time: 20 mins
Cook Time: 4 hrs
Total Time: 4 hrs 20 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 4 lbs brisket
- 2 tablespoons kosher salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 cup beef broth
- 1/2 cup barbecue sauce
Instructions
- Remove the brisket from refrigerator 1 hour before cooking to allow it to come to room temperature.
- Trim excess fat from the brisket, leaving about 1/4 inch of fat cap on one side.
- Mix kosher salt, black pepper, garlic powder, and onion powder in a small bowl to create a dry rub.
- Generously coat entire brisket with the spice mixture, ensuring even coverage on all sides.
- Preheat smoker or oven to 275-300°F (high temperature for "hot and fast" method).
- Place brisket fat-side up on a rack or smoker tray, ensuring good air circulation.
- Cook for approximately 4 hours, maintaining consistent temperature.
- At around 2 hours, begin checking internal temperature with a meat thermometer.
- When brisket reaches 165°F internal temperature, wrap tightly in butcher paper or aluminum foil.
- Pour beef broth into the wrapped package to help maintain moisture.
- Return brisket to heat and continue cooking until internal temperature reaches 203°F.
- Remove from heat and let rest, wrapped, for 30-45 minutes to redistribute juices.
- Unwrap and brush with barbecue sauce before slicing against the grain.
- Slice brisket into 1/4 to 1/2 inch thick slices and serve immediately.
Tips
- Bring to Room Temperature: Allow your brisket to sit at room temperature for at least an hour before cooking. This helps it cook more evenly and reduces cooking time.
- Trim Wisely: Don’t skimp on trimming! Leaving about a 1/4 inch fat cap will keep the brisket moist while still allowing the seasoning to penetrate the meat.
- Perfect Your Dry Rub: Make sure to coat the brisket generously with your dry rub for maximum flavor. Don’t be afraid to get your hands dirty—rub it in well!
- Temperature Control: Maintain a consistent cooking temperature between 275-300°F. A reliable meat thermometer is essential for ensuring your brisket reaches the perfect internal temperature.
- Wrap for Moisture: Once your brisket hits 165°F, wrapping it in butcher paper or foil with beef broth will help retain moisture and enhance tenderness.
- Resting is Key: After cooking, let your brisket rest for 30-45 minutes before slicing. This allows the juices to redistribute, resulting in a more flavorful and juicy final product.
- Slice Against the Grain: When it's time to serve, always slice against the grain. This ensures each bite is tender and easy to chew.With these tips in hand, you're on your way to mastering the art of brisket cooking and impressing everyone at your next gathering!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 120mg
