Brisket: The Hot and Fast Method

Usually when we smoke our briskets, I cook at 250 F until the brisket reaches 175 F internal temperature.  Then, I place in a pan with my reserved injection, cover with foil, then cook until 195 F, or until my temperature probe slides into the meat like butter.  But, in the never ending quest for six perfect slices of brisket for our turn in box, we have been trying different methods.

There are two different methods: Hot and Fast and Low and Slow.  Today, we will focus on the Hot and Fast method.  Unfortunately, I decided to experiment on short notice as I needed to take a dish in to work for our holiday pot luck.  So, the only brisket I could pick up at the grocery store was a 2.6 lb flat.  Here are my cooking notes:

Inject and rub with Oakridge Black Ops brisket rub.  Let sit for two hours.  Here was my injection recipe:

2 cans of beef stock
1 bottle of Stubbs beef marinade, strained to remove the large spices that will clog your injector
3 tbsp of butter
1 tbsp of Mesquite Liquid Smoke
1 tbsp Sriracha sauce

Bring the above to a boil, then chill to 40 F so that you can inject the brisket safely.

Brisket after sitting for two hours.

Brought smoker to 350 F and place three pecan splits in the ash pan.  Placed brisket on top rack at 1:55 pm.

At 3:45 pm, internal temperature was 175 F.  Placed in pan with leftover injection and foiled.

Brisket before placing in foil pan.

At 4:15 pm, the internal temperature was 195 F.  Probed the meat every 15 minutes until the probe was sliding into the meat with little or no resistance.  Brisket was ultimately pulled at 4:45 pm.  Wrapped pan in towels and placed in a cooler to rest for one hour.

After resting, pulled brisket from pan and sliced.

I placed my slices in the au jus to take to work for reheating.

The reviews for this brisket are good.  Nice bark and good flavor.  It was surprisingly tender.  This methods has possibilities.  Next up, the Low and Slow method.

Thanks for stopping by,

Bill