Hot and Fast Brisket Recipe: How to Cook a Brisket Quickly
If you’re looking for a quick and easy way to make delicious brisket, then hot and fast brisket may be the answer you’re looking for. This method involves cooking the brisket at a higher temperature than traditional low and slow methods, which can significantly reduce the cooking time while still producing a tender and flavorful result.
Before we share the recipe, please review some tips to help you make a delicious brisket.
How to Cook a Brisket Quickly
Step 1: Choose the Right Brisket
When it comes to making hot and fast brisket, choosing the right cut of meat is crucial to achieving the desired results. We recommend selecting a brisket with a good amount of marbling, which will help keep the meat moist during the cooking process. Look for a brisket with a thick flat and well-defined point.
It’s also important to consider the grade of the brisket. USDA Prime and Choice grades are ideal for hot and fast brisket, as they have the right amount of fat to keep the meat juicy and flavorful. Select-grade briskets may not have enough fat and can dry out quickly when cooked at high temperatures.
When selecting a brisket, pay attention to the weight. A brisket that is too small may dry out quickly, while a brisket that is too large may take too long to cook. Aim for a brisket that weighs between 10 and 14 pounds.
Finally, consider the source of your brisket. Grass-fed beef may have a different flavor profile than grain-fed beef, so choose a brisket that suits your taste preferences. Additionally, consider purchasing your brisket from a reputable butcher or meat market to ensure quality and freshness.
Step 2: Prepare the Brisket
Before we start cooking our hot and fast brisket, we need to prepare the meat properly. Here are the steps to follow:
- Trim the Brisket: We need to trim the brisket to remove any excess fat or silver skin. This will help the meat cook evenly and prevent any tough or chewy parts.
- Season the Brisket: We recommend using a simple rub made of salt, pepper, and garlic powder. Rub the seasoning all over the brisket, making sure to cover every inch of the meat.
- Let the Brisket Rest: After seasoning, let the brisket rest for at least 30 minutes at room temperature. This will allow the seasoning to penetrate the meat and create a flavorful crust when cooked.
Now that our brisket is prepped and ready to go, it’s time to start cooking. Let’s move on to the next section to learn how to cook brisket hot and fast.
Step 3: Set Up Your Smoker
When it comes to cooking hot and fast brisket, the first step is setting up your smoker. Here are a few key things to keep in mind:
- Choose the right smoker: While you can cook hot and fast brisket on any smoker, some are better suited for the job than others. For example, offset smokers and pellet grills are great choices because they allow for precise temperature control.
- Preheat your smoker: Before you start cooking, make sure your smoker is preheated to the right temperature. For hot and fast brisket, we recommend a temperature of around 300-325°F.
- Use the right fuel: When cooking hot and fast brisket, it’s important to use a fuel that burns hot and clean. Hardwood lump charcoal and fruitwood chunks are both great choices.
Once your smoker is set up and preheated, it’s time to start cooking your brisket. In the next section, we’ll go over how to prepare your brisket for cooking.
Step 4: Cook the Brisket
Now that we have prepared the brisket, it’s time to cook it hot and fast. This method involves cooking the brisket at a higher temperature than traditional low and slow cooking.
First, we need to preheat our smoker to 325°F. Once the smoker is up to temperature, place the brisket on the grates and close the lid. Cook the brisket for two hours.
After two hours, remove the brisket from the smoker and wrap it in a double layer of foil. Before sealing the foil shut, spritz the brisket with a little bit of apple cider vinegar. This will help keep the brisket moist during the cooking process.
Tightly wrap the brisket in foil and place it back on the smoker. Continue cooking the brisket until it reaches an internal temperature of 200-205°F. This can take anywhere from 2-4 more hours depending on the size of the brisket.
Once the brisket reaches the desired temperature, remove it from the smoker and let it rest for at least 30 minutes. This allows the juices to redistribute throughout the meat and ensures a juicy and tender brisket.
When it’s time to slice the brisket, make sure to cut against the grain. This will make it easier to chew and ensure that the meat is tender.
Overall, cooking a hot and fast brisket can be a great way to get a delicious and tender brisket in a shorter amount of time. However, it’s important to keep an eye on the temperature and make sure the brisket doesn’t dry out. With a little bit of practice, you’ll be able to master this method and impress your friends and family with delicious brisket.
Step 5: Rest and Slice the Brisket
After cooking the brisket, it’s important to let it rest before slicing. Resting allows the juices to redistribute throughout the meat, resulting in a more flavorful and tender brisket.
To rest the brisket, remove it from the smoker or grill and wrap it tightly in foil. Then, place it in a cooler or other insulated container for at least one hour. This will keep the brisket warm while it rests.
Once the resting period is over, it’s time to slice the brisket. Start by removing the foil and any excess fat from the brisket. Then, slice against the grain in thin, even slices.
It’s important to slice against the grain to ensure that the meat is tender and easy to chew. Slicing with the grain will result in tough, chewy pieces of meat.
When slicing the brisket, it’s also important to use a sharp knife. A dull knife will tear the meat and make it difficult to slice it evenly.
Overall, resting and slicing the brisket are crucial steps in the hot and fast brisket recipe. By following these steps, you’ll end up with a delicious and tender brisket that’s sure to impress your guests.
After trying out various hot and fast brisket recipes, we can confidently say that this cooking method is a great option for those who are short on time but still want to enjoy a delicious brisket.
While the hot and fast method may not produce the same level of tenderness as a low and slow-cooked brisket, it still yields a flavorful and juicy end result. Overall, hot and fast brisket is a great option for those who want to enjoy a delicious smoked brisket without spending all day tending to the smoker. Give it a try and see for yourself!Print
Hot and Fast Brisket Recipe
Want to learn how to cook a delicious brisket quickly? Here’s a Hot and Fast Brisket recipe that is quick and easy to make. The brisket comes out tender and flavorful. Learn how by following the steps below.
- Prep Time: 30 min
- Cook Time: 4 hrs
- Total Time: 5 hrs
- Yield: 15 servings 1x
- Category: Meat
- Method: Smoking
- Cuisine: Meal
- 1 brisket (10-14 pounds)
- Salt, pepper, and garlic powder for seasoning
- Hardwood lump charcoal or fruitwood chunks for fuel
- Apple cider vinegar
- Choose the right brisket with a good amount of marbling and a thick flat and well-defined point.
- Trim the brisket, season it with salt, pepper, and garlic powder, and let it rest for 30 minutes at room temperature.
- Preheat your smoker to 325°F with hardwood lump charcoal or fruitwood chunks.
- Cook the brisket for two hours, then wrap it in a double layer of foil and spritz it with apple cider vinegar.
- Place the brisket back on the smoker and continue cooking until it reaches an internal temperature of 200-205°F.
- Remove the brisket from the smoker and let it rest for at least 30 minutes
- Slice it against the grain and serve.
- Choose USDA Prime or Choice grade briskets for the best results.
- Pay attention to the weight of the brisket, and aim for 10-14 pounds.
- Grass-fed beef may have a different flavor profile than grain-fed beef, so choose a brisket that suits your taste preferences.
- Use a sharp knife for slicing against the grain.
- Serving Size: 4 ounces
- Calories: 195
- Sugar: 0g
- Sodium: 88mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 29g
- Cholesterol: 71mg
Keywords: Hot and Fast Brisket
Frequently Asked Questions:
To cook a brisket fast and hot, you can use the “hot and fast” method. Start by preheating your smoker or grill to 300-325°F (149-163°C). Trim and season your brisket, then place it on the smoker or grill, fat-side down. Smoke the brisket until it reaches an internal temperature of 160-170°F (71-77°C), then wrap it tightly in foil and return it to the smoker or grill, fat-side up. Insert a meat thermometer into the thickest part of the brisket and continue cooking until the internal temperature reaches 203°F (95°C). Once done, remove the brisket from the smoker or grill, let it rest for at least 30 minutes, then slice and serve. Keep in mind that the hot and fast method requires close attention to temperature and timing to ensure that the brisket is cooked properly.
Yes, the hot and fast method for cooking brisket can be effective and produce a flavorful and tender brisket. While traditional low and slow cooking methods can take up to 12-16 hours, the hot and fast method can produce a quality brisket in 5-6 hours. However, it’s important to note that the hot and fast method requires close attention to temperature and timing to ensure that the brisket is cooked properly. Additionally, the flavor profile of a hot and fast brisket may be different than that of a low and slow brisket. Some people prefer the texture and flavor of a low and slow brisket, while others prefer the convenience and faster cooking time of a hot and fast brisket. Ultimately, the choice of cooking method depends on personal preference and the time available for cooking.
While it is possible to cook a brisket in 4 hours, it may not result in the most tender and flavorful meat. Typically, brisket is cooked low and slow at a temperature of 225-250°F (107-121°C) for 12-16 hours, which allows the connective tissue in the meat to break down and become tender. However, if you are short on time, you can try using the “hot and fast” method, which involves cooking the brisket at a higher temperature, typically around 300-325°F (149-163°C), for 5-6 hours. Keep in mind that the hot and fast method requires close attention to temperature and timing to ensure that the brisket is cooked properly. Ultimately, the cooking time and method depend on personal preference and the time available for cooking.
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