The easiest way to smoke a brisket is also the fastest. It’s not your everyday cook and no wonder they call it the emergency brisket! Don’t blink ladies and gentlemen, because it’s gonna be over and mouthwateringly delicious before you know it.
Easiest Way To Smoke A Brisket (Hot & Fast!)
This will probably be the easiest (& fastest!) brisket cook you’ve ever done: clocking in at under 4 hours of smoking at 325ºF . Here’s how you do it:
First up, inject your brisket. Mix 1/2 cup of reserve blend in 20 ounces of distilled water. Make your injections 2 inches apart and at a 45º angle.
Next up, season the beef. Use your favorite BBQ rubs – or a combination thereof! If you want to keep it simple, use straight salt & ground pepper. Make sure to cover all sides, including nooks and crannies, for even distribution of flavor.
Rest the brisket at room temperature for ~20 minutes, to allow the meat to sweat through the rub.
Time to start cooking the brisket! Place it on the smoker and let it cook, rotating (not flipping!) it by 180ºF every 30 minutes.
About 1 hour 30 minutes into the cook, the brisket should have developed a nice mahogany color. It’s time to flip the brisket over. This will speed the cooking process up.
At the 2 hour mark, wrap the brisket in tin foil, after mopping with your favorite BBQ sauce. Wrap tightly, then place back on the cooker.
When the beef has been cooking for 3 hours 45 minutes, start monitoring internal temperature in the thickest part of the brisket. Keep cooking to a core temp of 205ºF.
Remove the brisket from heat, and let it rest for ~30 minutes, lightly tented (collect all of the juices in a roasting pan).
When done, dice up and toss inside the roasting pan with the juices. Then serve and enjoy!
- Competition Brisket Recipe: Beef Brisket and Burnt Ends
- How to Smoke Pork Butt Hot and Fast
- How To Make Hot Sauce – Fast, Fermented, and Fiery
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