Most Pitmasters will swear by it, but cooking a 20 hour brisket is not always an option… Here’s how to cook a brisket hot and fast, along with recipes to Reb BBQ’s “Washington Style” rub & mop sauce…
You will need:
- Espresso Beans
- Ground Black Pepper
- Kosher Salt
- Garlic Powder
- Stout Beer
- Apple Cider Vinegar
- Worcestershire Sauce
How To Smoke a Brisket Hot And Fast (Washington Style)
Use a mortar & pestle or spice grinder to crush about 2 Tbsp of espresso beans and 4 Tbsp black pepper. Add 4 Tbsp Kosher salt, 2 tsp Garlic Powder and 2 tsp paprika. You might need to adjust these ratios depending on the size of your brisket and according to your preference.
Trim any hard or excess fat off the brisket. These will not allow the spices to penetrate the meat, and won’t render down when you’re cooking the brisket.
Apply the rub and allow the meat to sit at room temperature wile you are preparing the smoker. Aim for a temperature around the 275°F mark (remember, we’re cooking this brisket hot and fast). Apple wood was used for smoke in this video.
Place the brisket on the smoker, and proceed to prepare the mop sauce. Mix the stout beer, apple cider vinegar and some Worcestershire sauce in a pan, adding salt, pepper and garlic powder to taste. Bring the mix to a boil, then reduce to the desired consistency.
Mop the brisket every 30 minutes. When internal temperature hits ~170°F, wrap it tightly in butcher paper and place it back on the grill. Cook until core temp hits 203°F. Then pull the brisket off the heat, wrap it in a towel and place it in an empty cooler to rest for 2-3 hours.