Wondering how to smoke a hot and fast brisket that still tastes like beef heaven? Yes, it’s possible, and award-winning pitmaster Kosmo will teach us how to do it on a drum smoker.
Hot and Fast Brisket On A Drum Smoker
Ninety-nine out of a hundred times, smoking a brisket means taking your time. But for that one occasion where you want your beef smoked quick, here’s what you’ll need to do!
Fill up a large fire basket with charcoal, and light it up. Have all of the vents open, to allow the oxygen to circulate and feed the fire.
Here’s a good drum smoker to use for this cook…
While the pit is heating up, take the knife to the brisket. Trim off any hard fat that will not render down during a hot and fast cook like this. Also trim off any loose flaps of meat. Season with your favorite BBQ beef rub(s), making sure to cover all surfaces equally.
When temperature inside the pit stabilizes at around 300ºF, it’s time to place that baby on there. Then you can close the lid and sit back.
Pro Tip: Spin the brisket around every 30 minutes. This will ensure the meat cooks evenly throughout.
At the 2 hour mark, it’s time to wrap the brisket. Pull it from the heat, and place it on a large sheet of aluminium foil. Wrap tightly, with some of your favorite BBQ sauce in it. Then place the brisket back on the pit for the final stretch!
The brisket will be ready once it hits a core temperature of 206ºF. Pull it off the heat, let it rest, chop, and most importantly: