Hot and Fast Brisket ON THE DRUM SMOKER! | Backyard Test Kitchen

My Sauces, Rubs and Merch: https://patio-provisions.com/
RECIPE HERE: https://heygrillhey.com/hot-fast-brisket/

Have a hankering for brisket, but short on time? Try your hand at this process for making Hot and Fast Brisket on the smoker. It’ll give you that soft and delicious brisket you know and love in half the time!

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00:00 - Start
1:20 - How to Season the Brisket
3:24 - Susie's Sprinkle and Slap
5:20 - Fat Cap Up or Down?
8:34 - Wrapping Your Brisket
10:00 - Checking for Tenderness
12:00 - Resting your Brisket
14:30 - Slicing the Brisket
17:49 - Setting up a Brisket Platter

LINKS TO STUFF I USE

Camp Chef: https://click.linksynergy.com/fs-bin/click?id=zN*84ReM8Ik&offerid=680940.4&type=3&subid=0

ThermoWorks thermometers: http://www.thermoworks.com?tw=HEYGRILLHEY

Weber Kettle: https://homedepot.sjv.io/MYEb3

Weber Genesis Gas Grill: https://homedepot.sjv.io/zOV76

Pit Barrel Cooker: https://cabelas.7eer.net/5Bz79

Smoke Tube: https://amzn.to/2HzNJQ2

Lodge Cast Iron: https://amzn.to/2Mf50SH

Kamikoto Knives: https://amzn.to/2VZdRMN

Dalstrong Knives: https://amzn.to/2YJLJdu

INGREDIENTS

1 14-17 pound whole packer beef brisket
⅓ cup yellow mustard
¼ cup Hey Grill Hey Beef Seasoning

INSTRUCTIONS

Preheat the smoker. Preheat your smoker to at least 275 degrees F (mine was running closer to 300 degrees F). I recommend using oak and cherry wood for smoked brisket.
Trim the brisket. Make sure your brisket is trimmed down to have 1/4 inch of fat across the fat cap on top of the brisket. Remove any excess silver skin on the bottom of the brisket. Use a sharp knife to trim away most of the thick, hard white fat that runs between the point muscle and the flat.

Slather with mustard and season. Slather your brisket on all sides with the yellow mustard. Holding your seasoning about 12 inches above your brisket, shake it on in an even layer. Use your hands to pat the seasoning down.

Place the brisket on the smoker, close the lid, and smoke until the thickest part of the brisket is reading between 160 and 170 degrees F. This step took about 3 hours on my smoker, but yours may be slightly different depending on your brisket size and the temperature of your smoker. Make sure you are utilizing a thermometer to keep track of your brisket temperatures.

Wrap the brisket. Lay out large sheets of aluminum foil on a large work surface. Carefully transfer the brisket to the foil and wrap tightly. Return to the smoker and continue cooking at 275 degrees F until the brisket is finished cooking. This step can be expected to take around 2 hours. Briskets typically start to become tender at around 200 degrees F, so that is when you want to start checking for tenderness. Each brisket will finish at a different temperature and hot and fast briskets tend to need to go to a higher internal temperature (204-208 degrees F) before they become tender. To check for tenderness, slide your thermometer into the thickets part of the meat. You want it to feel like the thermometer is gliding easily into softened butter with little resistance.

Rest for 1 hour. Remove your smoked brisket from the smoker to a sheet pan and cover with a towel. Allow the brisket to rest for at least an hour. If your brisket is done earlier than expected, you can rest your brisket in a cooler with towels to keep it hot for several hours.

Slice and serve. Once your brisket has rested, it is time to slice and serve. Separate the point from the flat and slice each against the grain. Arrange the sliced brisket on a platter and serve with your favorite sides and BBQ sauce.

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