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Hot and Fast Smoked Brisket

Hot and Fast Smoked Brisket is the way to go when you don’t have hours and hours to devote to slow smoking a brisket. The brisket is cooked at a higher temperature for about 6 hours and yields, tender, delicious and flavorful brisket. 

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There are lots of different methods used in the BBQ world and even more opinions on how to cook the perfect brisket. We have been experimenting with the hot and fast method for a while now and think that it’s definitely worth trying when you are short on time.

Hot and fast smoked brisket - cut in half on a cutting board

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Ingredients for Hot and Fast Smoked Brisket:

  • Beef Brisket
  • Olive Oil
  • Brown Sugar
  • Granulated Garlic 
  • Onion Powder 
  • Dried Thyme 
  • Green Chile Powder  
  • Smoked Paprika 
  • Kosher Salt 
  • Black Pepper 
  • Dry Mustard 

How to Cook Hot and Fast Smoked Brisket:

whole brisket rubbed with dry rub on a baking sheet

  • Set brisket out to come to room temperature about an hour before you are ready to smoke. 
  • Pat brisket dry with paper towels and place on a clean baking sheet.
  • Mix the dry rub together in a bowl.
  • Drizzle brisket with olive oil and rub over all sides. 
  • Sprinkle dry rub over the brisket.
  • Use a sharp knife to push the olive oil and rub down into the meat, all over, piercing the meat about 1 inch deep.

I am sure it’s controversial, but we never trim our briskets. The fat holds in the juices and adds wonderful flavor. You can always trim it off after the cook if it is too fatty or your taste.

2 whole briskets on a grill

  • Prepare a grill fire or smoker to about 325° with hickory or oak chunks.
  • Cook brisket fat side down with the grill closed. Keep the temperature between 300° to 325°.
  • Continue to cook the brisket until it reaches just over 200° with a digital thermometer about 5 –  6 hours.

If you feel like the brisket is getting dry, you can remove it after it hits about 165°-170°, you can wrap it in peach butcher paper or heavy foil and continue to cook. We have had good luck without wrapping and the brisket turns out perfectly tender and juicy.

Smoked brisket on a sheet pan - whole

  • Remove from grill and rest one hour before slicing. The waiting is the hardest part, it smells divine and I never want to wait.

smoked Brisket sliced in half on a cutting board

We love the perfect bark that develops through this cooking method and the delicious flavor and texture of the brisket.. We have cooked many briskets using foil or butcher paper, doing the whole cook on the grill and also finishing in the oven.  

It’s just hard to go wrong when it comes to smoked brisket as long as you don’t dry it out. 

2 smoked briskets on sheet pans, unsliced

For this particular cook we wanted to test cooking 2 briskets at once on our custom grill, which easily held both briskets. It was just as easy to cook the two as it is to cook one. 

We were feeding a crowd and had plenty of leftovers. Leftover brisket is a wonderful thing to have on hand, it makes the best quick and easy meals for busy weeknights.

sliced smoked brisket

How to Store Leftover Brisket:

The best thing we’ve found for storing leftover brisket is to cut it into 1 to 1 1/2 pound chunks and vacuum seal it.

Refrigerate up to 5 days or freeze it for up to 3 months. Make sure to label with the contents and date. 

It comes out of the freezer tasting freshly made. 

If you don’t have a vacuum sealer, wrap the brisket tightly in about 4 layers of plastic wrap plus a layer of aluminum foil before freezing.

How to Reheat Smoked Brisket:

Add about 1 – 2 tablespoons of water or beef broth to a skillet and place over medium heat. Add sliced brisket and cook, turning after a few minutes to heat from both sides.

You can also heat with your favorite bbq sauce in a skillet over medium heat, stirring until heated through, perfect for sandwiches.

Recipes for Leftover Brisket:

BBQ Brisket Sandwich on a plate with tater tots

You can’t go wrong with BBQ Brisket Sandwiches served up with grilled corn on the cob or air fryer tater tots

Top Smoked Mac and Cheese with a bit of BBQ brisket for an epic comfort food meal. 

Brisket Queso is the ultimate appetizer to make on the grill and uses just 1/2 pound of leftover brisket. 

Jalapeño Poppers with Brisket and Bacon are probably the most delicious appetizer on the planet. 

Brisket Tacos are my favorite meal ever. Smoky brisket piled high onto crispy corn shells with all of the best taco toppings. Seriously delicious.

hot and fast brisket on a cutting board - cut in half

Add a hot and fast brisket to your next cookout menu and make it a double if you are feeding a crowd. The flavor and texture is beyond delicious and is sure to be a guaranteed favorite.

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smoked brisket
Yield: 20 servings

Hot and Fast Smoked Brisket

Prep Time: 10 minutes
Cook Time: 6 hours
Additional Time: 1 hour
Total Time: 7 hours 10 minutes

Hot and Fast Smoked Brisket is the way to go when you don't have hours and hours to devote to slow smoking a brisket.

Ingredients

  • 12- 15 pound brisket
  • 3 tablespoons olive oil
  • 1/3 cup brown sugar
  • 2 tablespoons granulated garlic
  • 2 tablespoons onion powder
  • 2 tablespoons green chile powder
  • 2 tablespoons dried thyme
  • 1 tablespoon + 1 teaspoon smoked paprika
  • 1 tablespoon + 1 teaspoon kosher salt
  • 1 tablespoon + 1 teaspoon black pepper
  • 2 teaspoons dry mustard

Instructions

  1. Allow brisket to come to room temperature about an hour before you are ready to smoke. 
  2. Pat brisket dry with paper towels.
  3. Drizzle with olive oil, coating all sides.
  4. In a bowl combine brown sugar with granulated garlic, onion powder, granulated garlic, green chile powder, thyme, smoked paprika, salt, pepper and dry mustard.
  5. Sprinkle rub all over brisket.
  6. With a sharp knife, pierce the brisket all over, pushing the olive oil and rub down into the meat, all over.
  7. Prepare a grill fire or smoker to about 325° with hickory or oak chunks.
  8. Cook brisket fat side down with the grill closed. Keep the temperature between 300° to 325°.
  9. Continue to cook the brisket until it reaches just over 200° about 5 -  6 hours.
  10. If you feel like the brisket is getting dry, you can remove it after it hits about 165°-170°, you can wrap it in peach butcher paper or heavy foil and continue to cook.
  11. Remove from grill and rest one hour before slicing.

    Notes

    To store leftover brisket, cut into 1 to 1 1/2 pound pieces and vacuum seal. If you don't have a vacuum sealer, wrap in 4 layers of plastic wrap plus a layer of foil.

    Refrigerate up to 5 days or freeze it for up to 3 months. Make sure to label with the contents and date. 

    Reheat brisket in a pan with 1 tablespoon of water or beef broth over medium heat, flipping after about 2 minutes to warm on both sides.

    Brisket can be reheated with bbq sauce over medium heat for sandwiches.

    Nutrition Information:

    Yield:

    20

    Serving Size:

    1

    Amount Per Serving: Calories: 1021Total Fat: 65gSaturated Fat: 25gTrans Fat: 0gUnsaturated Fat: 31gCholesterol: 361mgSodium: 229mgCarbohydrates: 5gFiber: 0gSugar: 3gProtein: 98g

    Nutritional information is estimated and may not be accurate.

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    3 Comments

    1. I’ve smoked a lot of briskets and never in 6 hours they usually stall for at least 2 hours before being wrapped at 165° then another 4 hours to come to 205°