Print
Hot and Fast Style Brisket
Packed with flavor smoked beef brisket with an incredible bark - one of the best meats to smoke in your backyard.
Course Main Course
Cuisine American / Australian
Prep Time 15 minutes minutes
Cook Time 8 hours hours
Resting Time: 2 hours hours
Total Time 10 hours hours 15 minutes minutes
Servings 15
Calories 797kcal
Author Dean "Schuey" Schumann
- 17 lbs Rangers Valley MBS5+ Brisket
Seasoning:
- 1 part kosher salt
- 1 part black pepper coarsely ground
- 1 part garlic granulated
Trim the hard fat from the brisket while it is still cool.
Remove as much soft fat as you like, I tend to remove most of it.
Season with equal parts of salt, coarsely ground black pepper and granulated garlic.
Get your smoker up to temp of 300°F.
Put the brisket on and leave for at least 2 hours before checking.
After 2 hours, if any of the bark is extremely dry, you can spritz with water.
Once internal temp of brisket reaches 170°F, boat it in a couple of layers of foil.
Once the brisket is probing tender, anywhere between 195°F and 210°F, take off the heat and wrap in a couple of layers of foil.
Wrap in some old towels and place in the cooler for 2 hours.
After the 2 hours, slice across the grain of the meat and enjoy.
Calories: 797kcal | Carbohydrates: 1g | Protein: 107g | Fat: 38g | Saturated Fat: 13g | Cholesterol: 319mg | Sodium: 432mg | Potassium: 1698mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 10mg