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hot and fast style brisket

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
Cook Time 8 hours
Resting Time: 2 hours
Total Time 10 hours 15 minutes
Servings 15
Calories 797kcal
Author Dean "Schuey" Schumann


  • 17 lbs Rangers Valley MBS5+ Brisket


  • 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.



Sodium: 432mg | Calcium: 26mg | Vitamin C: 1mg | Vitamin A: 1IU | Sugar: 1g | Fiber: 1g | Potassium: 1698mg | Cholesterol: 319mg | Calories: 797kcal | Saturated Fat: 13g | Fat: 38g | Protein: 107g | Carbohydrates: 1g | Iron: 10mg