With the weather warming up, I have been craving some smoked meat over fire. There is not a lot that can beat the flavor of a tender and delicious brisket at my house, but sometimes I just don’t have the patience to cook it for 12+ hours. I decided to try something new with the Hot and Fast Smoked Brisket method on some delicious Mishima Reserve American Wagyu Brisket!
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More on Mishima Reserve
Mishima Reserve is a high quality American producer of Japanese Heritage breed Wagyu beef of the Kuroge Washu Bloodlines. They are naturally raised with a focus on reducing their carbon footprint by maintaining high quality standards and practices. In the end, their beef is born and raised responsibly in the USA by the best ranchers across the Northwest & Rocky Mountains.
Mishima Reserve is just one of many great producers of American Wagyu Beef. They, however, have had years of learning all the in’s and out’s to maintaining and evolving American Wagyu Beef—making wagyu more accessible (and more affordable). So try my new American Wagyu Beef Tenderloin with Red Wine Onions this Holiday Season. You won’t regret it!
Why You’ll Love Hot and Fast Smoked Brisket
Most brisket is cooked using the low & slow method like beef ribs. Slow brisket is cooked at low temperatures around 225F for 12-18 hours. Slow cooking is a tried and true, traditional method for crushing your backyard brisket cooks. The only downfall is that most people don’t have 12+ hours to cook a perfect brisket. Most of the time it is hard enough to find 6-8 hours to dedicate to one cook!
Naturally, when my friend Christie Vanover from Girls Can Grill told me about the Hot & Fast method, I got really curious. The idea of the Hot and Fast cooking process is that you cook your brisket at a high heat level around 325F for 4.5-5 hours. This timing for the whole cook is much more manageable for me, and altered the path of my brisket journey!
To be honest, the Hot and Fast Smoked Brisket gave me great results. It was super tender, full of flavor and absolutely delicious. It definitely helps when you do a quick cook using high quality meat like Mishima Reserve.
On a Side Note
If you do want to try the old school, classic way to smoke a brisket, I do have recipes for that too. Check out my Mesquite Peppercorn Lager Smoked Brisket, Texas Smoked Brisket and Easy Smoked Brisket.
I’d also recommend checking out this Smoked Brisket recipe, where we dive into all the details around brisket. From which one to grab at the grocery store, trimming, smoking, resting, slicing and everything in between. We talk about it all here.
Back to Your Regularly Scheduled Program
Okay, back to this hot and fast method – I cooked the brisket at 325F for about 4.5 hours until it probed at 207F internal. It passed the bend test and was full of juicy goodness.
I will say there were a couple of tips that I learned along the way to help make my Hot and Fast Smoked Brisket epic. If you love cooking brisket but don’t love the cook time, this method is an easy way to make special occasions even tastier!
Beef Brisket Ingredients:
All you need for this moist brisket recipe is 1 Mishima Reserve American Wagyu whole brisket. We will trim it and then cover it in a brisket rub. I made the rub out of fresh cracked black pepper, coarse salt, and avocado oil. To finish off the juicy brisket, you’ll need bourbon and white vinegar.
How to Make Hot and Fast Smoked Brisket
For this fast brisket method, start by trimming your brisket. Then lather in oil and season using fresh cracked pepper and coarse sea salt. Let the brisket rest in the fridge for at least 4 hours, but ideally overnight.
Build a fire in your smoker for indirect grilling at a consistent 325 F. Place brisket, fat side down, on the smoker and let cook until the internal temperature reads 170F (around 2-2.5 hours).
Next pull the brisket off, then use aluminum foil to carefully wrap the fat side up. Place the brisket back on the smoker with the fat side up.
Once the brisket has reached 195 degrees F internal (around 2 hours), carefully flip to have fat side back on bottom. Pour your bourbon and white vinegar over top of brisket and into the tin foil. This is a crucial step so make sure to seal off tin foil to prevent losing the liquids.
Smoke your brisket until the thermometer probe pushes into it like butter on all parts of the brisket (ideally around 207F internal). Then, remove the brisket from the smoker, take it out of the tin foil and place in a cooler or oven to let it rest at room temperature for at least 1 hour.
Once rested, slice against the grain of the meat with a sharpknife and serve!
Odds are you’re going to have some leftover brisket. If that’s the case, check out these recipe ideas: Chopped Brisket Sandwich, Smoked Brisket Queso, BBQ Brisket Nachos and Leftover Brisket Breakfast Skillet. You could also plan ahead to continue your brisket smoking adventure by making some Burnt Ends.
Pro Tips for Hot and Fast Smoked Brisket:
- Trim your brisket really well: Most brisket does not come trimmed. Therefore, this is the first step to making a good brisket. If you need help trimming a brisket for this fast brisket recipe check out the trimming section in our Smoked Brisket recipe. Here we discuss all the ins and outs of brisket. How to perfectly prep it has an entire section dedicated to it!
- Let your seasoned brisket rest: Once you have trimmed your entire brisket, it is important to let the seasoning sit on the meat for a while. This will help the seasoning from falling off once it is one the smoker. I recommend letting it rest overnight in your fridge!
- Know where your fat side is: Brisket has a ton of fat on it. I started with the fat side down so it was closer to the fire to melt. I then flipped it so the fat side is up when I placed it in the tin foil. This will help redistribute the moisture in the brisket before you ultimately flip back to fat side down for the last bit of the cook. Pay attention to this process on your Hot and Fast Smoked Brisket.
- Add more moisture to the cook: Towards the end of the cook, I needed to add some moisture to the brisket so that it would stay juicy. I went with bourbon and vinegar because the bourbon will add asweet flavor and the vinegar will help cut through the fatty flavor. You can easily add beer, beef broth, or just water for flavorful brisket. It all just depends on the taste you’d like to achieve.
- Let your cooked brisket rest: Once you have achieved a tender brisket all around, let your brisket rest for at least one hour in a cooler or a cold oven. This will really help redistribute the juices and keep it super flavorful all over.
- Make sure to use Mishima Reserve Brisket: The final product will speak for itself!
For more delicious recipes, check out my second cookbook Flavor X Fire or my first cookbook Food X Fire!
Needing more spice in your life? My spice line can help with that. Check them out here.
Hot & Fast Smoked Brisket
Ingredients
Brisket Ingredients:
- 1 Mishima Reserve American Wagyu Whole Brisket trimmed
- Fresh Cracked Pepper
- Coarse Sea Salt
- Avocado Oil
Additional Ingredients:
- ½ cup of Bourbon
- ½ cup of White Vinegar
Instructions
- Trim your brisket, lather in oil and season using fresh cracked pepper and coarse sea salt. Let brisket rest in fridge for at least 2 hours but ideally overnight.
- Build a fire in your smoker for indirect grilling at a consistent 325F.
- Place your brisket, fat side down, on the smoker and let cook until the internal temperature reads 170F (around 2-2.5 hours).
- Next pull brisket off, place it in tin foil fat side up and carefully wrap. Place brisket back on smoker with fat side up.
- Once brisket has reached 195F internal (around 2 hours), carefully flip to have fat side back on bottom. Pour your bourbon and white vinegar over top of brisket and into the tin foil. Make sure to seal off tin foil to prevent losing the liquids. Smoke your brisket until the thermometer pushes into it like butter on all parts of the brisket (ideally around 207F internal).
- Remove the brisket from smoker, take out of tin foil, wrap in a towel and place in a cooler or cold oven to let rest for at least 1 hour.
- Once rested, slice against the grain and serve!
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I’ve always wanted to try a hot and fast brisket, I have great luck with pork this way. The instructions say to foil fat side up, then at 195 degrees to “carefully flip to have fat side back on top.” Guessing you meant fat side down at this point? Also, is the brisket still covered for the third phase (195 to 207-ish) or open on top? Thanks for the recipes and great content!
You are right! Typo on my end. Fixed it!
Awesome post! Keep up the great work! 🙂
What type of wood did you use?
I like to use Cowboy Charcoal.
Hi how much did your brisket weigh? Ours is about 4 pounds. Thank you!
General rule of thumb is to cook 1-1.5 hours for every pound. Keep tabs on the internal temperature of the brisket as it cooks, that’s the more important piece of the recipe.