“Hot and Fast” Beef Brisket

Beef Brisket
BBQ beef brisket.


  • 1 packer beef brisket, previously frozen
  • 1/2 cup brisket rub, recipe follows

Brisket Rub

  • 1/4 cup chipotle powder
  • 1/8 cup + 1 tablespoon salt
  • 1/8 cup onion powder
  • 1/8 cup garlic powder
  • 1/8 cup dry mustard
  • 1 tablespoon cayenne (use a little less next time)

1/4/07 — out of chipotle, used new mexico instead with full tablespoon of cayenne


Trim away major fat from brisket. Season non-fat side.

Around 5PM, light a full chimney of Kingsford, and dump into the charcoal ring. Balance a 10″ cast iron pan on the lip of the charcoal ring, 1 inch above coals in bottom of smoker. Heat 15 minutes minimum. Drop in a piece of brisket fat - it better sizzle or the pan isn’t hot enough!

Sear brisket, fat side down, 3-4 minutes in cast iron pan. Flip and sear non-fat side 3-4 minutes. While non-fat side is searing, season fat side.

1/4/07 — only did 2 minute sear per sideSmoke brisket fat side up on heavy duty aluminum foil in round pan, at 320 or so lid temp. Wrap smoker with water heater blanket to maintain temp. Begin checking temperatures at 3 hours. Remove from smoker when brisket hits 205 internal.

Pour off juice and refrigerate. Wrap tightly with foil and plunge into snowbank (or refrigerate!) overnight. As soon as chicken comes off at noon, reheat brisket on unused smoker with fat from juices placed on top of brisket.

Warm brisket juices in sauce pan. Carve brisket slices, and dip each slice in warmed juice before serving.

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