HOT AND FAST BRISKET RECIPES

Steps:

• Trim cold brisket to remove excess fatty bits and to the size and shape you prefer. The larger and less trimmed brisket increases its cook time.
• Allow brisket to come to room temperature.
• Generously season whole brisket with beef or steak rub.
• Heat smoker to 300°F. Place brisket in smoker, fat side down, and cook until internal temperature reaches 160 to 165°F (about 2 hours).
• Remove brisket from smoker to wrap.
• To wrap brisket, place 3 to 4 long sheets of heavy duty aluminum foil on a counter or table and lay brisket on top. Carefully pour 1 can of beef consommé around the edges of the brisket. Seal tightly with foil, avoiding any leaks.
• Place wrapped brisket in a large foil pan and place back on smoker. Cook for an additional 2 to 2 1/2 hours.
• Begin checking brisket for tenderness after 1 hour. To check for tenderness, carefully open foil slightly and insert skewer or thermometer probe into brisket. Desired tenderness is achieved when the skewer easily slides into the brisket. It should feel as though you are inserting skewer into a stick of butter. If brisket is still tough, re-seal foil and repeat test every 30 minutes. It is far better to slightly over-cook a brisket than to under-cook one. This is a 'feel' operation, but target temperature is about 210 degrees.
• When brisket reaches desired doneness/tenderness (usually between 210 -214°F), remove from smoker and slightly open the foil to vent for 5 to 10 minutes. Wrap brisket tightly and let rest for 45 minutes before slicing.
• Brisket will be very hot so remove carefully and discard foil. Slice, add sauce and serve.
• Enjoy!

Steps:

• Trim cold brisket to remove excess fatty bits and to the size and shape you prefer. The larger and less trimmed brisket increases its cook time.
• Allow brisket to come to room temperature.
• Generously season whole brisket with beef or steak rub.
• Heat smoker to 300°F. Place brisket in smoker, fat side down, and cook until internal temperature reaches 160 to 165°F (about 2 hours).
• Remove brisket from smoker to wrap.
• To wrap brisket, place 3 to 4 long sheets of heavy duty aluminum foil on a counter or table and lay brisket on top. Carefully pour 1 can of beef consommé around the edges of the brisket. Seal tightly with foil, avoiding any leaks.
• Place wrapped brisket in a large foil pan and place back on smoker. Cook for an additional 2 to 2 1/2 hours.
• Begin checking brisket for tenderness after 1 hour. To check for tenderness, carefully open foil slightly and insert skewer or thermometer probe into brisket. Desired tenderness is achieved when the skewer easily slides into the brisket. It should feel as though you are inserting skewer into a stick of butter. If brisket is still tough, re-seal foil and repeat test every 30 minutes. It is far better to slightly over-cook a brisket than to under-cook one. This is a 'feel' operation, but target temperature is about 210 degrees.
• When brisket reaches desired doneness/tenderness (usually between 210 -214°F), remove from smoker and slightly open the foil to vent for 5 to 10 minutes. Wrap brisket tightly and let rest for 45 minutes before slicing.
• Brisket will be very hot so remove carefully and discard foil. Slice, add sauce and serve.
• Enjoy!