Looking for a Hot and Fast Brisket Recipe? (Smoking Brisket at 325)

Is your mouth watering and mind wandering for a hunk of juicy brisket?

Do you then realize you don’t have the free time to make it?

I understand that time is valuable and the average prep and smoking time of brisket is 10 hours.

What if I told you how to cut this cooking time in half using some good old-fashioned techniques but not sacrificing any tender meat?  

I’ll even throw in a recipe for good measure.    

The Legendary Brisket

This cut needs no introductions as the flavorful brisket is top when it comes to BBQ’ing.

This piece of meat is typically from beef and taken from the chest area.

This larger cut has strong muscle fibers and layers of fat and connective tissue because it bears the weight of the animal.

When it’s cooked ‘properly’ it becomes a tasty, smoky, juicy perfection.

What Is Different About Smoking a Brisket at 325?

So what is the main difference here?

The temperature we cook it at of course!

As I mentioned, a briskets cook time usually takes a full day.

But we understand that not everyone has that time and we don’t want to let it stop you from the taste experience.

In this recipe, we will half the cooking duration but still aim to obtain the texture and taste of a low-and-slow method.

Read on below to understand our cooking differences so you can use your precious time on other things you enjoy.

Low & Slow vs Hot & Fast

The typical cook time and temperature of smoked brisket are 225F for around 8-12 hours.

In our 325 brisket method, we will be smoking at 325F for around 3-4 hours.

You don’t need a degree to understand that if we increase the temperature and use direct heat, the meat will cook faster.

See my slow-smoked brisket recipe here.

Should You Leave The Fat On For a Hot and Fast Brisket?

Because we are using a higher heat source we want to protect it as much as possible.

The second technique for this method is not trimming as much of the fat as you normally would.

The fat cap will act as a layer of protection and render into the entire brisket which helps keep it moist.

Try and leave at least an inch to ensure a tender brisket.

Injecting vs Brining For a Hot and Fast Brisket

As we want to save time, brining the brisket is not an option.

Injecting is the no-nonsense way to get flavor and seasoning deep into the tough muscle.

Inject a brine solution before cooking to obtain a delicious flavor.

Cooking the Brisket Fat Side Down

Now you have a bit more of the fat left on we now want to make sure that the area with the most will be facing the heat.

This will stop any exposed protein from drying out or burning in the higher heat.

Wrapping the 325 Brisket

Usually, we would wrap a brisket right at the end of the cooking process especially if you wanted to obtain a great bark.

Wrapping the brisket in foil halfway through the cooking process will add a double layer of protection from the heat, giving the fat time to render and lock in the moisture.

Spraying the 325 Brisket Frequently

If you spray the brisket every 30 minutes with an acid-based solution then it will help keep the meat moist, develop the bark and also break down the proteins.

Resting The Brisket

Letting the meat rest is important no matter what or how you’re cooking.

The brisket rest is imperative.

This will let the meat juices fall back into it after cooking at such a higher temperature.

Rest at least 40 mins in the layer of foil and in a cooler.

What Temperature to Smoke At for a Hot and Fast Brisket?

What temperature are we smoking a 325 brisket at? Hmm…

Could it be 325F?

Correct!

How Long Do We Need to Cook the Brisket?

The brisket will be roughly cooked for 3-4 hours but this can also depend on the size.

15 mins per pound which are half of the recommended hot and fast

What Internal Cooking Temperature Does the Meat Need to Be?

The internal temp ideally should be 195F.

Make sure you have an instant-read thermometer to get this accurate.

Our Method for a Perfect Hot and Fast Brisket

So here is our recipe.

I hope it helps free up some of your time but still delivers a wonderful flavor.

Ingredients

  • Beef Brisket
  • English mustard
  • Apple cider Vinegar
  • Worchester sauce
  • Salt & water brine solution (1 tbs per 1 cup)

Spice Rub (Decide the Ratios Yourself)

  • Salt
  • Black pepper
  • Hot chili powder
  • Cayenne pepper
  • Smoked paprika
  • Oregano
  • Garlic & onion powder
  • Cumin
  • Brown sugar

Equipment

  • Smoker, pellet, or gas grill
  • Butcher paper or plastic wrap
  • Apple hardwood chips (if using pellet grill)
  • Sharpe knife
  • Paper towel
  • BBQ needle
  • BBQ brush
  • BBQ Spray bottle
  • Meat probe

Preparing the Meat

– Using a sharp knife, trim any excess silver skin.

Leave at least an inch of fat on the cap.

– Inject the brine solution all over the brisket flat.

Preparing the Smoker

– Make sure your smoker or grill is clean from the previous use and the load and prime with applewood chips.

Set the temperature on direct heat of 325F.

Texas Style Smoked Beef Brisket at 325

Step 1: Trim & Brine Injection

Trim your brisket using the above tips, and leave a fat cap on.

Inject the brisket with the brine solution.

Step 2: Mustard & Spice Rub

– Use your brush to cover it in mustard.

Apply the spice rub liberally all over the brisket using the mustard as glue.

Step 3: Smoking & Spraying The Brisket

– When you are up to temperature, put on the brisket with the fat cap facing the heat source.

Insert the temperature probe into the thickest part.

– Mix the vinegar and Worchester sauce with water and spray every 30 minutes.

– After 2 hours, turn your brisket fat cap up and wrap the bottom with the fat still exposed.

Remove from heat once the temperature is 195F.

Step 4: Rest & Enjoy

– Rest for 40 minutes.

Slice & enjoy!

Texas Style Smoked Beef Brisket at 325

Check out this delicious recipe and cut cooking time in half using some good old-fashioned techniques but not sacrificing any tender meat.
Prep Time40 mins
Cook Time2 hrs
Total Time2 hrs 40 mins
Servings: 4 servings
Calories: 500kcal
Cost: 40

Equipment

  • Smoker
  • pellet or gas grill
  • Butcher paper or plastic wrap
  • Apple hardwood chips (if using pellet grill)
  • Sharp knife
  • Paper towel
  • BBQ needle
  • BBQ brush
  • BBQ Spray bottle
  • Meat probe

Ingredients

  • Beef Brisket
  • English mustard
  • Apple cider
  • Vinegar
  • Worchester sauce
  • Salt & water brine solution 1 tbs per 1 cup
  • Spice Rub Decide the Ratios Yourself
  • Salt
  • Black pepper
  • Hot chili powder
  • Cayenne pepper
  • Smoked paprika
  • Oregano
  • Garlic & onion powder
  • Cumin
  • Brown sugar

Instructions

Preparing the Meat

  • Using a sharp knife, trim any excess silver skin.
  • Leave at least an inch of fat on the cap.
  • Inject the brine solution all over the brisket flat.

Preparing the Smoker

  • Make sure your smoker or grill is clean from the previous use and the load and prime with applewood chips.
  • Set the temperature on direct heat of 325F.

Step 1: Trim & Brine Injection

  • Trim your brisket using the above tips, and leave a fat cap on.
  • Inject the brisket with the brine solution.

Step 2: Mustard & Spice Rub

  • Use your brush to cover it in mustard.
  • Apply the spice rub liberally all over the brisket using the mustard as glue.

Smoking & Spraying The Brisket

  • When you are up to temperature, put on the brisket with the fat cap facing the heat source.
  • Insert the temperature probe into the thickest part.
  • Mix the vinegar and Worchester sauce with water and spray every 30 minutes.
  • After 2 hours, turn your brisket fat cap up and wrap the bottom with the fat still exposed.
  • Remove from heat once the temperature is 195F.
  • Rest & Enjoy
  • Rest for 40 minutes.
  • Slice & enjoy

 TIP: Cut against the grain to ensure no moisture is lost to avoid a dry brisket.

Smoke On!

Charlie

Author: Charlie Reeves
Hi, I’m Charlie, I am head taste tester at Simply Meat Smoking! I love it grilling, smoking, and getting out in the yard with the kids! The family also love to test all my recipes (especially my EXTRA CRISPY pulled pork, smoky pork loin, and ANY SEAFOOD I grill)

You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling adventures with you!

You can read more on our About Us page.

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