Is your mouth watering 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.
Table of contents
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.
Should You Wrap a Brisket When Smoking Hot and Fast?
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.
Do You Need to Spritz a Hot and Fast Brisket?
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.
How Long to Rest Brisket
Rest the brisket for at least 40 mins in the layer of foil and in a cooler.
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.
What Temperature to Smoke At for a Hot and Fast Brisket?
You need to smoke a hot and fast brisket at 325°F
How Long Do We Need to Cook the Brisket?
When cooked hot and fast brisket will take roughly 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 of the brisket ideally should be 204°F before you pull it from the smoker.
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.
What You Need for Hast and Fast Brisket
- Beef Brisket
- English mustard
- Apple cider Vinegar
- Worchester sauce
- Salt & water brine solution (1 tbs per 1 cup)
What You Need for The Spice Rub
Salt
Black pepper
Hot chili powder
Cayenne pepper
Smoked paprika
Oregano
Garlic & onion powder
Cumin
Brown sugar
What Equipment You Need
- 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
How to Prepare The Brisket
You need to use a sharp knife, trim any excess silver skin. Then leave at least a quarter of an inch of fat on the cap.
If your planning on inject your brisket see further instructions below.
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 the brisket in a binder like 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
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
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
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 recipes with you!
You can read more about me on our About Us page.
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