Hot and Fast Smoked Brisket Recipe

Hot and Fast Smoked Brisket Recipe

With the Super Bowl right around the corner, I have been craving some smoked meat over fire. There is not a lot that can trounce the flavor of a tender and delicious brisket at my house, but sometimes I merely don't accept the patience to melt it for 12+ hours. I decided to endeavour something new with the Hot and Fast Smoked Brisket method on some delicious Mishima Reserve American Wagyu Brisket!

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What is Hot and Fast Smoked Brisket?

Most brisket is cooked using the low & slow method like beef ribs. This means that information technology is cooked at a depression temperature effectually 225F for 12-18 hours. This is a tried and true method for crushing your backyard brisket cooks. The but thing is that almost people don't have 12+ hours to cook a brisket. Most of the time it is difficult to notice half dozen-8 hours to dedicate to one melt.

Well when my friend Christie Vanover from Girls Can Grill told me well-nigh the Hot & Fast method, I got really curious. The idea is that you cook your brisket at an elevated heat level around 325F for four.5-five hours. This is much more manageable for me! To exist honest, the Hot and Fast Smoked Brisket came out amazing too.

Hot and Fast Smoked Brisket

How Did It Plow Out?


Information technology was super tender, full of flavor and absolutely delicious. Information technology definitely helps when you melt using high quality meat like Mishima Reserve. I cooked it at 325F for almost 4.five hours until it probed at 207F internal. Information technology passed the bend examination and was full of a ton of juices. I will say in that location were a couple of tips that I learned forth the manner to assist make my Hot and Fast Smoked Brisket ballsy.

My Tips for Hot and Fast Smoked Brisket:

  1. Trim your brisket actually well: Nearly brisket does not come up trimmed, and this is the start step to making it delicious. Since I do not cook brisket on the regular, I followed this crawly tutorial that really helped out!
  2. Let your seasoned brisket rest: In one case you have trimmed your brisket, information technology is important to allow the seasoning sit down on the meat for a while. This volition help the seasoning from falling off in one case it is one the smoker. I recommend letting it rest overnight in your fridge!
  3. Know where your fat side is: Brisket has a ton of fat on it. I started with the fat side downwardly and then information technology was closer to the fire to melt. I then flipped it to fat side up when I placed it in the tin foil. This will help redistribute the moisture in the brisket earlier you ultimentally flip to fat side down for the last bit of the cook. Pay attention to this procedure on your Hot and Fast Smoked Brisket.
  4. Add more than wet to the cook: Towards the end of the cook, I needed to add together some wet to the brisket and then that it would stay juicy. I went with bourbon and vinegar because the bourbon will have sweet season and the vinegar will help cutting through the fatty flavor. Yous can easily add together beer, beefiness broth or simply water. Depends on what flavour you'd like to achieve.
  5. Let your cooked brisket rest: Once y'all have accomplished a tender brisket all around, let your brisket rest for at least one hour in a cooler or a cold oven. This will actually help redistribute the juices and keep it super flavorful all over.
  6. Make sure to apply Mishima Reserve Brisket: The last product can speak for itself, simply if you want more than data hither information technology is:

Hot and Fast Smoked Brisket

And then what is 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 finish, their beef is born & raised responsibly in the USA past the best ranchers across the Northwest & Rocky Mountains.

America makes Wagyu Beef Like Brisket?

Aye we practice and it is amazing… Mishima Reserve is merely ane of many great producers of American Wagyu Beef. They, however, have had years of learning all the in'southward and out'due south to maintaining and evolving American Wagyu Beef—making wagyu more accessible (and more affordable). And then effort my new American Wagyu Beef Tenderloin with Red Wine Onions this Holiday Season. You won't regret it!

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Oh and use OVERTHEFIRECOOKING when checking out at Mishima Reserve for 15% off your auction!

American Wagyu Beef

hot-and-fast-smoked-brisket

Try out some delicious Hot and Fast Smoked Brisket over the fire with American Wagyu. A recipe to remember for someday of the year!

Course: Primary Grade

Servings: 10 people

Author: Derek Wolf

Brisket Ingredients:

  • i Mishima Reserve American Wagyu Whole Brisket trimmed
  • Fresh Croaky Pepper
  • Coarse Ocean Salt
  • Avocado Oil

Additional Ingredients:

  • ½ cup of Bourbon
  • ½ cup of White Vinegar

  1. Trim your brisket, lather in oil and season using fresh cracked pepper and coarse sea salt. Permit brisket rest in fridge for at to the lowest degree 2 hours but ideally overnight.

  2. Build a fire in your smoker for indirect grilling at a consistent 325F.

  3. Place your brisket, fatty side down, on the smoker and let melt until the internal temperature reads 170F (effectually 2-two.5 hours).

  4. Next pull brisket off, place it in tin foil fat side upward and carefully wrap. Place brisket dorsum on smoker with fatty side up.

  5. Once brisket has reached 195F internal (around ii 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. Brand certain to seal off tin foil to foreclose losing the liquids. Smoke your brisket until the thermometer pushes into it like butter on all parts of the brisket (ideally around 207F internal).

  6. Remove the brisket from smoker, take out of can foil, wrap in a towel and place in a cooler or cold oven to let rest for at least one 60 minutes.

  7. Once rested, slice against the grain and serve!

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