Hot and Fast Beef Brisket

Cook Time

300 mins

Cooking Method






Prep Time

60 mins


8 - 10


½ cup Beef Broth

2 TBSP Celery Seed Powder

¼ cup Coarse Black Pepper

¼ cup Kosher Salt

2 TBSP Rosemary, Fresh

15 to 17 LBS Whole Packer Cut Brisket – Fat Cap Trimmed

Recipe Highlights

Let’s be real. It can be a real undertaking to smoke a brisket low and slow. While the flavor is outstanding, cooking at 225°F or lower can take a whole brisket at least 12 hours to cook to temp (it is usually more like 16 hours). This hot and fast brisket method cuts a chunk of that cook time off, trimming it down to a manageable 6 to 8 hours, depending on the size and cut. And with a Country Smokers Pellet Grill, it’s never been easier to cook a whole brisket, hot and fast.

Check out our low and slow smoked Texas Style Brisket recipe.

Choose a Brisket

Opt for a USDA Prime brisket. It has enough marbling (fat content) for a juicy and tender brisket which will hold up well during a long cook.

Trimming the Fat Cap on a Brisket

A whole packer cut brisket usually comes with a sizeable fat cap that needs to be trimmed. Most of the edible fat on a whole brisket is intramuscular. The cap is full of really dense white fat that isn’t tasty or healthy to eat. Also, too much fat on the surface prevents a nice bark from forming. Some of the meat needs to be trimmed as well so the brisket cooks evenly during the process. If this is your first time cooking brisket, we recommend asking the butcher at the store to do it for you. They’ve been doing it for years and will save you the risk of ruining an expensive cut of meat.

Tips for Getting a Good Bark on Your Brisket

Bark is that crusty outer layer that forms on meat as it cooks for long periods of time. With the right rub, bark can be a flavorful addition to beef with a texture that is similar to jerky.

Use the following tips to get a tasty bark:

  1. It starts with the rub. As the spices in the rub dissolve, they form a glaze which hardens into a crusty bark over time. It’s important to use water soluble and fat soluble ingredients. This is because when the meat cooks, it will literally sweat as fat dissolves and moisture leaves the meat. When this happens the rub forms that glaze. Water soluble ingredients include some herbs, salt, and sugars. The main flavor compounds in many spices and some herbs (including thyme, rosemary, lavender, sage, savory, and bay leaves) are largely fat-soluble.

  2. Don’t spray or wrap your brisket until it reaches 165F internal temperature. This will give plenty of time and heat for your bark to form properly. If the bark hasn’t formed to your liking by this point, don’t wrap it up yet.

  3. Use a nut wood vs a fruit wood. Nut woods like hickory, oak, and mesquite tend to generate more smoke and smokier flavor than fruit woods like apple and cherry.

Cooking Instructions

  1. Turn on your Country Smokers Pellet Grill and set to SMOKE. Once the pellets in the burn pot have been lit, turn up the temperature to 300F.
  2. Place the brisket on a cutting board. Combine the salt, black pepper, celery seed powder, and rosemary in a spice shaker. Mix well.
  3. Spread the rub all over the brisket, coating all sides evenly. Massage the rub into the meat to get it to stick.
  4. Place the brisket in the middle of the grill fat side down and close the lid.
  5. Cook until the brisket reaches 165F internal temperature or when you are satisfied with the formation of your bark. This should take about 2 hours.
  6. While wearing gloves, remove the brisket and place on a cutting board.
  7. Warp the brisket tightly in aluminum foil. Before sealing, you may pour about ¼ cup of beef broth on the bottom for additional moisture.
  8. Place the wrapped brisket back on the grill and cook until you can slide a probe into the brisket with little to no effort. This can be anywhere from 195F to 205F. Do your first check after 1 hour of putting it back on the grill. If it is not done, check every half hour or so.
  9. Carefully remove the brisket from the grill while wearing gloves. While still wrapped in foil, open it a little to vent for 15 minutes. This will let any steam out. Then seal the opening and wrap the brisket in a towel and let it rest in a cooler for 1 hour.
  10. Slice the brisket against the grain (the lines of muscle fibers in the meat). If you cannot tell where the grain is, slice a small chunk from the corner edge and see where the grain lies. If the fibers are up and down, you are cutting against the grain. If they are side to side, you are cutting with the grain and will need to adjust the angle of your cut.

Special Tools

  • Aluminum Foil
  • Cooler
  • Meat Temperature Probe
  • Towel

Country Smoker's Tip

To really beef (see what we did there?) up this Brisket, try pairing it with a tart pinot noir or hoppy amber ale.


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