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