Hot and Fast Brisket

Harry Soo

The Hot & Fast Brisket cooking method has a cook time of about 5 hours which is less than half the time it takes using the classic Low & Slow method. Harry Soo, a world champion BBQ enthusiast, perfected this traditional texas-style rub recipe in half the time of the low and slow cook.

PREP TIME

1 Hour

EGG TEMP

400°F/204°C

COOK TIME

4-8 Hours

SERVINGS

4-8

Ingredients

Main

12-15 lbs (0 kg) Choice or Prime Beef Brisket
spray bottle filled with water
butcher paper

Rub

1/2 cups (120 ml) coarse Kosher salt
1/2 cups (120 ml) coarse black pepper
1/4 cups (60 ml) celery seed

Instructions

Step 1

Trim cold brisket to remove excess fatty bits. Trim the bottom side fat cap to about 1/4 thick and cut the top side fat off to make sure the rub can season the meat below. (You can freeze all the trimings to make homeade sausage later!)

Step 2

Allow brisket to come to room temperature.

Step 3

Mix your rub together. 40/60 salt and pepper mix and then about 1/4 celery seed mix.

Step 4

Put the rub into a shaker bottle and generously season the whole brisket on both sides.

Step 5

Start the grill and setup for indirect heat with the convEGGtor at 400°F/204°C.

Step 6

You can use wood chunks like Apple and Hickory if you want. Place them at the bottom of your charcoal to they will smolder.

Step 7

Once the grill is at 400°F/204°C, place your brisket on the grill fat side down. (Place two chunks of wood under the brisket to lift the middle to eliminate puddling for a better bark.)

Step 8

Shake more rub on the brisket once it's in place.

Step 9

Cook the brisket for about 3 hours at 400°F/204°C or until it reaches about 165°F/73°C.

Step 10

After 1 hour, spray your brisket every 30 mins with a generous amount of water to help the bark form a solid crunch. Later when the crust is more set, spray every 10-15 mins until ready to wrap.

Step 11

After about 3 hours, your brisket crust should dark and not fall apart when you touch it.

Step 12

Next take your brisket out and wrap in butcher paper.

Step 13

Now you need to cook the remaining time on 300°F/148°C for about 2-3 hours depending on the size of your meat. If you can't get your EGG down to this temp, you can cook the remaining time in the oven. It's already soaked in all the smoke flavor.

Step 14

Begin checking brisket for tenderness after 1 hour. To check for tenderness, insert skewer or thermometer probe into brisket. Desired tenderness is achieved when the skewer easily slides into the brisket. It should feel as though you are inserting skewer into peanut butter. If brisket is still tough, repeat test every 30 minutes. It is far better to slightly over-cook a brisket than to under-cook one. This is a "feel" operation, but target temperature is about 210°F/98°C.

Step 15

Now pull the brisket out of the oven or grill and let it rest up to 1 hour. Cut open the top of the paper to stop the cooking process.

Step 16

It's time to enjoy your brisket. Take it out of the paper and cut your brisket against the grain into thin slices and serve.

Instructions

Trim cold brisket to remove excess fatty bits. Trim the bottom side fat cap to about 1/4 thick and cut the top side fat off to make sure the rub can season the meat below. (You can freeze all the trimings to make homeade sausage later!)
Allow brisket to come to room temperature.
Mix your rub together. 40/60 salt and pepper mix and then about 1/4 celery seed mix.
Put the rub into a shaker bottle and generously season the whole brisket on both sides.
Start the grill and setup for indirect heat with the convEGGtor at 400°F/204°C.
You can use wood chunks like Apple and Hickory if you want. Place them at the bottom of your charcoal to they will smolder.
Once the grill is at 400°F/204°C, place your brisket on the grill fat side down. (Place two chunks of wood under the brisket to lift the middle to eliminate puddling for a better bark.)
Shake more rub on the brisket once it's in place.
Cook the brisket for about 3 hours at 400°F/204°C or until it reaches about 165°F/73°C.
After 1 hour, spray your brisket every 30 mins with a generous amount of water to help the bark form a solid crunch. Later when the crust is more set, spray every 10-15 mins until ready to wrap.
After about 3 hours, your brisket crust should dark and not fall apart when you touch it.
Next take your brisket out and wrap in butcher paper.
Now you need to cook the remaining time on 300°F/148°C for about 2-3 hours depending on the size of your meat. If you can't get your EGG down to this temp, you can cook the remaining time in the oven. It's already soaked in all the smoke flavor.
Begin checking brisket for tenderness after 1 hour. To check for tenderness, insert skewer or thermometer probe into brisket. Desired tenderness is achieved when the skewer easily slides into the brisket. It should feel as though you are inserting skewer into peanut butter. If brisket is still tough, repeat test every 30 minutes. It is far better to slightly over-cook a brisket than to under-cook one. This is a "feel" operation, but target temperature is about 210°F/98°C.
Now pull the brisket out of the oven or grill and let it rest up to 1 hour. Cut open the top of the paper to stop the cooking process.
It's time to enjoy your brisket. Take it out of the paper and cut your brisket against the grain into thin slices and serve.

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