This is a great method for cooking briskets, not only because it takes less time, but also because the results are fantastic! The finished brisket is tender and very flavorful. If you learn this high-heat cooking method for brisket, we think you’re going to come back to it again and again!
YIELD: 20–30 SERVINGS • COOK TIME: ABOUT 4½ HOURS
INJECTION
1 cup (237 ml) beef broth
1 cup (237 ml) water
1 tbsp (15 ml) beef broth concentrate
2 tbsp (30 ml) Worcestershire sauce
¼ cup (60 g) phosphates
2 cloves garlic, roughly chopped
1 onion, chopped
RUB
¼ cup (72 g) kosher salt
¼ cup (49 g) sugar
1 tbsp (6 g) coarse black pepper
1 tbsp (10 g) garlic powder
1 tbsp (7 g) onion powder
1 tbsp (8 g) chili powder
2 tsp (4 g) ground cayenne
MARINADE
1½ cups (355 ml) dark beer
¼ cup (60 ml) apple cider vinegar
¼ cup (60 ml) Worcestershire sauce
1 tbsp (15 ml) sodium-free beef broth concentrate
1 tbsp (10 g) garlic powder
1 tbsp (7 g) onion powder
1 tbsp (15 g) brisket rub
1 tsp celery seed
2 tsp (10 g) MSG
1 tsp cayenne pepper
MEAT
1 (10–15-lb [5–7-kg]) brisket
Your favorite smoke wood chunks
BBQ SAUCE
1 cup (245 g) ketchup
½ cup (118 ml) apple cider vinegar
¼ cup (60 ml) molasses
1 tbsp (15 ml) Worcestershire sauce
1½ cups (330 g) packed light brown sugar
2 tbsp (16 g) chili powder
1 tbsp (18 g) kosher salt
2 tsp (4 g) coarse black pepper
1 tsp garlic powder
1 tsp onion powder
To make the injection, the day before using, mix all the injection ingredients in a saucepan and heat over medium heat. Cool and store in the refrigerator.
To make the rub, combine all the ingredients in a bowl.
To make the marinade, in a saucepan over medium heat, mix all the ingredients and simmer for about 15 minutes. Cool and store in the refrigerator. Mix and heat right before use.
To make the meat, trim all of the loose fat and silver skin from the flat side of the brisket. Remove most of the fat from the point. Inject the brisket with injections in a checkerboard pattern, every 2 inches (5 cm). Apply the rub liberally all over the brisket and let it sit in the fridge for 4 hours to overnight.
Set up your smoker for hot and fast cooking, 350°F (177°C). You will also want to line your water pan with some heavy-duty aluminum foil, as this will greatly help with cleanup when you are done. Add your choice of wood chunks and place the brisket on the cooking rack. Cook for 2½ hours or until the brisket reaches an internal temperature of 165°F (74°C).
When the desired internal temperature is reached, remove it from the cooker and prepare for wrapping. Lay out a sheet of heavy-duty foil large enough to completely wrap the brisket.
Place the brisket on the foil, add the heated brisket marinade, wrap and cook for an additional 1½ to 2 hours, until you reach an internal temperature of 200°F (93°C). Remove the brisket from the smoker and vent the foil for about 10 minutes to help stop the cooking process. Wrap it back up, set it aside in a dry, empty cooler and let it rest for about an hour.
To make the BBQ sauce, mix all the ingredients in a medium saucepan over low heat and simmer for about 15 minutes.
After an hour of rest time, unwrap the brisket and save the juices contained in the foil. Take the brisket, and separate the flat from the point. To do this, place a long slicing knife between the point and flat. Slice at an angle, going toward the end of the flat. It should be like slicing through warm butter. Cube up the point into 1-inch (2.5-cm) pieces, place them into a pan, add some BBQ sauce and put it back on the cooker for an additional 30 minutes. Slice the flat into ¼-inch (0.6-cm) thick slices and put them back into the foil juice for about 10 minutes. This will help add a little flavor to this already delicious brisket.