Prep Time: 1 hr | Cook Time: 4 hrs 30 mins | Resting Time: 1 hr | Total Time: 6 hrs 30 mins | Servings: 10 people
My mouth is watering right now. I can only imagine the taste and texture of this Hot & Fast Smoked Brisket. This sure will satisfy your cravings for smoked meat whenever.
Ingredients
Brisket:
1 Mishima Reserve American Wagyu Whole Brisket trimmed
Fresh Cracked Pepper
Coarse Sea Salt
Avocado Oil
Additional Ingredients:
½ c. of Bourbon
½ c. of White Vinegar
How to make Hot & Fast Smoked Brisket
Step 1: Ready the brisket. Trim and lather in oil. Season with fresh cracked pepper and coarse sea salt. Place the brisket in the fridge for at least 2 hours or overnight.
Step 2: In a smoker, build a fire to 325 degrees F for indirect grilling.
Step 3: On the smoker, place the brisket fat-side down and cook for about 2 to 2 1/2 hours until the internal temperature reached 170 degrees F.
Step 4: Transfer the brisket in a tin foil fat-side up, then wrap carefully. Then, put the brisket back fat-side up on the smoker.
Step 5: Flip the brisket carefully once it has reached 195 degrees F to have the fat side back on the bottom. On top of the brisket, pour the bourbon and white vinegar. To prevent losing the liquids, ensure to seal the tin foil.
Step 6: Continue to smoke the brisket until the internal temperature is around 207 degrees F.
Step 7: Let the brisket rest for at least an hour. Remove from the smoker, take it out of the tin foil, then wrap it in a towel, setting it to cool in a cooler or a cold oven.
Step 8: Slice the brisket against the grain once rested and serve. Enjoy!
Ingredients
- Brisket:
- 1 Mishima Reserve American Wagyu Whole Brisket trimmed
- Fresh Cracked Pepper
- Coarse Sea Salt
- Avocado Oil
- Additional Ingredients:
- ½ c. of Bourbon
- ½ c. of White Vinegar
Instructions
Step 1: Ready the brisket. Trim and lather in oil. Season with fresh cracked pepper and coarse sea salt. Place the brisket in the fridge for at least 2 hours or overnight.
Step 2: In a smoker, build a fire to 325 degrees F for indirect grilling.
Step 3: On the smoker, place the brisket fat-side down and cook for about 2 to 2 1/2 hours until the internal temperature reached 170 degrees F.
Step 4: Transfer the brisket in a tin foil fat-side up, then wrap carefully. Then, put the brisket back fat-side up on the smoker.
Step 5: Flip the brisket carefully once it has reached 195 degrees F to have the fat side back on the bottom. On top of the brisket, pour the bourbon and white vinegar. To prevent losing the liquids, ensure to seal the tin foil.
Step 6: Continue to smoke the brisket until the internal temperature is around 207 degrees F.
Step 7: Let the brisket rest for at least an hour. Remove from the smoker, take it out of the tin foil, then wrap it in a towel, setting it to cool in a cooler or a cold oven.
Step 8: Slice the brisket against the grain once rested and serve. Enjoy!
