Prep Time: 1 hr | Cook Time: 4 hrs 30 mins | Rest Time: 1 hr | Total Time: 6 hr 30 mins | Yield: 10 Servings
Leftovers are not going to be a problem with this Hot & Fast Smoked Brisket! It will be gone in just minutes, I’m telling you! If you are having guests over or just a simple dinner with your loved ones, then this recipe is surely a must-try! It may take you around 6 hours to make this, but I promise you that it is worth all the time and effort. Enjoy the tender texture of this brisket in the comfort of your home! Don’t forget to share this recipe with everyone!
Ingredients:
Brisket Ingredients:
Avocado Oil
Coarse Sea Salt
Fresh Cracked Pepper
1 Mishima Reserve American Wagyu Whole Brisket trimmed
Additional Ingredients:
½ c of White Vinegar
½ c of Bourbon
Directions:
Trim the brisket and remove any excess fat.
Drizzle oil over the brisket, then season with salt and pepper. Rub it well to coat.
Place the brisket in the fridge to chill for about 2 hours or overnight.
Prepare the smoker and preheat it to about 325 degrees F.
Lay the brisket over the preheated smoker, then cook for about 2 hours or until it reaches an internal temperature of 170 degrees F.
Transfer the brisket onto tin foil, then wrap it. Cook the other side for 2 more hours.
Add the white vinegar and bourbon on top of the brisket, then seal it again. Cook for a few more minutes until it reaches a temperature of about 270 degrees F.
Transfer the brisket to your counter and allow it to rest for about an hour before serving.
Slice into even servings.
Serve and enjoy!
Ingredients
- Brisket Ingredients:
- Avocado Oil
- Coarse Sea Salt
- Fresh Cracked Pepper
- 1 Mishima Reserve American Wagyu Whole Brisket trimmed
- Additional Ingredients:
- ½ c of White Vinegar
- ½ c of Bourbon
Instructions
Trim the brisket and remove any excess fat.
Drizzle oil over the brisket, then season with salt and pepper. Rub it well to coat.
Place the brisket in the fridge to chill for about 2 hours or overnight.
Prepare the smoker and preheat it to about 325 degrees F.
Lay the brisket over the preheated smoker, then cook for about 2 hours or until it reaches an internal temperature of 170 degrees F.
Transfer the brisket onto tin foil, then wrap it. Cook the other side for 2 more hours.
Add the white vinegar and bourbon on top of the brisket, then seal it again. Cook for a few more minutes until it reaches a temperature of about 270 degrees F.
Transfer the brisket to your counter and allow it to rest for about an hour before serving.
Slice into even servings.
Serve and enjoy!
