Smoked Brisket [Hot N Fast]


1 USDA Choice/Prime Brisket Packer [12-16 Lb]

White Bulls BBQ Thee Rub


Cherrywood/Cherry Pellets


Trim Your Brisket packer to Desired Shape/Size, We Recommend Trimming Until Thin layers Of Membrane are no longer Present. Bulky Fats Must Go For This kind of Quick Rendering. Definitely Try to leave a Little Fat Cap, About a 1/4 Inch Thick. Season Liberally With White Bulls BBQ Thee Rub 6 -24 Hours Before Cooking. That Will lock in the Peppery and Garlicy Sweetness! We Strongly suggest Seasoning 12 or more Hours Before Cooking, And Wrapping it in Foil and Placing in the Fridge Overnight for the Perfect Dry Brine to Lock in the Flavors.

Cooking Method:

Start Your Brisket at 250F The First Hour. After the First hour, Crank to 275F & Spritz Every Hour with Water. Next At the 4.5 Hour Mark, Place in Pan, Uncovered. Moving on at the 6 Hour Mark, Wrap Foil Over Pan [To Finish Cook]. Pull Brisket Around 6.5 Hour Mark at roughly 205F Internal temp. Rest 1.5 Hours and Slice Against The Grains

The Rest/Slicing:

Rest Your Brisket at Least 2 Hours, Slice Against the grains And ENJOY!

Shop Our Thee Rub And Follow Along Step By Step With Chris On The Youtube Recipe Video Below:

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