While most traditionalists prefer the "Low and Slow" method of smoking a brisket, many others are finding the "Hot and Fast" method to be very appealing.
This method involves higher temperatures over a shorter period of time. Because of these higher temperatures it would you should use a water pan to help lessen the chance of the meat drying out.
Here is how it is done:
- Preheat your smoker to 300F
- If your smoking an untrimmed Packer separate the Flat from the Point and trim off all excess fat.
- Place the Flat and Point each into separate pans (the disposable roasting pans work well) and place each onto your smoker.
- When each piece gets to 165F, flip the meat and add a little water and beef broth or other flavoring liquid to the au ju in the bottom of the pan. Cover with foil and continue cooking. Keep in mind that the cooking time for the Flat will be longer then that of the Point due to the thickness and density of the meat.
- As each piece reaches 200F, remove it from the grill and place it (still covered) into a 170F warmer (oven, electric heat chest etc.). If no oven is available simply wrap the covered pan with a towel and place in an insulated chest (ice chest but without the ice). Allow to rest for 1 hour before serving.
The average cook time will be approximately 3 hours (a little longer for the Flat) with a rest time of 1 hour.
From start to finish.....about 5 hours.