Are you ready to indulge in a mouth-watering dish? Our hot and fast smoked beef brisket recipe is sure to satisfy your cravings! But be warned, this recipe is super juicy and may leave you drooling for more. So, get your taste buds ready and let’s dive into the recipe!

Introduction

Let’s face it – nothing beats a perfectly smoked beef brisket. And while there are plenty of recipes out there that advocate for the lower and slower approach to smoking this meat, the hot and fast method is quickly gaining popularity among pitmasters.

In this article, we’ll be sharing our tried and tested hot and fast smoked beef brisket recipe, complete with a step-by-step guide and product recommendations. Trust us when we say that you won’t be disappointed – this brisket is super juicy and perfectly cooked, with a mahogany-colored bark that will make your mouth water.

Ingredients and Equipment

Before we dive into the recipe, let’s talk about the ingredients and equipment you’ll need to achieve the perfect hot and fast smoked beef brisket.

Equipment

• El Rey smoker
• Knife sharpener
• Deep fryer
• Pit Barrel Cooker
• Slicing knife
• Weber Kettle
• Propane torch

Ingredients

• Beef brisket
• Kosmos Q rubs and sauces
• Kosmos Q injections, wing dust, and rib candies
• Water

Method

Now that we have everything we need, it’s time to get started with the recipe itself.

Step 1: Prepare the Brisket

Begin by trimming the brisket of excess fat and silver skin. This will prevent the meat from becoming greasy as it cooks. Once trimmed, inject the brisket with Kosmos Q beef injection and season it generously with Kosmos Q brisket rub. Let the brisket sit for 30 minutes to allow the rub to penetrate the meat.

Step 2: Preheat and Smoke the Brisket

Preheat the El Rey smoker to 325°F. Once the smoker is up to temperature, place the brisket on the grate and smoke it for 2-3 hours, spritzing it with water every 30 minutes to keep it moist.

Step 3: Wrap the Brisket

After 2-3 hours, remove the brisket from the smoker and wrap it tightly in butcher paper or foil. To make the wrap, mix Kosmos Q cubed brisket mop with beef consommé and pour it over the brisket before wrapping it.

Step 4: Finish Cooking

Return the brisket to the smoker and cook it for another 2-3 hours, or until the internal temperature of the meat reaches 203°F. At this point, remove the brisket from the smoker and allow it to rest for at least 30 minutes before slicing and serving.

FAQs (5 unique questions)

• Q: Can I use other types of meat for this recipe?
  A: While this recipe has been specifically developed for beef brisket, you can certainly use other types of beef cuts if you prefer. Just be sure to adjust the cooking time accordingly.

• Q: Can I substitute water with other liquids for spritzing the brisket?
  A: While water is the most commonly used liquid for spritzing a brisket, you can certainly use other liquids like fruit juice or beer if you prefer. Just be aware that using sugary liquids may result in a burnt or overly sweet bark.

• Q: Do I need to use an El Rey smoker to make this recipe?
  A: No, you can use any smoker or grill that allows you to maintain a consistent temperature of 325°F.

• Q: Where can I purchase Kosmos Q products?
  A: Kosmos Q products are available for purchase on their website and on other online retailers like Amazon.

• Q: What should I serve with this brisket?
  A: Traditional sides like coleslaw, mac and cheese, and baked beans are great options to serve with hot and fast smoked beef brisket.