Are you a barbecue enthusiast looking to up your game in smoking brisket? Look no further than Oklahoma Joe’s Highland Offset Smoker, which can help you achieve a flavorful, juicy brisket in less time than traditional low and slow methods. In this post, we’ll walk you through the steps to smoke a brisket hot and fast with this top-of-the-line smoker, leaving you with a delicious and impressive final product that will have your friends and family begging for more. Get ready to become a brisket master with our handy guide!

Introduction

There’s nothing quite like the taste of a brisket that’s been smoked to perfection. However, the traditional low and slow method of cooking can take anywhere from 15-20 hours. Fortunately, there’s a way to achieve an amazing flavor and tender texture in just 9 hours by cooking hot and fast. In this article, we’ll show you how to use an Oklahoma Joe’s Highland Offset Smoker to smoke a brisket to perfection.

Getting Started

Before you begin, make sure you have all the necessary equipment. You’ll need an Oklahoma Joe’s Highland Offset Smoker, a thermometer, nitrile gloves, a bamboo cutting board, a Victorinox knife, and a battery-powered fan. Additionally, if you’d like to replicate the video, you’ll want to invest in a Canon T7i camera, a Canon EF-S 18-135mm f/3.5-5.6 IS USM Lens, a Canon EF-S 10-18mm f/4.5-5.6 IS STM Lens, a Saramonic Dual Wireless VHF Lavalier Microphone, a Shure VP83 Microphone, and a NEEWER CN-216 216PCS LED Dimmable Light.

Rubbing the Brisket

Begin by seasoning the brisket with Trader Joe’s 21 Seasonings Salute, which contains no salt. Rub the seasoning onto the brisket, making sure to coat it evenly on all sides.

Smoking the Brisket

Preheat your smoker to 275-300°F. Once the smoker is hot, add a mix of hickory and mesquite wood chips. Place the brisket on the smoker and let it cook for the first 6 hours, then wrap it in foil with garlic, green onions, rosemary, and beef broth for the next 3 hours. This will lock in the flavor and ensure the brisket stays tender.

Checking the Temperature

During the smoking process, it’s important to keep an eye on the brisket’s internal temperature. Use a thermometer to check the temperature every hour or so until it reaches an internal temperature of 205°F. This is the ideal temperature for a perfectly cooked brisket.

Slicing the Brisket

Once the brisket has reached the ideal temperature, it’s time to remove it from the smoker and let it rest for at least 30 minutes. This will ensure that the juices redistribute throughout the meat, making it even more tender. After the brisket has rested, use a Victorinox knife to slice it against the grain.

Conclusion

With the Oklahoma Joe’s Highland Offset Smoker and a hot and fast cooking method, you can achieve amazing flavor and tenderness in just 9 hours. For more information and to see the process in action, check out the YouTuber’s video that includes links to their social media and Amazon store. And for an added bonus, the YouTuber earns commission from sales made through their Amazon links, so you can support their work while getting the equipment you need to perfect your own brisket smoking technique.

FAQs

1. Can I use a different type of wood for smoking the brisket?
   Yes, you can experiment with different types of wood to achieve different flavors.
2. Can I use a different type of seasoning for the brisket rub?
   Absolutely, use your favorite brisket seasoning for the rub.
3. Why do I need to wrap the brisket in foil during the smoking process?
   Wrapping the brisket in foil helps to lock in the flavor and ensure it stays tender.
4. How do I know when the brisket is done cooking?
   Use a thermometer to check the internal temperature of the brisket. It should reach 205°F for optimal tenderness.
5. What is the ideal thickness for slicing the brisket?
   Slicing against the grain in thin slices is the ideal way to serve brisket for optimal tenderness.