The Smokin' Elk's Hot & Fast BBQ Brisket
Cooking tender, flavoursome and juicy brisket doesn’t have to take lots of time and effort, especially when you use the Smoke to monitor your temps. The Smokin’ Elk showed us how easy it is to smoke two different brisket cuts to perfection using the hot and fast method.
Cook until the core temperature of the brisket reaches around 65-70°C. Once it has come up to temperature, wrap it in foil and leave it until the internal temperature is reading around 93°C. Once you’re happy, remove the brisket and wrap it tightly in some foil to rest for at least an hour.
Not all meat is equal and that is why we should all be cooking to temperature and not to time. The same principle applies to brisket, along with different methods for cooking different parts of the brisket to achieve the best results.
A brisket consists of two main muscles, generally known as the point and the flat. Together, they form a full packer brisket. If you are able to choose between the two, then I would always recommend the point end. It’s thicker, has more fat and is generally more forgiving than the flat.
Find yourself a good quality butcher that can provide you with a high welfare grass-fed brisket. I use Philip Warren Butchers for this exact reason. If you buy brisket from the supermarket, the chances are you will get a rolled piece of brisket flat. It’s harder to achieve good results with this, but it can still be done.
Let’s take a look at my foolproof method for each type. For both types, you’ll want to set your BBQ up for indirect cooking and set your temperature to around 150°C. Use some good seasoned wood chunks for the smoke.
Brisket point / full packer brisket
Rolled brisket flat
So that’s it, a very quick overview and run down of how I like to cook different briskets with as little effort and time as possible. There are so many different ways to cook brisket and everyone will have their own method so it’s all about just getting stuck in and seeing what works for you. And remember, even if it doesn’t go entirely to plan the first time, you can still make an amazing chilli out of it and learn from your mistakes on the next one. Before you know it, you’ll be smashing out juicy, tender and flavoursome brisket time and time again. Enjoy!