You’re in the mood for a delicious brisket…but don’t want to wait all night. Cue my Hot and Fast Brisket. This incredible fast brisket recipe will cook your meat in under six hours without sacrificing flavor or texture. Time is of the essence, and this method will have you making the most of your hours. 

In the past, brisket has been known for its long cooking times and high-maintenance techniques. I’ve simplified the process, giving you a fast cook brisket that’s packed with flavor and moisture. This recipe is perfect for the pitmaster who’s short on time or the backyard pro who wants a change of pace. Give it a shot; it might just be your new favorite grilling method! 

Hot and Fast Brisket | Heath Riles BBQ

The brisket featured in the video is a Wagyu Brisket from R-C Ranch. They were kind enough to send me one of their 14-pound briskets! This brisket had gorgeous marbling and was incredibly tender. Give them a shot next time you’re in the mood for something special! 

The Ingredients

 

• Wagyu brisket. There’s nothing better than a good brisket, but Wagyu briskets are a whole different ballgame. My brisket was 14 pounds, or about 11 pounds when trimmed. Keep in mind that your cooking time will vary if your brisket differs in size. 
• Heath Riles BBQ Beef Injection. This injection is perfect for roasts or brisket. You can also use it as a brine for steaks and other cuts of beef. It features a mix of herbs and spices that enhance the meat’s natural flavors. 
• Heath Riles BBQ Garlic Jalapeño Rub. This rub was an instant bestseller, and it’s easy to see why! Everyone’s replacing their traditional salt and pepper with this zesty alternative. Use it on popcorn, meat, veggies, and anything else that needs a kick of heat.
• Heath Riles BBQ Competition BBQ Rub. This rub helped us win 1st place ribs at the 2022 Memphis in May World Championship BBQ Cooking Contest! I know it’ll make you feel like a winner too. 
• Heath Riles BBQ Beef Rub. My beef rub can be used for so much more than beef. Add a dash to chicken, pork, venison, or even vegetables. The sky’s the limit! 

The Smoker Setup

Here’s the main equipment I used for this fast beef brisket recipe. More of my grilling favorites can be found in the Equipment and Tools section. 

• Drum smoker. I cooked these ribs in my Gateway Drum Smoker. This fun setup smokes food in record time. Many pitmasters prefer drum smokers because they’re more straightforward than other grills. If you’re looking for a minimalistic approach to grilling, you’ll adore the Gateway Drum. 
• Charcoal. I stoked the drum smoker with Royal Oak Lump Charcoal and Royal Oak Tumbleweeds. I love this brand because their product is high quality with no fillers. If you’re trying to reduce chemicals, you need this charcoal. I use it for almost every cook with great results. You can also add a few pieces of hickory wood.

The Process for Making Hot and Fast Brisket

You can find a detailed demonstration of this recipe within the recipe card and video. For now, here’s a quick rundown of how I pulled this Hot and Fast Brisket together. 

1. Fire up the pit. I stoked the Gateway Drum Smoker with Royal Oak Lump Charcoal, Royal Oak Super Size Lump Charcoal, and some Royal Oak Tumbleweeds. Then, I fired it up to 300℉. I also added a grate from my Weber Kettle Grill to create a two-zone fire. Be sure to watch the video to see my technique. 
2. Inject the meat. In a shaker bottle, I combined ¼ cup Heath Riles BBQ Beef Injection with 16 ounces of water until it was smooth. Then, I injected my brisket in a grid-like pattern, following the meat’s grain. 
3. Add seasoning. I placed my brisket in a large aluminum pan and patted the excess injection off the brisket. Then I seasoned it with a base layer of Heath Riles BBQ Garlic Jalapeño Rub. Next, I dusted the meat with Heath Riles BBQ Competition BBQ Rub and Heath Riles BBQ Beef Rub. I flipped the meat and repeated the process on all sides. I let the meat sweat in for 30 minutes while the drum heated up. 
4. Start smoking. I placed a half pan filled with 3-4 cups of water on the grill’s rack, then laid another rack over the top. I set the brisket directly on the rack, fat side down, and let it cook for 3 hours and 40 minutes, rotating it every hour. My Hot and Fast Brisket was ready for the next step when it reached 170℉.
5. Wrap and finish. I removed the Hot and Fast Brisket from the pit and laid it on a piece of butcher paper. Then, I tightly wrapped the meat and stuck a ChefAlarm in it, set for 205℉. I laid the brisket on the Gateway Drum Smoker and let it go. My brisket had a total cook time of 5 ½ hours. I let the meat rest for 4 hours until the meat cooled down to 138℉. The only thing left was to dig in!

The Results

The Hot and Fast Brisket came off the pit with a gorgeous bark that was the perfect color. Even though I was cooking brisket fast, the texture tasted like it roasted all day. Letting the meat rest allowed the juices to pool, resulting in a moist, decadent brisket. The smoke from the pecan wood and lump charcoal complemented the peppery notes of my signature rubs. 

Serving Suggestions for Hot and Fast Brisket

This brisket is great on its own, but if you want to have a full feast, try one of my delicious side dishes. 

 

• Smoked Funeral Potatoes. This recipe is a fun twist on a church potluck classic. It features gooey, cheesy potatoes with just a hint of smoke. You can also add leftover brisket to this casserole for something different. 
• Bourbon Brown Sugar Baked Beans. If you’re in the mood for a unique, lip-smackin’ baked bean recipe, I’ve got you covered. This isn’t your Grandma’s baked beans! With a kiss of whiskey, this dish is one to remember. 
• Old School Smoked Peach Cobbler. There’s nothing better than cooking dessert on the smoker! This recipe is a great take on an old classic. With just six ingredients, you have a mouthwatering dessert anyone will adore. Add a scoop of ice cream or cool whip. 

Storing Leftovers

You can store leftover brisket in the refrigerator for up to 4 days or freeze it for up to 4 months. Leftover Hot and Fast Brisket can be turned into tacos, nachos, pizza, or potato bombs.

Equipment and Tools

Gateway Drum Smoker, Royal Oak Lump Charcoal, Royal Oak Tumbleweeds, cutting board, spray bottle filled with water, heavy-duty aluminum foil, butcher paper, half size deep aluminum pans, ThermoWorks ChefAlarm, large cooler, insulated gloves for handling meat, Victorinox 12 Inch Fibrox Pro Slicing Knife.