Brisket Hot N Fast

Smoked for bark and flavor then Water bath for remaining cook.

Author

Harry Barron

Prep Time: 07:00

Recipe Time: 12:00

Temperature : 174.5F / 79.2C

Ingredients

• Course salt and pepper + and other desired rub(s)
• Mustard for adhering rub
• 7lb brisket

Directions

1. Lather mustard on meat, sprinkle rub, pat dry to allow rub to stick, and rest while grill warms.
2. Smoked brisket for 7hrs, by mistake, however never was over powering. Did 5hrs @ 180 then last 2 @ 200 spritzing with Apple cider vinegar. Got meat up to 160 internal temp before vacuum sealing. Can smoke until preferred internal temp. I might try 160-165 for 24hrs next time to compare.
3. Place in bath for 12-18hrs.

Finishing Steps

1. Placed on pan with juices from bag. Set in broiler for 2-6min waiting on family then served.