{"id":3782,"date":"2021-09-30T06:24:36","date_gmt":"2021-09-29T22:24:36","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=3782"},"modified":"2023-01-07T15:43:10","modified_gmt":"2023-01-07T07:43:10","slug":"hot-and-fast-brisket-on-a-weber-kettle-the-step-by-step-guide","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/hot-and-fast-brisket-on-a-weber-kettle-the-step-by-step-guide\/","title":{"rendered":"Smoking a Brisket Hot and Fast in a Weber Kettle: A Step-by-Step Guide"},"content":{"rendered":"
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If you’re looking to cook a brisket in less time, the hot-and-fast method may be the way to go. While the traditional low-and-slow method can take upwards of 12 hours on a kettle grill, the hot-and-fast method allows you to cut that cooking time in half. At first, I was skeptical about whether this method would produce the same delicious, smoky flavors as the traditional method. But after trying it for myself, I was surprised how good it actually turned out. In this article, I’ll share my experience with the hot-and-fast method, including the meat preparation and setup of my Weber grill.<\/p>\n\n\n\n
To cook a hot and fast brisket, aim for a temperature around 350-375\u00b0F on your grill. Light 60 coals and place 100 unlit coals in the Weber, then adjust the top and bottom vents to 1\/2. Insert a thermometer into the brisket and wrap in foil once it reaches 160\u00b0F or has developed a bark. Cook to at least 190-205\u00b0F and rest for 30 minutes before serving.<\/strong><\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n It is important to remember that when smoking brisket using the hot and fast method, the goal is to have a finished product in half the time, not to achieve the same level of perfection as with low and slow cooking. While the hot and fast brisket will still taste like a smoked brisket, it may not be as tender as one that was cooked low and slow. The point section of the brisket, in particular, may be chewier due to the high amount of connective tissue that needs time to break down at lower temperatures. Despite this, the hot and fast method can still produce a tasty and flavorful brisket in a shorter amount of time.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n It’s important to keep in mind that cooking times will vary depending on the size and thickness of the brisket, as well as the specific heat and temperature of the grill. It’s a good idea to use a meat thermometer to ensure that the brisket is cooked to the desired temperature, rather than relying on a set cook time. <\/p>\n\n\n\n Also, be prepared to add more charcoal or adjust the temperature as needed to maintain a steady cooking temperature throughout the process.<\/p>\n\n\n\n <\/p>\n\n\n\n Cons of Hot and Fast Brisket<\/p>\n\n\n\n The obvious advantage of a hot and fast brisket is the cooking time, but the tradeoff is the quality of the final product. A low and slow brisket will have more flavor simply because it spends more time in the smoker absorbing smoke. The other downside of a hot and fast brisket is the meat will not be as tender and juicy. Brisket has a lot of connective tissue that needs time to break down. When cooked hot and fast, the brisket will lose moisture.<\/p>\n\n\n\n <\/p>\n\n\n\n When smoking a brisket using the hot and fast method, you can use either charcoal briquettes or lump charcoal. Lump charcoal burns hotter than briquettes, so it may be a better choice for cooking at high temperatures. You will need more charcoal than usual to maintain a high cooking temperature. <\/p>\n\n\n\n To cook the brisket using indirect heat, you can either place the meat in the middle of the grill with charcoal on both sides, or place the charcoal on one side of the grill and the meat on the other. <\/p>\n\n\n\n To light the grill, use a chimney starter to pre-light a full chimney of charcoal, and then place half the lit coals on each side of the unlit coals. Keep an eye on the temperature throughout the cook and add more charcoal if necessary, or use a full charcoal starter to boost the temperature quickly if it drops significantly.<\/p>\n\n\n\n <\/p>\n\n\n\n If you’re setting up for a 350\u00b0F cook, you can expect the grill to take about 20 minutes to stabilize and approximately 2-2.5 hours of cook time. You should start with 60 hot coals and have a fuel supply of 100. You should set the top vent to 1\/2 open and the bottom vent to 1\/2-3\/4 open.<\/strong> <\/p>\n\n\n\n When setting up your coal for a 400\u00b0F cook, you can expect the grill to take about 20 minutes to stabilize and approximately 2 hours of cook time. You should start with 70 hot coals and have a fuel supply of 120. You should set the top vent to 1\/2-3\/4 open and the bottom vent fully open. The brand of charcoal you are using is also Kingsford Original Briquettes.<\/p>\n\n\n\n Keep in mind that these are just general guidelines and the actual cooking time and temperature may vary depending size of the kettle grill, the amount of food you are cooking, and the weather. Use a good meat thermometer to ensure that your food is cooked to the desired temperature.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n When cooking brisket using the hot and fast method, it’s important to get everything else right in order to minimize the risk of drying out the meat. When cooking brisket using the hot and fast method, it’s important to use a well-marbled brisket, pre-brine the meat, inject it with marinade or other liquids, spritz or mop it during cooking, wrap it in foil or butcher paper, place the fat side towards the heat source, leave some fat on the fat cap, and allow the meat to rest properly after cooking. These techniques will help keep the meat moist, protect it from high heat, add flavor, and let it reabsorb its juices. By getting everything else right, you can ensure that your brisket turns out juicy and tender, even when cooking at high temperatures.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n When cooking brisket hot and fast, it is especially important to have a well-marbled or fatty brisket to minimize the risk of the meat drying out. The fat in the brisket will help keep the meat moist and lubricated, ensuring it stays juicy and tender during the cooking process. Additionally, the fat will help protect the meat from the high heat, shielding it from drying out or burning. Finally, the fat will add flavor to the meat, making it more delicious and enjoyable to eat.<\/p>\n\n\n\n Using a well-marbled brisket or one with a good amount of fat is important when cooking hot and fast because:<\/p>\n\n\n\n <\/p>\n\n\n\n It is important to trim the fat on a hot and fast brisket cook because the fat helps to insulate the meat and protect it from the high heat. However, if you trim too much fat, the brisket may dry out and the bark may not develop properly. On the other hand, leaving too much fat on the brisket may prevent it from rendering and lead to a less desirable bark. Trimming the right amount of fat and removing the silver skin will help ensure that the brisket turns out moist and flavorful with a well-developed bark.<\/p>\n\n\n\n <\/p>\n\n\n\nTarget Temperature for Hot and Fast Brisket Smoking<\/h2>\n\n\n\n
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Don’t Expect Perfection<\/h2>\n\n\n\n
Cook Time for Hot and Fast Brisket Smoking<\/h2>\n\n\n\n
Pros and Cons of Smoking Brisket Hot and Fast<\/h2>\n\n\n\n
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How to Set Up Your Weber for a Hot-and-Fast Cook<\/h2>\n\n\n\n
How Much Charcoal Do You Need? <\/h2>\n\n\n\n
Target
Temp<\/th>Pre-lit
Coal<\/th>Unlit
Coal<\/th>Cook
Time <\/th>Top
Vent
<\/th>Bottom
Vent <\/th><\/tr><\/thead>350\u00b0F (177\u00b0C)<\/td> 60<\/td> 100<\/td> 2 – 2.5 hrs<\/td> 1\/2<\/td> 1\/2 – 3\/4 <\/td><\/tr> 400\u00b0F (204\u00b0C)<\/td> 70<\/td> 120<\/td> 2 hrs<\/td> 1\/2 – 3\/4 <\/td> Open<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n 10 Tips For Cooking Brisket Hot-and-Fast<\/h2>\n\n\n\n
Tip<\/th> Description<\/th><\/tr><\/thead> Use a well-marbled brisket<\/td> The fat will help keep the meat moist and lubricated<\/td><\/tr> Pre-brine the brisket<\/td> Rub the meat with kosher salt to add flavor and help retain moisture during cooking<\/td><\/tr> Inject the brisket with liquid<\/td> Add moisture deep inside the meat and replace any lost liquid with marinade, stock, or another liquid<\/td><\/tr> Spritz or mop the brisket<\/td> Protect the edges from burning, create steam, and replace lost moisture during cooking<\/td><\/tr> Wrap the brisket<\/td> Create steam, keep the meat moist, and protect the edges from burning by wrapping in foil or butcher paper<\/td><\/tr> Place fat side towards heat source<\/td> Let the fat cap absorb the heat and shield the meat from drying out<\/td><\/tr> Don’t trim too much fat<\/td> Leave some fat on the fat cap to protect the meat from high heat and drying out<\/td><\/tr> Allow the brisket to rest<\/td> Let the meat reabsorb its juices and prevent it from drying out after cooking<\/td><\/tr> Use a water pan<\/td> Add moisture and maintain a steady temperature of 350\u00b0F to 375\u00b0F by using a water pan in the cooking environment<\/td><\/tr> Place brisket fat side down<\/td> Use a Weber kettle grill and place the brisket fat side down to protect the meat from high heat<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n Step 1: Buy a Fatty Brisket <\/h2>\n\n\n\n
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Step 2: Trim the Brisket Correctly <\/h2>\n\n\n\n
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