{"id":3800,"date":"2021-09-30T15:01:56","date_gmt":"2021-09-30T07:01:56","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=3800"},"modified":"2023-01-06T16:40:55","modified_gmt":"2023-01-06T08:40:55","slug":"hot-and-fast-brisket-on-a-traeger-12-easy-to-follow-steps","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/hot-and-fast-brisket-on-a-traeger-12-easy-to-follow-steps\/","title":{"rendered":"Traeger Hot-and-Fast Brisket: Fast and Flavorful"},"content":{"rendered":"
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If you need a brisket in a hurry, you can fire up your Traeger and knock one out a brisket in half the time. A hot and fast brisket can taste surprisingly good even though the meat is exposed to such high temperatures. A brisket cooked at high temps breaks all the rules, but if you know the rules, you can break them. In this article, I\u2019ll show you how the pros approach the hot and fast brisket on a Traeger, from the preparation to the cook.<\/p>\n\n\n\n
To cook a hot and fast brisket on a Traeger, set the temperature between 350\u00b0F to 400\u00b0F and fill the hopper. Place the brisket in the Traeger with the brisket point facing the hottest part of the grill. Cook for 1.5 to 2 hours, then remove the brisket and wrap it in foil or butcher paper. Return the wrapped brisket to the Traeger and insert a thermometer probe into the middle. Cook until the internal temperature reaches around 195\u00b0F, checking the temperature every 10 minutes. Once the brisket reaches 203\u00b0F and is tender, remove it from the Traeger. Allow the brisket to rest for at least one hour in a dry cooler, then slice against the grain. <\/strong>Prior to cooking, choose a brisket with even fat coverage and as much marbling as you can afford. Trim the fat cap to 1\/4 inch and brine the brisket with kosher or sea salt for at least 2 hours before cooking. Use a rub with low salt content if you are pre-salting the meat.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n To cook a brisket hot-and-fast on a pellet grill, set the temperature of your Traeger between 350\u00b0F and 400\u00b0F. A water pan is normally recommended, but you don’t need one when cooking a hot-and-fast brisket. This is because a water pan can make it difficult for the pellet grill to maintain a consistent temperature. Also, make sure the pellet hopper is full before beginning to cook, as the high heat may cause you to burn through more wood pellets than you would at lower temperatures.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n The total cook time for a full brisket cooked hot-and-fast will depend on the cooking temperature. If you cook at 400\u00b0F, you can expect the cook time to be around 4 hours. If cooking at a lower temperature, around 350\u00b0F, the total cook time will take close to 5 hours.<\/p>\n\n\n\n When planning the cook, remember to factor in resting time. After the brisket has finished cooking, it is recommended to allow it to rest in a dry cooler for at least 1 hour, although a resting time of 2-4 hours is even better. This allows the juices to redistribute and the meat to become more tender.<\/p>\n\n\n\nTraeger Hot-and Fast Brisket Recipe: Step-by-Step<\/h2>\n\n\n\n
Step<\/th> Hot-and-Fast Brisket <\/th><\/tr><\/thead> 1<\/td> Set temperature of Traeger between 350\u00b0F to 400\u00b0F<\/td><\/tr> 2<\/td> Fill hopper and remove water pan<\/td><\/tr> 3<\/td> Place brisket on Traeger, with point facing hottest part of grill<\/td><\/tr> 4<\/td> Cook for 1.5-2 hours<\/td><\/tr> 5<\/td> Wrap brisket in foil or butcher paper<\/td><\/tr> 6<\/td> Return wrapped brisket to Traeger and insert thermometer probe<\/td><\/tr> 7<\/td> Cook until internal temperature reaches 195\u00b0F<\/td><\/tr> 8<\/td> Check internal temperature every 10 minutes, remove when it reaches 203\u00b0F and is tender<\/td><\/tr> 9<\/td> Allow brisket to rest for at least 1 hour in a dry cooler, 2-4 hours preferable<\/td><\/tr> 10<\/td> Slice against the grain<\/td><\/tr> 11<\/td> Choose brisket with even fat covering and as much marbling as possible<\/td><\/tr> 12<\/td> Trim fat cap, leaving 1\/4 inch<\/td><\/tr> 13<\/td> Brine by sprinkling with kosher salt or sea salt and refrigerate for at least 2 hours<\/td><\/tr> 14<\/td> Use rub with caution if pre-salting meat with dry brine<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n What Temperature Do You Cook a Hot-and-Fast Brisket?<\/h2>\n\n\n\n
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How Long Does a Hot-and-Fast Brisket Take to Cook?<\/h2>\n\n\n\n
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