{"id":5378,"date":"2022-01-23T19:36:23","date_gmt":"2022-01-23T11:36:23","guid":{"rendered":"https:\/\/www.meatsmokinghq.com\/?p=5378"},"modified":"2022-12-24T19:04:03","modified_gmt":"2022-12-24T11:04:03","slug":"10-ways-to-smoke-a-brisket-faster-overcoming-the-long-cook-time","status":"publish","type":"post","link":"https:\/\/www.meatsmokinghq.com\/10-ways-to-smoke-a-brisket-faster-overcoming-the-long-cook-time\/","title":{"rendered":"How To Smoke Brisket Faster- 10 Ways To Speed Up the Cook"},"content":{"rendered":"\n

Smoking a brisket can be a time-consuming process, often taking the entire day and into the night to cook a large packer brisket. If you need to speed up the process without sacrificing the quality of the meat, there are several techniques you can try. In this article, we will discuss various ways to speed up the cook time for a brisket without compromising its flavor or texture.<\/p>\n\n\n\n

There are several techniques that can be used to speed up the cook time for smoking a brisket. Wrapping the brisket in foil or butcher paper can reduce the cook time by trapping heat and creating steam. Increasing the temperature after wrapping the brisket can also reduce cook time by one to two hours. Cooking around 275\u00b0F will cook the brisket faster than the standard 225\u00b0F. Also, finishing the brisket in the oven can provide a consistent temperature and reduce cook time.<\/strong> A hot and fast brisket can be cooked in half the time of a traditional brisket, although it may not be as tender or flavorful. Pre-heating the smoker, choosing a smaller brisket, using a convection plate or fan in the smoker can all also help to reduce the total cook time. <\/p>\n\n\n\n

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Key Points<\/h2>\n\n\n\n

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  1. Wrapping brisket in foil or butcher paper can reduce cook time by trapping heat and creating steam.<\/li>\n\n\n\n
  2. Increasing the temperature after wrapping the brisket can reduce cook time by one to two hours.<\/li>\n\n\n\n
  3. Finishing the brisket in an oven can guarantee a consistent temperature and reduce cook time.<\/li>\n\n\n\n
  4. A hot and fast brisket can be cooked in half the time of a traditional brisket, but may not be as tender or flavorful.<\/li>\n\n\n\n
  5. Pre-heating the smoker can reduce cook time by up to an hour.<\/li>\n\n\n\n
  6. Using a smaller or thinner cut of meat can reduce cook time.<\/li>\n\n\n\n
  7. Using a meat injector to add moisture and flavor to the brisket can reduce cook time.<\/li>\n\n\n\n
  8. Using a convection plate or fan in the smoker can increase airflow and reduce cook time.<\/li>\n\n\n\n
  9. Applying a dry rub to the brisket before smoking can reduce cook time.<\/li>\n\n\n\n
  10. Using a sous-vide cooking method can drastically reduce cook time and result in a tender and juicy brisket.<\/li>\n<\/ol>\n\n\n\n

    10 Ways To Speed Up A Brisket<\/h2>\n\n\n\n

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    Technique<\/th>Estimated Time Reduction<\/th><\/tr><\/thead>
    Wrapping in foil or butcher paper<\/td>1-2 hours<\/td><\/tr>
    Increasing temperature after wrapping<\/td>1-2 hours<\/td><\/tr>
    Finishing in an oven<\/td>Varies<\/td><\/tr>
    Hot and fast method (300-350\u00b0F)<\/td>8-9 hours<\/td><\/tr>
    Pre-heating the smoker<\/td>Up to 1 hour<\/td><\/tr>
    Using a smaller or thinner cut of meat<\/td>Varies<\/td><\/tr>
    Using a meat injector<\/td>Varies<\/td><\/tr>
    Using a convection plate or fan in the smoker<\/td>Varies<\/td><\/tr>
    Applying a dry rub before smoking<\/td>Varies<\/td><\/tr>
    Using sous-vide cooking method<\/td>Varies<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

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    1. Wrapping Brisket Can Save Two Hours<\/h2>\n\n\n\n

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    This probably goes without saying, but wrapping your brisket in foil or butcher paper is one of the best ways to speed up the cook. Wrapping a brisket traps the heat and creates steam, which helps the meat cook faster. A brisket will normally stall for several hours once the meat reaches about 150\u00b0F to 160\u00b0F. This occurs when the meat sweats, which has a cooling effect on the brisket. But if you wrap your brisket, you will be able to push through the stall much faster and shave one or two hours off the total cook time. You can either wrap the brisket in foil or butcher paper. A foil wrapped brisket will have more of a pot roast flavor, plus it will soften the bark. A brisket wrapped in butcher paper will breathe more, so the bark will remain firm.<\/p>\n\n\n\n

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    2.Raise The Temperature After Wrapping<\/h2>\n\n\n\n

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    You should smoke your brisket in the 225\u00b0F to 275\u00b0 F range. If you are smoking at lower temps, once you wrap the brisket, it will be safe to increase the temperature of your smoker to 275\u00b0F. Once wrapped, your brisket will handle a temperature increase, and it will cook much faster. You can take one or two hours off the total cook time just by increasing the temperature 30 to 50 degrees.<\/p>\n\n\n\n

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    3. Finish in the Oven<\/h2>\n\n\n\n

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    There\u2019s nothing wrong with finishing your brisket in the oven. As soon as your brisket has reached the wrapping stage, you can close your smoker and finish the brisket in a conventional oven. If you make a habit of this practice, over the year you will save a tonne of charcoal and wood.<\/p>\n\n\n\n

    The oven guarantees a consistent temperature once the brisket is in the oven, so you can get the brisket over the finish line sooner. You can also increase the temperature of the oven, but just make sure you keep a thermometer inside the meat so it alerts you once you reach the target temperature. This technique will work if you have inconsistent temperatures in your charcoal smoker, or if you are cooking in cold conditions where you are burning through excess fuel. Brisket will only absorb smoke during the first 5 to 6 hours anyway, so this will have no bearing on the finished product. At this stage, the brisket bark has set, and it has developed the flavor profile. After this, we move into the second phase of the cook, which is all about getting the brisket to that magical 203\u00b0 F internal temperature.<\/p>\n\n\n\n

    Have you seen the most advanced thermometer on the market? FireBoard<\/a> can be controlled via your phone, holds meat 6 probes, and records your cook data on a cloud.<\/p>\n\n\n\n

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    4. Try a Hot and Fast Brisket<\/h2>\n\n\n\n

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    One of the latest trends in barbecue is the hot-and-fast brisket where you can smoke in the 300\u00b0F to 350\u00b0F range. Normally a brisket will take 15 hours to cook, but a hot-and-fast brisket can be cooked in half that time and you can have it done in 5 or 6 hours. Before you attempt a hot-and-fast brisket, make sure you\u2019re using a high-grade brisket. A USDA Select brisket won\u2019t handle the high temps, whereas a USDA Prime or USDA Choice brisket will have lots of marbling to keep it moist during the cook. A Select grade brisket cooked at high temperatures will probably dry out before it\u2019s done. <\/p>\n\n\n\n

    Also, hot-and-fast briskets won\u2019t end up as tender, juicy or flavorful as a low-and-slow brisket. This is because a H&F will have less time to absorb smoke and less time to melt and render the fatty connective tissue. However, the point of the hot-and-fast brisket is to have your brisket smoked in record time. It\u2019s not supposed to be perfect.<\/p>\n\n\n\n

    Although the hot-and-fast brisket won\u2019t taste as good, it\u2019s still delicious and worth a try. Just make sure you do everything else right from the brining to the wrapping to the injecting, and anything else you can do. Allow adequate resting time for your hot-and-fast brisket, and leave a decent fat cap on the meat to protect it from that high temperature while cooking. Brining is important because the salt will help the meat retain moisture during that hot-and-fast cook.For more information, check out this post: Hot and Fast Brisket vs Low and Slow<\/a><\/p>\n\n\n\n

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    https:\/\/www.youtube.com\/watch?v=rHAQSnUsqPg<\/a>