How to Grill Brisket Fast

Smoking a brisket low and slow can be a serious time investment. If you don’t want to wait a full 16 hours before feasting, the hot and fast method can start to look really appealing. Grilling brisket fast allows you to trim your cooking time down to a much more manageable 6 to 8 hours, depending on your meat’s cut and size. You’ll be able to enjoy irresistibly tasty and fully cooked brisket in a fraction of the time.

With the right tools at hand — like a Grilla Grills hot and fast brisket pellet grill — you’ll find that you can cook the brisket more easily than ever. Ready to take advantage of this grilling game-changer? These prep steps will get you started:

• Start with a light trim: Remember, a smaller brisket will cook faster.
• Light your smoker: Once your smoker has reached a temperature of around 325 degrees F, add your brisket fat-side down.
• Flip your meat once it begins to crust: This step should take approximately 35 minutes.
• Speed up the process: Three hours into the smoking process, you’re ready to lock in the heat. Place the meat into a pan with a brisket rub and water. Cover with foil and smoke for another 2 to 3 hours.
• Let the smoked brisket sit: This part is the hardest — let the smoked brisket marinate in its juices for another hour or so for the ultimate tender brisket. Trust us, though — it’ll be worth the wait.

How to Achieve a Crispy Bark

If you’ve always abided by the tried-and-true slow cooking method, you may worry that a hot and fast approach won’t yield the same tender interior and crusty bark. Don’t worry. You can still enjoy the perfect bark using these tips:

• Stick with water- and fat-soluble ingredients for your brisket rub: The moisture in these ingredients will help to form a slightly hardened glaze over your brisket as it heats. Popular ingredients include salt, sugar and a mix of herbs like bay leaves, rosemary and thyme.
• Don’t wrap your brisket until it has reached an internal temperature of 165 degrees F: This will give it plenty of time to form a crisp bark.
• Try using a nut wood — like oak, hickory or mesquite — instead of a fruitwood: This will create a smokier flavor to infuse into your bark.

Tips to Become a Barbecue Brisket Rub Master

Brisket is one of those ingredients that can take your cooking to new levels. However, you should be ready to follow a few tips if you want to learn to make BBQ beef brisket recipes on the grill that earn you lots of accolades.

Take a look at some of our top-secret brisket recipe pellet smoker insider tips:

• Invest in the relationship. Making hot n’ fast grilled brisket on the smoker takes a little time. Only engage with your brisket when you can give it the TLC it deserves.
• Get to know the meat. The more you investigate the cut of meat, the easier it will be for you to understand how to tell when it is done. This will also help you get a better cut of brisket at the end of the smoking session. (See cutting ideas at the end of our beef brisket on the grill recipe.)
• Stop thinking lean. A marbled cut of brisket is what you want. Never be afraid when you see some fat on the brisket at your supermarket! As long as the fat is distributed fairly evenly throughout the brisket, it will slowly tenderize and lubricate the meat.
• Invest in sharp knives. The last thing you want is for your brisket to look terrible because your knives were subpar. Get the best you can afford and keep them sharp!
• Buy good quality brisket. You cannot get an amazing brisket result from a so-so brisket cut. Become buddies with your favorite grocery’s meat manager. That way, you will know you are ordering the best of the best.

It is time to get some BBQ beef brisket going on your pellet smoker! Fire up the grill and get fired up for some of the tastiest meat you will ever try!