Hot and Fast Brisket ON THE DRUM SMOKER! | Backyard Test Kitchen

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Have a hankering for brisket, but short on time? Try your hand at this process for making Hot and Fast Brisket on the smoker. It’ll give you that soft and delicious brisket you know and love in half the time!
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00:00 - Start
1:20 - How to Season the Brisket
3:24 - Susie's Sprinkle and Slap
5:20 - Fat Cap Up or Down?
8:34 - Wrapping Your Brisket
10:00 - Checking for Tenderness
12:00 - Resting your Brisket
14:30 - Slicing the Brisket
17:49 - Setting up a Brisket Platter
INGREDIENTS
1 14-17 pound whole packer beef brisket
⅓ cup yellow mustard
¼ cup Hey Grill Hey Beef Seasoning
INSTRUCTIONS
Preheat the smoker. Preheat your smoker to at least 275 degrees F (mine was running closer to 300 degrees F). I recommend using oak and cherry wood for smoked brisket.
Trim the brisket. Make sure your brisket is trimmed down to have 1/4 inch of fat across the fat cap on top of the brisket. Remove any excess silver skin on the bottom of the brisket. Use a sharp knife to trim away most of the thick, hard white fat that runs between the point muscle and the flat.
Slather with mustard and season. Slather your brisket on all sides with the yellow mustard. Holding your seasoning about 12 inches above your brisket, shake it on in an even layer. Use your hands to pat the seasoning down.
Place the brisket on the smoker, close the lid, and smoke until the thickest part of the brisket is reading between 160 and 170 degrees F. This step took about 3 hours on my smoker, but yours may be slightly different depending on your brisket size and the temperature of your smoker. Make sure you are utilizing a thermometer to keep track of your brisket temperatures.
Wrap the brisket. Lay out large sheets of aluminum foil on a large work surface. Carefully transfer the brisket to the foil and wrap tightly. Return to the smoker and continue cooking at 275 degrees F until the brisket is finished cooking. This step can be expected to take around 2 hours. Briskets typically start to become tender at around 200 degrees F, so that is when you want to start checking for tenderness. Each brisket will finish at a different temperature and hot and fast briskets tend to need to go to a higher internal temperature (204-208 degrees F) before they become tender. To check for tenderness, slide your thermometer into the thickets part of the meat. You want it to feel like the thermometer is gliding easily into softened butter with little resistance.
Rest for 1 hour. Remove your smoked brisket from the smoker to a sheet pan and cover with a towel. Allow the brisket to rest for at least an hour. If your brisket is done earlier than expected, you can rest your brisket in a cooler with towels to keep it hot for several hours.
Slice and serve. Once your brisket has rested, it is time to slice and serve. Separate the point from the flat and slice each against the grain. Arrange the sliced brisket on a platter and serve with your favorite sides and BBQ sauce.
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[@user-ef7pz7rk2i]

I made a brisket using this method yesterday on my 22 In. Weber Performer Deluxe kettle grill and it was hands down the best brisket I've ever made.

[@BoilerBigFutch]

I have watched 3 of your brisket videos in a row and definitely need to make one this weekend. Love your story, your presentation style, and focus on making family meals. My favorite part of this video was when Todd said, “You’re killing me”. Great video as always Susie...looking forward to more backyard bbq hero videos!

[@jdmacor]

The color of that cooker is awesome; big fan of that blue.

[@InItForTheParking]

Todd like, Look me in the eye while you say that.

[@maxwellmark]

I gotta think she knew exactly what she said...but she pulled it off, didn’t even crack a smile😜

[@salavalos]

I get the same results on my Weber kettle smoking between 275-300, done smoking in 5 hours then add the rest time. Great video! Looks delicious! Thank you for sharing

[@hnurse1]

Do you use the water pan during your smoke on the WSM?

[@salavalos]

@@hnurse1 I don't have a WSM, I have two weber kettles and I do use a water pan though it's really not necessary for me since I live in the Pacific Northwest where's there's lots of moisture in the air already.

[@-.Steven]

Hot and Fast! I just smoked my first brisket, approximately 17 hours on my Traeger pellet smoker, the brisket was fork tender and so delicious! Having done it that way, I don't know that I'll ever want to do it Hot n Fast, but it's great to know it can be done. Thanks for the video!

[@iheartbbq914]

Want a better bark? crank the heat initially to 400 for first 2 hours, then Wrap and return to smoker at 290 for about another 2.5 hrs. Bam! Try it!!

[@russellridge8623]

Yep. She knows zero about true hot and fast.

[@SH-os1ck]

So glad I found her channel!

[@patrickschardt7724]

I need to get or make a smoker. This looks tasty

[@marksutherland2563]

This is my standard cooking method. 3 hr smoke. Wrap for 2 hr to 180 and rest for 1-2 hr. Always popular and delish

[@MrChrisHarth]

Pulled at 180? How is the tenderness and texture?

[@chrisallen8583]

I did same method last week. Bomb!! Great video!

[@blackrooster48]

Great video , I pretty sure you know by now, but next time don't wrap it up until you get the bark you are looking for and don't wrap it in foil. Brisket looked great by the way. I like low and slow my self , but when I am in a rush or at a comp I prefer Hot and Fast.

[@brianchristian5598]

My first brisket cooked that quickly, but I pulled it based on temp instead of waiting a little longer for it to get more tender. Thanks for that tip!

[@SmokedReb]

Looks delicious, thanks for sharing!

[@brentdooley27]

Try blended chipotle peppers and spicy mustard for your slurry.

[@hugdeath929]

I needed this!! Sometimes I just don’t have the time for the low & slow. As much as I like it I think sometimes I’ll be able to make hot & fast. I’ve tried the foil and it really robs you of the bark but to be able eat brisket more often I’m game to try it. I’ve got your vanilla almonds outside on the Traeger now. I’m also going to try your brisket rub if I can find it. Keep making us hungry 👍👍

[@MrEuro07]

An interesting outcome for sure! Glad it was tasty!

[@Miiike604]

Simple yet effective. Love it 💯👌🏻💨

[@FireWaterCooking]

Hot & Fast, Kind of like Todd when he was in High School? LOL Just Kidding! Great Video Sussie!

[@NotJustBBQLLC]

We trim all our brisket that way.. works well for us... when we wrap we separate

[@howardcollins9320]

That liquid sizzle sounded more like 325-350 at the grate but no biggie. I usually think 275 as the high end of low & slow; stock Akorn kamados like to sit at 275 so I've made plenty at that temp. After trying hot & fast a few times I decided I don't like the fat render and the window for pulling at the right tenderness is super narrow compared to 225-250. I really like the fat trim between the two muscles during the trim phase; thanks for that!

[@donaldcornwell1151]

outstanding content

[@StoneMountainAdventures]

That looks amazing! Also... can you come and slice every brisket I ever smoke, ever?..... lol it's so pretty

[@latonmitchell2626]

Lol you are right it takes time for brisket

[@seanrobertshaw1868]

recently bought a pellet grill, ive now smoked a Turkey (not satisfied with it) and your 321 ribs which were amazing. brisket is coming up soon

[@calmsea1604]

Todd was like; Ya she that LOL

[@jbehuniakjr]

After BBQ brawl, I had no doubts you could do hot and fast. Everything on that show seemed to be hot and fast...

[@WhiskeyDale]

that's got to be the first time I have ever heard the term "areodynamic brisket" . LOL

[@brianluck84]

Helps with fuel milage

[@rubysatterfield1511]

smack it up flip it rub it down, brisket is delicious

[@unclestevesshake]

New sub...first time commenter. Love the videos, Brisket looks outstanding. Great job!

[@Se7vinDeadlySins]

I'm really interested in where you got your custom butcher paper? I love it

[@garywilliams267]

What...What? Hilarious! I've done one Hot and Fast, nice if you have a time crunch, but prefer Low n Slow as well.

[@swampking808]

look in the camera and say that again. 😂

[@RicardoZ590]

Hi Susie, always love your videos, and have used many of your tips with great success, thank you! I was wondering on this hot n fast cook would you consider wrapping in pink butcher paper vs foil? Maybe possibly get a better bark? I’m going to try this and wanted your thoughts first. Thanks again and keep these videos and recipes coming!

[@juanlopez7199]

Wow!!! First time watcher did sub.. What if u did a low and slow start to get ur bark then raised the temps after wraping to speed up the cook and get it done in 6 hours?? U have a beutiful smile by the way.

[@BehindTheFoodTV]

"Now that's a fuckin fast brisket" lol. You're so much fun Susie!

[@hoofhearted79]

Great vid and thanks for not sugar coating results. Love your cutting board. What is it?

[@Heygrillhey]

It's from Camp Chef!

[@robbiep3782]

Hey Susie, keep up the great work, you are the reason I'm addicted to smoking now. Just started using a drum here in Aussie and interested if you ran charcoal or Lump with that cook and how much smoking wood you used too if you have the time to reply.

[@Heygrillhey]

I usually run lump in the drum and use 4-5 fist sized chunks of smoking wood spread out on the top of the basket.

[@okielawnguy]

I was about to ask if you could taste the mustard & then you answered it! This is why I love this channel.

[@okielawnguy]

Thanks Susie! Brisket is the next meet on my smoking list. Can’t wait to try this recipe!

[@markm1387]

Got a used smoker and decided to try a brisket.Just did this and it turned out beautifully. However i got really bad stomach pains after eating. Tried the meat agsin the next day and the same thing happened. I noticed alot of white smoke would occasionally come out of the smoker when it fed more pellets and that the temp was not very consistent, rising and falling my 30 degrees. Anyone have any thoughts. Maybe i got sick from bad smoke?

[@44TONTO]

Question: After wrapping it, was it placed back on fat side up, or fat side back down (like when it was first put on)?

[@kevinbongard6772]

Great video Where did you get the magnetic holder for the thermoworks.....I looked on their web page but didn't see it ?? Keep up the great work

[@Heygrillhey]

The system attached to the side of the drum is actually a BBQGuru.

[@indylive4926]

Trying my 1st Hot and fast on my weber kettle. Started at 8am and at 10am I am already up to 129 in the point and 133 in the flat. I used the snake method 2x2 and 12 hot coals to start with 3 stagared oak chunks. Is it too close to the fire? Its a honking 14lbs so there is no extra space. Im trying to keep it in the 250-265 range to slow it down some. Any advise?

[@jasonoverman7921]

Would the bark have been better using the exact same method but using butcher paper rather than foil?

[@gerardodanella9964]

Can it be the reason you used aluminium foil versus butcher paper that you did not get that bark that you were looking for , even though you did it hot and fast

[@chrisallen8583]

I seen on another video where he said to use wax paper then foil to “preserve” the bark 🤔

[@Jhyles83]

were doing what now with the probe? this has me VERY interested xD

[@enricojaun2880]

After a trip to austin brisket has become an obsession of mine... unfortunately im too cheap to buy a whole one and the small flat pieces ive tried come out like roast beef. Ready to give up!

[@FireWaterCooking]

Hot and Fast Brisket is usually hotter, more like 375f until it hits the stall then wrapped and back down to 250-275f.. and usually done within 5 hours..

[@dalewetzel773]

You’d never struggle with your lid like that on a Cotton Gin Smoker

[@jlscjwtwich]

The bark dictates when to wrap. Not temp.

[@ugursenturk5860]

İ always run my offset at 300 either naked or in butcher paper never disappoint great bark never foil it Doing 2 wagyu ones on saturday Do you have a distrubutor in Australia for your rubs?

[@Heygrillhey]

Not yet! We're working on it!

[@jonbuettner270]

I think the hotter you cook the higher the IT has to be in order for it to be probe tender.

[@MrZepher722]

I’ve got mine down to 5 hours

[@jrulison]

After the wrap did she put it back on the grill fat side down?

[@ANas-xq3ly]

Get yer mind outta the gutter Todd!

[@craigluhr7243]

Is there a baffle in the drum? It appears that the juices are sizzling on a baffle plate.

[@Heygrillhey]

There is right above the fire basket. It helps to keep the heat more indirect.

[@tychapman7536]

Hot fast all I do any more, who wants wait 14 hours and then have wait another let rest before you eat

[@jm92gt03gt]

Where can we get the cutting board?

[@Heygrillhey]

www.campchef.com/bamboo-cutting-board.html

[@aaronrowe8926]

How do we find your seasoning?

[@Heygrillhey]

The link is the first thing in the description!

[@georgecutting4265]

I'm not a big fan of a mustard slather because I can taste the mustard that you put on there but if you are going to use a mustard slather you should buy the best mustard that you can get because that makes a lot of difference but the reason why I'm writing is this is a great video and I think one of the other experiments You Oughta try it's an injection and yes it matters what injection you use and who you buy it from on how it's going to taste

[@hhernandez100]

How many pounds is this brisket?

[@UnforgivenTrucker]

That poor brisket.

[@SimplisticsBBQ]

What kind of drum do you have?

[@Heygrillhey]

www.saltcitydrumsmokers.com/

[@bubblehead7680]

@@Heygrillhey Evidrntly they don't make them anymore, at least I don't see anything according to their Facebook page. Of course you can make them at a fraction of the cost of one's I've seen like them. $900 is way out of line.

[@djhip]

What drum is that?

[@Heygrillhey]

It's a Salt City Drum Smokers drum. It's an amazing cooker, but they're no longer in business now.

[@crazymanbbqcompany1592]

First # 1

[@CG-zz4nd]

It's not the same as your usual bark cause you wrapped it in foil. If you want moist and no bark wrap it in foil. next time try it wrapped in butcher paper.

[@russellridge8623]

This is not hot and fast. 275-280°. Lol 350° up if you want H&F. Travis Clark used to run 400° first 30 minutes then down to 350° till finished.

[@re66044]

I think you wrapped too soon. I would have let it go to 180 -190 on a drum.

[@reindeerss]

The stall happens happens at 150-170, why wrap at 180-190 when you've already powered through the stall?

[@jlscjwtwich]

The bark dictates when to wrap. Not temp.

[@Deanos02]

So when it hits stall continue to cook unwrapped to get a better bark?

[@swampking808]

@@Deanos02i do until im satisfied with the bark.