Hot and Fast Smoked Beef Brisket (WARNING SUPER JUICY)

Hot and Fast Smoked Beef Brisket on my El Rey Smoker - Stick Burner. Ever want to figure out how to smoke a brisket hot n fast? Join us with this recipe of a sure fire way to make perfect smoked brisket every time.
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• Hot and Fast Smoked Be...
Products Used:
Rubs: kosmosq.com/barbecue-rubs/
Sauces: kosmosq.com/sauces-glazes/bbq...
Injections: kosmosq.com/barbecue-injections/
Wing Dust: kosmosq.com/wing-seasonings/
Rib Candies: kosmosq.com/barbecue-sauce/ri...
Equipment Used:
Knife Sharpener: amzn.to/2uBcVBg
Backyard Deep Fryer: amzn.to/2CXkj99
Pit Barrel Cooker: amzn.to/2tlUT3q
Victorinox 12" Pro Slicing Knife: amzn.to/2s2XMCQ
Weber Kettle: amzn.to/2DBYscm
Weber Fire Starters: amzn.to/2F6lcPc
Big Green Egg Vent: amzn.to/2E4w27z
PK Grill: amzn.to/2BtnB2H
PK Grill Grates: amzn.to/2E9buL8
Propane Torch: amzn.to/2Cijffk
This video was filmed on a Canon 80D: amzn.to/2s2Xmwj
Watch next - [RELEVANT PLAYLIST TITLE AND LINK]
Recommended Playlists:
Cooking steak - goo.gl/G5nLPA
Cooking chicken - goo.gl/CNYcQe
Briskets - goo.gl/PW1VmC
Cooking ribs: goo.gl/R3HSwc
Music by: Royalty Free Music
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[@twhdvm]

I cook mine at 300, wrap at around 170, and am usually done in 5-6 hours. Tender, juicy, great smokey flavor, great bark, and I’m well rested.

[@mrbigg7255]

I don’t do a lot of briskets, so I always come back to this video for a refresher course!!!

[@zz2121]

Kosmo thank you, first time cooking a brisket , more of a fajitas man my self but I wanted to try a brisket and your video has given me a good idea of what to do , wish me luck .

[@Mr.Burton17]

Just wanna say thank you for all these videos man because in the world of BBq it’s cooking at it best. Plus SECRETS that you willing to show and help us not to many want to show this with us.

[@SmokedReb]

Great editing, music, and most importantly an amazing brisket.

[@BallisticBBQ]

Great video Kosmo. Still have yet to try this fangled "Hot n Fast" technique, but it is high on my list. Cheers brother!

[@dravenomar4032]

i guess Im randomly asking but does someone know of a way to get back into an instagram account?? I stupidly forgot my account password. I would appreciate any tips you can give me.

[@ismaeltadeo1903]

@Draven Omar Instablaster ;)

[@dravenomar4032]

@Ismael Tadeo Thanks so much for your reply. I got to the site thru google and I'm in the hacking process atm. I see it takes a while so I will reply here later with my results.

[@dravenomar4032]

@Ismael Tadeo it did the trick and I actually got access to my account again. Im so happy:D Thanks so much, you saved my account !

[@ismaeltadeo1903]

@Draven Omar you are welcome xD

[@mrmoe113]

Pitmaker vault! Gateway drum smoker and pit barrel started it all for me! Love your videos!

[@georgearway33]

Lookin back at your old videos this morning after playing in the snow with my family. Got a small packer on the pellet grill. You're an entertaining guy! I bet you would've been great at anything you decided to do. Props to you brother! Love your stuff!!

[@jwhitwell1988]

That looks amazing - will have to try the 'hot/fast' approach soon, thanks!

[@mstanfom]

Great job KOSMO and I love your products !!!!! I've never done the "Hot and Fast", as soon as I take delivery on my Lone Star stick burner this will be my first cook. Thanks again for all the tips and instruction videos.. !!!!

[@garrywall1025]

Awesome video. I love your enthusiasm. I tried your process of hot and fast brisket and it was by far the best brisket I’ve ever made. Didn’t have your rubs or spices but still turned out great. I’m using a homebilt gravity feed smoker that holds rock solid temperature. Thanks for an awesome video and look forward to my order for some of your fine products. Thank again

[@DelmarvaBackyard]

Awesome Video Kosmo. Love your products and videos are incredible. I’m curious, I noticed you pulled the brisket off the pit strictly based on temp. Is that how you do it in competition or do you probe it for tenderness also? I’m double dipping here, sorry, what grade brisket were you working with in the video? Thanks

[@Theeightmilebend]

I love me some Kosmo !! Great video and thanks for sharing!

[@PrepperStateofMind]

Great video. Today I’m doing two just like you did hot and fast. So far so good. Thank you sir

[@ethanclubb4120]

I love your videos. It doesn’t help watching this mouth watering food while I’m sitting here warming up the grill

[@raymondgomez9706]

Kosmos Q best rubs and sauce around I use a stick burner oak and pecan amazing how you cooked that brisket so fast gotta try that technique great video

[@ldoubleg2006]

I started out doing low and slow, but man been into doing hot and fast lately!! BOTH ARE AWESOME but love the fact you get simlar results in more than half the time

[@912lineman]

Really great brisket cook. Thanks for all the tips.

[@bbqboss5783]

Love this video, Thanks! Do you let your brisket set for a few hours before putting on the smoker to allow its temp to rise since you are cooking hot and fast?

[@patrickspencer5160]

Love your videos Kosmo!!! Keep up the great work!!!

[@mason1list710]

You sure know how to put a whole new shine on the word BBQ!!!🍺🍻🍺🍻

[@holliefunches13]

I use my masterbuilt to smoker my brisket. I never have done it hot & fast before.... might need to try it out. Thanks for the video info bruh....

[@SlwlyKillenTime]

Did this on my last brisket best one I’ve done so far! Doin it again today can’t wait!

[@ToddAndelin]

Hey great video! I do my brisket on this bizarre oven I made for pizza cooking and I found the top chamber works great for smoking meat. Love you channel!

[@coryellis3798]

I have to use my ceramic grill for now , but I would love to have a small stick burner. Could u recommend some to look at. I love smoking. I'm doing a brisket for the forth for my family. Thanks for all the info of your videos.

[@mikecarlson6083]

Just did ribs with your glaze so looks like time to get your brisket stuff too. Great videos thx

[@WCFRFyrfytr]

I love watching your channel and recipies. I'm going to order some rubs and mop stuff when it get BBQ season in Virginia, but for now, what kind of shirt do you have on? I'd love to have one (in a different color than Oklahoma State though 😋) for my BBQ days. I cook on an offset Chargriller Smoker. Lol not the best, but it does for now. Lol. As always, thanks for the videos! You've helped me a bunch with my techniques and such.

[@victorf422]

Loved the video man I’m a novice at bbq just getting started and the vids help a lot tha ks

[@slieb8452]

Love the videos and your enthusiasm! Just used the dirty bird on some eggs this AM and they were fantastic! Gonna have to get a 5 gallon pale of the stuff.

[@f.u.a.d6202]

Love your videos and how much you explain in them!

[@esmymo]

Thank you very much for such nice presentation and bbq the brisket I Wish one day get the chance to visit you

[@carloslongoria7324]

Kosmo, thanks for all the great tips. Question? Where did you get your meat injector.

[@timothyrogers3635]

Just got about everything you sell yesterday. Can't wait to try them out. Thanks for the koozie, decal, and book of matches.

[@silvermediastudio]

If you really tryin' to get your fire box started, put on my mix tape.

[@MrDanno181]

Dude love that smoker..definitely gonna try your method on my next packer

[@cglawrence]

I subbed just because your the first pit man who actually entertained me while I watched you cook.

[@caine8358]

Kosmo, looks incredible brother! You keep doing you.

[@carlosaguilar4205]

I usually do my brisket low and slow but thanks to Kosmo for making this video I learned how to make a hot and fast brisket. I prefer low and slow but hot and fast is good for those weekends that I want to get some sleep. I use an offset smoker, using wood.

[@woodbeez6046]

Fairly quick, to the point videos. I like that you have several "boss like " cookers. 👍great video man

[@nwrvt]

Tried this recipe tonight on my Traeger. Picked up two flats. Followed direction from Kosmos video. Cooked on the rack 7 hours at 180 deg. Occasionally spritz with water. After 7 hours internal temp was 155 deg. Went ahead and wrapped and added au jus. Cooked another 3 hours then inserted temp probe through foil. I could tell the meat was very tender. Temp was 210 so I turned off Traeger and left briskets rest on the grill. After one hour I removed from foil and sliced. Beautiful smoke ring, barely held together for hang, no resistance for pull. Melted in you mouth tender. Spice was great. Again, this was only the flat with no point. Never did a brisket before but was a complete success. Look forward trying a full brisket with the point so I can try burnt ends. Thanks Kosmos Q for your products.

[@nwrvt]

PS. After wrapped i kick temp up to 225 deg

[@jerrykrobby]

Lately I've been cooking briskets on my drum using a Gateway hest deflector plate with post oak wood chunks Freaking amazing flavor! You should try it.

[@0713mas]

Awesome video!!! How do you keep the liquid mop from messing with the bark? Also does the meat still absorb smoke through the foil? or does it matter because all the flavors are set?

[@twhdvm]

Love your videos, man. I just received several of your products to try and cannot wait to do a brisket. I only have a Weber 26 inch kettle but since I started cooking hot and fast, i’ll never go back to low and slow. A few of my friends were skeptical but I introduced them to hot and fast a few weeks ago and now they are believers.

[@HealthyLiving.7]

What are you doing Hot-n-Fast on the Kettle 26, if I may ask?

[@twhdvm]

KALEL KALEL Brisket, Pork Butt. The 26 inch kettle with slow n sear is a great setup for hot and fast.

[@jasoncarlson7106]

Love this guy and his products

[@KosmosQ]

Appreciate you!

[@benjiking7564]

Made this numerous times on my pitboss classic and turns out amazing. Thanks Kozmos Q

[@shannonwilliams9055]

Freaking Awesome Bro. BBQ is my Birthmark, I can eat it everyday. Thanks for sharing!

[@davidhouse1693]

I actually just made my first hot and fast brisket yesterday on my pellet smoker using kosmos products and it was by far the best brisket I've made on my pellet smoker

[@ADevelopingMind]

I my Pit Barrel Cooker, with a few major differences. 1) Low and slow, running around 250F, 2) Vertical barrel versus the horizontal one, 3) Hanging over the coal basket, 4) Coals vs. wood; and do not ever add new (start with overfull basket), 5) Time for a full packer typically runs about 10 hours

[@rustykc]

I'm not sure how I've never seen your channel but WOW. Love the edit, style, cooker, your fun to watch and I have used your injections. Can't wait to go dig around your videos. Cheers

[@okbookguy]

Kosmo's Q thank you for all this information. Its helping me learn. You mentioned 350 degrees. Is that the typical/target temperature i need to achieve for doing hot and fast? Also how do you setup your PBC for hot & fast? I see that you leave the rebar's out. Do you do anything else to achieve hot and fast on a PBC? Thank you so much. I'm really learning a lot from you so thank you for that

[@BigSteve93015]

I have a pre-trim 18.5 lb prime hitting the drum later this morning. The Mop Sauce is awesome and adds so much to the final product. Tasting it pre-cook I thought "this has got some twang to it, not sure about it". The magic happens in the cook and the stuff rocks it out.

[@armandocervantes1017]

I know I’m late to the party. But I’m trying my second hot and fast brisket. Your videos are hilarious and informative at the same time. Thanks for sharing your tips.

[@dexterjackson6145]

I'm going to have to try it fast like that to see how it comes out.....Nice video

[@nahyanalmenhali2232]

Look absolutely amazing !!! Just one question... did you leave the brisket to marinate in the fridge after injecting and seasoning? And how long if so? Thanks.

[@JPEBeard]

Thanks for the video. Curious if you used brown peach paper and more salt would you get a better smoke ring??

[@bobbyarnett1854]

I never have cook a brisket before but I cook it as per KOSMOS and it turn it amazing. Thank you

[@brucepeterleinwand]

This guy is great,,,,,, love the hot and fast method!!!just subscribed, am new at this, just ordered a new smoker LG 800.

[@LadyCroMag]

I love it!!! This guy is a serious brisket beast!!!

[@nathanhaws9953]

Man I love all of your videos I'm going to start buying your full line of just about everything. I hope to meet you at the American Royal this year.

[@aubreyowen5146]

I cook mine hot and fast too. I have cooked them on my uds and pellet grill. Turns out amazing each way

[@runbabyrunrun2912]

Your briskets always come out good. Excellent Job.

[@robertguerrero8009]

Just another damn good bbq video, gracias for sharing..

[@mattkrull360]

Looks amazing great job as always love all your videos, as well as your rubs and sauces #awesome

[@lasonrussell9243]

Beautiful job... Saw your seasoning at Walmart. I bought it. My first time cooking a brisket. I'm going to try it the way ur doing it.

[@KosmosQ]

Nice!

[@4seasonsbbq]

Kosmo I use my homemade UDS and UDS-XL the most but I also have a monster homemade octagon offset and a 500 gallon propane tank that I converted. The 500 doesn't get fired up unless I have a lot of food to do. If you have an email I'll send you a picture of my UDS-XL I just finished it today and did my first rotisserie chicken on it.Keep up the great work my friend. I love to watch your videos

[@kevinnguyen4241]

I like the most when you're cutting the brisket. Can you give the recipe how to marinate the brisket?

[@tedgottinger121]

THANK YOU for taking off the cap. My brisket pet peeve is getting a slice of multi-directional grain brisket with big vein of fat running through it.

[@jasongrubb2279]

Green mountain pellet grill and pit barrel cooker. never gone to 350 for a brisket cook. Must try. Great video, your products taste amazing, top shelf for me! Keep 'em coming

[@ericousleyjr9119]

Looks amazing Kosmo. Damn I’m hungry!!! Weber kettle 26” and pitmaker vault gets my briskets done brotha!

[@tommyroberts867]

Love it. My next brisket I think Im gonna go hot and fast.

[@BarBQ22]

Thank you for the 350 hint stud. Tried it in my gateway drum and it swelled up nice n purty!

[@richarddaley6403]

I did an 8 pounder a couple weeks ago, cooked hot and fast on my pbc and it turned out amazing. Only took 3 1/4 hours

[@ajdi92]

Hey Kosmo! nice video as always. at that temp did you stay when you wrapped?

[@khalifgladden996]

Kosmo love the channel! Where did you get your charcoal basket I love the shape of it.

[@NorthTexasBBQAddicts]

offset all the way for a brisket! ima have to try hot and fast soon. i usually hang around 260 for my briskets

[@ShogunX11]

For how long

[@NorthTexasBBQAddicts]

@@ShogunX11 it depends on the weight but typical normal sized brisket will run me anout 10 11 hrs instead of 13 at 260 that is

[@scottsmith379]

Hot and Fast is the only way to Fly! Thanks for sharing many of your trade secrets. i do consume' all the time and never once thought of mixing with a sauce! Thanks K-man!

[@ahmadmahmoud6625]

Dude I have seen a lot of brisket smoking videos, and about 90% of those videos are junk! But I'm going to have to give you a five star ⭐⭐⭐⭐⭐ rating due to the presentation, color, brisket tenderness! Also your video was short, efficient, clean and straight to the point!

[@josephlugo8338]

Outstanding video Kosmo!!! That color was dead on and looked amazing! So is hot n fast just as tender as low n slow? I’m about to do a brisket as soon as I get my Kosmos Q rubs in and going to try the hot n fast method

[@briancoffey9354]

So I’ve done a ton of briskets low and slow and after watching this video, which was very entertaining btw, I think I GOTS TO TRY THIS! Your products look interesting, I can’t wait to give some a shot. I smashed that subscribe button for sure. Thanks for the tips

[@roosterslayer1842]

I've done briskets exactly this way, but only on my drum, and flavor profile is probably the best I've ever done, maybe ever had. The bark does suffer a little, but flavor is great. Sometimes I like a little more crust and do em' low and slow. Sometimes I don't have 12-18 hours so I do em' hot and fast. If you eat as much BBQ as we do around our house, you wouldn't always want it the same. Different strokes for different folks, I guess, but for me it's kinda fun to try different ways to cook. Some of y'all could afford to branch out a little and not be so stuck in your ways, or not such haters anyway.

[@ptp5711]

I do mine low and slow on Kamado Joe Big Joe. I’ve never tried hot and fast but definitely want to in the future. Love your channel. Keep smokin!

[@doublejj39]

I use a WSM for the 1st 3 hrs at 250 then put it on my Traeger for the rest of the way at 225 I wrap at 180. Usually takes a total of 13 hrs and 2 hrs of resting. Love your posts

[@frankgaitan450]

Low n slow 12 to 15 hours depending on weight of the brisket and how many I'm cooking in home made brick offset smoker

[@awg6397]

I've been using my Backwoods to cook brisket, I bout have myself convinced to build another UDS and start doing briskets hot and fast on it

[@justincoffman2585]

Looks great I cook on a treager and I love it I am cooking my brisket tomm and I can't wait to try it

[@miguelvaldez9449]

It looked good I did notice lack of smoke ring though that smoke is flavor as well. But looked tender. 👍🏽

[@shannonkirby7040]

I’ve never done a Brisket, getting ready to try my first Brisket, think I’m gonna do your method here, Hot N Fast, Kosmos great products and keep they great videos coming my friend

[@KosmosQ]

Good luck!

[@beeeekae]

Great videos Kosmos! If you had only one $3-400 smoker, would you choose an offset or drum?

[@wayneschaffner5724]

Wayne SchaffnerI followed your hot and fast recipe brisket to the letter in my Oster Roaster Smoker with Hickory wood and I will tell you this was THE BEST Brisket I ever had. Cook time was 4 1/2 hours and it was STUPID GOOD. Thanks.

[@kevinroberts9814]

Very similar to how I cook mine. Looks like you put about two hours of smoke before wrapping. How much longer do you cook after wrapping?

[@peteprizzi8508]

Nice job! I've been reluctant to do a brisket simply cause 10 or 12 hrs. is too long ( for my back pain). But i'm anxious to try your "Hot + Fast method. Thanks for doin' the video.

[@stevenhair6156]

I just purchased an akorn Kamado cooker, it will be used for briskets for sure. Hot and fast is for experienced bbq pitmasters and I will start off low and slow. But I did smoke a salmon hot an fast (on accident) once and the skin kept it moist, it turned out great.

[@Niagra2011]

I have to git me some of that there. Looking Good! I only use my Weber Kettle for all my Q’n!

[@TheSapper1996]

Weve got a locally made stickburner from Brisbane, Queensland, Australia. Ill generally use ironbark (a native Aussie hardwood) and pecan for heat/smoke flavour. I do inject with a beef consume or comp injection, always rub... for comp I wrap in foil, for home I'll either wrap in paper or let it ride out... love this channel mate keep up the good work!

[@robertmontes5943]

That looks amazing trying this on my pitboss rancher xl pellet grill 😋

[@drewhansen429]

Man i just recently found your channel and i really like watchin your videos. I like your attitude about "this is how i do it, you do you" keep it up!

[@davidpearson5013]

Cosmos just got my Texas brisket bundle today. Gonna try hot and fast on my home made vertical this weekend

[@jebbrownshow4363]

Awesum man! New subscriber from South Georgia!

[@pde442]

Great video.....love cooking on stick burner😀

[@hugh9115]

Great video. Got a question about your wood. Pecan is what i use also my question is how season do u like your wood and moisture content

[@loveGODlikebeerlivetoserve]

Great tutorial! Thanks!

[@KosmosQ]

👊🏼💥