This recipe is for a hot and fast brisket. Nothing better than a full packer brisket in 4 hours. Gone are the days of losing sleep managing a cook.
Yellow Mustard (Binder)
Water or Apple Cider Vinegar for Spritzing
If you bought an un-trimmed packer brisket, it is recommended that you trim the deckle fat and give your brisket new edges. This video can walk you through it.
Because we are making burnt ends, you will need to separate the point from the fat. Remove all of the fat holding them together but keep the meat in tact.
Get your smoker to 350/400 degrees with your smoking wood of choice. This is an indirect cook so ensure your heat deflectors are in.
You should take your brisket out of the fridge about 1 hour before you plan on cooking. Apply your mustard binder and then season very heavily and evenly. I use Meat Church Holy Cow and Holy Gospel.
Smoke Your Brisket
If your brisket is too big for your Kamada (as mine is) you will need to drape it over a Rib Rack. This allows it to cook evenly while making space.
Let your brisket cook until the bark is set. You will know the bark is set when you can scrape it with your finger and it stays on. This should take about 2 hours. While waiting for your bark to set, be sure to spray the brisket every 30 minutes with your water or apple cider vinegar spritz.
After 1 hour, it is recommended you flip your brisket over. This is not required, but because the heat comes from below you want to be sure you do not overcook the bottom.
Once your bark is set, wrap your brisket tightly in foil and return it to the grill with the Meater Probe inserted. Set your Meater to 205. Be sure to check your brisket for tenderness before removing.
When your brisket is probe tender, remove it from the grill. At this point you will need to fully separate the Point and the Flat.
The Flat needs to be wrapped in foil, then a towel and put into a cooler to rest for at least 1 hour.
Cube the Point into 1x1 pieces and put into a foil pan. Cover the cubes in more of your rub, butter and BBQ sauce and put back on the grill for 1 hour.