Prep Time: 30 min
Time: 4–4.5 hours
Serves: 10–12
Wood Type: Pecan or Hickory
Difficulty: 3 of 5
The 4 Hour Hot & Fast Smoked Brisket:
Short on time? We’ve got you. This 4-Hour Hot & Fast Brisket delivers big flavor in a fraction of the time. Powered by pecan smoke, Holy Smokers Brisket Rub, and Holy Heifer Rub, it’s your weeknight brisket fix without sacrificing bark, juiciness, or bold BBQ flavor.
Ingredients:
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12–14 lb whole brisket (packer)
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Holy Smokers Brisket Rub & Holy Smokers Holy Heifer Rub
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Smoker (capable of 300°F)
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1 can beef broth (optional for injection & wrap)
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Beef tallow or trimmings (optional, from brisket trim)
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Heavy-duty aluminum foil
Instructions:
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Trim the Brisket
Remove excess hard fat and silverskin from the brisket by leaving roughly a 1/4 inch layer. Save trimmed fat to render tallow if desired. -
Season Generously
Apply a heavy coat of Holy Smokers Brisket Rub followed by a layer of Holy Heifer Rub on all sides. This is a big cut—don’t hold back. -
Fire Up the Smoker
Preheat your smoker to 300°F with pecan or hickory wood for a sweet, nutty smoke. -
Start the Cook
Place the brisket fat side down over indirect heat. Smoke for roughly 1 hour, then flip for an hour. -
Wrap It Up
Once the bark turns a rich mahogany red, pull it and wrap tightly in two layers of foil. Before sealing, pour in 1 can of beef broth and any rendered tallow from trimmings. -
Finish the Cook
Place the wrapped brisket back on the smoker and cook until it hits an internal temp of 205–207°F. Check for doneness with a toothpick—it should slide in with little to no resistance. -
Rest & Serve
Pull from heat, open the foil, and let rest uncovered until the steam subsides. (Optional) Save the juices for dipping or drizzling.
Holy Smokers Tip: Need extra punch? Add a touch more Brisket Rub to the wrap liquid for a flavor boost.
Fast, flavorful, and full of bark—that’s how we do it at Holy Smokers.