Hot and Fast Smoked Beef Brisket (WARNING SUPER JUICY)
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- Опубліковано 6 кві 2018
- 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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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.
I don’t do a lot of briskets, so I always come back to this video for a refresher course!!!
Great editing, music, and most importantly an amazing brisket.
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.
Pitmaker vault! Gateway drum smoker and pit barrel started it all for me! Love your videos!
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!!
I live in Wisconsin but spent most of my summers in central Texas with my grandparents while growing up. I"ve been to probably a hundred BBQ joints around the state in the last 50 years as well as cooking briskets for friends up here. I"ve adopted my own version of "hot and fast" out of necessity due to the colder climate during the spring/fall. It's MUCH easier to run a cooker "hot" and consistent than low when the temp drops to below about 50 or so. CONSISTENCY is more critical than the actual cooker temp. I run it around 350-400 up to the point of the traditional "stall" around 160 or so then drop it to 250 and allow the inner temp to come the rest of the way up to 195 or so. After that...sit down for this one...I simply wrap it up and pack them into a cooler just big enough to fit. They'll CONTINUE to cook for hours using NO heat but what's already inside of them. Even cheap coolers and tightly packed briskets will stay hot for 8-10 hours after being removed. I've even left about 12 pork butts tightly packed for 12 hours and when I pulled them out, they were still at around 140 when I pulled them. You'll never have a more tender cook then using a cooler! Saves a LOT of fuel, time and fuss while in the colder weather.
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.. !!!!
That looks amazing - will have to try the 'hot/fast' approach soon, thanks!
Awesum man! New subscriber from South Georgia!
I love your videos. It doesn’t help watching this mouth watering food while I’m sitting here warming up the grill
You sure know how to put a whole new shine on the word BBQ!!!🍺🍻🍺🍻
Did this on my last brisket best one I’ve done so far! Doin it again today can’t wait!
Love your videos Kosmo!!! Keep up the great work!!!
Really great brisket cook. Thanks for all the tips.
Love your videos and how much you explain in them!
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 .
Fairly quick, to the point videos. I like that you have several "boss like " cookers. 👍great video man
I love me some Kosmo !! Great video and thanks for sharing!
Your briskets always come out good. Excellent Job.
I subbed just because your the first pit man who actually entertained me while I watched you cook.
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
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
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!
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
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
Love this guy and his products
Appreciate you!
I smoked a brisket this past Monday for Memorial Day, my plan was to get up early and smoke it all day but the night before my son called me and invited me to go play golf in the morning so I changed my plans, played golf in the morning then came home and did a hot and fast smoke and we were eating at 7:30 pm and had no complaints about how it came out, everyone loved it.
Very nice 👊🏼💥
Kosmo, looks incredible brother! You keep doing you.
Great video. Today I’m doing two just like you did hot and fast. So far so good. Thank you sir
Just did ribs with your glaze so looks like time to get your brisket stuff too. Great videos thx
Thank you very much for such nice presentation and bbq the brisket I Wish one day get the chance to visit you
Dude love that smoker..definitely gonna try your method on my next packer
Just got about everything you sell yesterday. Can't wait to try them out. Thanks for the koozie, decal, and book of matches.
If you really tryin' to get your fire box started, put on my mix tape.
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!
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.
What are you doing Hot-n-Fast on the Kettle 26, if I may ask?
KALEL KALEL Brisket, Pork Butt. The 26 inch kettle with slow n sear is a great setup for hot and fast.
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.
Just another damn good bbq video, gracias for sharing..
Your vids keep getting better and better! Those followers will come!
Great tutorial! Thanks!
👊🏼💥
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
Made this numerous times on my pitboss classic and turns out amazing. Thanks Kozmos Q
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!
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.
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.
Nice!
Smashed it!
Great video man....
Great video.....love cooking on stick burner😀
Loved the video man I’m a novice at bbq just getting started and the vids help a lot tha ks
I never have cook a brisket before but I cook it as per KOSMOS and it turn it amazing. Thank you
I'm going to have to try it fast like that to see how it comes out.....Nice video
nicely done!!!
I have to git me some of that there. Looking Good!
I only use my Weber Kettle for all my Q’n!
I love it!!! This guy is a serious brisket beast!!!
Thank you for you service
congratulations from Greece for good work
This guy is great,,,,,, love the hot and fast method!!!just subscribed, am new at this, just ordered a new smoker LG 800.
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
Freaking Awesome Bro. BBQ is my Birthmark, I can eat it everyday.
Thanks for sharing!
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!
Great video Kosmo. Still have yet to try this fangled "Hot n Fast" technique, but it is high on my list. Cheers brother!
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.
@Draven Omar Instablaster ;)
@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.
@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 !
@Draven Omar you are welcome xD
Looks amazing great job as always love all your videos, as well as your rubs and sauces #awesome
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!
Looks amazing!
Thank you for the 350 hint stud. Tried it in my gateway drum and it swelled up nice n purty!
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.
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.
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
I have a dyna glo wide body cabinet smoker and a Traeger ironwood. I mainly use the Traeger now since I have a toddler and another munchkin on the way, I don’t have the ability to stay up all night long for my pork butts that run for 15-17 hours. The Traeger keeps them way more consistent and predictable and I love that about this cooker.
Smoking a brisket hot and fast today in Blanchard Oklahoma! Just found all your rubs and mops at the Ace hardware in my town! So excited to try them!
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....
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.
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
Good luck!
Man love your videos brother
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.
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!
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
Love your videos. Malcom Reed and you are the best on UA-cam
Cosmos just got my Texas brisket bundle today. Gonna try hot and fast on my home made vertical this weekend
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.
Cool braised brisket looks good
Tried your brisket mop Sunday.... It's going in our program this weekend!
Love it. My next brisket I think Im gonna go hot and fast.
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
I have been a subscriber for a while now I’ve always been a fan of hot and fast. Nice to see a pro like you agree
Ever do one on a gas grill? Just did a 11lbs flat for Christmas turned out amazing. Used the crutch method. Love the videos
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.
PS. After wrapped i kick temp up to 225 deg
Great job
I’ve never injected brisket but I’m taking a serious look at in now! That brisket looks amazing nice smoke ring!
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.
Thank you for showing how cook Biskit sir that was very helpful
Kosmo, another great video, I cook mine low n slow on my Ole Hickory ace BP
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
I like the most when you're cutting the brisket. Can you give the recipe how to marinate the brisket?
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
Wow great video 😀 i do my brisket pit barrel but i do add small water tray under it to keep temp to 250f and reduce charcoal flavour results are very juicy cheers keep videos coming unreal !!!
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.
I bbq on a pit barrel cooker and Kamado Joe thank you for the video I will copy your recipe next brisket... you da man
Just smoked my first 20lb brisket hot and fast. Wow was awesome. Just received my killer bee rub and hot cow cover. Gonna try that this weekend with your bbq sauce and burnt ends
I dig the show man!!
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.