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Hot ‘n Fast Brisket


Brisket Mop


  1. Separate brisket flat from the point and remove the fat from the top. On the fattier side, trim the fat, until it is only about 1/4-inch thick. 
  2. Rub with Brisket Rub. Cover and refrigerate overnight. Combine the mop ingredients.
  3. Heat smoker to 325F degrees. 
  4. Add in the brisket fat side down. Smoke for 45 minutes. Flip the point. Smoke for 45 more minutes. Flip the flat. Smoke for 1-1/2 hours.
  5. Place the meat in two aluminum half pans. Pour the mop into the pans; cover with foil. 
  6. Return to smoker for about 2 hours or until the internal temp reaches 210F.
  7. Let rest 1 hour before slicing.

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Hot 'n Fast Brisket recipe

Used in this Recipe

Christie Vanover Brisket Rub for pulled pork, ribs and pork chops

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