Hot & Fast BBQ Brisket



  1. Fire up drum to 300-350℉.
  2. Trim fat cap of your brisket to 1/4 inch thickness and apply dry beef marinade for a dry brine. Let rest for at least 30 minutes (This can also be done the night before).
  3. Bring brisket to room temperature and coat generously with Bold & Beefy seasoning.
  4. Transfer brisket to the smoker and cook until your brisket reaches an internal temperature of 165℉.
  5. Remove brisket from smoker and wrap loosely in foil, pouring 1 cup beef broth enhanced with additional beef marinade.
  6. Put brisket back on your smoker until the internal temperature reaches about 204℉ or the temperature probe has no resistance when inserted into the brisket. Rely on temperature and tenderness rather than time for this cook.
  7. Remove brisket from smoker, vent foil, and rewrap. Wrap in a towel and place in a cooler. Let rest minimum 30 minutes or more (the longer, the better).
  8. When you are ready to serve, slice into 1/2 inch slices. Coat in your favorite Blues Hog Sauce for a nice glaze (We choose Smokey Mountain)!