You’re in the mood for a delicious brisket…but don’t want to wait all night. Cue my Hot and Fast Brisket. This incredible fast brisket recipe will cook your meat in under six hours without sacrificing flavor or texture. Time is of the essence, and this method will have you making the most of your hours.

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Products Used:
• Heath Riles BBQ Beef Injection https://bit.ly/3F1TgKE
• Heath Riles BBQ Beef Rub https://bit.ly/37herYH
• Heath Riles BBQ Garlic Jalapeño Rub https://bit.ly/2yXvmD4
• Heath Riles BBQ Competition BBQ Rub https://bit.ly/3MiC9sk
• Heath Riles BBQ Butcher Paper https://bit.ly/3JP0zcI
• Heath Riles BBQ Heat Gloves https://bit.ly/3BfFkvW
• Royal Oak Charcoal https://amzn.to/3IQZfGH
• Thermoworks Thermapen One https://bit.ly/43qX2Za
• Thermoworks Chef's Alarm https://bit.ly/43v1tSS
• Gateway Drum Smoker https://amzn.to/49FvAuv
• Yeti 65 Hard Cooler yetius.pxf.io/EK1WED

Ingredients:
• Heath Riles BBQ Beef Injection
• Heath Riles BBQ Beef Rub
• Heath Riles BBQ Garlic Jalapeño Rub
• Heath Riles BBQ Competition BBQ Rub
• 11.5-12lb Wagyu Brisket from RC Ranch

Directions:
1. Fire up the pit. I stoked the Gateway Drum Smoker with Royal Oak Lump Charcoal, Royal Oak Super Size Lump Charcoal, and some Royal Oak Tumbleweeds. Then, I fired it up to 300℉. I also added a grate from my Weber Kettle Grill to create a two-zone fire.
2. Inject the meat. In a shaker bottle, I combined ¼ cup Heath Riles BBQ Beef Injection with 16 ounces of water until it was smooth. Then, I injected my brisket in a grid-like pattern, following the meat’s grain.
3. Add seasoning. I placed my brisket in a large aluminum pan and patted the excess injection off the brisket. Then I seasoned it with a base layer of Heath Riles BBQ Garlic Jalapeño Rub. Next, I dusted the meat with Heath Riles BBQ Competition BBQ Rub and Heath Riles BBQ Beef Rub. I flipped the meat and repeated the process on all sides. I let the meat sweat in for 30 minutes while the drum heated up.
4. Start smoking. I placed a half pan filled with 3-4 cups of water on the grill’s rack, then laid another rack over the top. I set the brisket directly on the rack, fat side down, and let it cook for 3 hours and 40 minutes, rotating it every hour. My Hot and Fast Brisket was ready for the next step when it reached 170℉.
5. Wrap and finish. I removed the Hot and Fast Brisket from the pit and laid it on a piece of butcher paper. Then, I tightly wrapped the meat and stuck a ChefAlarm in it, set for 205℉. I laid the brisket on the Gateway Drum Smoker and let it go. My brisket had a total cook time of 5 ½ hours. I let the meat rest for 4 hours.

Time Stamps:
0:00 Intro
0:22 Light Smoker
2:00 Inject Brisket
4:50 Season Brisket
6:58 Place Water Pan on Smoker
7:43 Place Brisket on Smoker
8:05 Rotate Brisket
9:40 Temp and Wrap Brisket
11:27 Place Brisket Back on Smoker
12:09 Pull Brisket and Rest
12:50 Remove Brisket from Cooler
13:48 Slice Brisket
14:35 Brisket Tasting
16:21 Recap
17:10 Outro

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Heath Riles, pitmaster
• 75x BBQ Grand Champion,
• 2022 Memphis in May World Rib Champion
• Award-Winning Rubs, Sauces, Marinades, and Injections

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