Noel's Hot and Fast Brisket Method Recipe

Ingredients

Large Brisket
Rum & Que Blackout Rub

Other

Chilly Bin
Towles
Aluminium Foil (preferably BBQ grade)
Large chopping board
Sharp trimming knife
Lemons (for trimming)
Heat Beads Charcoal

Preparation

1. Heat the Masterbuitl Gravity Series 1050 Grill to 350°F
2. Take the silverskin off the underside of the Briske with a sharp knife. Use a lemon underneath any indentations to trim hard-to-reach silverskin.
3. Turn over and trim the remaining silverskin removing any large mounds of fat from the Brisket.
4. Shape the Brisket by making your knife around the bottom edges, ensuring it’s smooth – any sharp corners will burn and crust. You are looking to achieve a tapered finish.
5. Rub the Brisket with Rum & Que Blackout rub and leave to sweat for 20 minutes.
6. Prepare a large foil tray and cover it with aluminium to create a drip tray on the bottom grate below where your Brisket will be placed to catch any fat drippings.
7. Place the Brisket on the top shelf with the fattiest end on the side of the hopper. Cook for 2 & ½ hours.
8. Remove the brisket and wrap it with foil to braise. You can watch our video here on how to foil-wrap brisket.
9. Place the wrapped Brisket back on the top shelf of the Masterbuilt Gravity Series 1050 with the opposite end facing the hopper. Place your gravity probe into the fattiest part of the brisket to monitor. You are looking for the Brisket to reach 210°F internally.
10. Take a chilly bin and pour hot boiling water in. Close the lid and let it heat up for 15 minutes before removing it. Take a hand towel to line the bottom of the chilly bin to keep it insulated.
11. Once the brisket has reached the internal temperature, take it off and put it in the chilly bin covering it with towels. Rest for 4 hours.
12. Remove the Brisket from the chilly bin, slice through it the grain and serve!