Hot and Fast Smoked Brisket

Step 1

Allow brisket to come to room temperature about an hour before you are ready to smoke.

Step 2

Pat brisket dry with paper towels.

Step 3

Drizzle with olive oil, coating all sides.

Step 4

In a bowl combine brown sugar with granulated garlic, onion powder, granulated garlic, green chile powder, thyme, smoked paprika, salt, pepper and dry mustard.

Step 5

Sprinkle rub all over brisket.

Step 6

With a sharp knife, pierce the brisket all over, pushing the olive oil and rub down into the meat, all over.

Step 7

Prepare a grill fire or smoker to about 325° with hickory or oak chunks.

Step 8

Cook brisket fat side down with the grill closed. Keep the temperature between 300° to 325°.

Step 9

Continue to cook the brisket until it reaches just over 200° about 5 -  6 hours.

Step 10

If you feel like the brisket is getting dry, you can remove it after it hits about 165°-170°, you can wrap it in peach butcher paper or heavy foil and continue to cook.

Step 11

Remove from grill and rest one hour before slicing.