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Hot and Fast FOGO Brisket

A delicious one-of-a-kind BBQ classic made just right

The renowned two-muscle cut can be intimidating, and we’re not bluffing when we say there’s a faster way to master that juicy and marbled point cut everyone wants. It’s easy, once you get the hang of high heat, fast action. Get ready for a smooth but coarse, tender yet meaty hot and fast, Fogo brisket.

Are you looking for a printable version of the recipe? Get it here!

Video Recipe 

Ingredients

Directions

For this recipe, we are using a barrel smoker. These smokers run about 300 degrees and are perfect for doing a hot and fast brisket. Any smoker will work, just aim for a temperature of 300-350.  Light your grill and add oak wood for smoke.

placing oak wood over Fogo All Natural Lump Charcoal

Wait for the smoke to turn a nice blue color before adding the brisket.  Put a drip pan on the grate and fill with water. This is so the brisket can cook indirect and allow the drippings to drip into water instead of an empty pan or ceramic plate and cause bad smoke to come back into the meat. Place a grate on top of the drip pan and let the smoker get up to temperature.

placing the drip pan with water

Prepare the brisket by slicing off most of the hard fat. This fat will not render down and should be removed so the brisket can have a delicious, edible bark.

removing the brisket's hard fat

For the rub, we are just using kosher salt and black pepper. This is a Texas style brisket because of this simple rub and we are using oak wood for smoke. Cover the brisket liberally with the salt and pepper and put it in the smoker.

adding salt and pepper to the brisket

It can take anywhere from 4-6 hours at this temperature. Keep an eye on the internal temperature with a probe, and when it reaches 175 degrees F, it’s time to take it out for one final step.

placing the brisket over Fogo All Natural Premium Lump Charcoal

Double-wrap your smoked brisket with aluminum foil, put it back on the grill and when the flat has an internal temperature of 195-200 and the probe goes in like butter, it is ready to remove.

wrapping the brisket with foil paper

Let the wrapped brisket rest in a cooler for 1 hour. If you put some towels in the cooler with the brisket, it will insulate the cooler and help it stay hot.

After 1 hour, remove the brisket and slice it against the grain. Serve with some sliced onion, jalapenos, and white bread… and sauce if you must. Just put it on the side because you won’t need a sauce for this moist brisket. Enjoy!

Hot and Fast Fogo Brisket ready to serve


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