How to Smoke Brisket Hot and Fast | Drum Smoker Method

brisket

🥗Healthier: leaner cuts of beef

💰Cheaper: chuck roast

Chuck roast is more affordable and can be used for similar flavors.

Prepare the drum smoker by removing the lid and heat deflector.

Fill the charcoal basket with briquettes and light them.

Trim the wagu brisket by removing the top flap and hard fat, maintaining an aerodynamic shape.

Season the brisket with a light coat of yellow mustard and a generous coating of beef rub.

Preheat the smoker to around 350°F (175°C).

Add chunks of Bourbon Barrel Oak smoking wood to the fire.

Place the brisket in the smoker and shut the lid.

Flip the brisket every 60 minutes to ensure even cooking.

After about 3 hours, wrap the brisket in foil after pouring beef tallow over it.

Continue cooking until the internal temperature reaches around 205°F (96°C).

Let the brisket rest for a few hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary