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Hot and fast brisket

by | Sep 18, 2025 | Recipe, Beef, Brisket | 0 comments

 

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Hot & Fast Brisket Recipe

This method delivers juicy, flavorful brisket in a fraction of the time of traditional low-and-slow cooking. By separating the point from the flat, you can optimize cooking and achieve perfect results with both cuts. This is the You Need a BBQ competition method for preparing Wagyu brisket, where we have won awards including 1st place KCBS brisket many times, 9th place in the world brisket championships.  This recipe is done best with Wagyu, but if you have a good quality AAA or a prime brisket then it will also still work just fine.
Prep Time: 4 hours
Cook Time: 6 hours
Total Time: 2 hours
Course: Main Course
Cuisine: American
Keyword: BBQ, Brisket, Brisket Burnt Ends, Brisket Flat, Hot and Fast, Wagyu, Wagyu Beef
Difficulty: Hard
Servings: 8 people
Author: Russell Bird

Ingredients

Instructions

  • Prep the Brisket Trim excess fat from both the point and the flat. Generously season both pieces with your favorite beef rub. Let sit at room temperature while the grill preheats.
  • Preheat the Grill Set your smoker or grill to 325°F for hot & fast cooking.
  • Initial Cook – Flip Method Place the seasoned point and flat directly on the grill grates. Spray lightly with duck fat or Wagyu beef tallow. Cook for 2 hours, flipping the brisket every 30 minutes and spraying with duck fat/tallow each time. This builds a flavorful bark and keeps the meat moist.
  • Braising Stage After 2 hours, remove both cuts and place each in its own foil pouch. Add about half the beef broth into each pouch to braise. Reseal tightly and return to the grill.
  • Finish the Cook Continue cooking until the brisket reaches an internal temperature of 206°F or feels probe tender (a meat probe thermometer should slide in with little resistance).
  • Rest & Serve Remove from the grill, keep wrapped, and rest in a cooler or warm oven for at least 1 hour. Slice the flat across the grain for tender slices. Cube the point for juicy burnt ends or slice as desired.

Notes

Recipe FAQ
  1. Why separate the point from the flat before cooking?
Separating the cuts allows you to manage them individually. The point is fattier and cooks differently than the leaner flat. Cooking them separately ensures even doneness and makes it easier to serve the best version of both cuts.
  1. Why cook brisket hot and fast instead of low and slow?
Hot and fast (325°F) cuts the cooking time by more than half while still producing tender brisket. The flipping and braising steps help maintain moisture and build flavor, preventing the meat from drying out.
  1. Do I have to use duck fat or Wagyu beef tallow?
No—these sprays add richness and help the bark form, but you can substitute with olive oil, avocado oil, or even melted butter. Duck fat and Wagyu tallow just elevate the flavor.
  1. How long will this cook take from start to finish?
Typically, separating the point and flat shortens cooking time. At 325°F, expect 4–6 hours total, including the initial bark-building stage and braising until probe tender.
  1. How do I know when the brisket is done?
The internal temperature is a guideline (around 206°F), but the real test is tenderness. When a probe or skewer slides in like butter with little resistance, it’s ready—whether that’s at 202°F or 210°F.
 
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