A high-heat smoking method that cuts the cooking time in half without sacrificing the smoke ring.
Hands-free mode with voice commands & timers
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Preheat your smoker to a steady 300°F (149°C), which is significantly higher than traditional low-and-slow temperatures.
Trim the brisket of excess hard fat, leaving about a 1/4 inch layer on the fat cap, and apply a thin layer of yellow mustard as a binder.
Combine the salt, pepper, and garlic to create a 'Dalmatian rub' and coat the brisket generously on all sides.
Place the brisket in the smoker fat-side down to protect the meat from the higher heat source; add oak wood for clean smoke.
Spritz the meat every 45 minutes with a mixture of beef broth and apple cider vinegar to maintain surface moisture and enhance the smoke ring.
Once the internal temperature reaches 165°F and the bark is dark and set, wrap the brisket tightly in peach butcher paper.
Return the wrapped brisket to the smoker and continue cooking until the internal temperature reaches 203°F and the meat feels like room-temperature butter when probed.
Remove from heat and allow the brisket to rest in an insulated cooler for at least 2 hours before slicing against the grain.
