Brisket in a Hurry? Here’s How I Get Texas Flavor in Just 4 Hours
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There’s something about brisket that feels like home, but most days I don’t have 12 hours to hang around the smoker. That’s why this hot and fast method has become a go-to for me—especially when the crew’s hungry and time’s ticking. The bark still builds, the smoke still kisses every inch, and the Revolution Barbecue Texas Beef BBQ Rub does its thing, locking in flavor deep into the meat. A prime brisket, a little consommé, and four focused hours is all it takes to put a Central Texas classic on the table. Fast doesn’t mean flavorless—it just means you eat sooner.
Hot and Fast Texas Brisket
Rated 5.0 stars by 1 users
Category
Main Dish
Author:
Glenn Connaughton
Servings
12
Prep Time
30 minutes
Cook Time
4 hours
Calories
520
This four-hour brisket recipe is proof that you don’t need to spend the whole day to serve up juicy, flavorful brisket with a deep mahogany bark. Seasoned with Revolution Barbecue Texas Beef BBQ Rub and cooked hot and fast over oak or mesquite, it’s perfect for weeknights, tailgates, or any time the craving hits hard and time is short.
Ingredients
-
1 whole packer brisket (12–14 pounds), prime grade recommended
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½ cup Revolution Barbecue Texas Beef BBQ Rub
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2 cans (10.5 ounces each) beef consommé
Directions
Trim the brisket: Start by trimming the brisket down to about a ¼-inch fat cap. Remove any silverskin or hard fat that won’t render. This helps build a clean bite and lets the bark form evenly.
Season it up: Give the brisket a solid coat of Revolution Barbecue Texas Beef BBQ Rub. Be generous—this cut can handle it. Make sure you cover all sides, pressing the rub in to build that bark.
Get the smoker going: Fire up your smoker and stabilize it at 300°F. I like oak or mesquite wood here—they bring that classic Texas smoke and complement the richness of the brisket beautifully.
Smoke the brisket: Place the brisket on the smoker fat side down. Let it roll for 1 hour, then flip it over to even out the bark. Continue smoking for another hour, then start checking the internal temp. You’re aiming for 165°F and that rich, dark bark. That’ll usually take 2 to 2½ hours total.
Wrap and braise: Double wrap the brisket in heavy-duty aluminum foil. Before sealing it up, pour in 1½ cups of beef consommé to help it braise in its own juices. Wrap tight to trap all that moisture.
Finish the cook: Return the foil-wrapped brisket to the smoker and continue cooking until the internal temperature hits 210°F. This will usually take another 1½ to 2 hours. You want the probe to slide in with almost no resistance.
Let it rest: Pull the brisket from the heat and carefully open the foil to vent it. Let it rest for at least 30 minutes before slicing. This is key—rushing it now can undo all that good work.
Slice and serve: Slice against the grain and serve with the reserved juices from the foil. Add extra consommé if you like it saucy. Serve it up family-style or pile it on a bun. Either way, it’s a winner.
Recipe Note
Whether you're feeding the family on a weeknight or knocking out a last-minute brisket for game day, this method proves you don’t need all day to serve up something bold and beautiful. That bark, that smoke ring, that juicy center—it’s all there. Just faster. And when you’ve got the right rub, like our Texas Beef BBQ Rub, you don’t have to overthink it. Fire it up, wrap it tight, rest it right, and slice it proud.
Because around here, flavor doesn’t wait. #revolutionbbq
Nutrition information is automatically calculated, and should only be used as an approximation
Serving Size
1 serving (200 grams)
Calories 520,
Fat
38 grams,
Polyunsaturated Fat
2 milligrams,
Monounsaturated Fat
18 milligrams,
Carbs
1 grams,
Protein
42 grams,
Potassium
610 milligrams,
Sodium
760 milligrams,
Iron
4 milligrams
