Brisket on the Barrel Cooker

This Turbo Charged brisket will be gone before you can say "hot and fast" if you don't have 8 hours to spare. Follow the instructions below to make our favourite backyard brisket dish.

YOU WILL NEED

• Beef Brisket
• Kosmo's Q SPG Rub
• Kosmo's Q Texas Beef Rub
• Aluminium foil
• 1/2 bottle Competition Brisket Mop
• 2 cans Beef Consomme
• OP X-1 BBQ Sauce

THE PREPARATION

Because this is going to be a quick dish, we'll set everything up quickly as well. While the oven is heating up, lightly trim the brisket. Simply remove any chunks of hard fat that will not render down, as well as any loose flaps of meat that will burn throughout the cooking process.

Now apply SPG to your brisket, followed by Texas Beef. This is what we use, however, you can swap any component if you prefer something else.

Allow the brisket to sweat for 5-10 minutes in the rub.

THE COOK

You want your cooker to be set to 300°-325°F (149°-163°C) for a hot and quick brisket. One method for maintaining greater temperatures in a pit barrel is to leave the rebar out, allowing air to enter via the four holes on the sides.

Place the beef on the grill and let the heat do its work. At this point, you want a beautiful colour on both sides of the brisket. Keep an eye on your meat; at these temperatures, it can quickly burn!

Bring the brisket inside once it has reached that rich, mahogany colour (about 2 hours). Wrap it in aluminium foil twice, then add the Brisket Mop and meat.

THE PAYOFF

You can essentially sit back and do nothing for the rest of this cook. Set your thermometer to  203ºF (95ºC). This should take around 2 hours more, putting the total cooking time to 4 hours - ours took even less time!

Bring the brisket back inside and drain the liquids before unwrapping it (save that au jus in a bowl). Cut yourself some burnt ends after separating the tip from the flat. Return the burnt ends to the cooker for 5 minutes with some OP X-1 sauce.

And that's the end of it! When you don't have the time or patience to go low and slow, try this quick recipe. I hope you enjoyed it!

I'll see you on the next recipe.

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