Coffee-Rubbed, Hot & Fast Brisket

Cook Time

240 mins

Cooking Method






Prep Time

20 mins




Aluminum Foil

12 lbs Beef Brisket, Packer Cut

Pit Boss Java Chop House Rub

Cooking Instructions

What if we told you that you could have a tasty and fully cooked brisket in a fraction of the smoking time? This Coffee-Rubbed, Hot & Fast Brisket will make your brisket dreams come true in just a few hours of smoking. The brisket is trimmed, injected, and seasoned with our rich Java Chophouse rub, then smoked until tender and juicy. The key to this method is "The Texas Crutch" a technique that uses aluminum foil to lock in all of the juices.

We understand you might not always have the time to smoke a brisket for hours on end. But, that doesn't mean you're out of options. If you're in a rush, or don't feel like getting up at 3 am to start dinner, then this hot and fast version is for you!

What is the Texas Crutch? 

In hopes of shortening the cooking time of brisket, while still rendering down all that fat and cartilage, competition cooks developed a technique that is now referred to as: The Texas Crutch (TC). The TC is simple. When the brisket reaches a point where the internal temperature stops rising (it can even drop), simply wrap the brisket in foil and apply a light amount of apple juice or other liquids. This creates a steaming effect which speeds up the cooking process and helps the meat retain moisture. 

How to Trim a Brisket 

  1. Remove brisket from packaging, set on a cutting board, and blot dry with paper towels. 
  2. Use a sharp knife to trim the brisket. Start trimming with the fat side down. Trim the silver skin from the flat side, then square off the sides and corners. Remove the fat from both sides of the point, then shave down for uniform thickness. Be sure and also remove the fat and flesh section where the flat and point join. This will aid in the brisket cooking faster.  A larger, less trimmed brisket will increase the cook time. 

Wood Pellet Recommendation 

The heavy and smoky aromas of Mesquite Hardwood Pellets give brisket a nice, spicy flavor after cooking.

  1. Inject the brisket with 1 cup of beef broth, being sure to inject with the grain, spacing 1 inch apart.
  2. Season the whole brisket with Java Chophouse, then set aside.
  3. Fire up your Pit Boss Platinum Series Lockhart and preheat to 350° F. If using a gas or charcoal grill, set it up for medium heat.
  4. Place the brisket, directly on the grill grate, fat side down, and cook for 1 hour. Begin spraying with broth (1 cup total) every 15 minutes until the internal temperature reaches 160 to 165° F (about 30 to 60 min).
  5. Remove brisket from the grill and set on a foil-lined tray. Bring up the sides of the foil, then slowly pour the remaining cup of broth over the top of the brisket, giving time to allow broth to seep into the brisket. Wrap with foil, then set on a sheet tray and return to the grill.
  6. Reduce temperature to 275°F and cook for an additional 1 ½ to 2 1/2 hours.
  7. Begin checking the brisket for tenderness after 1 hour. Punch thermometer probe or skewer into brisket. Desired tenderness is achieved when the probe or skewer easily slides into the brisket, like butter. If the brisket is slightly tough, repeat this test every 30 minutes. The target temperature is between 206 and 210° F.
  8. Remove the brisket from the grill, and cut foil to vent. Allow the brisket to rest for 30 to 45 minutes before slicing. Separate the point from the flat. Slice the flat against the grain, then cube the brisket point for burnt ends. Serve warm.

Special Tools

  • Cutting Board
  • Meat Injector
  • Metal Sheet Tray
  • Paper Towels
  • Spray bottle
  • Temperature Probe

Bigger. Hotter. Heavier. Tip

Use the scraps for a hearty stew, or grind up for burgers.

Diet Info

  • Low Carb

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