12 lbs Beef Brisket, Packer Cut
Pit Boss Java Chop House Rub
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!
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.
The heavy and smoky aromas of Mesquite Hardwood Pellets give brisket a nice, spicy flavor after cooking.
Use the scraps for a hearty stew, or grind up for burgers.