El Patron · Hot N’ Fast Brisket Recipe ·

Lone Star Grillz “Hot N’ Fast Brisket” El Patron

Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination.

Recipe and Ingredients:

  • Brisket (full packer) we used a 15-pound (pre-trim weight) Brisket
  • LSG Texas Fusion Rub (or your favorite Brisket Rub)
  • Other misc. items needed: Large foil pan, Aluminum Foil, Butcher Paper

Directions:

  1. Unpackage and Trim Brisket. Do your best to remove as much hard fat and silver skin you can from the top side and trim the fat side down to approximately ¼ inch thickness in fat. Remove any discolored areas from around the edges as well. When trimming the top side, think about aerodynamic shape so that the juices have a path to fall off the Brisket as it cooks. You want to prevent “pooling” of rendering juices when cooking as this will reduce your good bark on the outside.
  2. Season the Brisket with LSG Texas Fusion Rub (or your favorite Brisket Rub) generously (especially the top side).
  3. Place the Brisket into a large foil pan, leave uncovered, place it in the refrigerator overnight.
  4. Prepare your Grill/Smoker by pre-heating to 350-400 degrees Fahrenheit. Once preheated, place Brisket on grill, close lid and begin cooking.
  5. Allow the Brisket to absorb smoke and develop bark while maintaining temperatures until the bark is fully set on the outside of the Brisket. When you can touch the bark and it doesn’t move, it is set. This usually happens between 165-175 degrees Fahrenheit internal temperature of the Brisket.
  6. Once the Bark is fully set, wrap the Brisket in butcher paper, and then Aluminum Foil. The paper will help preserve bark; the foil will help tenderize faster.
  7. Once the Brisket is done (when your temp probe goes into the brisket and feels like it’s going into a jar of Peanut Butter), usually between 203-206 degrees Fahrenheit, remove from the cooker and rest for 20 minutes vented (foil and paper opened so steam can escape) then wrap back up and rest in a cooler/Cambro for 1-2 hours.
  8. SLICE, SERVE, ENJOY!

Recipe By: Derek Perry

Lone Star Grillz “Hot N’ Fast Brisket” El Patron
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