🔥 **Hot & Fast Brisket on the Recteq! Competition-Worthy in a Fraction of the Time!** 🔥

Most people think brisket has to take all day—but what if I told you there’s a faster way? In this video, I’m breaking down how to smoke a competition-worthy brisket at 350°F using the Recteq smoker. We’re injecting deep beefy flavor with Heath Riles Beef Injection, layering on Kosmos SPQ Rub & Heath Riles Beef Rub, and wrapping with a Dr Pepper & Beef Consommé mix to keep it juicy.

🔥 The Results? Insanely tender, juicy, and packed with smoky BBQ goodness.

Would you try this hot & fast method or do you prefer low & slow? Drop a comment below!

📌 **Here’s what you’ll learn:**
✅ How to properly inject, season, and smoke a brisket for a hot & fast cook
✅ When to wrap brisket for maximum juiciness
✅ Why Dr Pepper in the wrap gives an unbelievable flavor boost
✅ The exact temperature and tenderness test to know when it’s done

🔔 **Don’t forget to LIKE, COMMENT & SUBSCRIBE!** Let me know—would you try this method or stick with low & slow?

🔶 **Affiliate Links:**

* ThermoPro – 20% Discount Code – thermopro20 –
* Chiasson Smoke – – @chiassonsmoke
* Snake River Farms – Code for 10% OFF ELITEBBQ10 – – @snakeriverfarms519
* Amazon Store –
* Recteq Smokers and Grills – – @recteq
* Heath Riles BBQ – – @HeathRilesBBQ
* Atlanta BBQ Store – – @atlantabbqstore4146
* Waxhaw Wood – – @waxhawwood
* Royol Oak Charcoal – – @RoyalOakCharcoal

**Recipe Highlights:**
* Brisket: 14.5 lb prime brisket
* Injection: Heath Riles Beef Injection & Smart Water
* Seasoning: Kosmos SPQ Rub & Heath Riles Beef Rub
* Wrap Ingredients: Beef Consommé, Dr Pepper, Beef Stock
* Cooking Temp: 350°F (Hot & Fast Method)
* Wrap Temp: Around 165°F (Golden brown color & moisture push)
* Final Temp: Probe tender (Start checking at 205°F)
* Resting Time: 1-2 hours in a cooler or hot box
* Serving Tip: Slice and return to au jus for extra flavor

**Step-by-Step Guide:**
1️⃣ Trim & Inject – Separate the flat and point, inject with beef injection & Smart Water
2️⃣ Season Well – Apply Kosmos SPQ Rub & Heath Riles Beef Rub
3️⃣ Smoke at 350°F – Cook until the brisket reaches 165°F and has a nice golden-brown bark
4️⃣ Wrap with Flavor – Place in a half pan with Beef Consommé, Dr Pepper & Beef Stock, then wrap
5️⃣ Cook Until Tender – Check for probe tenderness around 205°F
6️⃣ Rest & Slice – Rest for 1-2 hours, slice, and return slices to au jus for max flavor
7️⃣ Enjoy & Share! Let us know what you’d do differently in the comments

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**Timeline:**
00:00 – INTRO
00:15 – Trimming the Brisket
03:35 – Injecting the Brisket
04:43 – Seasoning the Brisket
06:07 – Smoking the Brisket
06:55 – Wrapping the Brisket
09:39 – Resting the Brisket
10:23 – Slicing the Brisket
12:35 – Tasting the Brisket
13:41 – Blessing the Food

**Watch More Videos:**
🎆Elite BBQ Smokers – Latest Videos

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THANK YOU FOR WATCHING AND SEE YOU NEXT TIME.
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#HotAndFastBrisket #BBQ #Recteq #SmokedBrisket #BrisketRecipe #BeefBrisket

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