We hosted a few friends over for dinner a couple weeks back, which gave me the perfect excuse to pull a brisket out of the deep freezer. This time, I wanted to try something new! I went hot and fast on this brisket, which I’ve never done before. The best part, this brisket took less than 5 hours to cook. Watch the video, and I think you’ll agree this one still came out juicy even without cooking for hours. Here’s how I did it: -trim and season the brisket • -smoke at 300 degrees until IT hit 165 • -use the foil boat method on the brisket, then continue smoking at 300 degrees until the IT hits about 205 and the brisket is probe tender • -hold until eating time, then slice to order and enjoy!