March 1, 2024

Smoked Overnight Brisket

Cooking a full packer brisket for at your next BBQ? Having trouble having it ready for dinner or an early dinner? This simple overnight smoked brisket recipe will help you smoke the perfect brisket and have it ready in time for your next BBQ!

There are a variety of smokers you can use to smoke your brisket, I use a Traeger Pellet Grill as they are easy to use and keep a consistent temperature. The WiFi function allows me to view the settings and temperature remotely and this makes cooking through the night a breeze.

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Recipe

So, lets get to the recipe. I start off by buying a large Packer Brisket (15-18lbs), I have successfully used both briskets from Costco and my local butcher. Once you have acquired your brisket you will want to trim it. It is easiest to trim while the brisket is cold. On the fat side you will want to trim the fat down to 1/4″ all around and on the meat side you will want to trim off any hard fat, silver skin, and any additional fat pieces. Be sure to save your trimmings and store them in a tin that can be placed on the smoker. We will render down this fat to create your beef tallow. The video below will help you complete your trimming.

After the Brisket is trimmed you will begin to season it. Start by coating the the brisket in yellow mustard. The mustard will act as a binder to help hold your seasoning to the meat. Once your binder is applied you will begin to season the entirety of the brisket. You will find tons of different rub recipes to use, however my go to is always a 1/2 cup of granulated salt, 1/2 cup of cracked black pepper, and a tablespoon of paprika. I put these in a container, shake it up, and coat the brisket. After I’m done seasoning I like to add just a little more cracked black pepper all around.

Now that your brisket is ready to go, turn your smoker on and set it to 195℉. This will ensure you do not completely cook your brisket if you let it smoke longer then intended. The internal temperature of the meat will never exceed 195℉. Once your smoker is preheated through your brisket, fat trimmings, and a pan with some water. Before you go to sleep for the night, remove the fat container, pour the rendered fat (tallow) into a jar and put it in the fridge.

The next day when you check around 6am – 7am your brisket should around 150-160℉. You want to crank the smoker up to 250℉ at this point and let the brisket continue to cook until it hits an internal temperature of 165℉ (at this point your brisket should have a nice bark on it). At this point you can remove your brisket from the smoker and lay it on of a piece of butcher paper. Take your tallow out of the refrigerator and place a few tablespoons of the tallow on top of your brisket. Wrap your brisket up in the butcher paper and put back on the smoker. You want to let this cook until it hits an internal temperature of 203℉.

Once your brisket is fully cooked you want to remove it and place it in a cooler to rest. You want to let this rest as long as possible, but at a minimum 1 hour. I like to let my briskets rest for 3-4 hours in the cooler. Once your brisket is fully rested and you are ready to serve, remove the brisket from the cooler and slice into 1/4″ slices on the flat and 1/2″ slices from the point.

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Smoked Overnight Brisket

Simple and easy brisket recipe for anyone

Course Main Course

Cuisine BBQ

Keyword BBQ, Beef, Beef Brisket, Brisket, Overnight Brisket, Smoked overnight brisket, Smoker, Treager

Prep Time 1

Cook Time 15

Resting 3

Servings 12 People

Equipment

1 Smoker
1 Butcher Paper
1 Boning Knife
1 Cutting Knife

Ingredients

1 Full Packer Brisket
1 Mustard
Salt
Black Cracked Pepper
Paprika
Beef Tallow

Instructions

7:00PM – Preparing: At 7:00pm begin preparing your Brisket by trimming it, adding your mustard binder, and your seasoning. My preferred seasoning is 1/2 cup granulated salt, 1/2 cup black cracked pepper, and 1 tbsp paprika. I add the three ingredients to a shaker and coat my brisket. Once its coated I always add a little extra Black Pepper.
8:00PM – Preheat: at 8:00pm begin to preheat your smoker to 195℉ and add your fat trimmings to being to render
9:00PM – Smoke: at 9:00pm add your brisket to the smoker with a pan of water and let smoke overnight.
11:00PM – Check: at 11:00pm before going to bed, check on the brisket and remove the fat trimmings. pour the liquid tallow into a bowl and put in the refrigerator until the morning.
6:00am – Check: at 6:00am check on your brisket. It should be around 155℉ at this point. Let the brisket continue to cook until it hits an internal temperature of 165℉
8:00am (or when internal temp pf 165℉) – Remove: at around 8:00am (this could be earlier or later) remove your brisket from the smoker and lay it on a piece of butcher paper. Remove your tallow from the refrigerator and add 4-5 tablespoons of the tallow on top of the brisket. Wrap the brisket up in the butcher paper and put back on the smoker until it reaches an internal temp of 203℉.
12:00pm (or 203℉ internal temp) – Remove: When your brisket hits an internal temperature of 203℉ it is time to remove it from the smoker and let it rest in a cooler for 3 hours.
Serve: When your brisket is done resting (I like to rest for 3-4 hours, but rest as long as you can but a minimum of 1 hour) remove it from the cooler, put it on a cutting board, and slice the flat into 1/4" slices and the point in 1/2" slices. Try not to slice the brisket until it is time to serve.