Smoked Overnight Brisket
Simple and easy brisket recipe for anyone
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.