Beef Overnight Brisket (Revised)

[RoadRunner18]

OVERNIGHT BRISKET (Revised)



​

HARDWOOD: MESQUITE, HICKORY, OHC SUPREME BLEND

COOK TIME: Approximately 20 Hours at 200 degrees

EQUIPMENT:
* Injector
* 2 - Large Aluminum Pan (Water Pans)
* 2 – Large Aluminum Pans (Brisket)
* 13 x 9 Aluminum Pan (Optional)
* Large Meat Rack
* Large Aluminum Foil
* Butcher Paper (Optional)

INGREDIENTS:
Whole Packer Brisket (Point & Flat)
* Packaged Weight: ___________
* Trimmed Weight: ___________

Marinade:
* 4 – Cups of Water
* 3 – Tablespoons of Minor’s Beef Au Jus Concentrate
* 3 – Tablespoons of Minor’s Beef Base

Beef Spritz:
* 2 – Cups of Beef broth
* 1 – Tablespoon of dark brown sugar

Rubs: (My preference - use whatever Brisket or Beef Rub you like
* Your favorite heat rub (Optional)
* Hickory Rub
* Hickory Salt, or, Your favorite Brisket Rub (If not using a rub: Salt, Coarse Ground Black Pepper and Garlic)

Au Jus for Dipping:
* 2 – Cups of Beef Broth.
* 2 – Tablespoons of Minor’s Au-Jus Concentrate
* 1 – Peeled, quartered and separated Onions
* 4 - Whole Garlic Cloves

Beef Tallow

PREPARATION:

THE DAY BEFORE YOUR BRISKET COOK:

Brisket Preparation:
* Trim all silver skin off the top of the brisket. (Important)
* Trim Fat Cap off Bottom of the Brisket to ¼ - ½ inch. Do not remove the fat wedge or create gouges. Trimming must be smooth or moisture will escape.
* Remove fat cap from the Brisket Point from the tip of the point to about the middle of the brisket. This is what burnt ends are made from.

Injection / Marinade:
* Bring 4 cups of water (1-QT) to a boil
* Add 3 Tablespoons of Minor’s Beef Au Jus Concentrate
* Add 3 Tablespoons of Minor’s Beef Base
* Stir until dissolved.
* Place the Brisket FAT-SIDE UP in the aluminum pan.
* Inject the Brisket in a 1-inch square grid (16oz each side)
* Flip the Brisket FAT-SIDE DOWN in the aluminum pan.
* Inject brisket in a 1-inch square grid
* Pour remaining marinade over the brisket.
* Cover and refrigerate overnight.

1 – HOUR BEFORE YOUR BRISKET COOK:

* Coat the brisket with a light coating of olive oil to act as a binder for the rub on all exposed meat .
* Rub the Brisket with your favorite Brisket Rubs in layers:
- Heat – light coating of SPG (Optional)
- Hickory – Generous coating
- Hickory Salt – Generous coating

YOUR COOK:

1. Discard the Marinade.

2. Place an aluminum pan with water on the bottom rack directly under the Brisket.

3. Set Grill Temp to 200

4. Place the Brisket on the middle grill rack, FAT-CAP DOWN.

5. Set the meat probe for 165 degrees. Place the Probe in the end of the Brisket POINT.

6. After the first hour of smoking, spritz every 15 minutes for the next hour only with a beef broth and dark brown sugar mixture.
(This will help build the bark you are looking for)

7. At 165 degrees, remove the brisket from the grill.

IF USING BEEF TALLOW​

8. Tear off 2 large pieces of butcher paper. (optional if not using pans)

9. Squirt the butcher paper with liquid beef tallow. (Optional if not using pans)

10. Place the brisket on one end of the butcher paper and squirt the brisket with beef tallow. (Optional if not using pans)

11. Wrap the brisket tightly and return to the cooker. (Optional if not using pans). GO TO STEP 12

IF NOT USING BEEF TALLOW
​

8. Place the Brisket in a large aluminum pan,
* 2 – cups of Beef Broth;
* 1 – tablespoon of Au-Jus Concentrate;
* Quartered and separated onions and garlic cloves
* Cover the pan tightly with aluminum foil.
* Return the tightly wrapped pan to the cooker.
* GO TO STEP 12


12. Set Probe Temp to 205. Place probe in the brisket point.

13. Set Cooker temperature to 225

14. Cook until internal meat temps reach 205.

15. Remove Pan (or butch paper wrapped brisket) from the smoker at 205.

16. Wrap pan (or butch paper wrapped brisket) in a blanket and let rest in a cooler for 2 to 3 hours.

17. After the resting period, remove the brisket from the pan (or butch paper), flip over so bottom is facing up, and separate the Point from the Flat along the fat seam.

18. Re-wrap the Flat and return to the cooler to rest until the Burnt Ends are done.

BURNT ENDS​

19. Re-season the bottom end of the point with your rub, and return to the grill grate for another 1- hour.
(This will create the bark you are looking for on the side of the point you removed from the flat)

20. After removing the Brisket Point from the grill:
* Cut the Point into 1-inch cubes.
* Place the cubes in an aluminum pan
* Add some of the fat-separated Au Jus from the pan.
* Season all sides by tossing the cubes in your favorite brisket rub
* (Optional) Cover all sides of the cubes with your favorite BBQ Sauce; toss thoroughly to ensure the cubes are completely covered

21. Slice the Brisket Flat and Serve.


NOTES:


Cook Log: 1.5 hours per pound cook time

TIME	COOKER TEMP	MEAT TEMP	ACTION TAKEN
			1.5 Hours per pound cook time Target
			Place water pan on bottom level grill and half fill
7:30 PM	Set at 200		Start Grill; Set Grill Temp for 200 and pre-heat
8:00 – 9:00 PM	200	165	Place Brisket on the middle rack of the cooker; Set Meat Probe Temp for 165
9:00 – 10:00 PM	200		Spritz every 15 minutes (7:00, 7:15, 7:30, 7:45, and 8:00 PM) with a blend of beef broth and dark brown sugar for this hour only to help form bark.
10:00 PM to 7:00 AM	200	165	Remove Brisket from Grill at 165 degrees.; Butcher Paper​ * Wrap brisket in butcher paper if using Beef Tallow. Aluminum Pan​ * Place Brisket in large aluminum pan; squirt with melted beef tallow, then Add 2 cups of Beef Broth, quartered onions, whole garlic cloves and Cover Pan tightly with aluminum foil
7:00AM	225	205	Return Brisket/Pan to the Grill; Set Meat Probe to 205; Set grill temp to 225; continue cooking until internal meat temps are 205
	225	205	After brisket reaches 205 internal temp, remove from the grill, wrap the pan in a blanket and place in cooler
	225	205	After Resting 2 to 3 hours (minimum), separate Point from the flat. Re-wrap the flat in the pan and return to the cooler.
	225	205	After separating the point along the fat seam, re-season the point with Hickory rub only
	225		Return the point to the grill for another 1 hour to form bark on the underside.
	225		Remove the Point from the grill and slice into cubes. Place the cubes in an aluminum pan with some AuJus
4:00 PM			Remove the flat; slice and serve
	Shut Down Mode

 

[FieldMedic]

Excellent!!!!! Much appreciated!

 

[Dcgunman]

OVERNIGHT BRISKET (Revised)



​

HARDWOOD: MESQUITE, HICKORY, OHC SUPREME BLEND

COOK TIME: Approximately 20 Hours at 200 degrees

EQUIPMENT:
* Injector
* 2 - Large Aluminum Pan (Water Pans)
* 2 – Large Aluminum Pans (Brisket)
* 13 x 9 Aluminum Pan (Optional)
* Large Meat Rack
* Large Aluminum Foil
* Butcher Paper (Optional)

INGREDIENTS:
Whole Packer Brisket (Point & Flat)
* Packaged Weight: ___________
* Trimmed Weight: ___________

Marinade:
* 4 – Cups of Water
* 3 – Tablespoons of Minor’s Beef Au Jus Concentrate
* 3 – Tablespoons of Minor’s Beef Base

Beef Spritz:
* 2 – Cups of Beef broth
* 1 – Tablespoon of dark brown sugar

Rubs: (My preference - use whatever Brisket or Beef Rub you like
* Your favorite heat rub (Optional)
* Hickory Rub
* Hickory Salt, or, Your favorite Brisket Rub (If not using a rub: Salt, Coarse Ground Black Pepper and Garlic)

Au Jus for Dipping:
* 2 – Cups of Beef Broth.
* 2 – Tablespoons of Minor’s Au-Jus Concentrate
* 1 – Peeled, quartered and separated Onions
* 4 - Whole Garlic Cloves

Beef Tallow

PREPARATION:

THE DAY BEFORE YOUR BRISKET COOK:

Brisket Preparation:
* Trim all silver skin off the top of the brisket. (Important)
* Trim Fat Cap off Bottom of the Brisket to ¼ - ½ inch. Do not remove the fat wedge or create gouges. Trimming must be smooth or moisture will escape.
* Remove fat cap from the Brisket Point from the tip of the point to about the middle of the brisket. This is what burnt ends are made from.

Injection / Marinade:
* Bring 4 cups of water (1-QT) to a boil
* Add 3 Tablespoons of Minor’s Beef Au Jus Concentrate
* Add 3 Tablespoons of Minor’s Beef Base
* Stir until dissolved.
* Place the Brisket FAT-SIDE UP in the aluminum pan.
* Inject the Brisket in a 1-inch square grid (16oz each side)
* Flip the Brisket FAT-SIDE DOWN in the aluminum pan.
* Inject brisket in a 1-inch square grid
* Pour remaining marinade over the brisket.
* Cover and refrigerate overnight.

1 – HOUR BEFORE YOUR BRISKET COOK:

* Coat the brisket with a light coating of olive oil to act as a binder for the rub on all exposed meat .
* Rub the Brisket with your favorite Brisket Rubs in layers:
- Heat – light coating of SPG (Optional)
- Hickory – Generous coating
- Hickory Salt – Generous coating

YOUR COOK:

1. Discard the Marinade.

2. Place an aluminum pan with water on the bottom rack directly under the Brisket.

3. Set Grill Temp to 200

4. Place the Brisket on the middle grill rack, FAT-CAP DOWN.

5. Set the meat probe for 165 degrees. Place the Probe in the end of the Brisket POINT.

6. After the first hour of smoking, spritz every 15 minutes for the next hour only with a beef broth and dark brown sugar mixture.
(This will help build the bark you are looking for)

7. At 165 degrees, remove the brisket from the grill.

IF USING BEEF TALLOW​

8. Tear off 2 large pieces of butcher paper. (optional if not using pans)

9. Squirt the butcher paper with liquid beef tallow. (Optional if not using pans)

10. Place the brisket on one end of the butcher paper and squirt the brisket with beef tallow. (Optional if not using pans)

11. Wrap the brisket tightly and return to the cooker. (Optional if not using pans). GO TO STEP 12

IF NOT USING BEEF TALLOW
​

8. Place the Brisket in a large aluminum pan,
* 2 – cups of Beef Broth;
* 1 – tablespoon of Au-Jus Concentrate;
* Quartered and separated onions and garlic cloves
* Cover the pan tightly with aluminum foil.
* Return the tightly wrapped pan to the cooker.
* GO TO STEP 12


12. Set Probe Temp to 205. Place probe in the brisket point.

13. Set Cooker temperature to 225

14. Cook until internal meat temps reach 205.

15. Remove Pan (or butch paper wrapped brisket) from the smoker at 205.

16. Wrap pan (or butch paper wrapped brisket) in a blanket and let rest in a cooler for 2 to 3 hours.

17. After the resting period, remove the brisket from the pan (or butch paper), flip over so bottom is facing up, and separate the Point from the Flat along the fat seam.

18. Re-wrap the Flat and return to the cooler to rest until the Burnt Ends are done.

BURNT ENDS​

19. Re-season the bottom end of the point with your rub, and return to the grill grate for another 1- hour.
(This will create the bark you are looking for on the side of the point you removed from the flat)

20. After removing the Brisket Point from the grill:
* Cut the Point into 1-inch cubes.
* Place the cubes in an aluminum pan
* Add some of the fat-separated Au Jus from the pan.
* Season all sides by tossing the cubes in your favorite brisket rub
* (Optional) Cover all sides of the cubes with your favorite BBQ Sauce; toss thoroughly to ensure the cubes are completely covered

21. Slice the Brisket Flat and Serve.


NOTES:


Cook Log: 1.5 hours per pound cook time

TIME	COOKER TEMP	MEAT TEMP	ACTION TAKEN
			1.5 Hours per pound cook time Target
			Place water pan on bottom level grill and half fill
7:30 PM	Set at 200		Start Grill; Set Grill Temp for 225 and pre-heat
8:00 – 9:00 PM	200	165	Place Brisket on the middle rack of the cooker; Set Meat Probe Temp for 165
9:00 – 10:00 PM	200		Spritz every 15 minutes (7:00, 7:15, 7:30, 7:45, and 8:00) with a blend of beef broth and dark brown sugar for this hour only to help form bark.
10:00 PM to 7:00 AM	200	165	Remove Brisket from Grill at 165 degrees.; Butcher Paper​ * Wrap brisket in butcher paper if using Beef Tallow. Aluminum Pan​ * Place Brisket in large aluminum pan; squirt with melted beef tallow, then Add 2 cups of Beef Broth, quartered onions, whole garlic cloves and Cover Pan tightly with aluminum foil
7:00AM	225	205	Return Brisket/Pan to the Grill; Set Meat Probe to 205; Set grill temp to 225; continue cooking until internal meat temps are 205
	225	205	After brisket reaches 205 internal temp, remove from the grill, wrap the pan in a blanket and place in cooler
	225	205	After Resting 2 to 3 hours (minimum), separate Point from the flat. Re-wrap the flat in the pan and return to the cooler.
	225	205	After separating the point along the fat seam, re-season the point with Hickory rub only
	225		Return the point to the grill for another 1 hour to form bark on the underside.
	225		Remove the Point from the grill and slice into cubes. Place the cubes in an aluminum pan with some AuJus
4:00 PM			Remove the flat; slice and serve
	Shut Down Mode

Do you super smoke or use smoke tube for this recipe?

 

[RoadRunner18]

Do you super smoke or use smoke tube for this recipe?

If I use my Traeger Timberline 1300 I will use Super Smoke only because I have it. If I use my Pitts and Spitts 2000, which is not equipped with Super Smoke, I get a great amount of "blue" smoke up to 275 degrees. On my Traeger, I get good blue smoke up to 225 degrees.

I never use a smoke tube for overnight cooks. This is an overnight cook and I doubt you are going to find a portable smoke tube that lasts past 6 hours. I use what is listed in the equipment portion of the recipe.

With the cooker set at 200 degrees you should be getting good smoke from just about any cooker. What you want is a cooker that can consistently hold the target temperature you set. My Pitts and Spitts holds target temperature much better than my Traeger Timberline, even though its a much larger cooker. My Timberline fluctuates anywhere from 5 to 9 degrees during the cook; my Pitts and Spitts is dead on and stays that way throughout the entire cook once I reach target temperature.

 

[Slimpicker]

This is an overnight cook and I doubt you are going to find a portable smoke tube that lasts past 6 hours.

Well, that's at least 6 hrs of more smoke, brisket doesn't take on more smoke after reaching the upper 160s anyway.

 

[RoadRunner18]

Well, that's at least 6 hrs of more smoke, brisket doesn't take on more smoke after reaching the upper 160s anyway.

I am not making an argument for or against a smoke tube. Dcgunnman asked if I use a smoke tube with my overnight cook and the answer is no.

 

[CMTiger]

I am not making an argument for or against a smoke tube. Dcgunnman asked if I use a smoke tube with my overnight cook and the answer is no.

You’re reasoning however is debatable.....but yeah to each their own and if it works for you then rock on

 

[RoadRunner18]

You’re reasoning however is debatable.....but yeah to each their own and if it works for you then rock on

Reasoning is debatable? I don't think I provided a "reason" for not using a smoke tube other than the fact that I don't think I need one. If there is a smoke tube out there that provides smoke in excess of 6 hours (not counting smoke generators), I am unaware of it. I do use a smoke tube when cold/hot smoking bacon.

 

[Dcgunman]

No arguments. I’m just wondering if I should use a smoke tube or not. I don’t have super smoke. How much extra smoke do I want if I use a smoke tube sit for 6hrs? I’ve only used my smoke tube once on a tri tip and it came out good. Also to consider is the type of pellets to use on brisket? I just sifted Traeger and Pit Boss pellets last week to get most of the dust out before filling the hopper bin. I have T Cherry and PB Apple pellets ready to use. But I’m reading most use hickory or mesquite pellets for brisket. The T Cherry pellets looks mostly all together as the Pit Boss pellets are more broken than the T pellets. Do I use the better T pellets to try and keep the grill temp more stable throughout the night when it’s smoking? Maybe I’m overthinking this?

 

[CMTiger]

Reasoning is debatable? I don't think I provided a "reason" for not using a smoke tube other than the fact that I don't think I need one. If there is a smoke tube out there that provides smoke in excess of 6 hours (not counting smoke generators), I am unaware of it. I do use a smoke tube when cold/hot smoking bacon.

You said "I never use a smoke tube for overnight cooks. This is an overnight cook and I doubt you are going to find a portable smoke tube that lasts past 6 hours." I'm not trying to argue here, but do agree with Slimpicker. If the only reason not to is because you aren't going to get 6+ hours out of the tube then I don't agree with your reason. So yeah.....debatable is a good word for it IMO.

 

[Dcgunman]

You said "I never use a smoke tube for overnight cooks. This is an overnight cook and I doubt you are going to find a portable smoke tube that lasts past 6 hours." I'm not trying to argue here, but do agree with Slimpicker. If the only reason not to is because you aren't going to get 6+ hours out of the tube then I don't agree with your reason. So yeah.....debatable is a good word for it IMO.

So 6hrs of smoke is still better than no smoke or little smoke?

 

[RoadRunner18]

No arguments. I’m just wondering if I should use a smoke tube or not. I don’t have super smoke. How much extra smoke do I want if I use a smoke tube sit for 6hrs? I’ve only used my smoke tube once on a tri tip and it came out good. Also to consider is the type of pellets to use on brisket? I just sifted Traeger and Pit Boss pellets last week to get most of the dust out before filling the hopper bin. I have T Cherry and PB Apple pellets ready to use. But I’m reading most use hickory or mesquite pellets for brisket. The T Cherry pellets looks mostly all together as the Pit Boss pellets are more broken than the T pellets. Do I use the better T pellets to try and keep the grill temp more stable throughout the night when it’s smoking? Maybe I’m overthinking this?

As far as using a smoke tube or not for your brisket, I have no practical experience to offer you because I have never used a smoke tube for an overnight cook, and I still don't think I needed one. How much smoke you want is a personal preference and only you can answer that.

As I already stated, I do use a smoke tube when cold/hot smoking bacon. I am going to try adding apple wood chips along with apple wood pellets to a smoke tube on my next batch of bacon (which is in day 8 of dry curing mode). I do have both an octagon shaped smoke tube which provides smoke for approximately 4 hours, and a Blazin Grill works Smoker Pro which provides additional smoke for up to 6 hours.

As far as pellets are concerned, I had used Traeger pellets for years with good results, before switching to Lumberjack Pellets about a year ago. These are the only brands I have tried. I definitely get more ash with the Lumberjack Pellets, but I vacuum the cooker out and change the drip pan tray cover after each use anyway. I like to start with a clean grill. I think I get a deeper flavor using Hickory or Mesquite for Beef. I use either Hickory, Apple, maple or a blend for Bacon. I may use hickory or one of the blends for Chicken. Oak for seafood and pizza. Again, this is what I like. No matter which brand I use, I sift before transferring the pellets from the bag to airtight storage containers, and again before loading the hopper. As far as which pellets burn longer (Traeger or Lumberjack), I can't see a difference. Maybe someone else on this forum can answer that for you.

As far as pellet brands contributing to more stable cook temperature, I guess to some degree it does, and if moisture seeps into your pellets it definitely does, but I think stability is more dependent on the cooker's controller. I am not sure who makes the controller used in Traeger Grills, but Roanoke makes the controller in my other Cooker and it is very stable.

When doing an overnight cook and placing the brisket in the cooker at 8-00 or 9-00 PM, I have never run out of pellets before morning (7:00 AM). I am assuming if you run your cooker at a much hotter temperature, I can see where you could run out before morning. To determine how long a hopper full of pellets is going to last you at a certain temperature, Fill the hopper and run it overnight without meat on the grill. The next morning your controller should tell you how well it held temperature, and a look in your pellet bin should answer your other question. That is a sure-fire way to get the peace of mind you are looking for, without ruining an expensive Brisket.

What you should understand, Is that most of us have learned how to use these cookers by trial and error. We sift through forum's such as this one (and there are others) and see how others prepare and cook. We ask questions, maybe add our own little twist to the recipe, and then try it ourselves. Sometimes it comes our great -- sometimes not so much, but you make notes and create recipe's (such as I have done) and try it again. I post my recipe's, not because I think I have the end-all answer, but through trial and error I somehow found what works for me, and if it helps someone else prepare and maybe put their spin on it, that's great! Since posting this overnight brisket recipe, I have revised it once, and will probably do so again when I try something different.

If I have learned one thing from forums such as this, it's that I get better results by cooking by internal meat temperature and not time. A lot of the Traeger recipe's tell you to cook for a number of hours (depending on what which recipe's you are following). I use a WIFI enabled Fireboard Meat Thermometer with alarms and this enables me to end my cook at the prescribed internal meat temperature.
On some BBQing shows i see people judge whether their meat is at the right temp by "Feel." I am certainly not at that level.

You can also get a lot of good information on YOUTUBE, especially from those Pro's you see on TV. Just make sure you select a recipe geared for Pellet Grills, as cooking temperatures are generally lower on Pellet cookers than charcoal or offset stick burners.

And the most important advice is "HAVE FUN!"

 

[CMTiger]

So 6hrs of smoke is still better than no smoke or little smoke?

I'd say so, but I suppose that's personal preference. As Slimpicker said above at a certain point the protein isn't taking on any smoke anyway.
I'm not trying to poop on the OP btw. He's got a recipe that works for him and spent some time typing it up and sharing it with everyone. I appreciate that. Just having a side convo here.

 

[RoadRunner18]

So 6hrs of smoke is still better than no smoke or little smoke?

The only reason I don't use a smoke tube for an overnight cook is because I obviously don't think I need it, and I spelled that our a number of times in my responses. I get enough blue smoke on my briskets for my taste preferences cooking low and slow at 200 degrees. If I cooked at higher temperatures I would surely use a smoke tube to get what I need. I only pointed out that smoke tubes provide smoke for about 6 hours because the Gentleman asked about smoke tubes.

 

[Dcgunman]

I’m just trying to get everyone here their opinion on more smoke or not. I will make the smoke tube call on day of my brisket session. That will be next weekend. Again, all in learning process here.