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

 

[RustyJake]

Not part of the debate, but a 6 hour smoke tube is available.
Expandable smoke tube for longer smoke durations
"Oval Expanding Tube Smoker - 12" to 18" – Dickson Barbeque Centre" https://dicksonbbq.com/products/oval-expanding-tube-smoker-12-to-18?_pos=1&_sid=b728c17c7&_ss=r
Keep in mind, pellet type, air flow, pit temperature, winds, ambient temps will affect the amount of time the expendable tube will generate smoke for as well.

 

[RoadRunner18]

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.

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?

Dcgunman:

All of the responses you are receiving (from CMTiger, Slimpicker, and others) are all valid. It's just like I said, we all read these comments and we add our own twists based on our own experiences. Its all good! So, for the record, any advice is good advice, and no one is wrong here.

You have a Silverton 620; CMTiger and Slimpicker have Pro 575 cookers. I have never had the pleasure to cook on a Silverton or a Pro 575 smoker, and my results are based on my Timberline and Pitts and Spitts. When I cook at 200 degrees, I am getting approximately 11 hours of smoke before I have to wrap the brisket at 160-165, so for my personal tastes I am getting the amount of smoke I am looking for without the use a smoke tube. But that does not mean you should NOT try the smoke tube. As others have said 6 hours of smoke are better than none at all. My intent was to point out to you that you can get 4 to 6 hours of additional smoke from a smoke tube in relation to a 20 hour cook (which may or may not work for you). My intent was not to insinuate that I don't use a smoke tube because I would only get 6 hours of additional smoke, or that you shouldn't either. For my tastes, I simply don't need it. And as I previously said, I DO use a smoke tube for smoking bacon.

Are you not happy with the amount of smoke your Silverton puts out? My experiences show (and a lot of what I read on this forum) is that Traeger Grills put out the most smoke between 180 and 225 degrees (This is why super smoke is cancelled above 225 degrees). I can't recall if you said what temps you normally cook at, but try smoking between 180 and 225 and see how that works for you. I believe you did say you smoked a Tri-Tip and used a smoke tube with good results. At what temp did you set your cooker for the Tri-Tip? If you do not get the smokiness you are looking for, by all means go to the smoke tube.

 

[Dcgunman]

Dcgunman:

All of the responses you are receiving (from CMTiger, Slimpicker, and others) are all valid. It's just like I said, we all read these comments and we add our own twists based on our own experiences. Its all good! So, for the record, any advice is good advice, and no one is wrong here.

You have a Silverton 620; CMTiger and Slimpicker have Pro 575 cookers. I have never had the pleasure to cook on a Silverton or a Pro 575 smoker, and my results are based on my Timberline and Pitts and Spitts. When I cook at 200 degrees, I am getting approximately 11 hours of smoke before I have to wrap the brisket at 160-165, so for my personal tastes I am getting the amount of smoke I am looking for without the use a smoke tube. But that does not mean you should NOT try the smoke tube. As others have said 6 hours of smoke are better than none at all. My intent was to point out to you that you can get 4 to 6 hours of additional smoke from a smoke tube in relation to a 20 hour cook (which may or may not work for you). My intent was not to insinuate that I don't use a smoke tube because I would only get 6 hours of additional smoke, or that you shouldn't either. For my tastes, I simply don't need it. And as I previously said, I DO use a smoke tube for smoking bacon.

Are you not happy with the amount of smoke your Silverton puts out? My experiences show (and a lot of what I read on this forum) is that Traeger Grills put out the most smoke between 180 and 225 degrees (This is why super smoke is cancelled above 225 degrees). I can't recall if you said what temps you normally cook at, but try smoking between 180 and 225 and see how that works for you. I believe you did say you smoked a Tri-Tip and used a smoke tube with good results. At what temp did you set your cooker for the Tri-Tip? If you do not get the smokiness you are looking for, by all means go to the smoke tube.

My grill temp was set at 225 for the tri tips. Smoke tube was empty when I pulled the tips off. Everyone who ate the tips loved them. I still have some leftovers in the freezer. Enough for one meal. I’d say for using the tube on the tips it was enough smoke.
when I do my briskets next weekend I will set the temp at 200 so that it‘ll smoke till 6 or 7am. I’ll have my InkBird app next to me when I sleep. I think I can set 2 temps for alarm on it. One for internal temp and the other in case my grill temp goes too low or goes out when I’m sleeping.

 

[RoadRunner18]

My grill temp was set at 225 for the tri tips. Smoke tube was empty when I pulled the tips off. Everyone who ate the tips loved them. I still have some leftovers in the freezer. Enough for one meal. I’d say for using the tube on the tips it was enough smoke.
when I do my briskets next weekend I will set the temp at 200 so that it‘ll smoke till 6 or 7am. I’ll have my InkBird app next to me when I sleep. I think I can set 2 temps for alarm on it. One for internal temp and the other in case my grill temp goes too low or goes out when I’m sleeping.

There you go! The alarms make things a lot easier. Next time you do a Tri-Tip, set the smoker temp for 200 and see if the smoke you get is to your liking. It will take a little longer at that temp, but it will give you a comparison between the amount of smoke your cooker puts out at 200 and what you have already experienced at 225 with a smoke tube. Good Luck, and don't forget to post your recipe's!

 

[Dcgunman]

There you go! The alarms make things a lot easier. Next time you do a Tri-Tip, set the smoker temp for 200 and see if the smoke you get is to your liking. It will take a little longer at that temp, but it will give you a comparison between the amount of smoke your cooker puts out at 200 and what you have already experienced at 225 with a smoke tube. Good Luck, and don't forget to post your recipe's!

Yes I will. Thanks again for your time and input.

 

[RoadRunner18]

Yes I will. Thanks again for your time and input.

My Pleasure!

 

[Slimpicker]

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.

Sounds good, I'd say just use one and let it go out on it's own... me, I have 3 of them, I've used 2 at a time before and got awesome dark smoky chicken, and I've used them in succession, 2nd one a couple hours after the first one to get longer times.

 

[Dcgunman]

So I am getting excited for tomorrows brisket session. I'm going to set my grill temp at 200 at 9pm throw on the 2 briskets and probe with my InkBird. Once the internal temp hits 165 is it okay to bump the grill temp to 220 or 225 for the next process the wrap/tin pan? Or should I just let it ride out the entire time at 200? I'm also thinking about @RoadRunner18 advice and using tallow on one of the brisket (then wrapping with butcher paper) and maybe the pan on the other. On the tallow I'm going to use all the fat I cut off both briskets and rendering them to make tallow.

 

[FieldMedic]

So I am getting excited for tomorrows brisket session. I'm going to set my grill temp at 200 at 9pm throw on the 2 briskets and probe with my InkBird. Once the internal temp hits 165 is it okay to bump the grill temp to 220 or 225 for the next process the wrap/tin pan? Or should I just let it ride out the entire time at 200? I'm also thinking about @RoadRunner18 advice and using tallow on one of the brisket (then wrapping with butcher paper) and maybe the pan on the other. On the tallow I'm going to use all the fat I cut off both briskets and rendering them to make tallow.

Don’t over do it with the tallow! Over use and your going to have some leakage of tallow and a possible tallow fire.... I like to use the tallow as a binder prior to adding your rub.

 

[Slimpicker]

is it okay to bump the grill temp to 220 or 225 for the next process

Yes and advised, 225 -250, once wrapped. bump the grill up when you take it out to wrap, it'll get a head start on you.

 

[Dcgunman]

Don’t over do it with the tallow! Over use and your going to have some leakage of tallow and a possible tallow fire.... I like to use the tallow as a binder prior to adding your rub.

Brush tallow on brisket front and back or on butcher paper before wrapping?

 

[Dcgunman]

Ant good youtube video on trimming the fat off brisket?

 

[Slimpicker]

trimming the fat off brisket

How to Trim a Brisket, Step by Step Guide - Hey Grill, Hey

Need to know the perfect way to trim a beef brisket? This step by step guide will teach you all you need to know on how to trim a brisket.

heygrillhey.com

 

[Dcgunman]

Almost 12hrs into my 2 14lb brisket’s and the internal temps are 152 & 147. I’m thinking they have stalled but they are 14ish lbs each. So I just need to kick back with some coffee and let it keep riding at 200. I’ll bump the grill temp up for the wrap. The beef tarrow has been on low heat for 12hrs. Another first attempt. Making tarrow.

 

[MidwestSmoker]

Almost 12hrs into my 2 14lb brisket’s and the internal temps are 152 & 147. I’m thinking they have stalled but they are 14ish lbs each. So I just need to kick back with some coffee and let it keep riding at 200. I’ll bump the grill temp up for the wrap. The beef tarrow has been on low heat for 12hrs. Another first attempt. Making tarrow.

The big question is how is the bark? If the bark is good and the surface fat is well rendered then you can wrap. Temperature is not the sole criterion.