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

 

[Dcgunman]

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.

Taken 3hrs ago at 5am CA time. I think it needs more bark.

 

[Dcgunman]

Taken 3hrs ago at 5am CA time. I think it needs more bark.

Now

 

[RustyJake]

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.

This can't be said enough. I was guilty of looking for the stall temp and just wrapping when it got there. Now I always look for the color and bark. Sometimes I am wrapping upwards of 180°F.

 

[Slimpicker]

What's your IT now???

This can't be said enough. I was guilty of looking for the stall temp and just wrapping when it got there. Now I always look for the color and bark. Sometimes I am wrapping upwards of 180°F.

I completely agree.... I did that on 2 of my beef cooks and it worked out perfectly, both were as juicy as you could make them.

 

[FieldMedic]

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

Prior to your cook/smoke...take a decent amount of tallow and rub it into the brisket prior to adding your rub. When it’s time to wrap your brisket take some tallow and warm it in the microwave liquifying the tallow then squirt/spray down your butcher paper then wrap.