Beef OVERNIGHT BRISKET

[RoadRunner18]

OVERNIGHT BRISKET​

HARDWOOD: MESQUITE or HICKORY

COOK TIME: This Brisket is slo-smoked and is an overnight cook. I usually start at 9:00 PM and finish by 3:00 PM the next day.

EQUIPMENT:
* Injector
* Large Aluminum Pan
* Large Meat Rack
* Large HD Aluminum Foil

INGREDIENTS:
* 10lb – Brisket
* 4 – Cups of Water
* 3 – Tablespoons of Minor’s Beef Au Jus Concentrate
* 3 – Tablespoons of Minor’s Beef Base
* Your favorite Brisket Rub (If not using a rub, use Kosher Salt, Coarse Ground Black Pepper and granulated garlic)
* 2 – Cups of Beef Broth.
* 1 – Peeled, quartered and separated Onions
* 4 - Whole Garlic Cloves

PREPARATION:

Brisket:
* Trim all silver skin off the top of the brisket.
* Trim Fat Cap off Bottom of the Brisket
* Place on a meat rack and place the brisket and rack into an aluminum pan.

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
* Flip the Brisket FAT-SIDE DOWN in the aluminum pan.
* Pour remaining marinade over the brisket.
* Cover and refrigerate overnight.

YOUR COOK:

1. Discard the Marinade.

2. Rub the Brisket with a generous amount of your favorite Brisket Rub.

3. Set Grill Temp to 200 (Super Smoke if you have it)

4. Set the meat probe at 165 degrees.

5. Place the Brisket in the center on the middle grill rack (or the upper grill rack if your cooker only has two racks).

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

7. Put the brisket to bed and recheck temperature in the morning.

8. At 165 degrees internal meat temperature, remove the brisket from the grill.

9. Place the Brisket and meat rack in a large aluminum pan, and add:
* 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.

10. Set grill temp to 250.

11. Set Probe Temp to 195.

12. Return the tightly wrapped pan to the cooker.

13. Cook until internal meat temps reach 195.

14. Remove Pan from the smoker at 195.

15. Separate the Point from the Flat of the Brisket (Point will be used for Burn't Ends).

16. Return the Flat to the pan, wrap the pan and return to the cooker until meat temp reaches 203.

17. Remove the Brisket and pan from the grill, wrap in a towel, and place In a cooler to rest for 2 hours.

NOTES: BURNT ENDS:
* Cut the Point into 1-inch cubes.
* Place the cubes in an aluminum pan
* Season all sides and toss the cubes in your favorite brisket rub
* Cover all sides of the cubes with your favorite BBQ Sauce; toss thoroughly to ensure the cubes are completely covered.
* Return the unwrapped pan with the cubes to the cooker for another 1 to 2 hours, or until the liquid has rendered and the BBQ sauce has caramelized. Allow to cool and then enjoy

 

[Dcgunman]

OVERNIGHT BRISKET​

HARDWOOD: MESQUITE or HICKORY

COOK TIME: This Brisket is slo-smoked and is an overnight cook. I usually start at 9:00 PM and finish by 3:00 PM the next day.

EQUIPMENT:
* Injector
* Large Aluminum Pan
* Large Meat Rack
* Large HD Aluminum Foil

INGREDIENTS:
* 10lb – Brisket
* 4 – Cups of Water
* 3 – Tablespoons of Minor’s Beef Au Jus Concentrate
* 3 – Tablespoons of Minor’s Beef Base
* Your favorite Brisket Rub (If not using a rub, use Kosher Salt, Coarse Ground Black Pepper and granulated garlic)
* 2 – Cups of Beef Broth.
* 1 – Peeled, quartered and separated Onions
* 4 - Whole Garlic Cloves

PREPARATION:

Brisket:
* Trim all silver skin off the top of the brisket.
* Trim Fat Cap off Bottom of the Brisket
* Place on a meat rack and place the brisket and rack into an aluminum pan.

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
* Flip the Brisket FAT-SIDE DOWN in the aluminum pan.
* Pour remaining marinade over the brisket.
* Cover and refrigerate overnight.

YOUR COOK:

1. Discard the Marinade.

2. Rub the Brisket with a generous amount of your favorite Brisket Rub.

3. Set Grill Temp to 200 (Super Smoke if you have it)

4. Set the meat probe at 165 degrees.

5. Place the Brisket in the center on the middle grill rack (or the upper grill rack if your cooker only has two racks).

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

7. Put the brisket to bed and recheck temperature in the morning.

8. At 165 degrees internal meat temperature, remove the brisket from the grill.

9. Place the Brisket and meat rack in a large aluminum pan, and add:
* 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.

10. Set grill temp to 250.

11. Set Probe Temp to 195.

12. Return the tightly wrapped pan to the cooker.

13. Cook until internal meat temps reach 195.

14. Remove Pan from the smoker at 195.

15. Separate the Point from the Flat of the Brisket (Point will be used for Burn't Ends).

16. Return the Flat to the pan, wrap the pan and return to the cooker until meat temp reaches 203.

17. Remove the Brisket and pan from the grill, wrap in a towel, and place In a cooler to rest for 2 hours.

NOTES: BURNT ENDS:
* Cut the Point into 1-inch cubes.
* Place the cubes in an aluminum pan
* Season all sides and toss the cubes in your favorite brisket rub
* Cover all sides of the cubes with your favorite BBQ Sauce; toss thoroughly to ensure the cubes are completely covered.
* Return the unwrapped pan with the cubes to the cooker for another 1 to 2 hours, or until the liquid has rendered and the BBQ sauce has caramelized. Allow to cool and then enjoy

This is what I’m looking for. I’m 6 weeks into grilling on the T. Working my way up to a brisket. That’ll be in 2 weeks. I’m looking to smoke 2 15lbs briskets. Two different seasoning rubs. No injections, yet. That’s coming. If you started at 9pm, what time was your first time checking on the brisket? I’ve been looking around any info on smoking briskets. I was thinking I’d start mine around 11pm. I’m usually up by 5am so I’d check up on the brisket then. What’s the longest you can leave it sitting in the grill before spritzing it? Leaving it unattended for 6hrs is okay? Maybe I need to set my grill temp less than 200? I don’t have super smoke but I could use a smoke tube Instead. And wouldn’t a smoke tube not only add more smoke but more heat to the grill? I’m also planning to wrap one in butcher paper and the other in a aluminum pan with foil covering it.
Or do I need to start earlier to finish by 6pm following day?

 

[RoadRunner18]

I have a Traeger Timberline 1300 with WIFI. I set the Meat temp alarm on the App for 165 degrees. I don't check the brisket until the alarm on the app goes off when meat temp reaches 165 (this usually occurs after 7:00 AM). If you are not going to inject, I advise you place a pan of water on the bottom rack of your cooker and place the brisket above it. If you place the water pan below the brisket you don't have to do any spritzing because it is getting the moisture it needs.

My Briskets come out exactly the way I want them following my recipe directions. If you start your brisket later in the evening, or set your grill temp below 200 you will get different results and I doubt your cook and rest period will finish by your 6 pm target deadline. I do not use a smoke tube and you don't need one either for this recipe either. You can get a good smoke from your cooker between the temperatures of 180 to 225.

Some use Butcher Paper or Aluminum foil wraps with good results. My recipe does not. I place the brisket in an aluminum pan with the Au Jus and Beef broth concentrate (see step 9) that along with the Brisket natural drippings produce a rich broth that I pour over the Brisket flat slices.

If you do use butcher paper, I would melt down some beef tallow and squirt this on the butcher paper before wrapping. You can get Beef Tallow from Amazon. I wouldn't use aluminum foil as you may "steam" away the bark you created in steps 5 through 8.

The amount of heat a smoke tube puts out is negligible. I only use a smoke tube when cold smoking bacon.

Step 17 is critical. 2 hour rest is a minimal, I normally let the brisket rest at least 3 hours or more to redistribute the juices in the brisket.

 

[Dcgunman]

I have a Traeger Timberline 1300 with WIFI. I set the Meat temp alarm on the App for 165 degrees. I don't check the brisket until the alarm on the app goes off when meat temp reaches 165 (this usually occurs after 7:00 AM). If you are not going to inject, I advise you place a pan of water on the bottom rack of your cooker and place the brisket above it. If you place the water pan below the brisket you don't have to do any spritzing because it is getting the moisture it needs.

My Briskets come out exactly the way I want them following my recipe directions. If you start your brisket later in the evening, or set your grill temp below 200 you will get different results and I doubt your cook and rest period will finish by your 6 pm target deadline. I do not use a smoke tube and you don't need one either for this recipe either. You can get a good smoke from your cooker between the temperatures of 180 to 225.

Some use Butcher Paper or Aluminum foil wraps with good results. My recipe does not. I place the brisket in an aluminum pan with the Au Jus and Beef broth concentrate (see step 9) that along with the Brisket natural drippings produce a rich broth that I pour over the Brisket flat slices.

If you do use butcher paper, I would melt down some beef tallow and squirt this on the butcher paper before wrapping. You can get Beef Tallow from Amazon. I wouldn't use aluminum foil as you may "steam" away the bark you created in steps 5 through 8.

The amount of heat a smoke tube puts out is negligible. I only use a smoke tube when cold smoking bacon.

Step 17 is critical. 2 hour rest is a minimal, I normally let the brisket rest at least 3 hours or more to redistribute the juices in the brisket.

I don’t have an injector yet. I plan to use one one day. I’m new to the T grill. Before the T I smoked only two times. Both times pork shoulders on a cheap Brinkman. I’ve done 3 pork shoulder’s at one time in my T grill. So the brisket will be my first.
So I need to put the pan of water below the grate with briskets? Not on the grate on the side? I did the side with my pork shoulders. If I put the pan below it will sit on top of the drip pan?
I don’t use my T’s temp probe. It doesn’t work since day 1. I use 2 Inkbirds and a Thermoworks Dot instead. The IB’s are WiFi. I can set the meat probe alarm for 165. So maybe I need to start at 9pm instead. If alarms wakes me at 165 I just need to wrap and/or put in tray. And throw back in till 203.
The longer it sits inside the grill and the darker the bark? Before the internal temp reaches 165.

 

[RoadRunner18]

Dcgunman,

Take a look at the recipe I just posted OVERNIGHT BRISKET - Revised

It gives some options for using butcher paper, and a tentative time line that may help you with your cook and target timeline

I too do NOT use the grill meat temp probe because mine has always been inaccurate. What I do use is a Fireboard II meat thermometer that is also WIFI enabled and has high and low temperature alarms

 

[Dcgunman]

Dcgunman,

Take a look at the recipe I just posted OVERNIGHT BRISKET - Revised

It gives some options for using butcher paper, and a tentative time line that may help you with your cook and target timeline

I too do NOT use the grill meat temp probe because mine has always been inaccurate. What I do use is a Fireboard II meat thermometer that is also WIFI enabled and has high and low temperature alarms

Thank you.

 

[Dcgunman]

Dcgunman,

Take a look at the recipe I just posted OVERNIGHT BRISKET - Revised

It gives some options for using butcher paper, and a tentative time line that may help you with your cook and target timeline

I too do NOT use the grill meat temp probe because mine has always been inaccurate. What I do use is a Fireboard II meat thermometer that is also WIFI enabled and has high and low temperature alarms

Okay, I’m seeing it a little better now. I was going to ask what is tallow, but I looked it up. So why tallow? Why not butter, brown sugar and honey with some water or juice? I’ve done this with my ribs when I wrap. I understand there are several methods to this madness. And I’m learning With every session. I also see you have a 3 rack system as I have only2. So now I know where you place your water pan. I don’t have that option. So on the side in the back is where I’d place mine. I also don’t have a pellet monitor yet. Another purchase another time soon. So my pellet box can hold 20lbs. That should be okay filled to the top for at least 8 hours at 200-225 temp? I’d hate to run out of pellets in the middle of the night. I’m sorry for all the questions and taking time away from you. Thx again for your revised instruction.

 

[RoadRunner18]

Go to Youtube and type in Beef Tallow for Briskets and that will answer your questions on Tallow. Some of the top professionals use it, one uses it on the Briskets he produces for his restaurant.

I understand you add butter, honey and brown sugar to ribs, and so do I, but that is the recipe for pork, not beef (Except for a spritz to build bark). A basic beef rub is salt, pepper and garlic (SPG).

Why do you say you don't have an option to put a water pan on the bottom rack and the brisket on the top rack - you do have two racks, right?

At 200-225 degrees you should not go through 20 lbs of pellets. If you do, your cooker is not holding temperature. My two cookers (Traeger Timberline 1300 and Pitts and Spitts 2000 are much larger than your cooker, and I don't use 20 lbs of pellets keeping those beasts to temperature, even during the winter months.

Questions are GOOD! That's how we learn. No you are not taking time away from me as I am retired and now have the opportunity to cook/smoke on my grills at least 4 times a week, year round!

If you ever watched BBQ Pitmasters on TV, you know who the Judge is that sits in the middle of the Judging stand. I attended his BBQ class in March, and I learned as much in 3 days as it would have taken me to learn by trial and error in years. Great Instruction and I highly recommend it.

 

[Dcgunman]

Go to Youtube and type in Beef Tallow for Briskets and that will answer your questions on Tallow. Some of the top professionals use it, one uses it on the Briskets he produces for his restaurant.

I understand you add butter, honey and brown sugar to ribs, and so do I, but that is the recipe for pork, not beef (Except for a spritz to build bark). A basic beef rub is salt, pepper and garlic (SPG).

Why do you say you don't have an option to put a water pan on the bottom rack and the brisket on the top rack - you do have two racks, right?

At 200-225 degrees you should not go through 20 lbs of pellets. If you do, your cooker is not holding temperature. My two cookers (Traeger Timberline 1300 and Pitts and Spitts 2000 are much larger than your cooker, and I don't use 20 lbs of pellets keeping those beasts to temperature, even during the winter months.

Questions are GOOD! That's how we learn. No you are not taking time away from me as I am retired and now have the opportunity to cook/smoke on my grills at least 4 times a week, year round!

If you ever watched BBQ Pitmasters on TV, you know who the Judge is that sits in the middle of the Judging stand. I attended his BBQ class in March, and I learned as much in 3 days as it would have taken me to learn by trial and error in years. Great Instruction and I highly recommend it.

Yes I have 2 racks. But the top rack is probably around 6-7” in width. So it won’t hold two briskets. Is it okay to place the water pan on the top rack? I have a Century 885 and a Silverton 620. Or I could put the pan in the middle with the briskets on both sides.
Yes I have been watching BBQ Pimasters lately. Thats pretty cool about the class. I am starting to learn from the guys on the show. Taking a cooking class would be cool. I may just do that when I retire in 2 years. Congratulations on your retirement. I’m kinda semi retired. Instead of a 2/5 work week I’m on a 5/2 work week. 5 days off, 2 days work. I have enough vacation time I take Tuesdays off and work 16 hour shifts on Wed/Thur. with my weekends off Fri-Mon. So my new hobby is bbq with beer now. Been traveling the world before the pandemic. Will still do that once it’s safe to go out and travel. But I think I’ll be looking at places with good BBQ.

 

[RoadRunner18]

Yes I have 2 racks. But the top rack is probably around 6-7” in width. So it won’t hold two briskets. Is it okay to place the water pan on the top rack? I have a Century 885 and a Silverton 620. Or I could put the pan in the middle with the briskets on both sides.
Yes I have been watching BBQ Pimasters lately. Thats pretty cool about the class. I am starting to learn from the guys on the show. Taking a cooking class would be cool. I may just do that when I retire in 2 years. Congratulations on your retirement. I’m kinda semi retired. Instead of a 2/5 work week I’m on a 5/2 work week. 5 days off, 2 days work. I have enough vacation time I take Tuesdays off and work 16 hour shifts on Wed/Thur. with my weekends off Fri-Mon. So my new hobby is bbq with beer now. Been traveling the world before the pandemic. Will still do that once it’s safe to go out and travel. But I think I’ll be looking at places with good BBQ.

I am unfamiliar with your cooker. If possible, I would put the water pan on the bottom shelf (either to one side or towards the back of your cooker), place one of your briskets on the bottom shelf, and your second brisket on the top shelf. The steam created from the heated and evaporating water vapor is keeping your brisket moist since you are not using an injection. If this doesn't work, you may use a shallower pan and place the water pan directly on the drip tray under your lower grill. That is usually where I place the smoke tube when cold smoking pork belly (bacon)

I still watch BBQ Pitmasters and take notes during the show! I too BBQ with Beer, but I am drinking the beer while barbecuing

 

[Outta The Box BBQ]

I am unfamiliar with your cooker. If possible, I would put the water pan on the bottom shelf (either to one side or towards the back of your cooker), place one of your briskets on the bottom shelf, and your second brisket on the top shelf. The steam created from the heated and evaporating water vapor is keeping your brisket moist since you are not using an injection. If this doesn't work, you may use a shallower pan and place the water pan directly on the drip tray under your lower grill. That is usually where I place the smoke tube when cold smoking pork belly (bacon)

I still watch BBQ Pitmasters and take notes during the show! I too BBQ with Beer, but I am drinking the beer while barbecuing

Yes drinking the beer is at least as important as everything else...remember "nothin' happens til you marinate the cook"

 

[RoadRunner18]

Yes drinking the beer is at least as important as everything else...remember "nothin' happens til you marinate the cook"

Outta The Box BBQ is a wise man! I lift a frosted mug of Blue Moon Draught in your honor!

 

[Dcgunman]

Outta The Box BBQ is a wise man! I lift a frosted mug of Blue Moon Draught in your honor!

I respect your choice of beverage. I am a hoppy ipa & hoppy pils/lager drinker. Last nights first brisket. An hour into its smoke.

 

[Kiwisett]

Wow, that brisket recipe sounds like a labor of love! Smoking it overnight with mesquite or hickory wood must give it an amazing flavor. Thanks for sharing the detailed instructions.
If you're into enhancing the depth of flavor in your dishes, you might want to try adding some high-quality beef bone broth to your recipes. I recently started using beef bone broth from healofoods.com, and it has made a significant difference in my meal preparation. You can check it out at https://healofoods.com/products/heritage-beef-bone-broth

 

[RoadRunner18]

A nice wheat beer works for me!