Overnight Smoked Brisket

The best beef brisket comes together easily with the Oklahoma Joe's Tahoma 900.

5 from 6 votes

This Overnight Smoked Brisket recipe is insanely delicious. If you've got the time, the Oklahoma Joe's Tahoma 900 Auto-Feed Charcoal Smoker is ready to take you to brisket heaven.

Prep Time45

Cook Time12

Dry Brine4

Total Time16 45

Course: Dinner, Lunch

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Ingredients:

1 Whole Packer Brisket 13-15 lbs
1.5 cup Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub
1 cup Beef Tallow warmed up
Apple Cider Vinegar as needed

Instructions

Time (8am): Keeping your brisket cold, place the brisket on your cutting board fat cap side down. Next, trim the outside of the flat of any silver skin or pockets of fat.
Remove the larger pocket of fat near where the flat and point meet. Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later.
Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket.
Once completely trimmed, season thoroughly with your favorite beef rub (I prefer my Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub).
Place your brisket into the fridge to dry brine for at least 4 hours but ideally 12 hours.
Time (10pm): Preheat your smoker to 225 degrees F with some added wood chunks or chips for extra smoke flavor. Add some boiling water to a foil bin into the smoker to keep moisture if desired.
Add the brisket on to the smoker fat side either way. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours).
Once it has hit 165F, get ready to wrap in butcher paper.
Time (6am): Lay out 2x6ft long pieces of butcher paper that slightly overlap. Spritz the butcher paper with apple cider vinegar.
Place your brisket on the butcher paper about 2 ft from the end, then drizzle the top of the brisket with more beef tallow.
Pull the short end of butcher paper over the brisket and tuck underneath. Fold the sides into the brisket and begin to roll the meat over the butcher paper until it is completely wrapped. Any excess paper can be folded and placed underneath the wrapped brisket.
Place the brisket back onto the smoker at 250-265 degrees F so that the loose end of the butcher paper is on the bottom to prevent it from unraveling.
Cook until the meat hits 195-200 degrees F internally (about 5-6 more hours).
Once it is done, pull the meat off and let it rest in a room temperature cooler for at least 2 hours but ideally 4 hours.
When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends).
Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil.
When you make it a little over halfway through the slicing process, the meat will change from the flat to the point & the flat. Stop slicing at this point if you want to make brisket burnt ends.
Serve everything up and enjoy!

Video

Notes

How to make Honey Chipotle Brisket Burnt Ends

My Honey Chipotle Brisket Burnt Ends recipe makes it possible to serve your brisket in two ways. Simply take the remaining brisket point and then create 2-inch cubes. Make a foil bin with the flavorful juices from the brisket wrap.
Now, introduce new flavors with a cup of your favorite BBQ sauce, 2.5 tbsp local honey, 2.5 tbsp of chipotle puree, and then 1.5 tbsp of Cherry Chipotle Ale Rub. Give everything a good mix.
Place the foil bin on the smoker, maintaining a temperature of 250° degrees F. While the other half of the brisket is resting in the cooler, let it cook for another 1-2 hours. Cool them for 10 minutes before serving.

Nutrition