Overnight smoked brisket is how to cook the best brisket on a pellet grill.
Every pitmaster, from beginner to expert, aspires to be a brisket master! With patience and practice, everyone can achieve mastery in the art of cooking brisket. This recipe offers a simple yet effective way to create a delicious result, even while you sleep.
Ingredients
• 1 whole, 15-18 lb packer brisket
• 4 tbsp Smoked Q Rock’s Bourbon Brisket Rub
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Steps
1. Trim excess fat from the brisket using a sharp knife. Remove silver skin and connective tissue. Avoid shaping too much as it is a backyard brisket.
2. Season brisket with Rock's Bourbon Brisket Rub, made from bourbon barrel-aged salt, black pepper, garlic, sugar, and brown mustard. Coat generously, patting well on all sides.
3. I set the temperature on my Traeger Timberline XL, at 225º with Super Smoke on for the first two hours, then turned it down to 180º and let it smoke overnight for about 8-10 hours. In the morning, check the internal temp has reached between 160-170º and then I’m ready to wrap.
4. Wrap the brisket snugly in a large sheet of butcher paper by folding the edges and tucking the ends underneath.
5. Place the wrapped brisket back on the smoker at 250º for 4-5 more hours until it reaches an internal temperature of 203°F. You’ll know it is done when it is probe tender, or simply put, the probe goes in with little to no resistance.
6. Take the cooked brisket off the smoker and let it rest for a minimum of one hour before slicing, but I typically shoot for two hours resting. The meat retains juiciness and flavor while residual heat continues cooking and juices redistribute. Patience is key!
7. To slice a brisket, you need a sharp knife and cutting board. Separate the point from the flat, then slice the flat into 1/4 inch pieces against the grain. Slice the point down the middle and then both sides into 1/4 inch slices. Take your time while slicing, then serve to friends and family!
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22 мар 2024
