# Smoked Brisket (Overnight Midnight Method)

### **Smoked Brisket Recipe (Overnight Method)**

#### **Ingredients:**
- **11 lbs brisket** (trimmed)
- **Salt, pepper, and spices** (for rub)
- **Dijon mustard** (used to hold the rub)
- **Pink butcher paper**
- **Pineapple juice** (for wrapping)
- **Beef broth** (for wrapping)
- **Apple cider** (for spritzing)
- **Pot of water with spices** (to keep moisture in the smoker)

#### **Instructions:**

1. **Trim the Brisket**:  
   Trim excess fat, leaving about ¼ inch on top.

[![after-trim.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/after-trim.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/after-trim.jpg)

3. **Apply Rub**:  
   Rub Dijon mustard over the brisket as a binder, then generously apply your salt, pepper, and spice rub on all sides.

4. **Wrap & Rest**:  
   Wrap the brisket in plastic wrap and let it rest in the fridge for several hours or overnight.

[![plastic-wrap.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/plastic-wrap.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/plastic-wrap.jpg)

5. **Preheat Smoker**:  
   Preheat your Traeger to **225°F** with your preferred wood (Traeger Signature Blend recommended).

6. **Initial Smoke**:  
   Smoke the brisket fat-side down for **3-4 hours**, spritzing with **apple cider** every hour.

[![pellet1.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/pellet1.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/pellet1.jpg)

[![pellet2.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/pellet2.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/pellet2.jpg)

8. **Overnight Cooking**:  
   Before bed, drop the smoker temp to **200°F**. Let it smoke overnight with a pot of water and spices in the smoker to maintain moisture.

[![hopper.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/hopper.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/hopper.jpg)   

[![traeger-set.png](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/traeger-set.png)](https://wiki.deome.net/uploads/images/gallery/2024-09/traeger-set.png)

10. **Morning Check**:  
   Raise the smoker back to **225°F** in the morning. Continue spritzing every **30-60 minutes**.

[![wakeup.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/wakeup.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/wakeup.jpg)

11. **Wrapping**:  
   When the internal temperature hits **160-170°F**, wrap the brisket in **pink butcher paper**. Add a **3:1 mixture of beef broth and pineapple juice** inside the wrap.

12. **Final Cook**:  
   Continue smoking until the brisket reaches an internal temperature of **200-205°F**.

13. **Rest**:  
    Remove from the smoker and rest the brisket in a cooler for **1-2 hours**.

[![bark-smoke.jpg](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/bark-smoke.jpg)](https://wiki.deome.net/uploads/images/gallery/2024-09/bark-smoke.jpg)

15. **Serve**:  
    Slice against the grain and serve with sides like [Greek lemon potatoes](https://wiki.deome.net/books/side-pieces/page/greek-lemon-potatos) and a [kale & cucumber salad](https://wiki.deome.net/books/side-pieces/page/kale-cucumber-salad-with-lemon-vinaigrette).

[![finished-product.png](https://wiki.deome.net/uploads/images/gallery/2024-09/scaled-1680-/finished-product.png)](https://wiki.deome.net/uploads/images/gallery/2024-09/finished-product.png)