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: 
 
 
 Trim the Brisket : 
Trim excess fat, leaving about ¼ inch on top. 
 
 
 
 
 Apply Rub : 
Rub Dijon mustard over the brisket as a binder, then generously apply your salt, pepper, and spice rub on all sides. 
 
 
 Wrap & Rest : 
Wrap the brisket in plastic wrap and let it rest in the fridge for several hours or overnight. 
 
 
 
 
 
 Preheat Smoker : 
Preheat your Traeger to 225°F with your preferred wood (Traeger Signature Blend recommended). 
 
 
 Initial Smoke : 
Smoke the brisket fat-side down for 3-4 hours , spritzing with apple cider every hour. 
 
 
 
 
 
 
 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. 
 
 
 
 
 
 Morning Check : 
Raise the smoker back to 225°F in the morning. Continue spritzing every 30-60 minutes . 
 
 
 
 
 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. 
 
 
 Final Cook : 
Continue smoking until the brisket reaches an internal temperature of 200-205°F . 
 
 
 Rest : 
Remove from the smoker and rest the brisket in a cooler for 1-2 hours . 
 
 
 
 
 
 Serve : 
Slice against the grain and serve with sides like Greek lemon potatoes and a kale & cucumber salad .