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Smoked Brisket (Overnight Midnight Method)

Smoked Brisket (Overnight Method)

Ingredients:

  • 11 lbs brisket (trimmed)
  • Salt, pepper, and a couple of spices for the rub
  • Pink butcher paper
  • Pineapple juice (for wrapping)
  • Beef broth (for wrapping)
  • Apple cider (for spritzing)

Instructions:

  1. Preheat the Smoker: Set smoker to 225°F and get it ready with your preferred wood (Traeger Signature Blend recommended).

  2. Trim the Brisket: Trim the excess fat, leaving about ¼ inch of fat on top.

  3. Season: Apply the rub generously to the brisket on all sides.

  4. Initial Smoke:
    Smoke the brisket for the first 3-4 hours at 225°F, spritzing with apple cider every hour. Before bed, drop the smoker temp to 200°F for overnight cooking.

  5. Morning Check:
    In the morning, raise the smoker back to 225°F. Continue spritzing with apple cider every 30-60 minutes until you're ready to wrap.

  6. Wrapping:
    Once 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 for moisture.

  7. Final Cook:
    Continue smoking until the brisket reaches an internal temperature of 200-205°F. Let the brisket rest in a cooler for at least 1 hour before slicing.

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