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Smoked Brisket (Overnight Midnight Method)

Here’s a streamlined version of your brisket recipe, now that you're getting the smoker ready. This will help you focus on each step without missing anything:

Smoked Brisket Recipe (Overnight Method)

Ingredients:

  • 11 lbs brisket (trimmed)
  • Salt, pepper, and aspices couple(for ofrub)
    • spices
  • forDijon mustard (used to hold the rubrub)
  • 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. PreheatTrim the Brisket:
    Trim excess fat, leaving about ¼ inch on top.

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

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

  4. Preheat Smoker:
    SetPreheat smokeryour Traeger to 225°F and get it ready with your preferred wood (Traeger Signature Blend recommended).

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

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

  7. Initial Smoke:
    Smoke the brisket fat-side down for the first 3-4 hours at 225°F,, spritzing with apple cider every hour.

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

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

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

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

    Let

  12. Rest:
    Remove from the smoker and rest the brisket rest in a cooler for at1-2 leasthours.

    1
    13. hour
  13. before

    Serve:
    slicing.Slice against the grain and serve with sides like Greek lemon potatoes and a kale & cucumber salad.

This version keeps everything simple and organized for you as you work through the cook. Let me know if you need anything else while you're at it!

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