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.

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.

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.

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.

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

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.

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