Overnight Smoked Brisket
If you’re looking for a great brisket recipe with insanely juicy meat and flavorful bark, my Overnight Smoked Brisket delivers! While the low and slow cooking process is long, the results are so freakin’ delicious, you’ll forget about all that hard work after the first bite. For this recipe, we’ll make the magic happen with Oklahoma Joe’s Tahoma 900 Auto-Feed Charcoal Smoker. It’s the best plug-and-play smoker on the market that makes smoking the best brisket ever, easy. Table of contents Why You’ll Love the Overnight Smoked Brisket RecipeIngredients for the Perfect Brisket:Beef Brisket PrepWrapped BrisketShould you choose to continue your Brisket Journey: How to make BBQ Brisket Burnt EndsWhat to Serve with Beef BrisketLeftovers and Reheating Smoked Beef BrisketFAQs Why You’ll Love the Overnight Smoked Brisket Recipe Ingredients for the Perfect Brisket:Beef Brisket PrepWrapped Brisket Beef Brisket PrepWrapped Brisket Beef Brisket Prep Wrapped Brisket Should you choose to continue your Brisket Journey: How to make BBQ Brisket Burnt Ends What to Serve with Beef Brisket Leftovers and Reheating Smoked Beef Brisket FAQs Why You’ll Love the Overnight Smoked Brisket Recipe Juicy brisket seasoned with my Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub? Yes, please. I don’t care what anyone says, smoked meat is seriously always worth the wait. This overnight smoked brisket recipe proves my point. As the brisket slowly absorbs the smoky goodness over hours of patient cooking, the flavors intensify, resulting in a tender, mouthwatering masterpiece. Now, if you’re a brisket nerd like me, you’re also gonna love the technology included with every Oklahoma Joe’s gravity feed smoker. There’s an OKJ app that comes with the Tahoma 900, which means you can monitor the temp from your phone. I know some enthusiasts may find this lazy, but trust me, you’ll get over it once you try it! Especially when you’re checking your brisket from bed at 2am, ha! If you’re a brisket enthusiast, check out these recipes too: Smoked Brisket, Brisket Burnt Ends, Texas Smoked Brisket Recipe, and Easy Smoked Brisket. Ingredients for the Perfect Brisket: Whole Brisket – This is a straightforward beef brisket recipe that seasons a hefty whole packer brisket with a dry rub, either the Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub. Some Beef Tallow warmed up helps the seasonings build a great bark. We’ll use some apple cider vinegar for spritzing. Whole Brisket – This is a straightforward beef brisket recipe that seasons a hefty whole packer brisket with a dry rub, either the Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub. Some Beef Tallow warmed up helps the seasonings build a great bark. We’ll use some apple cider vinegar for spritzing. Add flavor to everything you’re cooking shop over the fire spice lines How to Make the Perfect Smoked Brisket Alright, let’s take this epic journey together and make the best brisket ever on the Oklahoma Joe’s Tahoma 900. Beef Brisket Prep At 8 am, you can start prepping the beautiful piece of meat. Place the entire brisket on the cutting board, fat side down. Trim any silver skin or excess fat pockets. Don’t forget to remove the larger fat pocket near where the flat and point meet. Square off all sides and cut a corner off the point. This will guide you on how to cut against the muscle fibers after smoking. Then, flip it over and trim the thick fat cap until it’s about ¼ inch. Lastly, remove the fat flap at the top of the brisket. Once you’ve fully sculpted your brisket, it’s rub time. Slather on some tallow and one of my flavor-packed beef rubs, Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub. Place your brisket beauty in the fridge to dry brine for at least 4 hours, but aim for 12. Smoking Process Cook Time Fast forward to 10 pm. It’s smoker preheating time. Set the Tahoma 900 to a nice low and slow 225 degrees F, and then toss in some wood chips or chunks for that extra smokiness. Make a water pan with foil and boiling water for moisture. Lay your beef brisket on the smoker, fat side either way. Insert the probe that is attached to the smoker and let it cook until the internal temperature hits around 165-170 degrees Fahrenheit (about 7-8 hours). Once it reaches temperature, get ready to wrap it up in butcher paper. Wrapped Brisket You’ll want to lay out two long pieces of butcher paper that overlap. With a spray bottle full of apple cider vinegar, spritz the paper and then lay your brisket about 2 feet from one end. Drizzle some more beef tallow on top. Fold, tuck, and roll that brisket up in the paper until it’s securely wrapped. Place it back on the smoker at 250-265 degrees F, loose end down so nothing unravels. Cook the good brisket until the internal temperature of the meat hits 195-200 degrees F (around 5-6 more hours). Once it’s done, let the brisket rest in a room temperature cooler for at least 2 hours, aiming for 4 for the best results. Slicing Time When it’s time to slice, unwrap the smoked beef brisket, but keep the butcher paper for serving or for burnt ends. With a sharp knife, start slicing where you made your against-the-grain cut. Make pencil-thin slices. When you hit the halfway mark, you’ll transition from the flat to the point & flat. If you’re planning to make brisket burnt ends, that’s your stopping point. Now, get ready to dig in and savor the smoky, flavorful fruits of your labor! Cheers! Should you choose to continue your Brisket Journey: How to make BBQ Brisket Burnt Ends My Honey Chipotle Brisket Burnt Ends recipe makes it possible to serve your brisket in two ways. Simply take the remaining brisket point and then create 2-inch cubes. Make a foil bin with the flavorful juices from the brisket wrap. Now, introduce new flavors with a cup of your favorite BBQ sauce, 2.5 tbsp local honey, 2.5 tbsp of chipotle puree, and then 1.5 tbsp of Cherry Chipotle Ale Rub. Give everything a good mix. Place the foil bin on the smoker, maintaining a temperature of 250° degrees F. While the other half of the brisket is resting in the cooler, let the burnt ends cook for another 1-2 hours. Cool them for 10 minutes before serving. So freakin’ delicious! What to Serve with Beef Brisket Okay, back to our Overnight Smoked Brisket. Rounding out this barbecue feast comes down to personal preference. However, you can’t go wrong with the classics: refreshing coleslaw, smoky baked beans, mac and cheese, and cornbread (or white bread depending on where you’re from in the USA). A creamy potato salad would work great. Don’t forget the pickles — and maybe pair the juicy brisket with some Texas toast smeared with garlic butter before grilling. Leftovers and Reheating Smoked Beef Brisket If you have any beef brisket left, wrap it tightly in aluminum foil and then store it in an airtight container for 3-5 days in the refrigerator. As for what to do with any leftover brisket, the possibilities are just about endless. Leftover Brisket Breakfast Skillet, Smoked Brisket Queso, and then some BBQ Brisket Nachos are my favorite ways to enjoy the fruits of my labor for as long as possible. How about a Chopped Brisket Sandwich with a drizzle of your favorite barbecue sauce? I’d say yes to that! If you want to straight up reheat it, the best way is to wrap the brisket slices in foil and then warm them on the grill or in the oven, on low to medium heat. To prevent dryness, add some beef broth to the foil. FAQs Where do I get butcher paper for my overnight smoked brisket? Your local butcher shop or grocery store with well-stocked meat departments should carry butcher paper. Pink butcher paper from Amazon is another great option. The peach butcher paper is food-grade and made especially for smoking meat. What is a Packer Brisket? A full packer brisket is a whole beef brisket that includes both the flat and the point cut, offering a balance of lean and fatty meat. This type of brisket is versatile and produces the most flavorful overnight smoked brisket. What is a gravity-fed charcoal smoker? Once the wood chips are loaded into the chute, the ashes fall downward, automatically replenishing the fuel source. This system ensures a steady supply of fuel and a consistent temperature throughout the smoked beef brisket cooking process. Get The Cookbooks! Flavor X Fire & FOOD X Fire By Derek Wolf All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture. Ingredients: ▢ 1 Whole Packer Brisket 13-15 lbs▢ 1.5 cup Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub▢ 1 cup Beef Tallow warmed up▢ Apple Cider Vinegar as needed ▢ 1 Whole Packer Brisket 13-15 lbs ▢ 1.5 cup Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub ▢ 1 cup Beef Tallow warmed up ▢ Apple Cider Vinegar as needed Time (8am): Keeping your brisket cold, place the brisket on your cutting board fat cap side down. Next, trim the outside of the flat of any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet. Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later. Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket.Once completely trimmed, season thoroughly with your favorite beef rub (I prefer my Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub). Place your brisket into the fridge to dry brine for at least 4 hours but ideally 12 hours.Time (10pm): Preheat your smoker to 225 degrees F with some added wood chunks or chips for extra smoke flavor. Add some boiling water to a foil bin into the smoker to keep moisture if desired.Add the brisket on to the smoker fat side either way. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours). Once it has hit 165F, get ready to wrap in butcher paper.Time (6am): Lay out 2x6ft long pieces of butcher paper that slightly overlap. Spritz the butcher paper with apple cider vinegar. Place your brisket on the butcher paper about 2 ft from the end, then drizzle the top of the brisket with more beef tallow. Pull the short end of butcher paper over the brisket and tuck underneath. Fold the sides into the brisket and begin to roll the meat over the butcher paper until it is completely wrapped. Any excess paper can be folded and placed underneath the wrapped brisket.Place the brisket back onto the smoker at 250-265 degrees F so that the loose end of the butcher paper is on the bottom to prevent it from unraveling. Cook until the meat hits 195-200 degrees F internally (about 5-6 more hours). Once it is done, pull the meat off and let it rest in a room temperature cooler for at least 2 hours but ideally 4 hours.When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil. When you make it a little over halfway through the slicing process, the meat will change from the flat to the point & the flat. Stop slicing at this point if you want to make brisket burnt ends.Serve everything up and enjoy! Time (8am): Keeping your brisket cold, place the brisket on your cutting board fat cap side down. Next, trim the outside of the flat of any silver skin or pockets of fat. Time (8am): Keeping your brisket cold, place the brisket on your cutting board fat cap side down. Next, trim the outside of the flat of any silver skin or pockets of fat. Remove the larger pocket of fat near where the flat and point meet. Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later. Remove the larger pocket of fat near where the flat and point meet. Square off all sides of your brisket then cut one of the corners on the point to show you how to cut against the grain later. Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket. Flip the brisket over and begin carefully removing fat from the fat cap. Make sure the fat cap side is about ¼ inch thick as anymore will be too much. Finally, remove most of the fat “flap” at the top of the brisket. Once completely trimmed, season thoroughly with your favorite beef rub (I prefer my Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub). Once completely trimmed, season thoroughly with your favorite beef rub (I prefer my Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub). Place your brisket into the fridge to dry brine for at least 4 hours but ideally 12 hours. Place your brisket into the fridge to dry brine for at least 4 hours but ideally 12 hours. Time (10pm): Preheat your smoker to 225 degrees F with some added wood chunks or chips for extra smoke flavor. Add some boiling water to a foil bin into the smoker to keep moisture if desired. Time (10pm): Preheat your smoker to 225 degrees F with some added wood chunks or chips for extra smoke flavor. Add some boiling water to a foil bin into the smoker to keep moisture if desired. Add the brisket on to the smoker fat side either way. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours). Add the brisket on to the smoker fat side either way. Cook the brisket until it reaches about 165-170F at the thickest and fattiest part (about 7-8 hours). Once it has hit 165F, get ready to wrap in butcher paper. Once it has hit 165F, get ready to wrap in butcher paper. Time (6am): Lay out 2x6ft long pieces of butcher paper that slightly overlap. Spritz the butcher paper with apple cider vinegar. Time (6am): Lay out 2x6ft long pieces of butcher paper that slightly overlap. Spritz the butcher paper with apple cider vinegar. Place your brisket on the butcher paper about 2 ft from the end, then drizzle the top of the brisket with more beef tallow. Place your brisket on the butcher paper about 2 ft from the end, then drizzle the top of the brisket with more beef tallow. Pull the short end of butcher paper over the brisket and tuck underneath. Fold the sides into the brisket and begin to roll the meat over the butcher paper until it is completely wrapped. Any excess paper can be folded and placed underneath the wrapped brisket. Pull the short end of butcher paper over the brisket and tuck underneath. Fold the sides into the brisket and begin to roll the meat over the butcher paper until it is completely wrapped. Any excess paper can be folded and placed underneath the wrapped brisket. Place the brisket back onto the smoker at 250-265 degrees F so that the loose end of the butcher paper is on the bottom to prevent it from unraveling. Place the brisket back onto the smoker at 250-265 degrees F so that the loose end of the butcher paper is on the bottom to prevent it from unraveling. Cook until the meat hits 195-200 degrees F internally (about 5-6 more hours). Cook until the meat hits 195-200 degrees F internally (about 5-6 more hours). Once it is done, pull the meat off and let it rest in a room temperature cooler for at least 2 hours but ideally 4 hours. Once it is done, pull the meat off and let it rest in a room temperature cooler for at least 2 hours but ideally 4 hours. When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). When it is ready to slice, unwrap and place the butcher paper to the side (save for serving or for burnt ends). Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil. Begin slicing the brisket right where you made your “against the grain” cut when prepping. Make your slices about the width of a #2 Pencil. When you make it a little over halfway through the slicing process, the meat will change from the flat to the point & the flat. Stop slicing at this point if you want to make brisket burnt ends. When you make it a little over halfway through the slicing process, the meat will change from the flat to the point & the flat. Stop slicing at this point if you want to make brisket burnt ends. Serve everything up and enjoy! Serve everything up and enjoy! How to make Honey Chipotle Brisket Burnt Ends My Honey Chipotle Brisket Burnt Ends recipe makes it possible to serve your brisket in two ways. Simply take the remaining brisket point and then create 2-inch cubes. Make a foil bin with the flavorful juices from the brisket wrap. Now, introduce new flavors with a cup of your favorite BBQ sauce, 2.5 tbsp local honey, 2.5 tbsp of chipotle puree, and then 1.5 tbsp of Cherry Chipotle Ale Rub. Give everything a good mix. Place the foil bin on the smoker, maintaining a temperature of 250° degrees F. While the other half of the brisket is resting in the cooler, let it cook for another 1-2 hours. Cool them for 10 minutes before serving. My Honey Chipotle Brisket Burnt Ends recipe makes it possible to serve your brisket in two ways. Simply take the remaining brisket point and then create 2-inch cubes. Make a foil bin with the flavorful juices from the brisket wrap. Now, introduce new flavors with a cup of your favorite BBQ sauce, 2.5 tbsp local honey, 2.5 tbsp of chipotle puree, and then 1.5 tbsp of Cherry Chipotle Ale Rub. Give everything a good mix. Place the foil bin on the smoker, maintaining a temperature of 250° degrees F. While the other half of the brisket is resting in the cooler, let it cook for another 1-2 hours. Cool them for 10 minutes before serving. Serving: 8Oz | Calories: 704kcal | Carbohydrates: 31g | Protein: 51g | Fat: 46g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 141mg | Sodium: 190mg | Potassium: 1307mg | Fiber: 19g | Sugar: 2g | Vitamin A: 755IU | Vitamin C: 1mg | Calcium: 720mg | Iron: 21mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!