Client project: I created this overnight brisket cook for Lone Star Grillz using the El Fuego Trio in pellet mode. You can see the official Lone Star Grillz recipe page.
Cooking brisket overnight takes a lot of the schedule pressure out of barbecue. Instead of trying to guess exactly when a brisket will finish, you give yourself a large window for the meat to become tender and then hold it warm until serving time.
Ingredients
- 1 whole packer brisket, around 10–13 lb
- Worcestershire sauce or mustard, for a light binder
- Lone Star Grillz Texas Bold and Texas Fusion rubs, or your favorite beef rub
- 2–3 tablespoons melted beef tallow
- Peach butcher paper
Trim and Season the Brisket
- Trim the fat cap to about 1/4 inch.
- Remove hard exterior fat and very thin edges that are likely to burn.
- Apply a light coat of Worcestershire sauce or mustard.
- Season generously on all sides.
Start the Overnight Cook
Preheat the smoker to 225°F. For a brisket in the 10–12 lb range, putting it on around 9:30–10:00 PM gives you a useful starting point, but always allow extra time because briskets cook at their own pace.
Place a temperature probe in the thickest part of the flat and let the brisket cook overnight.
Wrap When the Bark Is Set
The next morning, check the bark rather than wrapping automatically at a specific hour. When the exterior is dark, dry and firmly set, the brisket is ready. The internal temperature is often somewhere around 165–175°F at this stage.
- Lay out butcher paper.
- Add 2–3 tablespoons of melted beef tallow.
- Wrap the brisket tightly and return it to the smoker.
- Continue at 225°F, or increase the cooker to about 250°F if you need to move the cook along.
Cook Until Probe Tender
The flat is usually ready somewhere around 198–205°F, but the thermometer is only a guide. The real finish line is probe tenderness: the probe should slide into the flat with very little resistance.
Rest the Brisket
- Open the wrap and let the brisket vent for about 15 minutes so carryover cooking slows down.
- Rewrap it tightly.
- Hold it warm in an oven, insulated cooler or heated food holder for 2–4 hours.
A long rest gives you schedule flexibility and can improve the final texture.
How to Slice
Slice the flat across the grain at about 1/4 inch thick. When you reach the point, rotate it to keep cutting across the grain and make those slices slightly thicker if you prefer.
More Brisket Help
For a more beginner-focused daytime method, see my Beginner Smoked Brisket Recipe. If pork is next on your list, try the Cherry Cola Pulled Pork.
BBQ for the everyday family.
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