Overnight Smoked Brisket Recipe | How to Cook a Brisket on a Pellet Grill
We take a Choice grade brisket from a local supermarket and show you how to cook it overnight (while still getting sleep) with delicious results.
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0:00 The late-night prep
0:42 Choice grade brisket
1:04 Trimming Safety
2:00 How to trim a brisket
6:06 Strategy of the seasoning
6:41 Strategy of the cook
7:24 Seasoning the brisket
8:00 Brisket fat side up vs. down
8:42 Putting the brisket on the grill
9:03 The next morning
9:35 Morning brisket internal temp
10:32 Does beef tallow belong in the wrap?
11:32 How to wrap a brisket in butcher paper
12:24 Temperature during the wrap
13:09 Temperature probe into the flat
14:24 Wrapping brisket in cling wrap
15:51 How to know when a brisket is done
16:57 How to rest a brisket
17:35 Unwrapping the brisket after 7 hours of resting
19:04 Brisket internal temperature after 7 hours of rest
19:31 How to cut a brisket
19:48 How to separate a brisket point from the flat
20:11 How to slice a brisket flat
22:10 How to cut brisket point for burnt ends
22:44 Final thoughts
23:32 Burnt Ends B-roll
23:47 Bloopers
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I did my first brisket. 17 pounds. After an overnight cook I did everything shown here. My internal temperature when I pulled if was 199. I left it at room temperature for 2 hours still wrapped then covered with a towel for 5 hours before slicing then OMG. Like butta
First time pellet smoker. Want to smoke a brisket. I get the temps that you stated but unsure of the times for each step. I’d love to have what times for the each steps. Thanks
Good job.
Keep trying, bud.
That tallow isn’t giving you a “thermo barrier.”
Who makes that cutting board I need one that size
Love your videos. Great job. I tried and worked, just as you said, thank you ❤❤
Been doing it this way for quite awhile but recently switched to Goldees method. Let it ride unwrapped at 225 until about 198 internal. Pull and sit on counter for 30-45 mins. Wrap with foil (I know, goes against my sensibilities but it works) with a cup of tallow under it. Rest in 150 degree oven for 8 hours. Perfect, and a moister flat than this way.
Amazing video, great job, smoking meats is not that easy, however the pay off is very rewarding.
Still one of my favorite brisket videos!
Making brisket for my son's 22nd birthday on August 18th, 2024
I throw it in the freezer for about an hour then it is slightly more rigid to trim the fat. I also trim then season then put it back in the fridge for at least two or three hours before it goes on the grill.
Im about 2 start my 1st brisket and ill be following these steps. Only thing ill be changing is the start time to about 8pm. I like to eat a little earlier 😋
I just used your overnight cooking method in my masterbuilt electric smoker then let it sit wrapped for 4 hours at 150 and it was delicious!! I have the cold smoker attachment on my smoker which gives me 6 hours of smoke. I used post oak chips and your method really brought out the delicious smoky flavor, thank you!!
Can you let it rest in the cooler all night
I’m ready to get my first brisket, thank you for not making it way too complicated! I never understood the “pros “ over complicated injections, rubs etc. I would wonder if all the judges wanted to taste over seasoned injections etc. great job!
I trimmed mine after a 3 hour rest out of the ice chest and it shredded up. I wonder if it was too hot. My knife was not sharp so I wonder if that played a role too.
Man I really like the simplicity of your recipe and cooking methods, I watched this video a couple times and I've found something that you forgot to mention now that I'm 10hrs in… "The Stall" thankfully the google save me from deviating from your simple recipe and just trust it'll get there! The only reason I'm aware of this is because my pellet grill has built-in meat sensors so why wouldn't I use them 🤷🏻♂️ and that is the only reason why I'm even aware of this happening😜. Thanks for sharing your experience and recipes!
when you see a cook with a big belly you know hes cooking good!!!
Looks dry in the middle
I never understood “honing” the knife. Does it take metal off the blade or not? Yes it does. If it doesn’t sharpen the blade or change the edge at all then why do it? Metal shavings in the meat is no good.
Good video. I cook good brisket on an off-set smoker, but making my first attempt (tonight) on a pellet grill. Thanks for the tips (BTW.. real brisket burnt ends don't need to be sauced.. that's a crime! 🙂
I'm trying this weekend. I will come back and let you know how i did.
Thanks
I have a pit boss KC combo, do I need a water pan to put inside with my brisket? Also, no need to spritz as well if I ride it on 200 before I get up? I forgot to mention it is a 10 lb brisket.
Great video. You lost weight, so congrats.
Hi I have an electric pit boss smoker can I smoke my brisket smoked overnight
What time did you end your rest at?
Can you rest it back in the pellet grill if you turn it down to 160 degrees or so?
how many hours overnight didyou cook it? i have anice pellet smoker but being on a fixed income cant afford a blue monitor like you suggested to get.
I've been smoking briskets for many years now and needed a way to reduce my stress during the stall; when my guests were arriving soon but my brisket wasn't.
This method and this video were the answers. Setting the cook to start the night before means most of the stall is done by the next morning.
I finally had a stress-free experience, and my guests all agreed this was my best brisket ever. Thanks very much!
Btw If you can't find beef tallow in your local market, substituting for ghee works extremely well.
Looks dry the first cut he did😂
22:12 That is a Sharp Knife!🔪
This is a go-to overnight brisket video!
I thought this was a great video. For those saying the flat is dry….I saw the same, but honestly that’s how the flat is gonna be unless you invest double and get a really high grade brisket. He doesn’t say the grade but says he got it at the store. Really if you expect a juicy flat you gotta pay. This guy has about $50K of outdoor kitchen cookware behind him so he can afford a better brisket, but he’s keeping it “backyard” knowing that we can’t all afford a lovely creekstone farms masterpiece in the making. The only “mistake” I see is that these lower grade briskets don’t hold up well to a super long rest time. Check out mad scientist or Harry Soo on this one. If I’m working with a lower grade brisket, I make sure that my favourite people get the point which is fattier, and I save the flat for those who forgot about me at Christmas. I keep the rest a bit shorter, I use some injection, and slather in tallow/butcher paper. But man, once you know what you’re doing and have $200 burning a hole in your pocket, get yourself a wagyu and enjoy the flat like you never have before. Thanks for the great content