Every pitmaster, from beginner to expert, aspires to be a brisket master! With patience and practice, you too can achieve mastery in the art of cooking brisket. This recipe offers a simple yet effective way to create a delicious result, even while you sleep.
I was able to create this deliciously smoked brisket with ease using to my Traeger Timberline XL. The Super Smoke feature infused the meat with a ton of rich and smoky flavors, while the Wi-Fi connectivity and 20+ lb pellet hopper made the long cook effortless. With the power of this smoker, I was able to create a mouth-watering result.
Why should you try this recipe
- Easy Prep: This recipe is easy to prepare using a simple rub, exercising a little patience, and ensuring that the hopper on your pellet grill is fully loaded before going to bed.
- Easy Cook: Not everyone has the luxury of dedicating long hours to watch over a brisket or staying up all night to smoke it to perfection. However, worry not as this recipe is can produce a mouth-watering result without the need for constant supervision.
- Showcase your mastery: Every skilled pitmaster knows how to smoke a mouthwatering brisket. However, it takes patience and trying out different recipes and techniques to perfect it. You can trust that this recipe will yield an exceptional brisket, so give it a try next time you fire up that pellet grill.
Ingredients for Overnight Backyard Brisket
- 1 whole, 15-18 lb packer brisket
- 4 tbsp Smoked Q Rock’s Bourbon Brisket Rub (check below for alternate spice rubs and a quick rub you can make at home).
Instructions for making Overnight Backyard Brisket
1. Trimming: Trim excess fat from the brisket using a sharp knife. Remove silver skin and connective tissue. Avoid shaping too much as it is a backyard brisket.
2. Seasoning: Season brisket with Rock’s Bourbon Brisket Rub, made from bourbon barrel-aged salt, black pepper, garlic, sugar, and brown mustard. Coat generously, patting well on all sides.
3. Smoke Overnight: I set the temperature on my Traeger Timberline XL, at 225º with Super Smoke on for the first two hours, then turned it down to 180º and let it smoke overnight for about 8-10 hours. In the morning, check the internal temp has reached between 160-170º and then I’m ready to wrap.
4. Wrap with butcher paper: Wrap the brisket snugly in a large sheet of butcher paper by folding the edges and tucking the ends underneath.
5. Finish the cook: Place the wrapped brisket back on the smoker at 250º for 4-5 more hours until it reaches an internal temperature of 203°F. You’ll know it is done when it is probe tender, or simply put, the probe goes in with little to no resistance.
6. Let it rest: Take the cooked brisket off the smoker and let it rest for a minimum of one hour before slicing, but I typically shoot for two hours resting. The meat retains juiciness and flavor while residual heat continues cooking and juices redistribute. Patience is key!
7. Slice it up: To slice a brisket, you need a sharp knife and cutting board. Separate the point from the flat, then slice the flat into 1/4 inch pieces against the grain. Slice the point down the middle and then both sides into 1/4 inch slices. Take your time while slicing, then serve to friends and family!
Variations and Substitutions:
Alternate Rubs: Other rubs I like to use for brisket is Killer Hogs TX rub and Hardcore Carnivore Black Beef Seasoning. But if you’re in a pinch, reach for some pantry spices to make your own rub:
- 4 parts pepper
- 3 parts sea salt
- 1 part granulated garlic
Tips and tricks for making this Overnight Backyard Brisket
Load up on the seasoning: When smoking brisket, the meat’s large size requires a long smoking time of over 12 hours. To further enhance the natural smoke flavors, load up heavy on the seasoning to create a more delicious final result.
Wrap it tight: When smoking brisket, wrapping it in butcher paper or foil can help speed up the cooking process in the final hours. This is especially helpful when the temperature of the brisket hits what’s known as the “stall” point, which typically occurs around 160-170º. At this point, most of the fat has been rendered and it’s just a matter of bringing the brisket up to its final temp.
The more rest time, the better: When cooking a large piece of meat, remember that heat causes it to contract, forcing the juices to the center. Resting the meat after cooking allows it to relax, and the juices to redistribute evenly, resulting in a tender, flavorful dish. Failing to rest the meat results in dry, less tasty brisket.
Overnight Backyard Brisket
Equipment
- 1 Traeger Timberline XL
- 1 Butcher Paper
- 1 Slicing Knife
Ingredients
- 15 lb Whole Packer Brisket
- 4 tbsp Smoked Q Rock's Bourbon Brisket Rub
Instructions
- Trim excess fat from the brisket using a sharp knife. Remove silver skin and connective tissue. Avoid shaping too much as it is a backyard brisket.
- Season brisket with Rock's Bourbon Brisket Rub, made from bourbon barrel-aged salt, black pepper, garlic, sugar, and brown mustard. Coat generously, patting well on all sides.
- I set the temperature on my Traeger Timberline XL, at 225º with Super Smoke on for the first two hours, then turned it down to 180º and let it smoke overnight for about 8-10 hours. In the morning, check the internal temp has reached between 160-170º and then I’m ready to wrap.
- Wrap the brisket snugly in a large sheet of butcher paper by folding the edges and tucking the ends underneath.
- Place the wrapped brisket back on the smoker at250º for 4-5 more hours until it reaches an internal temperature of 203°F. You’ll know it is done when it is probe tender, or simply put, the probe goes in with little to no resistance.
- Take the cooked brisket off the smoker and let it rest for a minimum of one hour before slicing, but I typically shoot for two hours resting. The meat retains juiciness and flavor while residual heat continues cooking and juices redistribute. Patience is key!
- To slice a brisket, you need a sharp knife and a cutting board. Separate the point from the flat, then slice the flat into 1/4 inch pieces against the grain. Slice the point down the middle and then both sides into 1/4 inch slices. Take your time while slicing, then serve to friends and family!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
