Overnight Smoked Brisket (2024)

If you’re looking for agreat brisketrecipe with insanely juicy meat and flavorful bark, my Overnight Smoked Brisket delivers! While the low andslowcookingprocessis long, the results are so freakin’ delicious, you’ll forget about all thathard workafter 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 thebest brisketever, easy.

Sponsored by Oklahoma Joe’s.

Table of contents

• Why You’ll Love the OvernightSmoked Brisket Recipe
• Ingredients for thePerfect 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 OvernightSmoked Brisket Recipe

Juicy brisketseasoned 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 overnightsmoked brisket recipeproves 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 thePerfect Brisket:

• Whole Brisket– This is a straightforwardbeef brisket recipethat seasons a heftywhole packer brisketwith adry rub, either the Mesquite Peppercorn Lager or Smoked Garlic Jalapeno Lager Rub. SomeBeef Tallowwarmed up helps the seasonings build agreat bark. We’ll use someapple cider vinegarfor spritzing.

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How to Make thePerfect Smoked Brisket

Alright, let’s take this epic journey together and make thebest 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 brisketon thecutting board,fat sidedown. Trim anysilver skinorexcess fatpockets. 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 themuscle fibersafter smoking. Then, flip it over and trim the thickfat capuntil 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 ProcessCook 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 somewood chipsor chunks for that extra smokiness. Make awater panwith foil and boiling water for moisture.

Lay your beef brisket on the smoker,fat sideeither way. Insert the probe that is attached to the smoker and let it cook until the internal temperature hits around 165-170degrees 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 aspray bottlefull ofapple cider vinegar,spritz the paper and then lay your brisket about 2 feet from one end. Drizzle some morebeef tallowon 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 thegood brisketuntil theinternal temperature of the meathits 195-200 degrees F (around 5-6 more hours).

Once it’s done, let thebrisket restin aroom temperaturecooler for at least 2 hours, aiming for 4 for thebest results.

Slicing Time

When it’s time to slice, unwrap the smoked beef brisket, but keep the butcher paper for serving or forburnt ends. With asharp 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 brisketburnt 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 topersonal 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 creamypotato saladwould work great. Don’t forget the pickles — and maybe pair thejuicy brisketwith 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 favoritebarbecue sauce? I’d say yes to that!

If you want to straight up reheat it, thebest wayis 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

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