Overnight Brisket
Great results, while you sleep.
Prep: 20 minutes | Cook: 16 Hours | Total: 16 Hours, 20 minutes | Serves: 10-12
Ingredients:
Shopping List:
4-5 kg Brisket, Trimmed
Mustard, Binder
Favourite BBQ Rubs
Special Equipment:
Digital Thermometer
Instant Read Thermometer
Butchers Paper
Sharp Knife
METHOD:
Step 1
Preheat the pellet grill to 200F/ 93C. If your grill has a super smoke setting, then turn this on. For this cook, I’m using my Traeger Timberline 850.
Step 2
Remove your brisket from its packaging and pat dry with a paper towel. Trim any unnecessary hard and soft fats from the brisket. You want to leave roughly 5-10 mm of fat on the brisket, especially over the flat. Round the edges off and trim off anything too thin as it will burn.
Step 3
Lather the brisket in mustard, then season with your favourite bbq rubs. I like to layer with a couple different flavours, so its a good chance to experiment with different combos.
Step 4
Insert a digital thermometer into the flat muscle to track the cook, then place the brisket onto the middle shelf.
Cook over night until reaching an internal temp of around 170-175F/ 80C. Approximately 12 hours. I like to get mine on at around 8pm.
Step 5
In the morning, the bark will be set, meaning it’s time to wrap. Lay out two layers of butchers paper and sprtiz to add some moister to the inside of the wrap.
Place the brisket in the middle then tightly wrap. Replace the thermometer to the flat, then place back onto the Traeger.
At this point I like to increase the Traeger's temp to 275F/ 135C and cook through until the internal temp hits around 203F/ 95C, but more importantly probes tender in the flat and point.
Step 6
Remove the brisket and open the paper to allow the brisket to steam off for 15-20minutes, this will prevent it from over cooking. Wrap the brisket back up and rest for a minimum of 3 hours before slicing.
Great results while you sleep. Enjoy.