Roadpir8
Well-known member
I wanted to try an overnight brisket because timing is an issue if you want to eat at around 5 pm. I read a lot about overnight cooks and holding briskets when done. I also read a lot about using tallow to baste. So, with all those things I read I decided to give it a go and ended up making my best brisket to date. I included my timeline below, but obviously timelines will vary but it gives you an idea of how it worked out for me if you are planning a cook.
I started with an 11.75 full packer from Costco. I trimmed it and put all the trimmings in a pan which I ended up putting on the shelf below the brisket in the smoker to catch the drippings as well.
I am smoking with my Limo Jr with a Bbq Guru UltraQ. I used post oak and pecan wood chunks for smoke. I cannot tell you how happy I am with my Limo Jr, I love it!!
Okay for seasoning I went with something I saw on Mad Scientist BBQ. In his episode titled “Salt & Pepper Only: Play Action Fake of the Barbecue World?” he provides a seasoning blend that is from John Lewis a former pit master for Franklin BBQ who now has his own restaurant. The blend is:
https://www.youtube.com/watch?v=WhPD1w_6jL0&t=1s
Timeline:
I started with an 11.75 full packer from Costco. I trimmed it and put all the trimmings in a pan which I ended up putting on the shelf below the brisket in the smoker to catch the drippings as well.
I am smoking with my Limo Jr with a Bbq Guru UltraQ. I used post oak and pecan wood chunks for smoke. I cannot tell you how happy I am with my Limo Jr, I love it!!
Okay for seasoning I went with something I saw on Mad Scientist BBQ. In his episode titled “Salt & Pepper Only: Play Action Fake of the Barbecue World?” he provides a seasoning blend that is from John Lewis a former pit master for Franklin BBQ who now has his own restaurant. The blend is:
8 parts course ground pepper
3 parts Lawry’s Seasoned Salt
3 parts kosher salt
1 part granulated garlic
John Lewis calls for using a mixture of half yellow mustard and half pickle juice as a binder. I opted out of the pickle juice and just used the yellow mustard.3 parts Lawry’s Seasoned Salt
3 parts kosher salt
1 part granulated garlic
https://www.youtube.com/watch?v=WhPD1w_6jL0&t=1s
Timeline:
Noon: Trimmed and seasoned brisket and set in fridge uncovered.
4:00 pm: Fired up smoker, set Bbq Guru at 225, post oak and pecan for smoke.
5:00 pm: Placed into smoker, after first couple of hours began regularly spritzing with equal parts apple cider and apple cider vinegar
11:00 pm: It hit an internal temp of 167, bark was good. Basted with rendered fat and wrapped in butcher paper
4:00 pm: Fired up smoker, set Bbq Guru at 225, post oak and pecan for smoke.
5:00 pm: Placed into smoker, after first couple of hours began regularly spritzing with equal parts apple cider and apple cider vinegar
11:00 pm: It hit an internal temp of 167, bark was good. Basted with rendered fat and wrapped in butcher paper
Sleep
4:45 am: It hit an internal temp of 206, felt done, placed in oven set at 150 to hold. Set Bbq Guru at 150. I did NOT unwrap at it at all before putting in oven to hold.
Go back to sleep
8:30 am: Wake up. Bbq is at 150. Transferred brisket back into bbq to hold at 150.
3:00 pm: Loaded brisket into ice chest, covered with towels and transported it to in laws.
4:30 pm: Sliced and served.
3:00 pm: Loaded brisket into ice chest, covered with towels and transported it to in laws.
4:30 pm: Sliced and served.