Smoked Midnight Brisket
This is a technique where you put your brisket on before you go to bed. This means when you wake your brisket is almost ready to go, rather than spending the whole day watching it cook.
Equipment
- 1 Pellet smoker
Ingredients
- 8-12 lbs beef brisket
- ½ cup coarse kosher salt
- ½ cup coarse ground black pepper
- ¼ cup of Worcestershire sauce
- ¼ cup of water
Instructions
Step 1: Brine Your Brisket
- - Make the salt solution and brine your brisket as per the instructions above, allow for 5 hours. (Start at around 6 pm if planning on smoking at midnight)
Step 2: Dry Roast the Spices, Grind & Apply the Dry Rub
- - Roast the dry spices on low heat and then grind in a grinder.
- - Apply the spice rub liberally all over the brisket using the mustard as glue.
Step 3: Smoking the Brisket at Midnight
- - Load the pellets, prime, set the grill temperature to 200°F, and wait until up to temp.
- - When you are up to temperature, put on the brisket with the fat cap facing the heat source.
- - Insert the temperature probe into the thickest part.
- - Ensure your pellet hopper is full and set an alarm for when it will need topping up.
Step 4: When to Wrap the Brisket?
- When it gets to 160°F which will take around 8 hours... So get up sleepy head!
- - Remove from the grill and wrap in butcher paper.
- Return to your pellet smoker and increase the temperature to 250°F until the internal temperature of the brisket reaches 203°F.
Step 5: Rest the Brisket in a Cooler
- When it reaches 203°F, wrap it in a towel and place it in a cooler to rest for around for four hours.