Smoking the PERFECT BRISKET overnight (while I sleep) | Offset Smoker

You can get sleep and smoke a brisket overnight. You just need to plan ahead a little bit:) #MEATER #MEATERMADE

ADJUSTED overnight brisket method below

My BBQ Essentials Buying Guide:

Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):

Meater website: https://www.jdoqocy.com/click-100151489-13907073

Get the MEATER on Amazon: https://amzn.to/3e7Dz7E

Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): https://amzn.to/37ROmSi

Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): https://amzn.to/3jFfSVq

Tongs (click click! I like the silicon ones because they don't mess up the bark as much): https://amzn.to/2HR80Tq

Set of Good BBQ Knives: https://amzn.to/34HQoTk

Bread Knife (Your workhorse for slicing brisket): https://amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): https://amzn.to/2JesAhj

Cotton and black nitrile gloves (use them both for heat + liquid protection): https://amzn.to/31Vly7Y https://amzn.to/31WPIaO

Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): https://amzn.to/37RXEOa

Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): https://amzn.to/2HMsYDe

Butcher paper (also for wrapping): https://amzn.to/2HQUgbl

Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): https://amzn.to/35Kc00x

Wood chips (for electric smokers): https://amzn.to/2TBG2xL
Pellets (for pellet grills): https://amzn.to/3mAnk6i
Overnight Brisket Method

- Trim brisket and apply rub. Let rest on counter for an hour to absorb the salt.
- Preheat smoker and run it at 250-275
- Place brisket on smoker at 2PM the day prior to your lunch event
- Smoke for around 6-8 hours (around 9PM) until bark is set, color is dark, it has shrunk about 20% and moisture is no longer pooling on the brisket
- Wrap in butcher paper with tallow and cook in oven at 250-275 until the brisket is floppy and probes like room temperature butter (around 11PM)
- Rest for an hour to stop the cooking process, then place in oven at 150 (around midnight)
- If you have a temperature probe with an alarm, set it to alert you if the internal temp of the brisket goes below 140. If this happens you will need to get up and increase the oven temperature by 10-20 degrees.
- Sleep!
- Remove brisket from oven at 11:30AM, slice and serve at noon.

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