How to Smoke Brisket | No Lost Sleep Overnight Method

brisket

🥗Healthier: flank steak

💰Cheaper: chuck roast

Flank steak is leaner, while chuck roast is more affordable but less tender.

BBQ rub

🥗Healthier: homemade spice mix

💰Cheaper: salt and pepper

Homemade mixes can control sodium and flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth reduces fat and calories.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Remove the top flap of the brisket to create an even shape.

Trim hard fat down to 2 to 3 mm thick.

Separate hard fat and leaner meat for later use.

Flip the brisket and remove excess fat and silver skin from underneath.

Scoop out any large pockets of fat if present.

Round off thin edges of the brisket to prevent burning.

Sort off trim into two trays: one for fat and one for lean meat.

Render the fat by placing it in the oven at 120 to 150°C for a few hours.

Put lean meat in the freezer for 30 minutes before mincing.

Set up the mincer and grind the lean meat twice for even distribution.

Strain the rendered fat into a jar after a few hours of cooking.

Prepare the smoker by opening both vents and adding charcoal and cherry wood.

Light the charcoal with fire lighters and set the smoker to 225°F (107°C).

Coat the brisket lightly with yellow mustard to help the rub stick.

Season the brisket generously with beef bounce rub on both sides.

Place two drip trays with water in the smoker to maintain moisture.

Put the brisket on the rack above the drip trays and close the smoker lid.

Start smoking the brisket at 9:00 p.m. and check on it in the morning.

Check the hopper for charcoal level after 10 hours of smoking at 7:00 a.m.

Check the internal temperature of the brisket; it should be around 75°C in the point and 83-84°C in the flat.

Use gardening gloves and nitro gloves to handle the brisket safely.

Wrap the brisket in foil with beef tallow on top, covering the point completely and leaving the flat exposed.

Increase the smoker temperature to 250°F (120°C) and continue cooking until tender.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary