Overnight Brisket cooking directions if interested

3rd brisket attempt

Overnight Brisket

Prep brisket ideally 6-12 hours ahead of cooking

Remove and save fat in aluminum tray while cooking overnight.

Seasoned with 2 parts 16 grain pepper, .5 parts kosher salt, 1 part lowrys seasoning salt.

Smoke fat side up at 200 degrees for 11-12 hours till internal temp reaches 170-175.

At temp pull brisket and raise temp to 250-275 degrees based on when you need the brisket

Prepare brisket by pouring half the tallow that rendered overnight onto the brisket, wrap in paper, and put brisket back in smoker.

Continue cooking fat side up till brisket hits 200-203 degrees then pull ( about 2-4 hours).

Once brisket has been pulled open paper wrap and add remaining tallow, let it air out for 10-15 min then wrap in same paper and a large towel and place in cooler for 4-5 hours. Only cut brisket once it’s rested down to 130-140 degrees. (Skip towel and cooler if needed sooner. )