A complete beginner's guide to cooking the perfect overnight brisket on a pellet grill! Learn how to get that perfect bark with juicy meat every single time.
Start by removing the brisket from its packaging and giving it a good rinse under cold water. Place on a cutting board and trim the fat down to about ¼ inch. Make sure to remove any hard fat or silverskin present. This not only helps in even cooking but also ensures better smoke absorption.
Next, place the brisket in a disposable foil pan, which will come in handy later on. Rub the entire brisket with mustard, which acts as a binder for the seasoning. Liberally apply SPG and Double Pepper Cow Cover Coarse rubs on all sides.
When you're ready to cook, preheat your pellet cooker to 230ºF (110ºC). Once it is up to temp, place the brisket directly on the cooker grates with the foil pan below them to act as a heat deflector and to catch those tasty drippings.
With the brisket cooking, go ahead and prepare for the next morning. Mix the brisket mop with the 2 cans of beef consomme and let it sit at room temperature (you don’t want to pour a cold mop on your hot brisket!). Also lay down sheets of heavy duty foil, which you'll use for wrapping the brisket.
Now, it's time for the easiest part – go to sleep! Let the brisket cook overnight - we left ours from 7 pm to 6 am. The slow and low method works wonders, breaking down the meat and making it incredibly tender.
When you wake up, you should find an amazing bark covering the beef. It's the right moment to wrap the brisket in foil along with the brisket mop mixture. Be careful not to tear the foil as you seal it, because this will lead to moisture loss. Crank up the smoker to 285ºF (140ºC) and place the wrapped brisket back on the grates.
After an hour of cooking at the higher temperature, start monitoring the internal temperature of the brisket. You're looking for it to hit 202ºF (94ºC), the magic number for every brisket connoisseur. Once it reaches this temperature, pull it off the heat and crack open the foil to let it steam. This step is crucial as it stops the cooking process.
When the steaming stops, wrap the brisket back up in the foil and let it rest for 30 minutes to an hour. This rest period allows the juices to redistribute throughout the meat, resulting in a moist and flavorful brisket. Finally, remove the brisket from the foil, slice it against the grain, and enjoy the tender, smoky goodness with your loved ones.
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