Smoked Full Packer Brisket with Overnight Hold
Smoked Full Packer Brisket with Overnight Hold
Ingredients
- 1 full packer brisket
- 1/2 cup BBQ rub, your favorite, or as needed
Instructions
- 1
Carefully trim the full packer brisket, removing any hard fat or silver skin. Leave a 1/4-inch to 1/2-inch layer of fat on the fat cap side. Apply your favorite BBQ rub generously over all surfaces of the brisket, ensuring even coverage.
⏱️ 30 min
- 2
Preheat your offset smoker (such as an Oklahoma Joe’s Longhorn Offset) to a consistent temperature of 275°F. Place the trimmed and seasoned brisket on the smoker grate with the fat cap facing up and the point (thicker end) oriented towards the firebox. Smoke for 8 to 10 hours, or until the internal temperature of the thickest part of the brisket reaches 175°F. Monitor the smoker temperature and adjust vents as needed to maintain 275°F.
⏱️ 600 min•🌡️ 275
- 3
Once the brisket reaches 175°F internal temperature, carefully remove it from the smoker. Wrap the brisket tightly in a double layer of butcher paper, then wrap it again in heavy-duty aluminum foil. Place the wrapped brisket into a large roasting pan.
⏱️ 10 min
- 4
Preheat your oven to 175°F. Transfer the roasting pan with the wrapped brisket to the preheated oven. Hold the brisket in the oven for 18 hours. This low and slow holding period will tenderize the brisket further and allow the collagen to break down, resulting in a more juicy and tender final product.
⏱️ 1080 min•🌡️ 175
- 5
After the 18-hour hold, remove the brisket from the oven and place it on a clean counter. Allow the brisket to rest, still wrapped, for 1 hour. This resting period allows the juices to redistribute throughout the meat.
⏱️ 60 min
- 6
Unwrap the brisket and slice against the grain, separating the flat and the point if desired. Serve immediately.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Smoked Full Packer Brisket with Overnight Hold
- 1 full packer brisket
- 1/2 cup BBQ rub, your favorite, or as needed
Instructions
- 1
Carefully trim the full packer brisket, removing any hard fat or silver skin. Leave a 1/4-inch to 1/2-inch layer of fat on the fat cap side. Apply your favorite BBQ rub generously over all surfaces of the brisket, ensuring even coverage.
⏱️ 30 min - 2
Preheat your offset smoker (such as an Oklahoma Joe’s Longhorn Offset) to a consistent temperature of 275°F. Place the trimmed and seasoned brisket on the smoker grate with the fat cap facing up and the point (thicker end) oriented towards the firebox. Smoke for 8 to 10 hours, or until the internal temperature of the thickest part of the brisket reaches 175°F. Monitor the smoker temperature and adjust vents as needed to maintain 275°F.
⏱️ 600 min•🌡️ 275 - 3
Once the brisket reaches 175°F internal temperature, carefully remove it from the smoker. Wrap the brisket tightly in a double layer of butcher paper, then wrap it again in heavy-duty aluminum foil. Place the wrapped brisket into a large roasting pan.
⏱️ 10 min - 4
Preheat your oven to 175°F. Transfer the roasting pan with the wrapped brisket to the preheated oven. Hold the brisket in the oven for 18 hours. This low and slow holding period will tenderize the brisket further and allow the collagen to break down, resulting in a more juicy and tender final product.
⏱️ 1080 min•🌡️ 175 - 5
After the 18-hour hold, remove the brisket from the oven and place it on a clean counter. Allow the brisket to rest, still wrapped, for 1 hour. This resting period allows the juices to redistribute throughout the meat.
⏱️ 60 min - 6
Unwrap the brisket and slice against the grain, separating the flat and the point if desired. Serve immediately.
⏱️ 10 min