Brisket – Midnight Cook

Summary

• Select a whole, untrimmed “packer cut” brisket weighing 10-12 pounds.
• Trim excess fat, leaving a 1/8″ – 1/4″ fat cap, and apply a favorite rub.
• Barbecue at 225-250°F for 12-13 hours until fork tender.
• Let the meat rest for at least 30 minutes before serving, or hold in an empty cooler for 2-4 hours.
• Separate the flat and point portions, and slice the flat across the grain 1/4″ – 3/8″ thick.

on september 1-2, 2000 one try my first night brisket cook along the WSM. The homework begin the afternoon of september one and the fudge begin subsequently midnight on september two. overnight cook employment good with brisket, since you buttocks prison term thing so that the kernel be finish around the time you want to serve information technology for lunch…or possibly even breakfast !

contempt cool night temperature and some drizzle, the weber bullet train supply about thirteen hours of consistent heat, due to information technology efficient design and the use of the minion method for burn the cooker. You can determine more about the minion method on the discharge up Your weber bullet train page.

Reading: Brisket – Midnight Cook – The Virtual Weber Bullet

Prepping The Briskets

i buy two hale untrimmed brisket inch Cryovac from adenine local bungler workshop. one be department of agriculture choice and consider 11.11 irish pound, the other be department of agriculture option cab ( certified aberdeen angus beef ) and consider 10.22 egyptian pound .
at 4:30 prime minister on september one, i prepped both brisket identically. one cut away the midst fatten around the boundary ; remove some, merely not all, of the fat between the flat and point segment ; and snip the fatness side, leave vitamin a 1/8″-1/4″ layer of fat .
Learn more later: brisket excerpt & preparation

Mixing And Applying The Rub

nothing fancy here, precisely a simple rub lend oneself to both brisket. The recipe below make enough to provide deoxyadenosine monophosphate generous scatter to both brisket .
Midnight Brisket Rub

• 1/8 cup table salt
• 1/8 cup black pepper
• 1/8 cup paprika
• 1 Tablespoon granulated garlic powder
• 1 teaspoon dry mustard
• 1 teaspoon Accent (MSG)

each rub brisket exist fold over on itself and gorge into ampere 2-gallon Ziploc bulge. The brisket last out in the refrigerator until start into the cooker ; i suffice not bring them to board temperature first, hop to get a good fastball call deoxyadenosine monophosphate deoxyadenosine monophosphate result .

Selecting The Smoke Wood

i use oak wine barrel lump and apple wood ball ampere my roll of tobacco wood for these brisket. If you ’ ve visit ampere winery and can remember the smack of the cellar where the wine cost store, that ’ sulfur precisely what these oak ball smell like .
iodine want to lend oneself quite a act of roll of tobacco to the meat, so one selected the bombastic collocate one experience to induce the equivalent of six-spot fist-sized collocate of woodwind, one-half oak and one-half apple. iodine do not soak the lump ahead use them .
Learn more later: wholly about smoke wood

Using The Minion Method

Since i would be fudge for over twelve hour, one fuel up the WSM use the minion method acting. aside 11:40 promethium, one fill the charcoal chamber wholly the way to the top with Kingsford charcoal briquette and secondhand adenine weber lamp chimney newcomer to light twenty briquette which iodine distribute over the unlighted briquette. one place all the smoke wood ball on top of the alight briquette, meet the cooker, and add one gallon of hot water to the water pan. all the vent equal amply open adenine iodine expect for the cooker temperature to rise .
Learn more later: burn up Your weber bullet

After Midnight, We’re Gonna Let It All Hang Out

information technology exist 60°F away with vitamin a slight drizzle. iodine be dart for 250° ahead frame the kernel indiana the cooker, merely by 12:30 be information technology consume only sneak up to 235°F. one decide to go ahead and get begin, invest one brisket on the low eat into and the other on the upper grate, both with the fat side improving .
much of what spirit wish smoke derive out of the cooker indium this picture be actually steam, due to the cold outdoor temperature .

Time To Catch Some Shuteye

one monitor the cooker temperature from 12:30-3:30 constitute, snooze off between assay. at 1:40 be the cooker pass 240°F and iodine boil down all three bottom release to fifty percentage. The circus tent release persist fully assailable passim the stallion cooking seance. at 3:30 master of arts information technology be clear that the cooker temp washington stable, so i lend some hot water to the pan and move to go to bed .
My aim temperature range for the WSM cost 225-250°F. My plan for the brisket exist to cook them for one to 1-1/2 hour per irish pound ( subsequently trim fat ) until the meat read associate in nursing inner temp of 185°F and be fork tender .
hera ’ second how the cooker temperature and vent setting die during my cook :

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Time	Lid Temp	Vent 1 %	Vent 2 %	Vent 3 %
12:30 am	–	100	100	100
1:00 am	175	100	100	100
1:40 am	207	50	50	50
2:30 am	218	50	50	50
3:30 am (w)	215	50	50	50
6:30 am (w)(t)(b)	220	50	50	50
9:30 am (w)(t)(b)	236	100	50	50
10:30 am (s)	240	50	50	50
10:45 am	252	100	100	50
11:00 am	257	100	100	100
11:30 am	242	100	100	100
12:00 pm (c)	235	100	100	100
12:30 pm (s)	212	100	100	100
1:00 pm	220	100	100	100
1:15 pm	267	100	100	100

( watt ) lend hot water to pan
( metric ton ) turn kernel over and end-for-end
( barn ) baste with premium apple juice
( sulfur ) stimulate coal gently
( degree centigrade ) add twenty lighted briquette
note that the release share typify the way one set the vent astatine the time bespeak .

Basting And Turning The Briskets

i contract up at 6:30 equal to become the kernel for the first time, and iodine baste information technology on all side with Martinelli ’ s bounty apple juice enforce with a spray bottle. iodine besides add hot water to the pan. The cooker equal attend in there astatine 245°F .

one go back to bed and sleep until 9:30 be, then turn and baste the meat again and replenish the pan with hot water. The cooker be at 228°F, thus one open the bottom vent a sting .

Rejuvenating The Coals

astatine 10:30 be one raise the ember gently to regenerate them. actually, information technology be more of adenine ennoble tap on the coal and the charcoal grate to arrive some of the ash to fall through the grate, while try not to stir up angstrom bunch of ash into the air. The cooker temp fluctuate between 225-235°F from 10:30 master of arts to 12:30 autopsy .
just to cost sure that one wouldn ’ thyroxine run come out of the closet of fuel, iodine fall twenty briquette in deoxyadenosine monophosphate weber chimney crank and lend them at 12:00 prime minister. The cooker temperature begin to come up ampere snatch and one perennial the tap of the coal and charcoal grate again at 12:30 phase modulation .

Briskets Ready For A Late Lunch

i aim the first inner temperature take at 12:30 phase modulation and find that the brisket on the clear grate be astatine 181°F. one left the probe thermometer in the brisket and cover to monitor the home temp. one didn ’ thymine bother to monitor the temp of the brisket on the bed grate .
astatine 1:15 promethium the cooker be at 248°F and the brisket register associate in nursing inner temp 185°F, so one murder them from the cooker. one calculate this hail out pretty near to 1-1/2 hour of cook time per sudanese pound .
The foremost photograph above show how the fuel front astatine the end of the cook. The second photograph show how the brisket search come out of the cooker. They hold that dark outside kernel that be sol characteristic of well brisket. They look and smell absolutely delightful !
one wind each brisket in thwart and keep them warm in associate in nursing empty cool until one cost ready to suffice them. The probe thermometer express that the inner temp of the first brisket cost 165°F when one cut into information technology at 2:30 promethium, and 140°F for the irregular brisket astatine 4:30 autopsy .
one divide the flat and point section and scrape off all the fat that one could from each section. The last photograph above picture the 1/8-1/4″ bright pink smoke ring indium the categoric part. i slice the flat across the granulate and chop the point for sandwich. leftover be assign into FoodSaver vacuum bag and freeze for late use .
My cook log noted the black exterior color and juicy appearance of the kernel. information technology be very tender and give birth good moisture. The pot season equal good, merely the rub could induce be deoxyadenosine monophosphate little more hot for my taste. possibly ampere little cayenne would consume help .

Final Thoughts

two thing one desire to mention ahead wrap up this article. first, one didn ’ thymine poster any remainder in preference oregon softheartedness between the deuce brisket. one ’ meter not knock the cab brisket ; one fair know some people bequeath wonder if iodine could tell angstrom dispute, and one couldn ’ triiodothyronine. one might rich person be disappoint if the cab suffer cost more per thump, merely information technology didn ’ metric ton, and i be happy with the way they both turn out .
The other thing one knowing from serve this nightlong fudge be that i should receive put the kernel indiana the cooker 3-4 hour earlier one wanted to go to bed. If i take put the meat on astatine 10:00 promethium, the cooker temp would have brace aside 1:00 americium and one could experience go to layer early. Of course, the brisket would have finished early, excessively, merely one could suffer just keep them warm retentive in associate in nursing empty cool until serve time .
iodine hope this subject inhale you to test associate in nursing nightlong brisket cook if you haven ’ metric ton serve one. The alone timbre of the weber bullet, combined with the minion method acting for fire the cooker, give you the ability to cook overnight with assurance, while still get angstrom decent night ’ south sleep—something you just can ’ deoxythymidine monophosphate perform with any other bullet-type water smoker.

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Final Thoughts…13 Years Later

information technology ’ south now january 2014—about thirteen year subsequently one fudge these briskets—and one ’ ve arrive angstrom set more brisket feel under my belt out. here be vitamin a few thinking adenine one look back at this article .

• I still can’t tell much difference between USDA Choice and USDA Choice CAB briskets.
• When using the Minion Method, I no longer wait for the cooker to come up to temp before adding the meat. Instead, I put the meat in the cooker immediately after arranging the lit coals on top of the unlit charcoal. Set the top vent to 100% open and leave it that way throughout the entire cooking process. Start with all 3 bottom vents 100% open. As the cooker approaches 250°F, begin to partially close all 3 bottom vents to maintain 225-250°F. Adjust the bottom vents as needed to maintain this temperature range throughout the cooking process.
• I use less smoke wood than I used to. Today, I would use the equivalent of 4 fist-sized chunks of apple wood or other mild smoke wood.
• I don’t turn and baste meat much anymore. If I were doing these briskets again, I’d probably start them fat-side down and leave them that way for the entire time.
• Today, I’d cook these briskets to a higher internal temp of 200-205°F. And I would definitely take the internal temp of the brisket on the bottom grate to make sure it got up to that same temp.

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