Trying The Overnight Brisket
I’ve made brisket once before, the “traditional” way of letting it smoke all day, but this time I wanted to try doing it overnight. Without a pellet smoker that can auto-regulate its temperature, it’s a bit more challenging to guess the vent placement for the proper temperature. This was a fun experiment as I continue to learn my way around my charcoal smoker.
Ingredients:
-1 whole brisket (mine was about 19 lbs)
-hickory and/or oak wood
-charcoal briquettes
-salt to taste
Rub:
-3 tbsp freshly ground black pepper
-2 tbsp cajun seasoning
-1 tbsp mustard powder
-2 tbsp paprika
-2 tbsp brown sugar
Products I use:
-Kitchen Scale: https://amzn.to/3qGPBwL
-Tojiro Chef's Knife: https://amzn.to/3KtcH1F
-Enamel Cast Iron Dutch Oven: https://amzn.to/3fH6YHz
-10" Cast Iron: https://amzn.to/3Ks9f7o
-Air Fryer: https://amzn.to/3GLj7ab
-Duxtop Induction Burner: https://amzn.to/3nBvyh9
-Garlic Press: https://amzn.to/3qFKyN0
-Potato Ricer: https://amzn.to/3Iit8fA
-Bulk Maldon Flakey Salt: https://amzn.to/3nFQjIO
-Instant Read Thermometer: https://amzn.to/32D84kK
-Candy/Frying Thermometer: https://amzn.to/3qHlzJb
-Microplane zester: https://amzn.to/3KBBAHV
-Vacuum sealer: https://amzn.to/3Y5sLxZ