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Overnight Backyard Brisket

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Overnight Backyard Brisket Square

Overnight Backyard Brisket

We’d love for you to try our Overnight Backyard Brisket recipe.  After a quick backyard trim, we season with our Rock’s Bourbon Brisket Rub then smoke for 14+ hours on our Traeger Timberline XL at 225º to create a tender, flavorful brisket with a unique smoky undertone.
Prep Time 20 minutes
Cook Time 14 hours
Rest time 2 hours
Total Time 16 hours 20 minutes
Course Main Course
Cuisine American, Barbecue
Servings 15 people
Calories 703 kcal

Ingredients
  

Video

Instructions
 

  • First, you'll want to start by trimming any excess fat from the brisket. This will help the meat cook evenly and prevent it from becoming too greasy. Using a sharp knife, carefully cut away any large pieces of fat, being careful not to remove too much of the meat in the process. It's also a good idea to remove any silver skin or connective tissue that you come across, as these can also make the meat tough. This is a backyard brisket, so be care to not "shape" it too much.
  • To season this brisket, use our Rock's Bourbon Brisket Rub, made from bourbon barrel-aged salt, bourbon barrel-aged black pepper, garlic, sugar and brown mustard. Generously coat the entire brisket with the our rub, making sure to pat it in well on all sides.
  • We set the temperature on our Traeger Timberline XL, at 225º and let it smoke overnight for about 8-10 hours. In the morning, check the internal temp has reached between 160-170º and then we'll be ready to wrap.
  • Take a large sheet of butcher paper and place your brisket in the center. Fold the edges of the paper up and over the brisket, then fold the ends in and tuck them under. The paper should be snug against the brisket.
  • Place the wrapped brisket back on the smoker and crank it up to 250º. Now cook for another 5 hours until it reaches an internal temperature of 203°F. Check for probe tenderness, which is when an instant-read thermometer slides in with little to no resistance.
  • Now that your overnight backyard brisket is cooked to perfection, it's important to let it rest for at least an hour before slicing into it. This might seem like an unnecessary step, but it's crucial to ensure that the meat retains its juiciness and flavor. During this resting period, the brisket will continue to cook from residual heat and the juices will redistribute throughout the meat, making it more tender and flavorful. So be patient and resist the urge to cut into that delicious brisket right away.
  • To slice a brisket, you'll need a sharp knife and a cutting board. Begin by separating the point from the flat, then work to slice the flat in about 1/4 inch think slices against the grain. Next focus on the point, and slice down the middle then slice both sides, again in about 1/4 inch thick slices. Take your time and be patient, as slicing brisket can be a bit tricky. Once you've sliced the entire brisket, you can serve it with your favorite barbecue sauce or seasoning. Enjoy!

Learn a little more

Beef brisket is a staple of many cuisines around the world, but its roots can be traced back to ancient times. The earliest evidence of beef brisket being used as a food source dates back to the days of the ancient Egyptians, who would slow-cook the meat in clay ovens for hours until it was tender and flavorful.
Over time, beef brisket became a popular dish among the Jewish communities of eastern Europe, where it was often prepared for special occasions like weddings and holidays. Slow-cooked in a broth of onions, garlic, and other spices, the meat would be served alongside traditional Jewish fare like matzo and challah bread.
In the United States, beef brisket became a staple of Southern cuisine in the 1800s. Slow-smoked over hardwoods like oak and hickory, the meat would be seasoned with a dry rub of salt, pepper, and other spices and served with barbecue sauce and coleslaw.
Texas brisket is a delicious and savory meat dish that is a staple of Texan cuisine. It is made by slow-cooking a beef brisket over low heat usually using Oak wood, which results in a tender and juicy meat that is bursting with flavor. Traditional Texas brisket is seasoned with a blend of spices heavily focused on salt and pepper.  Texas brisket is a popular dish at BBQ joints and is enjoyed by meat-lovers all over the world.

Nutrition

Nutrition Facts
Overnight Backyard Brisket
Serving Size
 
453 g
Amount per Serving
Calories
703
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
12
g
75
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
16
g
Cholesterol
 
281
mg
94
%
Sodium
 
358
mg
16
%
Potassium
 
1497
mg
43
%
Protein
 
94
g
188
%
Calcium
 
23
mg
2
%
Iron
 
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword BBQ Rubs, BBQ Seasoning, Bourbon, Brisket, Smoked Q
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Mike 'Rock' Rauch

Mike 'Rock' Rauch

Hey! I’m just a backyard pitmaster excited to share my experience in barbecuing with you! I’ve spent over 14 years perfecting my skills, testing and refining flavors to bring my favorites to your backyard. I’m thrilled for the opportunity to take your taste buds on a new culinary journey.

Whether you’re someone who frequently grills or someone who loves to try new flavors, my experience in food is sure to make your next gathering extra special. From the classics to new, innovative dishes, I love food and I’m excited to share my passion with you. Let’s fire up the grill and make your next get-together unforgettable!

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