Overnight brisket with a hold using my Limo Jr

[Roadpir8]

I wanted to try an overnight brisket because timing is an issue if you want to eat at around 5 pm. I read a lot about overnight cooks and holding briskets when done. I also read a lot about using tallow to baste. So, with all those things I read I decided to give it a go and ended up making my best brisket to date. I included my timeline below, but obviously timelines will vary but it gives you an idea of how it worked out for me if you are planning a cook.

I started with an 11.75 full packer from Costco. I trimmed it and put all the trimmings in a pan which I ended up putting on the shelf below the brisket in the smoker to catch the drippings as well.

I am smoking with my Limo Jr with a Bbq Guru UltraQ. I used post oak and pecan wood chunks for smoke. I cannot tell you how happy I am with my Limo Jr, I love it!!

Okay for seasoning I went with something I saw on Mad Scientist BBQ. In his episode titled “Salt & Pepper Only: Play Action Fake of the Barbecue World?” he provides a seasoning blend that is from John Lewis a former pit master for Franklin BBQ who now has his own restaurant. The blend is:

8 parts course ground pepper
3 parts Lawry’s Seasoned Salt
3 parts kosher salt
1 part granulated garlic​

John Lewis calls for using a mixture of half yellow mustard and half pickle juice as a binder. I opted out of the pickle juice and just used the yellow mustard.
https://www.youtube.com/watch?v=WhPD1w_6jL0&t=1s

Timeline:

Noon: Trimmed and seasoned brisket and set in fridge uncovered.
4:00 pm: Fired up smoker, set Bbq Guru at 225, post oak and pecan for smoke.
5:00 pm: Placed into smoker, after first couple of hours began regularly spritzing with equal parts apple cider and apple cider vinegar
11:00 pm: It hit an internal temp of 167, bark was good. Basted with rendered fat and wrapped in butcher paper​

Sleep​

4:45 am: It hit an internal temp of 206, felt done, placed in oven set at 150 to hold. Set Bbq Guru at 150. I did NOT unwrap at it at all before putting in oven to hold.​

Go back to sleep​

8:30 am: Wake up. Bbq is at 150. Transferred brisket back into bbq to hold at 150.
3:00 pm: Loaded brisket into ice chest, covered with towels and transported it to in laws.
4:30 pm: Sliced and served.​

 

[Big George's BBQ]

Someone is going to be happy and full Very nice

 

[Shadowdog500]

Looks like you nailed it! Bet it is delicious.

 

[pjtexas1]

Very nicely done! You could have found that Franklin rub here years ago. I also prefer just mustard.

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[Chester]

That looks great. Good to see you back posting. Been missing your Limo Jr. cook stories, that you nail every time.

 

[onemanlan]

Overnight cooks are the best when you have the PID set to go. Makes it easy to sleep. Looks like the product turned out great. Never tried the 150*F oven hold without venting the brisket. That rub certainly sounds worth a try.