10 Lb brisket overnight cook

[Chris_in_SoCal]

1AM I just put it in the smoker with about 30 Lbs of Hickory pellets in the hopper. 250*

It was rubbed and injected over 24 hours ago. It smells great raw. This should be a good cook.

Injected with:
4 oz apple juice
1 oz worshy sauce
1/2 oz chipotle hot sauce
2 oz maple syrup
1/4 cup brown sugar.​

sweet and spicy. I used about 2/3 of it. I had some left over.

Dry rub mustard for stick, Weber KC BBQ dry rub heavy, OX Roast and Piccantissimo lighter coating.

When it gets close to done (one hour) I will pour more apple juice on it then coat it with brown sugar.

 

[forktender]

Damn, that looks like a nice chunk of beefy goodness right there.
Good luck, I hope things run smoothly for you.
I'll be watching this, as I'm an insomniac and a day sleeper so this cook is perfect for me.
Keep me updated please, I've done tons of brisket just never on my newish Camp Chef pellet pooper.
I have a date with a brisket coming up next week and I'm trying to decide if I should run it through my pellet stove or my drum smoker. I had to sell my stick burner it just got to be to much of a chore getting up and down for 15 hours babysitting it on long smokes. I thought the pellet stove was going to be the answer for me but I miss that dark TX bark and smokiness that I grew so fondly of with the stick burner. I'm counting on you to help me change my mind about brisket on a pellet stove.
I'll pop an Anchor Steam and settle in to watch your progress.
Dan

 

[Chris_in_SoCal]

3:05am and last check before I go to bed. It was going too fast so at 2AM I cut it to 225*.

Probes between 132* and 142*. Hopper looks great so I will let it continue to run.

It still looks pretty raw but that is good. Eat time is about 3PM.

 

[forktender]

I will check it out when it's done, good luck.

Good night and thank you.
Dan

 

[chilerelleno]

Interesting, a sweet brisket.
Watching.

 

[Chris_in_SoCal]

Mid morning and it's doing great so far. 167* average.

 

[Chris_in_SoCal]

Apple juice poured on and brown sugar added.

 

[Chris_in_SoCal]

Beans added to the smoker.

There are beans in there, I swear.

 

[Chris_in_SoCal]

Slow and low. 13 hours of smoking. It came out great. Tender and juicy. There was just a hint of the sweet and spicy.

 

[chilerelleno]

Your brisket slices look mighty tasty.
Like!

 

[wbf610]

Looking good!

 

[forktender]

Damn, the meat looks amazing, what a great supper shot as well.

 

[gmc2003]

Looks great. Is there a place setting for me?

Point for sure
Chris

 

[jcam222]

Man the brisket looks good as does the whole spread of food. Nice job!

 

[Chris_in_SoCal]

There's always room at the table for more. We had friends from Switzerland over and they loved it.

I had some leftovers tonight and it tasted even better for some reason. I think the baked beans just taste better the longer they stew.

 

[SmokinAl]

I would sure be proud to serve that brisket!
It looks fantastic!
Nice work & congrats on making the carousel!!
Al

 

[chopsaw]

That looks great . Nice job .

 

[browneyesvictim]

Mmmm.. Brisket! Looks outstanding!

 

[SmokinLogs]

That brisket looks delicious! I love the bark and smoke ring. Thanks for posting.

 

[uncle eddie]

Your brisket looks awesome...Like!