Overnight Beef Brisket Recipe

You can use Bar-B-Que sauce like Ol' West for the outside of the Brisket instead of basting with Beef Broth, but I was cooking for a Pregnant mother who could not have anything with sugar in it.

Overnight Beef Brisket

This recipe was submitted by Larry Juncker of Fort Dodge, Iowa
Prep Time: 15 Minutes
Grilling time: 15 Hours 30 Minutes
Rest Time: 15 Minutes
Where To Cook: Lower Shelf

  8 - 9 Lb Beef Brisket Swanson 100% Beef Broth - 48oz Dakota Grills Sizzlin' Steak Seasoning
Heap smoker tray to element with Apple wood.
Liberally season brisket with Sizzlin' Steak Seasoning
Place on Grill Fat Side up
Inject your brisket with Swanson's 100% Natural Beef Broth
Set Grilling Temp to 320°F and your probe to 195°F
Smoke for 40 minutes
Turn the Temp setting down to 225°F
The first 4 hours of cooking at the 1 hour marks, turn the brisket over, inject and baste with more beef broth and continue cooking low and slow.
At the 5th hour, when you turn your Brisket, your fat side should be up again.
Set the Brisket on the top shelf while you make an aluminum foil pan and set on the lower shelf so that your remaining juices are trapped and not run down into your jar, this helps with keeping it juicy.
Place the Brisket back down into the Aluminum Foil pan
Pour some more Beef Broth over the top of the Brisket
Now plug the air hole in the back of your Dakota Grill and go to bed.
When you awake in the morning, you will find your meet probe up to 195°F and your meat, the most succulent and juicy brisket you have ever had.
Additional Information
Difficulty Level: 1     Serves: 9     Ready In: 45 Minutes      Where To Cook: Lower Shelf