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Smoked Bourbon BBQ Meatloaf Recipe

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Bourbon BBQ Craft Blends™
Overnight Brisket

Tony Ramirez

Overnight Brisket

Ambassador Tony Ramirez says low and slow is the name of the game with this overnight smoked brisket. A coating of miso acts as the binder, helping the Al Frugoni TX Salt and Pepper rub adhere to the meat and build a flavorful crust. Smoked with Bear Mountain BBQ Tailgating BBQ and Oak Pellets, this brisket develops a beautiful bark and deep, smoky flavor. With an overnight cooking schedule and a long rest, you'll have tender, flavorful brisket ready to slice when it's time to eat.

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Prep

30 minutes

Cook time

Approximately 12 hours

Pellets

Bear Mountain Tailgating BBQ and Oak Pellets

Serves

12–16

Steps

  1. Trim the brisket, removing excess hard fat and shaping it for even cooking.
  2. At around 8 PM, coat the brisket with miso paste as a binder. Season generously with Al Frugoni TX.SP, then refrigerate while you prepare the smoker.
  3. At 9:30 PM, load the smoker with Bear Mountain BBQ Tailgating BBQ and Oak Pellets. Preheat to 180°F.
  4. At 10 PM, place the brisket on the smoker, close the lid, and let it smoke overnight.
  5. At 3 AM, increase the smoker temperature to 225°F using your smoker app, then continue cooking.
  6. Around 7 AM, once the brisket reaches approximately 175°F internally and has developed a good bark, remove it from the smoker and place it in a foil boat. Return it to the smoker at 250°F.
  7. Around 10 AM, begin checking for doneness. When the brisket reaches approximately 200°F and a probe slides into the thickest parts with little resistance, remove it from the smoker.
  8. Transfer the brisket to an aluminum tray and cover with foil. Place it in a warmer set to 145°F while still hot, or rest it in an insulated cooler with towels for insulation.
  9. Rest for at least 2 hours, or until you're ready to serve. Slice against the grain and enjoy!

Ingredients:

  • 1 whole brisket, 15–16 lbs before trimming
  • Miso paste, for binder
  • Al Frugoni TX.SP seasoning, to taste

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