How to Smoke a Perfect Brisket Overnight on the Oklahoma Joe’s Highland

By | May 2, 2017

Smoking a brisket to perfection can be a daunting task, but with the right tools and techniques, it can be quite simple and enjoyable. In this blog post, we will be discussing how to smoke the perfect brisket overnight on the Oklahoma Joe’s Highland. Whether you’re a seasoned pitmaster or a beginner, this guide will provide you with all the information you need to achieve tender, juicy, and delicious brisket that will have your guests coming back for more. So, let’s get started and learn how to smoke a brisket that will leave everyone impressed.

Smoker

Introduction

Smoking a brisket is an art that requires patience, practice, and the right equipment. One of the best smokers in the market is the Oklahoma Joe’s Highland Smoker. In this article, we will explore the process of smoking a perfect brisket overnight on the Oklahoma Joe’s Highland Smoker. We will go through the prep, smoking, and tasting process, along with lessons learned and tips for making the most out of your brisket smoking experience.

Prepping the Brisket

Before you start, you need to make sure that you have all the necessary equipment and ingredients. Here’s what you will need:

  • A 13.82-pound USDA prime brisket
  • A smoker (preferably the Oklahoma Joe’s Highland Smoker)
  • Wood for smoking (mesquite, hickory, and cherry)
  • A meat thermometer
  • Salt, pepper, and Low Salt Brisket Rub (recipe included below)
  • A sharp knife

Now that you have everything ready, it’s time to prep the brisket. Here’s what you need to do:

  1. Remove the brisket from the packaging and trim a quarter of an inch of fat from the top.
  2. Turn the brisket over and remove the gray oxidized meat on the side.
  3. Season the brisket generously with salt, black pepper, and Low Salt Brisket Rub (recipe below).
  4. Let the brisket rest for one hour before putting it on the smoker.

Low Salt Brisket Rub Recipe

  • 2 tablespoons black pepper
  • 1 tablespoon paprika
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1 teaspoon salt

Mix all the ingredients in a bowl and store in an airtight container until ready to use.

Smoking the Brisket

Now that the brisket is prepped, it’s time to start the smoking process. Follow these steps to ensure a perfectly smoked brisket:

  1. Preheat the Oklahoma Joe’s Highland Smoker to 225 F.
  2. Add the wood chunks to the smoker box and wait for it to start smoking.
  3. Place the brisket, fat side up, on the smoker grates.
  4. Close the lid and let the brisket smoke for 4-5 hours or until the internal temperature reaches 160 F.
  5. Wrap the brisket tightly in butcher paper and put it back on the smoker.
  6. Keep smoking until the internal temperature of the brisket reaches 195 F.
  7. Remove the brisket from the smoker and let it rest for at least 30 minutes before slicing.

Tasting the Brisket

Finally, it’s time to taste the fruit of your labor. Here are some tips for slicing and serving the perfect brisket:

  • Slice the brisket against the grain in thin slices.
  • Serve it with your favorite sides and sauces.
  • Enjoy the juicy, tender, and smoky goodness of the perfectly smoked brisket.

Lessons Learned

As with any cooking process, there are always lessons to be learned. Here are some tips and tricks we picked up during our brisket smoking experience:

  • Account for the stall period when smoking brisket. This is the time when the internal temperature of the brisket plateaus and stops rising. It can take several hours, so don’t assume a specific time for the brisket to be done.
  • Don’t be afraid to experiment with different types of wood for smoking. Each wood adds a unique flavor to the brisket.
  • Invest in a good meat thermometer. It’s crucial to know the internal temperature of the brisket to ensure that it’s cooked to perfection.

FAQs

  1. What’s the best way to reheat leftover brisket?
    A: The best way to reheat brisket is by wrapping it tightly in foil and reheating it in the oven at 275 F for 20-30 minutes.

  2. How long can I store leftover brisket in the refrigerator?
    A: You can store leftover brisket in the refrigerator for up to four days.

  3. Should I remove the fat cap before smoking the brisket?
    A: No, it’s best to leave the fat cap on the brisket while smoking to keep it moist and flavorful.

  4. What’s the difference between brisket and beef ribs?
    A: Brisket comes from the breast section of the cow, while beef ribs come from the rib section.

  5. Can I use a gas grill to smoke a brisket?
    A: Yes, you can use a gas grill to smoke a brisket, but the process will be different than using a smoker.

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