Guide to Smoke Brisket Overnight in a Drum Smoker

Video Description

Here's my guide to smoked brisket overnight in a drum smoker! I'll be covering off the below in this video: - How to trim a brisket for smoking - Smoker set up for brisket - Smoked brisket internal temperatures - How to slice brisket - How long to smoke brisket - When is a brisket done - Brisket rest time - What to do with leftover brisket - How to reheat brisket slices And much more! Overall, we'll be covering off how to smoke brisket overnight in a drum smoker without losing any sleep and using no temperature control accessories! When it comes to how to trim a brisket for smoking, here's my tips: - Trim it in a way it's going to be more even overall - Trim away any thin edges/ends that will potentially overcook or burn - Leave a nice fat coverage on the flat around 2-4mm thick - If you're unsure, it's always better to leave more fat on - You can afford to trim Wagyu brisket harder as it's got more intramuscular fat, however with leaner briskets you want to leave more fat on the top and bottom - Use a nice sharp knife when trimming brisket For this brisket, it was trimmed, seasoned and smoked overnight at around 225F/108c for almost 12 hours. I took the brisket until it was probing nicely all over and it's final internal temperature was around 93c/200F. Every smoked brisket is going to be different, i've had briskets probing nicely anywhere from where this one was ready, right up to 99c/210F.... A few degrees can make a huge difference in tenderness sometimes. The brisket was then steamed off to stop the cooking process, wrapped in a few layers of foil and rested in my oven set to 60c/140F for around 5 hours before it was removed, sliced and tasted! With my leftover smoked brisket, I vacuum sealed it up and will either give it to family/friends or use it in some other recipes. Smoked brisket will last around 2-3 weeks refrigerated when vacuum sealed or up to a year if frozen. When it comes to re-heating the smoked brisket, I like to drop the vacuum sealed bag of brisket in simmering water, from thawed/refrigerated it will take around 15 minutes to heat back through, or from frozen around 30 minutes. If you have any questions, don't hesitate to ask them in the comments below! Now go smoke some brisket. Here's the video chapters below: 00:00 - Intro 00:16 - Brisket trimming 01:34 - Trimming knife talk 01:55 - Brisket trimming continued 03:35 - Brisket binder 03:56 - Brisket seasoning 04:11 - Drum smoker set up for brisket 04:58 - Brisket goes on smoker 05:14 - Drum smoker fire management 05:44 - Checking on brisket the next morning 06:33 - Brisket internal temperature 07:00 - Probing brisket for tenderness 07:30 - How to rest brisket 08:13 - How to slice brisket 10:23 - How to vacuum seal brisket 10:37 - How to use up leftover brisket 10:41 - How long vacuum sealed brisket will last 10:46 - How to reheat brisket slices Here's some of my most commonly used prodcuts: My BBQ rubs and Oklahoma Joe's Smokers (use code YOUTUBE10 to get 10% off your purchase): https://www.lownslowbasics.com.au/ INKBIRD products I use (use code LOWNSLOW15 to get 15% off): https://www.ebay.com.au/itm/225214849753 The camera I use (Sony a6400): https://amzn.to/3QaYDxd The studio lights I use: https://amzn.to/3XhPlSz Meat injector: https://amzn.to/3jIVCrJ Jaccard (meat tenderizer): https://amzn.to/3QaUBET Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): https://victorinox.com.au/cutlery/fibrox-boning-knife-curved-15cm/ Smoking wood: https://www.naturalsmoke.com.au/product/cherry/ Fire lighters and lighters: https://zippo.com.au/ Meat: http://www.australmeat.com.au/ Don't forget, you get special discounts as a YouTube member! Join this channel to get access to perks: https://www.youtube.com/channel/UCSGPWgAiDFXnXDqbeca0wEA/join #brisket #smokedmeat #bbq