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Lone Star Grillz “Overnight Brisket Recipe”

If you've cooked enough briskets, you've probably experienced it, the family is hungry, your guests are asking when dinner will be ready, and your brisket is still stubbornly refusing to become tender. The truth is, briskets don't cook by the clock. They finish when they're ready. That's why I love cooking them overnight. While you get a good night's sleep, your Lone Star Grillz El Fuego Trio does the work. By the next afternoon, your brisket is finished, properly rested, and waiting on your guests instead of the other way around.

Cooker we used in this recipe and video: Lone Star Grillz “El Fuego Trio” in Pellet Mode

***Remember to always wash your hands prior to preparing. Use food grade gloves where appropriate to prevent contamination. 

Recipe and Ingredients: 

  • Whole Brisket (we used a 12.6 lb.)

  • Worcestershire Sauce for binder

  • Beef Tallow 2-3 tablespoons melted for wrap

  • LSG Texas Bold & Texas Fusion Rubs (or your favorite beef rub)

  • Butcher Paper (best for wrapping and preserving bark)

DIRECTIONS:

ALWAYS START BY WASHING YOUR HANDS PRIOR TO PREPARING ANY FOOD FOR FOOD SAFETY.

  1. Trim: Trim the fat cap to about ¼ inch and remove any hard fat or thin edges. 

  2. Season: Lightly coat the brisket with Worcestershire sauce or mustard. Season generously with Texas Bold Rub. 

  3. Preheat: Set the pellet side of the El Fuego Trio to 225°F. 

  4. Cook overnight: Place the brisket on the cooker and insert a probe into the thickest part of the flat. For a 10–12 lb. brisket, start around 9:30–10:00 PM. (adjust for size). 

  5. Wrap: The next morning, once the bark is set and the internal temperature is around 165–175°F, wrap tightly in butcher paper with 2–3 tablespoons melted beef tallow. 

  6. Finish: Continue cooking at 225 or increase to 250°F until the flat is probe tender, usually around 198–205°F. 

  7. Rest: Open the paper and vent for 15 minutes, then rewrap and rest in a warm oven, cooler, or heated food holder for 2–4 hours. 

  8. Slice: Slice the flat across the grain about ¼ inch thick. Rotate the point and slice it slightly thicker.

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