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): [ Ссылка ]

INKBIRD products I use (use code LOWNSLOW15 to get 15% off):

[ Ссылка ]

The camera I use (Sony a6400): [ Ссылка ]

The studio lights I use: [ Ссылка ]

Meat injector: [ Ссылка ]

Jaccard (meat tenderizer): [ Ссылка ]

Boning/Trimming knife (use code "LOWNSLOW10 to get 10% off): [ Ссылка ]

Smoking wood: [ Ссылка ]

Fire lighters and lighters: [ Ссылка ]

Meat: [ Ссылка ]

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