Midnight Smoked Brisket
Twelve hours of patience for the perfect bark.
Chef Jay SmokeUpdated 8/28/2026
🥩
720m
Total
hard
Difficulty
Ingredients
Method
- 1Trim the fat cap.
- 2Season heavily.
- 3Smoke at 225F for 10 hours.
- 4Wrap and rest 2 hours.
Questions about Midnight Smoked Brisket
What temperature is brisket done at?
Around 96C/203F, but probe feel matters more than the number. The probe should slide in with no resistance.
Why did my brisket stall?
Evaporative cooling holds the temperature around 74C/165F for hours. Wrapping in butcher paper pushes it through.
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