Overnight Smoked Brisket Recipe (19 lb) – Low & Slow Perfection on a Z Grills Pellet Grill
This overnight brisket recipe is your foolproof guide to making a juicy, tender 19 lb brisket using the Z Grills 10002B and cherry pellets. Cooked low and slow at 225°F overnight and pushed through the stall at 250–275°F, this 14-hour smoke followed by a 4-hour rest delivers competition-worthy results right at home.
Equipment
- Z Grills 10002b
- Z Grills cherry pellets
Ingredients
- 1 Brisket approx. 19 lbs
- Kosher salt
- Coarse black pepper
- Granulated garlic
Instructions
- Prep the Brisket:Trim any excess fat from the brisket, leaving about ¼ inch fat cap. Generously season all sides with a 1:1:1 mix of kosher salt, coarse black pepper, and granulated garlic. Let it rest at room temp while your smoker preheats.
- Start the Cook (6:00 p.m.):Preheat your smoker to 225°F. Place the brisket fat-side up on the grate. Close the lid and let it smoke overnight.
- Check the Stall (4:00 a.m.):After about 10 hours, the brisket will likely hit the stall at around 160°F internal temperature. At this point, bump your smoker temp up to 250–275°F to push through the stall.
- Finish the Cook:Continue cooking for approximately 4 more hours, or until the brisket hits an internal temp of 200°F and feels probe- or toothpick-tender throughout.
- Resting the Brisket:Remove the brisket from the smoker. Wrap it tightly in butcher paper or foil, then wrap it again in two towels. Place it in a cooler (no ice) to rest for 4 hours. This rest is crucial—it allows juices to redistribute and ensures a tender, moist brisket.
- Slice & Serve:Slice against the grain and serve. Enjoy the bark, smoke ring, and rich flavor you built over that 14-hour cook.
Video
Notes
This was my first brisket, smoked it using my Zgrill 450B. The overnight method worked great and it was ready the next afternoon (12lb brisket took about 13 hours before the rest). It came out so tender and flavorful. I’ll definitely use this method again.