Go Back
Juicy sliced brisket showing smoke ring, bark, and rendered fat layers, being cut with a slicing knife on a wooden board.

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.
Cook Time 14 hours
Resting Time 4 hours
Total Time 18 hours

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

Unopened 19 lb whole packer brisket in vacuum-sealed packaging, ready to be trimmed and seasoned.
Starting with a full 19 lb brisket—vacuum-sealed and ready for trimming. The foundation of a great low and slow BBQ.
Raw brisket being seasoned with kosher salt, black pepper, and granulated garlic before going on a Z Grills pellet smoker.
Starting strong with a simple yet powerful brisket rub—salt, pepper, and garlic—before the overnight smoke begins on the Z Grills 10002B.
Close-up of smoked brisket with dark bark and glistening surface just pulled off a Z Grills pellet smoker.
Pulled straight off the Z Grills after 14 hours of low and slow magic—bark locked in, juices glistening, and ready to rest.
Smoked brisket developing a deep bark on a Z Grills pellet smoker with cherry wood pellets.
The magic is in the bark. After hours on the Z Grills at 225°F, this brisket is soaking up smoke and flavor while building that perfect crust.
Juicy sliced brisket showing smoke ring, bark, and rendered fat layers, being cut with a slicing knife on a wooden board.
This is the payoff—tender brisket with a bold smoke ring, juicy fat cap, and that perfect bark. Every slice tells the story of a 14-hour smoke.
Fully smoked brisket with a dark, crusty bark being transferred to butcher paper after 14 hours on a pellet smoker.
After 14 hours of low and slow heat, this brisket is barked up and ready to rest—foil-wrapped and cooler-bound for 4 hours of magic.
Course: Main Course
Cuisine: American
Keyword: brisket