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Message
Overnight Brisket
Posted on 9/21/12 at 9:40 am
Posted on 9/21/12 at 9:40 am
So I have had no luck trying to squeeze a brisket cook into one day so I think I'm going to go for an overnight cook tonight so I can get a good 16-18 hours cooking time. I've done many 10-12+ hour cooks on my BGE but I'm a little worried about leaving it completely unattended for 6-8 hours overnight. I've got a Maverick so I'll be able to set the temp thresholds and bring the receiver in but I dont really feel like getting woke up at 3am to go tend to the fire... Any tips to keep it going for that long at an acceptable temp?
This post was edited on 9/21/12 at 9:44 am
7
Posted on 9/21/12 at 9:41 am to gmrkr5
Why don't we, play something these hoes'd like
Drive whips, I know they like
Twista, you told her right
(I could make you a celebrity overnight)
Give you ice, like Kobe right
We sorta like Goldie right
The way, we mode em right
(I could make you a celebrity overnight)
Drive whips, I know they like
Twista, you told her right
(I could make you a celebrity overnight)
Give you ice, like Kobe right
We sorta like Goldie right
The way, we mode em right
(I could make you a celebrity overnight)
Posted on 9/21/12 at 9:51 am to Schwartz
Herr Yiddish man, would you try to give the English explanation/definition for that post?
Posted on 9/21/12 at 9:52 am to gmrkr5
200-250
tin foil it up, put in a deep dish pan.
GTFO go to sleep.
Do it every christmas eve.
tin foil it up, put in a deep dish pan.
GTFO go to sleep.
Do it every christmas eve.
Posted on 9/21/12 at 9:53 am to gmrkr5
I have had good luck by putting a small 6 inch fan in front of the bottom opening of my BGE.
Posted on 9/21/12 at 9:54 am to CITWTT
It's a "song"
The OP had no content originally, and his title reminded me of the title of the song.
The OP had no content originally, and his title reminded me of the title of the song.
Posted on 9/21/12 at 10:04 am to LSUBRO
quote:
I have had good luck by putting a small 6 inch fan in front of the bottom opening of my BGE.
I was thinking about doing something like this.. Do you find that you need to adjust your vents differently using the fan? I'm thinking you would need to choke them down a little more than normal...
Posted on 9/21/12 at 11:06 am to Schwartz
quote:
Schwartz
I got it, and I laughed.
2002 reppin hard in the Jewish community.
Respect.
Posted on 9/21/12 at 11:23 am to gmrkr5
I wish I could offer some advice. I used to set my alarm for every two hours to make sure my temps weren't fluctuating too much.
Now that I have my pellet smoker (Green Mountain Grill), I just set the digital temp gauge and leave it. I do still baste it occasionally but for the most part it's that easy. Make sure to post pics. I love brisket pics!
Now that I have my pellet smoker (Green Mountain Grill), I just set the digital temp gauge and leave it. I do still baste it occasionally but for the most part it's that easy. Make sure to post pics. I love brisket pics!
Posted on 9/21/12 at 11:26 am to gmrkr5
Posted on 9/21/12 at 11:30 am to Aubie Spr96
quote:
Aubie Spr96 Overnight Brisket
DigiQ II
That's pretty much how my pellet smoker works. The temp is regulated by the fan. The difference is that pellet smokers have an auger that keeps the fuel (pellets) constant. Looks like a good way to piggyback on an existing system.
Posted on 9/21/12 at 11:43 am to Mr. Tom Morrow
I only smoke mine for about 6 hours say 11pm to 5am, then I foil it then sit it in the oven for another 8 hours or so at 225 till 1 or 2pm.
Its only going to absorb so much smoke...then the most important thing is the correct temp and time to cook
Its only going to absorb so much smoke...then the most important thing is the correct temp and time to cook
This post was edited on 9/21/12 at 11:45 am
Posted on 9/21/12 at 11:49 am to mpar98
quote:
Its only going to absorb so much smoke...
I think people overlook this point although I can't remember what the number of hours it is.
Posted on 9/21/12 at 12:25 pm to mpar98
thats about the time im shooting for. staying on the egg the whole time though.
Posted on 9/21/12 at 12:26 pm to Mr. Tom Morrow
2 hours
Posted on 9/22/12 at 8:20 am to gmrkr5
Put it on last night around 9. the pit leveled out at 230 so i left it alone and set the alarm on the maverick. the pit is at 227 now and the brisket is 172. Probably have a good 4-6 hours left.
Posted on 9/22/12 at 9:43 am to gmrkr5
How many pounds is your brisket?
Posted on 9/22/12 at 10:36 am to gmrkr5
Awesome man. Post some post smoking pics.
Posted on 9/22/12 at 11:36 am to TigerHoosier
Bout 8
Posted on 9/22/12 at 11:36 am to Mr. Tom Morrow
Will do!
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