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Overnight tips to share?

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TamaleTim
TamaleTim Posts: 24
in EggHead Forum
Still a new egger. Last night made second attempt at overnight low and slow. I put an 11lb (PRE trimmed) brisket on about 10:00pm, expecting a 12hr cook. This morning at 6:30am the dome temp was 275, exactly where it was last night. Perfect! I was surprised when the thermapen readings showed 205-210 on the brisket. Again, perfect- if I was planning on a brisket breakfast! I've got it FTCing now and will figure out rewarding later. Any thought on the quick cook time? Are longer cooks for bigger briskest than 11lb? I did use inverted PS with a water filled drip tray. Thanks for any advice!
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  • Mickey
    Mickey Posts: 19,674
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    This is not what you are asking but I found I can sleep all night and go turbo (everything) and sleep all night.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Fake_Chow
    Fake_Chow Posts: 37
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    I do my over-night brisket at about 225/230 and seem to always get the cook to 12 to 14 hrs.  I would keep your temp down a bit over night and raise it in the AM if needed.  Has your thermometer been calibrated? that might also be something to check.
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  • TamaleTim
    TamaleTim Posts: 24
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    Thanks. I'll have to check the thermometer. The egg always seems to settle at 275. I don't t
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  • carlharper
    carlharper Posts: 28
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    Listen to Mickey. Unless you need your finished product for breakfast, an overnighter is never necessary.

    East Fallowfield PA

    KCBS Master CBJ/CTC

    Large and Small BGE

    BBQ Guru Onyx Oven Smoker

    Pit Barrel Cooker

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    @Mickey - I am of aware of your method with butts & ribs. Is there a brisket method for turbo that I have missed?? I am all bout some sleep!!

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • Mickey
    Mickey Posts: 19,674
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    First off: I have not done this yet ( on the short list). Also I am sorry but I can't remember who gave this to me. Several have done it and reported back good. Turbo Brisket 350 for 3 hours or to 165, then foil (double bottom layer) then 2 hours until 195, (take it a little higher than typical 185-190 for low and slow) help breakdown the connective tissue, then in a cooler wrapped in towels for a hour or so. When you unwrap, foil is full of juice!! Only use full packers and put a lot of wood chips and chunks to get as much smoke in before the meat hits 140, good smoke ring most of the time.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Mattman3969
    Mattman3969 Posts: 10,457
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    Thank you @Mickey. On my to do list now.

    -----------------------------------------

    analyze adapt overcome

    2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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  • jaydub58
    jaydub58 Posts: 2,167
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    @Mickey, "only use full packers"?  I don't think I can find one around here.  What about the turbo style on as big a flat as I can find?

    What do you think?

    John in the Willamette Valley of Oregon
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