First Overnight Low & Slow

Palisin · June 2001

Tonight I am going to cook 2 Boston butts, and 2 beef briskets. I got the briskets @ Costco and the do not have a fat cap. I am doing an indirect cook and I have a 2 layer set ready to roll. The briskets are not very fatty so my plan was to put the pork buts over top so the juices would run down onto the beef. Any suggestions or go with the plan?

sprinter · June 2001

Palisin,[p]The butts on top sounds like a plan, also, pick up a pound or so of good fatty bacon and put it on the top of the brisket while you cook it. It will add some flavor and also keep it moist. Other than that, let 'er fly and have some good eats tomorrow.[p]Troy

bdavidson · June 2001

Palisin,
Beware the Curse!!!

Palisin · June 2001

bdavidson,
Ya gon Jinxed me!
I will now have to stay up all night keeping company with Barley POP!

BD · June 2001

Palisin,
Happy to be of service to ya!

BlueSmoke · June 2001

Palisin, Sounds like a plan to me! I like Sprinter's bacon, too. The other thing I do is use one of those little hand-held "meat tenderizers." Kinda like an ice pick, but with a couple dozen sharp points on the business end. I pound too-lean briskets with it, to (in theory at least) separate the fibers.
With the Egg, I can get away with a 3 or 4 hour sleep cycle between checking. With my old Brinkmann offset that was a 1 hour sleep cycle. Just make sure you've got your temp "locked in" before you hit the hay.
How do you like the 2-layer set up? I've been toying with the idea of getting one, but so far have resisted temptation.
Good luck.

Palisin · July 2001

BlueSmoke,
I like the 2 layer system and I am still tweaking but it worked great this weekend!

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