First All Nighter

jurisdoc

Cooked a 16 lb whole packer brisket last night. Put it on at 8:30 (hoping for lunch today). Pretty much followed the guidelines shown on amazingribs.com for brisket after cleaning my grill and building my fire carefully. 225 at cooking level (about 250 to 260 dome). Maverick ET-73 only woke me up 2 times all night and I had the limits set at 215 and 235. Off grill at 12:30 today, then in cooler for 2 hours.

Before picture



Woke up to this beautiful sight.


Pretty darn cold as evidenced by the ice/snow on the ground from Monday's weather.


The results. . . . tasty if I do say so myself.

Fornia

Looks like you hit the note! Nice smoke ring....just looks great!

Thanks for sharing!

Shiff

looks great

cookn biker

Nice job!!

Fluffyb

Looks great! What a beautiful sunrise view you have.

Chief Chef

Beautiful morning, beautiful brisket. Chow down!

civil eggineer

Nice job...looks tasty. I would recommend you expand your Maverick temperature limits to get even more sleep. For a target dome temp of 250, I set my lower limit to 200 and the upper to 280. It seems like a big spread but you can naturally have some temp swings that are not worth getting up for in my opinion.

jurisdoc

Just wanted to be real sure for the first low n slow, especially with a brisket. I thought 3 times was great, as I expected to check it every 2 hours anyway. Amazed that the egg held it within a 20 degree window for so long - with the temp outside at 20 or so. I think the minor swings were due to the wood chips catching fire and bumping it up a little.