Overnight brisket

Leopoldstoch

Hoping for a good turnout with a brisket from a new to me establishment that is local.

Trimmed and covered in lanes brisket rub. Lit the egg at 10:30 last night, stabilized at 250 and threw the brisket on around 12:30.

bradleya123

Looks great!  Did you get a good nights sleep?  

saluki2007

Nice looking brisket.  How do you like the smoke?  I need to get a new remote thermo and have been looking at that one.

Leopoldstoch

@bradleya123 a few adult beverages helped sleeping well. Had the smoke receiver on the nightstand and would check it from time to time.

@saluki2007 the smoke is nice. No complaints but I only find myself using it for overnight cooks. I feel like I don’t use it all that often.

Leopoldstoch

Didn’t get the bark I was hoping for. It broke loose, was supper jiggly, and probed like buttah at 200 so I pulled it off the egg. 

Now it’s off to FTC for a few hours.

Leopoldstoch

SmokeGirl

That looks delicious. How’s the taste?

Corv

Nice job on the brisket!

I've got a Smoke and it has two quirks - both probes must be attached even if I only need one. And at the far end of my house from the BGE, the remote loses connection.

Mark_B_Good

Very nice. What time did you put it on, and take it off?

Looks like a 12 to 13 lb brisket?

CigarCityEgger

Looking great! 

Leopoldstoch

Mark_B_Good said:

Very nice. What time did you put it on, and take it off?

Looks like a 12 to 13 lb brisket?

Pretty spot on. It was 13lbs pre trim. Put it on around 12:30am, and pulled it off the egg around 12:30-1pm. FTC for a few hours.

Mark_B_Good

Nice, and egg was still at 250F when you woke up in the morning?  This is what I need to do next ... I'm not waking up at 4 am to do a brisket, lol. 

Leopoldstoch

Mark_B_Good said:

Nice, and egg was still at 250F when you woke up in the morning?  This is what I need to do next ... I'm not waking up at 4 am to do a brisket, lol. 

Egg was at 252 in the morning when I got up. Once I got it stabilized two hours after it was lit, it stayed pretty spot on throughout the cook.

Mark_B_Good

Leopoldstoch said:

Mark_B_Good said:

Nice, and egg was still at 250F when you woke up in the morning?  This is what I need to do next ... I'm not waking up at 4 am to do a brisket, lol. 

Egg was at 252 in the morning when I got up. Once I got it stabilized two hours after it was lit, it stayed pretty spot on throughout the cook.

Nice, what charcoal did you use?

Leopoldstoch

Mark_B_Good said:

Leopoldstoch said:

Mark_B_Good said:

Nice, and egg was still at 250F when you woke up in the morning?  This is what I need to do next ... I'm not waking up at 4 am to do a brisket, lol. 

Egg was at 252 in the morning when I got up. Once I got it stabilized two hours after it was lit, it stayed pretty spot on throughout the cook.

Nice, what charcoal did you use?

Rock wood is always my go to

MotownVol

That was a very good looking brisket and a fine cook.

Jimmy99s

Nice looking brisket!

Did you fill with charcoal more than usual for the extra long cook - ie: did you fill it above the fire box line?

carrda04

This looks like a flawless cook with high degree of difficulty. Bravo!

Leopoldstoch

Jimmy99s said:

Nice looking brisket!

Did you fill with charcoal more than usual for the extra long cook - ie: did you fill it above the fire box line?

Filled it passed the fire box for sure. On long cooks, I always fill past with no issues after quite a few years now cooking low and slow on the egg.