Overnight brisket

Mr1egg

I was wondering if anyone has done a overnight brisket? How long did you leave it alone/sleep before touching it.

im thinking about doing one but don’t really know all the details. 

Hook_emHornsfan_74

Paging @lousubcap he is all knowing when it comes to Brisket.  

lkapigian

^^^^^^This^^^^^^

Mr1egg

Perfect, thanks guys.. I’m kinda prepping to do my first overnighter

Langner91

My last one was a Prime Grade for my Dad's 81st birthday lunch.  All times approximate.

I started my fire / Egg process at 8:00pm. 

I put a trimmed 12# (net 10.5#?) brisket on at 10:00pm. 

I stayed up until 11:00 so I could verify my settings and fire.  I didn't open the dome.

I slept until 1:00, checked temps and wrapped.

I slept until 3:00 and checked temps / done-ness.

I dozed until 5:00 and it was very close.  I didn't sleep again.

It came off before 6:00.  I put it into a cooler (FTC) and started drinking by 6:30.

I am not sure which was worse, the feeling from not sleeping or the feeling from drinking all day after not sleeping.

lkapigian

I will say I run super low , 200 I may take a peak after a couple hours but don't really worry about it till early AM, at that temp it will remain in the "Stall" forever and give me sleeping time--FWIW when you do ultra low, the finish temp is typically much lower than a hotter cook , low to mid 190 as it has broken down much longer 

Mr1egg

I was thinking about staring at 225 and leaving it for 6-8 hours and sleep during that time. Unless my phone goes off because of the temp problem. At what temp do u guys usually wrap it at. Around 150-160? I would also like to let it sit in a cooler for 4 hours. Let it rest for a long time. 

Langner91

Good plan.  I don't have a controller, so my own curiosity wakes me up.

I wrap at 150-160.

lkapigian

Mr1egg said:

I was thinking about staring at 225 and leaving it for 6-8 hours and sleep during that time. Unless my phone goes off because of the temp problem. At what temp do u guys usually wrap it at. Around 150-160? I would also like to let it sit in a cooler for 4 hours. Let it rest for a long time. 

Wrap when the bark is well set, not temp,,,i mean you can, but you may sacrifice the bark .....for me usually 170-180 YMMV

Foghorn

Mr1egg said:

I was thinking about staring at 225 and leaving it for 6-8 hours and sleep during that time. Unless my phone goes off because of the temp problem. At what temp do u guys usually wrap it at. Around 150-160? I would also like to let it sit in a cooler for 4 hours. Let it rest for a long time. 

Yes.  This.  As @lkapigian said, on the overnight cook, the lower the better.  I usually put it on about 11 PM and wake up about 6 AM.  Depending on the meat temp at that time - and the planned serving time - you can adjust the cooking temp accordingly.

As for deciding when to wrap, I have finally gotten the courage to wait until after the stall when the bark is perfectly set (meat temp about 175 or so) to wrap.  Here are examples of briskets wrapped in the stall at about 160 (mine) or after the stall at about 175 (20stone's).  

https://eggheadforum.com/discussion/1206857/food-pr0n-jiggly-brisket-videos#latest

Mark_B_Good

I did it once. On at 1 am (had buddies over playing poker and drinking to kill the time up to that point), and then up at 7 am to check. Found the temperature at 250F ... so it was perfectly fine. But I'd be lying if I told you I wasn't nervous about that temp collapsing.

I now have gone to the turbo brisket method. I cook much hotter ... makes it possible to start in the morning, and be eating it for dinner. Here's the method:

Turbo Brisket — Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...

lousubcap

@Mr1egg - just sent you a PM will some brisket info.  Questions, just fire away.  BTW- no way am I even close to all knowing with brisket but I do enjoy the cook challenge and have spent some time chasing the holy grail in Central Texas.  And rest assured I hosed up my share of briskets.  

Mr1egg

lousubcap said:

@Mr1egg - just sent you a PM will some brisket info.  Questions, just fire away.  BTW- no way am I even close to all knowing with brisket but I do enjoy the cook challenge and have spent some time chasing the holy grail in Central Texas.  And rest assured I hosed up my share of briskets.  

Thank you very much for all the info you gave me. I’ve watched a couple Franklin videos and I’m going to watch the rest of them today or tomorrow. I’ve don’t a brisket before and it took around 10 hours I believed but I never did a overnight cook.

Have you ever done an overnighter? 

What my plan is is to set the temp at 225-250 and leave it alone until the temp get to around I’m guessing 160 internal temp and the look of the bark. After that wrap it and leave until the temp reaches 202 or in that range.

id like to store it for 4 hours in a cooler to let it rest. I really am trying to turn this into the longest brisket cook possible while considering I’m cooking it with a kamado grill. So temps of over 225 would be ideal.

the first brisket I did was on my mbge so my next one I want to see how my primo xl handles it.

would love to do an overnighter and have it ready to eat before 6pm next day. 

lousubcap

@Mr1egg - I have done many overnighters and I run w/o a controller.  The key is a stable fire.  If you need the overnighter to hit the desired finish time then start the fire at least 3-4 hours in advance and get the whole thing stable before loading the brisket.  
I have no idea about the desire expressed here "I really am trying to turn this into the longest brisket cook possible while considering I’m cooking it with a kamado grill. "  For me the target is to finish within the preferred FTC window which I equate as 2-6 hours for the hold.  For me, back up your desired slice (only on demand) and serve by 2-6 hours and then, rolling at around 260-280/90 *F/lb figure around an hour per pound determine your start time.  Go from there, adjusting to how the temperature and cook responds.  Sometimes you need the foil to hit the minimal 2 hour hold, sometimes the butcher paper to hold the bark and sometimes you are lazy and "All systems go" so you run neked.  That is the beauty and challenge of the brisket cook.  The pit master responds to "the cow driving the cook." FWIW-

QDude

Mr1egg said:

I was wondering if anyone has done a overnight brisket? How long did you leave it alone/sleep before touching it.

im thinking about doing one but don’t really know all the details. 

I have done a few with no problem.  Idon't sleep very well anymore, so getting up every 3 hours or so is not a problem!

The key is getting the egg temp stabilized before going to bed.

Mr1egg

I’m going to attempt a overnighter at 250 and maybe raise the temp once it’s wrapped. We’ll see how long it takes to cook this bXitch. I’m excited to try it and see what I figure out.

Mr1egg

I’m trying to set everything up but this damn John green is making it harder. 

lousubcap

@Mr1egg - I assure you, you are overthinking this especially given the adult supervisory beverages.  But to each their own brisket ride.  Enjoy the experience. 
Stay healthy and safe out there-

lkapigian

Above all, enjoy the ride !

Money_Hillbilly

@Mr1egg I do overnight briskets quite often.  I would suggest watching Harry Soo’s videos on briskets, it will up your game.  I participate in a local competition every year and have won 7 of the 9 first places for the past 3 years.  Using Harry’s methods upped my game.  PS I always inject, use a slather and wrap in foil not butcher paper.  You can always tighten up the bark by taking out of the foil for 5-10 minutes in the egg. 

RyanStl

Money_Hillbilly said:

@Mr1egg I do overnight briskets quite often.  I would suggest watching Harry Soo’s videos on briskets, it will up your game.  I participate in a local competition every year and have won 7 of the 9 first places for the past 3 years.  Using Harry’s methods upped my game.  PS I always inject, use a slather and wrap in foil not butcher paper.  You can always tighten up the bark by taking out of the foil for 5-10 minutes in the egg. 

I agree. I also subscribe to Harry Soo on YouTube.  Cooking overnight really isn't much different. You won't be spritzing and have to trust your smoker to keep your desired temp. Don't they make probes that have alarms when temp gets too low or high? Something like that would be nice.

Mr1egg

RyanStl said:

Money_Hillbilly said:

@Mr1egg I do overnight briskets quite often.  I would suggest watching Harry Soo’s videos on briskets, it will up your game.  I participate in a local competition every year and have won 7 of the 9 first places for the past 3 years.  Using Harry’s methods upped my game.  PS I always inject, use a slather and wrap in foil not butcher paper.  You can always tighten up the bark by taking out of the foil for 5-10 minutes in the egg. 

I agree. I also subscribe to Harry Soo on YouTube.  Cooking overnight really isn't much different. You won't be spritzing and have to trust your smoker to keep your desired temp. Don't they make probes that have alarms when temp gets too low or high? Something like that would be nice.

Ya I have a meat thermometer that I use for meat and grill temp. You can set the parameters high and low to whatever. I just hope my grill can keep a stable temp for around 6-8 hours to let me sleep. 

dstearn

I have used fan base systems such as DigiQ, Flameboss and now Ultra Q to maintain temps for overnight cooks. Once your temp has stabilized they do very good job of maintaining the temperature. Unless you have a power outage you are good to go.
I have also heard good things about the Smobot which does not require a fan and can be run on batteries. 

FlatsFisher

Have never done a brisket overnight but overnight is the only way I do my boston butt anymore.  It is great not to have to worry if it takes longer than expected to cook and it is ready to eat whenever lunch/dinner comes around. 

I stay up for a couple hours after it goes on to make sure the temp is stable.  Then wake up a couple of times and look at my remote thermometer in bed to make sure the temps look good, if pit temp is starting to get out of bounds ill get up and make a slight adjustment.  Once you make an adjustment is when you need to be more cognizant of it since you want to make sure you didnt go too far one way or the other. I find if it has ridden at the same temp for a couple hours you should pretty much be good to go.  Ive only had one big problem, which is when I ran out of lump - completely misjudged how much I put in before I got it going (guess that might be partially from the Busch Lights)