Holding temps overnight-It's the weekend baby!!!!!

Car Wash Mike

I put a brisket on at 2 and will check untill about 11, any ideas on how to hold the temp till about 5 in the morning?
After the brisket is done about noon on Saturday, I'll put on my beef for (now a home town favorite)Gfw's jerky for the week. Start cooking ChefRD's wings for game time then a turkey breast for MNF.
Beef is not the only thing in KC bd. It is #1 but a variety is good.
Love my EGG.[p]CWM

Gfw

Car Wash Mike, sounds like a great weekend plan. Wish I were in KC!

MAC

Car Wash Mike,
We went through the four food groups this week. Monday chicken, Tuesday Perch filets, Wednesday Pork chops, Thursday prime Rib. OK didn't cook the rib went to the track with some friends. But that covers a good week in my BBQ book[p]MAC.

Billy

Car Wash Mike,
At this point in the cook it is ok to increase the temp so the fire wont go out. Kick it up to 250* and you wont wake up to a cold egg.Billy

Nature Boy

Car Wash Mike,
Billy's suggestion is a good one. How is it coming along this morning??
Have a great cooking marathon!
NB

Car Wash Mike

Nature Boy, Woke up to an egg with a temp of 190. Took off the BGE at 7 let sit and pulled just like a boston butt. One thing though the bottom of the brisket is getting really crusty maybe to the point of burning. Great taste with the rest of the meat. Any ideas what I'm doing wrong?[p]CWM

Nature Boy

Car Wash Mike,
Are you cooking over a drip pan?? Briskets can be done direct, but I always use a drip pan/indirect setup and have not had any problems with crusting/burning the bottom. It does develop a crust, and is very dark in color, but not anywhere near burnt. Whatever you did, you should have some fine eats!!
Cheers
NB