long, long, term smoking

Lewklein

A reciepe for smoking a brisket called for cooking indirectly for 1 1/2 hours per lbs at 225 degrees. This means about 18 hours for a 12 lbs brisket.
Will a full egg compartment of BGE charcoal last that long? If not is there anything I should be aware of to add more coal?
Can I overcook at that tempature?

Getting ready for the 4th.

Thanks

Jeffersonian

A LBGE will do that and more. I did a 13-hour smoke the other day, filling with lump to about the middle of the fire ring. I bet I had 2/3 of the lump I started with left over after that...I used it on an other three cooks, all high-temp, before I had to recharge.

Hitch

You should have absolutely no problem...

Take some of the experts advice on how to set the fire up. Larger lumps on the bottom, middle in the middle, and small on top. Last night I cooked a butt for 14 hours. Just pulled it off, and have over half the lump left.

Hitch

fishlessman

fill it half way up the fire ring and you should do fine, in the beginning i used to fill it higher than the ring and balance a grate on top of it til i got used to the idea that it wasnt a problem. for a long cook like that you want to make up a bent rod that slides into the bottom grate to wiggle the bottom grate and remove some of the built up ash during the cook. i cook those at 235 at the grate level, not the dome temp which is a little higher, 250 ish

EggDealer 1

Shouldnt be a problem. Set it and forget it :laugh:

Lewklein

Thanks that helps a lot.

Lewklein

Good
Thanks that helps a lot.

Lewklein

Your response helps a lot
Thanks

lowercasebill

not a brisket expert but i think you should cook by temp and not by time.
http://www.nakedwhiz.com/brisket.htm

Hitch

This is fresh off the egg as of 2:00 est today. Sittin in a cooler waitin on me.

Lewklein

Looks great;

How long will you let it sit before carving? Are you soaking it in liquid while you wait to eat it?
thanks again

Lewklein

Looks great;

How long will you let it sit before carving? Are you soaking it in liquid while you wait to eat it?
thanks again

Hitch

It will be in a small cooler wrapped just in HDAF twice, and newspaper stuffed to make it tight.

No liquids for about 3-4 hours max.

Hitch

stike

12 hours is more like "medium term".

personal best was a brisket back-to-back with a butt. was something crazy like 32 hours. cooked steaks, chicken and a pizza on the remaining lump the rest of the week.

Celtic Wolf

I'd bump that temp up to 250 and still count on 1-2 hours per pound.

Recipes not eggcentric usually call for temps at the cooking surface and not the dome.