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First overnighter

njl
njl Posts: 1,123
in EggHead Forum
I posted recently about having two "small" prime full packers in the fridge.  The cryo on the bigger one started looking a little loose, so I decided it was going to be first / this weekend, but I didn't really want to be tied to the house all day either day.  I just started my first overnight cook.  Earlier this evening, I loaded up the LBGE with Rockwood and 2 good chunks of oak (one buried, one on top).  I lit it at 11pm, and then went to work on the 12.7lb packer, trimming just a bit, and seasoning with dalmatian rub.  

By 11:15pm, the fire was well established (300F dome), so I adjusted the vents where I thought they should be and went back to work on the meat.  It quickly stabilized at 250F and was still there at midnight.  The meat went on at 12:05am.  I'm "trusting" the Carbon Lite to let me know if things go sideways, but I figure if things go real fast, it could be done by morning, but late morning to nearly noon is more likely.
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Comments

  • lkapigian
    lkapigian Posts: 11,549
    Looking forward to the finish my friend, enjoy the ride 
    Visalia, Ca @lkapigian
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  • thetrim
    thetrim Posts: 11,387
    Good luck and enjoy the ride!
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • GrateEggspectations
    GrateEggspectations Posts: 11,654
    Standing by for photos.
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  • YukonRon
    YukonRon Posts: 17,261
    Hoping all goes well. Waiting at the finish line for you.
    "Knowledge is Good" - Emil Faber

    XL and MM
    Louisville, Kentucky
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  • lousubcap
    lousubcap Posts: 36,854
    Nothing like a brisket cook to pop the overnight cherry.  Hopefully all ran well unsupervised and you are on track this AM. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • njl
    njl Posts: 1,123
    Things are looking good.  Bladder woke me up just before 6am, and for a change the Carbon Lite ios app didn't F'up during the cook (at least not yet).  It was still stable at 250F on the ambient probe, and 170F on the meat.  A little more than 2 hours later, the ambient has risen to 280F (just checked dome and it matches what the Carbon Lite says) and the meat is in the low 190s.  

    So far, the egg hasn't been touched since setting the probe at the start of the cook.

    Coincidentally, I was looking for something to watch yesterday evening, and saw BBQ Pitmasters...so gave that a try.  First episode was a whole pork belly competition.  The next one though was brisket and cowboy ribeyes...so I watched that one with some interest.  Two of the three contestants swore by cooking brisket fat side up.  I think I've always done fat side down...so I decided to give fat side up a try this time.

    As I was typing this, the Carbon Lite alarm just went off, letting me know it's hit 195F.  I reset it to 200F and will probably go stick it in a few places with the Javelin and maybe re-position the probe.
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  • leemschu
    leemschu Posts: 615
    Good luck!
    Dyersburg, TN
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  • njl
    njl Posts: 1,123
    Here's a before: image and an almost there shot: image Moving the probe, the IT is now reading low 180s.
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  • lousubcap
    lousubcap Posts: 36,854
    Looks like you have the probe in the point.  With the higher fat content, the point is just along for the ride.  The "feels like buttah" in the thick part of the flat is the finish-line feel you are looking for.  This will likely happen in the low 200's*F.  You can start checking in the high 190's if you want.
    And if some of the flat is lagging the feel but the great majority is there, then declare victory, give it a cooling rack rest then FTC for a couple of hours (minimum if the schedule supports) and then have at it, slicing across the grain on demand.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • njl
    njl Posts: 1,123
    9:55am I called it done.  I've never done a cooling rack before FTCing it...it just gets the minute or few it takes me to get it all foiled to cool a tiny bit before going into the cooler.


    image
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  • lousubcap
    lousubcap Posts: 36,854
    The cooling rack rest is to stop the carry-over cooking as the hunk of beef will continue to cook if quickly foiled.  But if it works for you then no issues here.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • njl
    njl Posts: 1,123
    How much impact does the cooling rack have on how long you can FTC?  This one was in the cooler 4.5 hours before I sliced. When I unwrapped it, IT was still in the 150s. 
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  • njl
    njl Posts: 1,123
    edited August 2019
    The slicing. That's the point in the background.
    image

    Point sliced:
    image

    My lunch:
    image
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  • lousubcap
    lousubcap Posts: 36,854
    Da-n.  Like I mentioned-if it works for you...
    Nailed it. Congrats on a great cook and outcome. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • njl
    njl Posts: 1,123
    IMO, the flat's a little dry / dries out as soon as you slice or plate it...but I much prefer point, so that may just be my taste.
    I really liked how overnight worked out.  This may become my new normal way to deal with brisket cooks...but my next one is only a 7.7lb prime full packer (smallest one of these I'd ever seen / couldn't resist buying it even though I already had the 12.7lb one in the fridge).  I'm not sure overnight would work / makes sense for such a small one.  Maybe stabilize the egg even lower?  This one was at 250 for most of the cook.
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  • marysvilleksegghead
    marysvilleksegghead Posts: 862
    looks like you nailed it!  congrats
    Lrg 2008
    Mini 2009
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  • EagleIII
    EagleIII Posts: 418
    VERY nice looking cook...
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  • NorthPilot06
    NorthPilot06 Posts: 1,179
    njl said:
    IMO, the flat's a little dry / dries out as soon as you slice or plate it...but I much prefer point, so that may just be my taste.
    I really liked how overnight worked out.  This may become my new normal way to deal with brisket cooks...but my next one is only a 7.7lb prime full packer (smallest one of these I'd ever seen / couldn't resist buying it even though I already had the 12.7lb one in the fridge).  I'm not sure overnight would work / makes sense for such a small one.  Maybe stabilize the egg even lower?  This one was at 250 for most of the cook.
    @lousubcap mentioned, only slice on demand to keep the product as good as possible!
    DFW - 1 LGBE & Happy to Adopt More...
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  • lousubcap
    lousubcap Posts: 36,854
    Just rolled one today-post trim was 10.4 lbs and took 8.5 hrs at a calibrated (as of yesterday) dome of around 260-270*F. 
    @njl - I wouldn't mess with the over-night cook unless you need it finished for an early lunch.  That said, always remember, "the friggin cow drives the cook."  Scored a 5.5lb point only from Porter Road and that thing took almost 10 hrs at the above mentioned temp range.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • njl
    njl Posts: 1,123
    I really liked how overnight worked out...letting it do most of the cooking while I slept, and I had brisket for a late lunch instead of worrying about "will it be ready in time for dinner?"

    I'm definitely going to do it again...just not sure it'll make sense for the next one (7.7lb prime [mini] full packer).

    As for not slicing it all while warm, my issues with that would be having to get a big board and the slicing knife dirty each time, and cold brisket is much harder to slice, isn't it?  
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  • thetrim
    thetrim Posts: 11,387
    Nice job on this one! 
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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