Troy S
TVWBB Fan
I just saw Taylor - Frog Smoker's post about staying up with a brisket overnight.
Anyhow, I smoked my first 'solo' (by myself) brisket last week. It was just the flat, not even 6 lbs. It turned out great -- better than expected -- and I ended up picking up a whole brisket from Wal-Mart a couple of nights ago ($2.96/lb is the cheapest it will ever be around here). It's an 11.46 lb'er.
I want to smoke it overnight.
I've done one overnight smoke so far. In early August, I smoked a 8.5 lb pork shoulder. I started it at around 7pm or so, woke up the next morning at about 6-6:30 and it was done. Truly set it and forget it. However, pork shoulder is a very forgiving think to smoke.
I don't want to ruin this brisket. But I'd also like to do what I did with the pork shoulder by setting it and forgetting it and going to sleep. Should I just get up early tomorrow morning to start it or what can I do to produce good results tonight that doesn't involve staying up all night?
One of my cousins -- from Texas, and a lifelong BBQ'er -- has a rule where he smokes it for 4, wraps for 4, and he's done plenty of briskets. Haven't tried one of his yet.
Edit: I learned to marinate brisket in zesty Italian dressing from my girlfriend's parents in Alabama. That's the best brisket I've ever had, down there. I did that with my flat and I'm going to do it with the whole one, needed or not.
Also, should I use water in the pan or no and just foil it? I did for the flat.
Anyhow, I smoked my first 'solo' (by myself) brisket last week. It was just the flat, not even 6 lbs. It turned out great -- better than expected -- and I ended up picking up a whole brisket from Wal-Mart a couple of nights ago ($2.96/lb is the cheapest it will ever be around here). It's an 11.46 lb'er.
I want to smoke it overnight.
I've done one overnight smoke so far. In early August, I smoked a 8.5 lb pork shoulder. I started it at around 7pm or so, woke up the next morning at about 6-6:30 and it was done. Truly set it and forget it. However, pork shoulder is a very forgiving think to smoke.
I don't want to ruin this brisket. But I'd also like to do what I did with the pork shoulder by setting it and forgetting it and going to sleep. Should I just get up early tomorrow morning to start it or what can I do to produce good results tonight that doesn't involve staying up all night?
One of my cousins -- from Texas, and a lifelong BBQ'er -- has a rule where he smokes it for 4, wraps for 4, and he's done plenty of briskets. Haven't tried one of his yet.
Edit: I learned to marinate brisket in zesty Italian dressing from my girlfriend's parents in Alabama. That's the best brisket I've ever had, down there. I did that with my flat and I'm going to do it with the whole one, needed or not.
Also, should I use water in the pan or no and just foil it? I did for the flat.
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