Ted Tiefel
New member
I will be doing my first overnight brisket tonight. Any suggestions?
First Overnight Cook
- Thread starter Ted Tiefel
- Start date
Don Reed
TVWBB Pro
Based on my past experience,you'll probably not let yourself nap any or at least I couldn't but you already know the wsm holds temps well enough and consistantly enough that you could so get comfy,find either a good movie or book and settle in or thats what I usually do. Last time I watched almost all of the Indiana Jones movies
I would only try an overnight with a whole packer with 11 lbs being a minimum size. Fat cap down, cook low throught the night then foil in the am to finish (probe tender). Foiling helps with brisket as in the un-even thickness will render overdone on the thin end and under done on the thick end. If you have to hold, be sure to tent for 10-20min before resting so the meat won't continue to cook.
Ted Tiefel
New member
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content"> I would only try an overnight with a whole packer with 11 lbs being a minimum size. </div></BLOCKQUOTE>
What I have is almost 16lbs. It has a real thick fat cap that I will trim some off.
What I have is almost 16lbs. It has a real thick fat cap that I will trim some off.
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">What I have is almost 16lbs. It has a real thick fat cap that I will trim some off. </div></BLOCKQUOTE>
Very good! Don't over trim, leave at least 1/8". I would trim the hard fat on the edge and where the point meets the flat.
If timing allows you can seperate when the flat is done and leave the point on w/o foil as it can stand 2 or more hrs to render. Then you can cube it up and make burnt ends or freeze for other things like, chili etc...
Very good! Don't over trim, leave at least 1/8". I would trim the hard fat on the edge and where the point meets the flat.
If timing allows you can seperate when the flat is done and leave the point on w/o foil as it can stand 2 or more hrs to render. Then you can cube it up and make burnt ends or freeze for other things like, chili etc...
Monty House
TVWBB Pro
Here was my experience (first overnight full--packer--brisket):
1. Kept temp low at grate (210-225); end up CLOSING all bottoms to keep heat down with top vent 100% open
2. Meat got to 160 internal within 5-6 hours--I FREAKED (I was expecting 14+ hour cook)
3. Meat plateaued at 160-170 for next 6 hours
4. Meat began to tick up finally around 13+ hours into it; hit 192 and was pulled at Hour 16
Turned out GREAT
1. Kept temp low at grate (210-225); end up CLOSING all bottoms to keep heat down with top vent 100% open
2. Meat got to 160 internal within 5-6 hours--I FREAKED (I was expecting 14+ hour cook)
3. Meat plateaued at 160-170 for next 6 hours
4. Meat began to tick up finally around 13+ hours into it; hit 192 and was pulled at Hour 16
Turned out GREAT
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Monty House:
2. Meat got to 160 internal within 5-6 hours--I FREAKED (I was expecting 14+ hour cook)
3. Meat plateaued at 160-170 for next 6 hours
</div></BLOCKQUOTE>
My pork butts did the same thing last night. I was amazed that they stayed the same temp for 6+ hours after climbing up to 160 so fast!!
2. Meat got to 160 internal within 5-6 hours--I FREAKED (I was expecting 14+ hour cook)
3. Meat plateaued at 160-170 for next 6 hours
</div></BLOCKQUOTE>
My pork butts did the same thing last night. I was amazed that they stayed the same temp for 6+ hours after climbing up to 160 so fast!!