So I was going to wake up early tomorrow (this) morning to put on 3 butts, 2 briskets & 3 slabs. By the time we got home from the movie, it was already midnight so I decided, what the **** let's start it now and do our first overnight cook! I'm just about to put on the butts and hope to wake up in 5-hrs or so to check on them. I've done some practice runs on the WSM during the day and could keep the temps for 8-10hrs but this is my first time going to bed during a smoke on the WSM! I know I'm worried for nothing... but I'm still worried! I'll let you know how it goes!
Nervous!
- Thread starter E Mann
- Start date
Shaun R
TVWBB Hall of Fame
Well it's too late to give you this advice now, but after doing so many overnight cooks in the past I just keep it real low and go to sleep. In the morning I just pick up wherever it's at temp wise, add coal, make adjustments, spritz or whatever. Unless it's a comp or course. I am going back to bed myself now.
Well I started out a little hot (got up to around 325) so I had to dial it down a bit. I decided to go to bed at 2:00am and I just woke up at 7:00am (central) and the WSM was right where I left it! I know it's only 5-hrs but I sure do love that thing!
I just had the butts on last night since they are the most forgiving. Now I'm about to start the HH brisket on my cousin's WSM. I've never done the HH so I wanted to give it a shot. Pictures will soon follow!
I just had the butts on last night since they are the most forgiving. Now I'm about to start the HH brisket on my cousin's WSM. I've never done the HH so I wanted to give it a shot. Pictures will soon follow!
JimK
TVWBB 1-Star Olympian
Keep us posted. Sounds like it's going well so far. My first overnighter, I got up every two hours to check on the WSM. By my third or fourth, it was 4 hours. Now, I go six or more. Usually don't sleep more than 6-7 hours anyway. Worst that ever happened so far is I awoke to a 200 degree cooker. A tap of the legs and opening of the vents and I was back up to 225 in about 15 minutes.
The whole cook turned out.. okay. The pork was fantastic! The ribs were pretty good but I'm still working on those. When I had my off-set I used the 3-2-1 method and it worked out great. I cut it down to 2-1-1 on the WSM but today after 2-1 they were already too fall-off-the-bone. I think I may just be cooking them too hot (at 250). The flavor is good though so that's a good sign.
As for the brisket, I couldn't be more disappointed. I tried HH for the first time and realized that you shouldn't do one on the bottom rack. It burnt the bottom of the 2nd brisket. Usually my cousin does brisket and I now remember why... I'm no good at it! It's almost at the point that I'm going to be embarrassed to serve it!
As for the brisket, I couldn't be more disappointed. I tried HH for the first time and realized that you shouldn't do one on the bottom rack. It burnt the bottom of the 2nd brisket. Usually my cousin does brisket and I now remember why... I'm no good at it! It's almost at the point that I'm going to be embarrassed to serve it!