I have had limited success on my first few briskets. Thought I would try an overnight cook this week on my 18.5. I am planning on using empty water pan and getting it on by 10:00 p.m. at 225. I didn't plan to check it until around 4:30 a.m.. If necessary I can try to get temp closer to 250 at that point and wrap around 165-170. Does this sound reasonable? Any advice is appreciated!
New Advice - First Overnight Brisket
- Thread starter CWilson
- Start date
Timothy F. Lewis
TVWBB 1-Star Olympian
I usually start mine about 19:00 or so, light the fire button it up back the real vents down to about 1/3-1/4 and go to bed. Auto Wake around 06:00 (normal time) check the remote and go down and add a few coals (I use a fireplace shovel) if neccessary, and make coffee. Sometimes they don’t play nice, I had one that was DONE at 0:600! For that one, I changed my pants before I went down! The last one (almost 20 pounds) went the other way, started at 16:00 and it was 14:00 when it finally came off! Happily, with the long rest, is was still pretty close to perfect!
Don’t worry, it will be fine!
Don’t worry, it will be fine!
AndyK
TVWBB Wizard
I did 15 pounder recently on my 18.
I had to block up the center with a wood block and foil the ends to make it work.
I used water in a deep dish pizza pan.
The water made the cook on the cooler side of 225 until it evaporated.
I think the temp ran about 280f or so the last 4 hours due to water evaporation.
I started the cook at 20:00. At 02:30 I woke to check on it and it went down to 180f so I raked the coals to increase the heat.
The cook took 16 hours and then was served after a 4 hour rest wrapped in a cooler.
Tasted better than any brisket I’ve ever had but I don’t go to Texas
.
It was so tender that next time I might take it off at 195f and rest it longer.
One thing to note,
I ran a full Arborfab coal basket and only used my front lower vent for the most part.
I was getting sparks landing on my deck so I had to hose off the underneath area of the deck and lay down some sheet metal for fire protection.
For future cooks I will soak the bottom of the deck prior to the cook, have a hose on the ready and have a wind block.
Good luck to you.
I had to block up the center with a wood block and foil the ends to make it work.
I used water in a deep dish pizza pan.
The water made the cook on the cooler side of 225 until it evaporated.
I think the temp ran about 280f or so the last 4 hours due to water evaporation.
I started the cook at 20:00. At 02:30 I woke to check on it and it went down to 180f so I raked the coals to increase the heat.
The cook took 16 hours and then was served after a 4 hour rest wrapped in a cooler.
Tasted better than any brisket I’ve ever had but I don’t go to Texas
.It was so tender that next time I might take it off at 195f and rest it longer.
One thing to note,
I ran a full Arborfab coal basket and only used my front lower vent for the most part.
I was getting sparks landing on my deck so I had to hose off the underneath area of the deck and lay down some sheet metal for fire protection.
For future cooks I will soak the bottom of the deck prior to the cook, have a hose on the ready and have a wind block.
Good luck to you.