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Overnight Brisket and Butts


 

Michael Keig

New member
Smoking two butts on top and a 11 pound brisket packer on the bottom......started at about midnight, so it has only been on for 9 hours or so.....my probe thermometer is telling me that the brisket is at 190 degrees after only 9 hours.......smoker was holding temp beautifully all night at 250 degrees. I don't really know what the feel of the brisket should be, but is it done? Don't want to overcook........any sage advice??

Mike in Spring, TX
 
I would check it in several places to get an average on temp. You want it to be "fork tender" when done. Your probe should have very little resistance when inserting in the meat. Is your temp probe calibrated? If indeed it is at that temp internal and it seems almost done I would wrap it now in foil and let it rest in a cooler for awhile! You will still get some carry over cooking! Let us know how it turns out!!!
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I checked in several placeds and all were aproximately the same......
I wonder if maybe my thermometer that I have in the lid is telling me 250, but maybe the smoker is running hotter? I will tell you how it works out!

Mike in Spring
 

 

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