Colbert Cannon
New member
Did my first overnight cook on Saturday, two butts over one brisket. Started at 8pm, took off brisket in the AM, butts midday.
- minion start of Wicked Good Weekend Warrior lump with mix of pecan and apple wood
- 12 hours on the brisket, 18 on the butts (butts were not completely thawed out when started)
- cooked brisket to 185 and butts to 190
- Midnight Brisket rub on brisket (felt appropriate) and Southern Succor on the butts
Very pleased with my WSM - woke up with the temperature pegged at 245 where it was when I went to sleep. Butts tasted amazing, but brisket was a little dry - it was just the flat, and I didn't mop, so maybe that was the issue, but still pretty tasty.
And finally, a big thank you to all who provide advice on this site - invaluable assistance throughout these forums, and nice to get my first overnight under my belt.
Rubbed and ready to go
starting up for minion method
sliced brisket
two butts after resting
after pulling
leftovers heading to the freezer
- minion start of Wicked Good Weekend Warrior lump with mix of pecan and apple wood
- 12 hours on the brisket, 18 on the butts (butts were not completely thawed out when started)
- cooked brisket to 185 and butts to 190
- Midnight Brisket rub on brisket (felt appropriate) and Southern Succor on the butts
Very pleased with my WSM - woke up with the temperature pegged at 245 where it was when I went to sleep. Butts tasted amazing, but brisket was a little dry - it was just the flat, and I didn't mop, so maybe that was the issue, but still pretty tasty.
And finally, a big thank you to all who provide advice on this site - invaluable assistance throughout these forums, and nice to get my first overnight under my belt.
Rubbed and ready to go
starting up for minion method
sliced brisket
two butts after resting
after pulling
leftovers heading to the freezer