I have to be in the right mindset to stay up all night. When I am it is enjoyable.
I use two methods to get some sleep.
1). Smoke for 5-6 hours then wrap and finish in oven.
2). Smoke until 75% done then put in large load of kingsford, barely crack intake and go to sleep. The cooker remains at cooking temp for a couple of hours then slowly ramps down. Six hours later the pit is still warm and the meat has had an extended holding period. Delicious bark and still very tender. Some of my best briskets have been cooked this way.
Mark
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