Spliting up an overnight cook ..

[Bperkins01]

Hi All,

I just watched the Franklin BBQ TV Show on Brisket. He mentioned something I had never heard before (I will have to go back and check his book). He had brisket on the smoker for a 5-6 hours. The said he threw a big log in at about 1:00AM and got back at it about 6:30AM to pick up where he left off.. The meat should be about 165 he said..

I've never heard of splitting a cook like that on a stick burner. But doing that would be pretty good in terms of eating at a descent time and not staying up all night.

Anyone ever done this with success? Sounds like something to try with brisket and butts.

Thx
Bob

[Doug Crann]

Interesting. Last few bigger butts we have done I used one of the Eggs...set the controller at 325*. One of them was 8 pounds...was done in 6 hours give or take a few minutes....