Overnight Brisket Cook Gameplan

I'm doing an overnight brisket cook at 225 starting around 11 pm.

Here's my gameplan:

- cook at 225 degrees with the flat towards the chimney
- check temp in the morning; looking at 165 internal (approx. 7-8 hours)
- pull and wrap in butcher paper; spritz paper with beef tarrow before wrapping
- place back on smoker, fat side up & keep temp at 225 degrees
- cook for several more hours and check temp; pull at 203 degrees
- blanket wrap and let rest in cooler until ready to serve by 6:30 pm


Thanks,

Daba's BBQ

rm41400 said:

That’s LOW and slow. What are ya cooking on?

Hope you're enjoying the first few still hours of your overnight cook

Click to expand...

My rig is a Traeger Pro Series 34. I'll be using a ThermaPro TP48 to monitor both the meat and the smoker's temp.

My first smoker was an offset smoker. It was fun, no doubt, but after my wife and I adopted our (15-month-old) twin girls, staying up through the night was a bit difficult. My kids actually slept through the night, so I wasn't the kind of dad that was up all night with crying babies. I was lucky that way.

Now, I'll place the brisket on the rig around 11 pm tonight, have a glass of wine and a nice cigar before heading off to bed. I'm usually up early 6 ish, so I'll check the temps and such throughout the rest of the day as outlined in my original post.

It is 12:25 am and the brisket has been in the smoker for one hour and 25 minutes. It's a bit cool here and the Traeger is having a hard time keep the temp at a steady 225. As I type this it is 217 and has been fluctuating. I am going to leave it at 250 for the cook because I'm afraid it'll drop too low and I'll have problems in the morning. I

Good morning and Happy 4th everyone. Well, I got through my very first brisket cook, and here are the results. I placed the meat on my smoker at 11 pm last night. My goal was 225 degrees but the Traeger was not being very helpful. I was having a hard time maintaining that 225. It was always around 210. So I decided to bump it up to 250. Doing so got the temp to about 237, which was fine by me.

BTW - I have pics, no idea how to post them. Keeps asking for a URL



I used my new ThermaPro IT48 to monitor both the meat and the smoker. I was up about 3-4 times during the night, mainly out of anxiety . I did some temp checks and removed the brisket at around 5 am. I wrapped in butcher paper, but just a little bit of beef tallow on the paper, not much at all, then put in back in the smoker at 250.



My alarm notified me that it had hit 203, my target temp., I did a temp check across the meat and the probe felt as if it was going into peanut butter. The ends though were a bit tougher than the rest of the meat. I removed the brisket, unwrapped and rewrapped it in butcher paper. I took a small piece of the burnt end and it tasted amazing! I then wrapped the entire thing in my Elvis blanket, I a HUGE Elvis fan, and put in my cooler, which is sitting in my dining room.



Now, here is my question - how long can I keep it in the cooler as is? I wanted to serve dinner around 6 pm and thought it would take longer to cook, so having it in the cooler at this hour was a bit earlier than expected.



I'll send some pics later on after I cut into it and let you know how it tasted and what my family thought of my first attempt.



I want to thank everyone for all of your help, ideas, suggestions, and tips. I could not have done this without your input.



Peace,



Dabba's BBQ

Good morning and Happy 4th everyone. Well, I got through my very first brisket cook, and here are the results. I placed the meat on my smoker at 11 pm last night. My goal was 225 degrees but the Traeger was not being very helpful. I was having a hard time maintaining that 225. It was always around 210. So I decided to bump it up to 250. Doing so got the temp to about 237, which was fine by me.



I used my new ThermaPro IT48 to monitor both the meat and the smoker. I was up about 3-4 times during the night, mainly out of anxiety . I did some temp checks and removed the brisket at around 5 am. I wrapped in butcher paper, but just a little bit of beef tallow on the paper, not much at all, then put in back in the smoker at 250.



My alarm notified me that it had hit 203, my target temp., I did a temp check across the meat and the probe felt as if it was going into peanut butter. The ends though were a bit tougher than the rest of the meat. I removed the brisket, unwrapped and rewrapped it in butcher paper. I took a small piece of the burnt end and it tasted amazing! I then wrapped the entire thing in my Elvis blanket, I a HUGE Elvis fan, and put in my cooler, which is sitting in my dining room.



Now, here is my question - how long can I keep it in the cooler as is? I wanted to serve dinner around 6 pm and thought it would take longer to cook, so having it in the cooler at this hour was a bit earlier than expected.



I'll send some pics later on after I cut into it and let you know how it tasted and what my family thought of my first attempt.



I want to thank everyone for all of your help, ideas, suggestions, and tips. I could not have done this without your input.



Peace,



Dabba's BBQ