mph33
Full Fledged Farker
Every big get-together, I get nervous the night before because I want to make sure that my cook comes out great. My family had a little get-together today and told me flat out that they don't want me staying up all night cooking food and then being tired during the party the next day. I do this stupid crap every time. As some of you know I had the pitmaster IQ 110 temperature control. That thing crapped out on me on the second use. Tomorrow I'm going to have my fiance head up to Alpharetta Georgia to pick up an Auber PID. I have no experience with them but people here tend to like it. They also have a July 4th sale going on.
That being said... I'm going to be cooking a 17 lb brisket and 4 racks of St Louis ribs. I have never done an overnight cook with brisket. I've done it with pork shoulders. When I smoke brisket I'm spraying it with water every hour. Is it normal for people to do overnight briskets without having to get up and spray the meat down?
I have a WSM 22 I will be using B&B briquettes with Post oak chunks.
That being said... I'm going to be cooking a 17 lb brisket and 4 racks of St Louis ribs. I have never done an overnight cook with brisket. I've done it with pork shoulders. When I smoke brisket I'm spraying it with water every hour. Is it normal for people to do overnight briskets without having to get up and spray the meat down?
I have a WSM 22 I will be using B&B briquettes with Post oak chunks.