Overnight Brisket

JumboShrimp

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Planning on doing an overnight brisket smoke. I've seen different recommendations on temps and just wondering what you all have found successful. Thinking around 200 to be safe. Also, do you do a water pan?
 

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I've turned a couple of briskets into dry hunks of meat by following recipes that listed times.
I finally got success by smoking to temp and resting.
For me I smoked uncovered until internal temp of 165F, then wrapped (TX crutch) until internal temp of 203, and finally i let it rest in a cooler (while wrapped in a beach towel) for 2 hours. Meat was still too hot to handle without gloves. Tender and juicy.
 
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JumboShrimp

JumboShrimp

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I've turned a couple of briskets into dry hunks of meat by following recipes that listed times.
I finally got success by smoking to temp and resting.
For me I smoked uncovered until internal temp of 165F, then wrapped (TX crutch) until internal temp of 203, and finally i let it rest in a cooler (while wrapped in a beach towel) for 2 hours. Meat was still too hot to handle without gloves. Tender and juicy.
Not so worried about times, but I am concerned about the dry hunk of meat during an overnight smoke. Hoping that running it at 200 will keep it alive until morning. Then at 165 doing a paper wrap and upping the heat to finish.
 

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Not so worried about times, but I am concerned about the dry hunk of meat during an overnight smoke. Hoping that running it at 200 will keep it alive until morning. Then at 165 doing a paper wrap and upping the heat to finish.
That is pretty low. I would just do 225. If it somehow climbs above 165 it’s no big deal. Lots of people go to 180 and above then wrap to develop more bark. It’s all just a guide not hard fast instructions. Takes a real longtime to get IT up very high at 225.
 
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JumboShrimp

JumboShrimp

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That is pretty low. I would just do 225. If it somehow climbs above 165 it’s no big deal. Lots of people go to 180 and above then wrap to develop more bark. It’s all just a guide not hard fast instructions. Takes a real longtime to get IT up very high at 225.
Do you think that doing the water pan is a good idea for moisture?
 

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Do you think that doing the water pan is a good idea for moisture?
I would put a pan on the main grid and the brisket above on the upper grid. Water is optional IMO. Wet or dry it will catch the drippings. Once you wrap there will be copious amounts of moisture around the brisket. I am a believer in injecting the choice grade briskets with commercial injections such as Butchers BBQ or Kosmosq. Commercial injections have phosphates with grab on to moisture and retain it. They are superior to broth alone. Prime briskets can be treated the same but are not a necessity because of the extra fat. Also, a two hour rest wrapped in a cooler is a must. Not a bad idea to let it cool a bit before RE wrapping in foil to stop the cooking process. Enjoy the ride.
 

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... I am a believer in injecting the choice grade briskets with commercial injections such as Butchers BBQ or Kosmosq. ...
I've made very good experiences with Meat Church's injections on my smoked pork butts or whole hogs in the La Caja China. Thanks for tip on using it for the brisket.
 

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I've made very good experiences with Meat Church's injections on my smoked pork butts or whole hogs in the La Caja China. Thanks for tip on using it for the brisket.
Have used tons of meat church stuff, but not the injections yet. I just don’t cook enough briskets to get through the other brands I have already. I’ll have to give them a whirl. Heath Riles is coming out with injections now too. If you haven’t tried his rubs I highly recommend them. There are so many excellent commercial products out there since the explosion of the BBQ scene it’s impossible to try them all.
 

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I started a 20 lb brisket and 2 10 lb pork butts cook @2:30 PM @ 240 degreees At 9:30PM I turned it down to 225 and let it run overnight At 6:30 AM returned it to 240 and ran it to probe temp of 200 Wrapped in foil and put in a cooler for 3 hours. I used a water pan and water. Rubbed with Joes KC rub I trimmed the fat cap off then piled the trimmings on top of the brisket. Meat was like butter melt in your mouth YUMMY
 

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I started a 20 lb brisket and 2 10 lb pork butts cook @2:30 PM @ 240 degreees At 9:30PM I turned it down to 225 and let it run overnight At 6:30 AM returned it to 240 and ran it to probe temp of 200 Wrapped in foil and put in a cooler for 3 hours. I used a water pan and water. Rubbed with Joes KC rub I trimmed the fat cap off then piled the trimmings on top of the brisket. Meat was like butter melt in your mouth YUMMY
Pics or didn’t happen!
 
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