British BBQ Society Forums

Having read & watched an awful lot of web info, I'm trying brisket for the first time on Saturday.

Been doing ribs & butt for 4 yrs or so, but never manned up to the big beef. Well not quite the full big beef, as will buy from Costco to practice on, and believe its a rolled one that needs unrolling.

Wasn't planning on smoking this weekend, but my sister wants a couple of butts for a BBQ next weekend & my only way of doing it for her is this weekend & freezing down vac packed to reheat on the day - not ideal but stuck in an all day board meeting next Friday, so little choice of being ready by lunchtime Sat.

Not yet got my pit controller so not up for risking a smoker full overnight!

Will let you know how it all works out.

Matt


Sent from my iPad using Tapatalk HD

Good luck!

I don't have a pit controller and I've been doing overnight smokes for a few years now. Cooking on a WSM I typically light up at 10 or 11. I can normally figure on getting 6 - 7 hours solid sleep.

Cheers Robin, how do you pluck up that courage, or is it just experience?


Sent from my iPad using Tapatalk HD

Go for it Matt. What are you cooking on? Do you re-heat in the oven or on the bbq? Good luck

Adam

Will be on my 47cm WSM.

reheat is at my sisters, so will be in the oven.

Mj2k wrote:Cheers Robin, how do you pluck up that courage, or is it just experience?

Both really. I knew from experience that my WSM was pretty stable once lit provided it wasn't too windy and I stop fussing around it. First time I did an overnighter I didn't get much sleep but it all worked out. I do use a marverick et73 to monitor the temps on overnighters. So if I wake up in the night I take a quick look at the temps unless they were badly out of wack I wouldn't do anything. 6 - 7 hours is about the limit I can leave it alone for as I do use water in the pan and that pretty much has gone after that amount of time.

I've not done a brisket overnight just pork shoulders and hams (though they get popped on the cooker around 1am ish).

For cooking pork shoulders I actually prefer doing them overnight.

I have a 73 but don't trust whether it has signal, sometimes does, other times not - despite both transmitter & receiver always being in same relative locations. Will be ordering a 732.

Now the big question, brisket or pork on the top rack?

I always put the item that takes the least amount of time on top

That was my thought too, as less messing around with racks - not really worked my system out yet on that.

Brisket flat is 2kg so will be on the top rack then.

Loving finishing p-pork & brisket in this!

Not had my WSM long but of all 4 cooks, 2 in downpours, 2 in silly heat & 1 a combination.

Grrrr