Another Overnight Smoke On The EX6

rexster314

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Smokefire EX6
Brisket's done. 14 hour overnight smoke. I did the tug test, but didn't video it. But it passed with flying colors. The new HEB brisket rub smoked over B&B hickory pellets. Two hours of Smokeboost before kicking it up to 205 for the night. When I got up this morning temps were 147 on the point and 154 on the flat..Kicked the temp up to 230 till the temps averaged 164, then wrapped in paper put back on with 250 temp on the cooker. Pulled out when flat hit 200, probed tender and the point was at 205.
Just another fairly perfect cook, and overnight, unattended at that.
2021-03-05 12.06.27.jpg
 
Yoooo, looks great man. Thanks for posting, as I was wondering if I could leave a brisket in overnight and not have it "dry" out. Learning through yall!
 
Yoooo, looks great man. Thanks for posting, as I was wondering if I could leave a brisket in overnight and not have it "dry" out. Learning through yall!
He mentioned that he wrapped his brisket. This action will retain moisture in the wrap. If you are going overnight without wrap you should be OK, but be aware you might want to spritz it as soon as you wake up. I've never wrapped and gone overnight, so I don't have personal experience. I usually put it on late at night at @225 and then wrap in morning once it hits 165-170 IT. Should not be an issue. Keep in mind, the higher the grade of brisket, the faster it will cook. Enjoy!
 
He mentioned that he wrapped his brisket. This action will retain moisture in the wrap. If you are going overnight without wrap you should be OK, but be aware you might want to spritz it as soon as you wake up. I've never wrapped and gone overnight, so I don't have personal experience. I usually put it on late at night at @225 and then wrap in morning once it hits 165-170 IT. Should not be an issue. Keep in mind, the higher the grade of brisket, the faster it will cook. Enjoy!
Do you think 230s vs 200s make any difference in quality of cook outcome?
 
Do you think 230s vs 200s make any difference in quality of cook outcome?
200 is just too low of a temp IMO. I go down that low only when trying to intentionally string out a cook for timing purposes. Won't really hurt you, but your brisket will never reach 205 IT if you have an external temp of 200. In fact i usually cook them up at 250-275. I go lower on overnights just to avoid the thing cooking too fast. The whole ultra low and slow thing is a product of years gone by. Not to say it doesn't get the job done, but it is not at all necessary for good results and I would argue too much rendering at super low temps is not as juicy as the ones cooked 250-275. I usually bump the temps up in the morning and after I wrap.
 
Do you think 230s vs 200s make any difference in quality of cook outcome?
Yes, and no. Read what JpsBBQ said. You can run slow at 200 overnight to make sure that you do not overcook/burn/etc. and kick it you in the morning so that you can watch it. Or you can do what I am doing tonight - start it, get a bark, wrap it, put it in the oven.....

I know - I am a heretic. This is good up north where you have to go outside to check your brisket. No so much in Houston.
 

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