Overnight Brisket Smoke

[rexster314]

Put on a 14 pound brisket last night for an overnight cook. First time for me, so I had set alarms on the Fireboard which I used to keep closer tabs on the cooker.
Started at 10:30 pm, spritzed it down with apple cider before turning in, then spritzed again this morning before wrapping in butcher paper. Temps on the brisket (taken at point and flat ends) were within 6 degrees of when I wrapped the brisket. The Smokefire performed flawlessly in keeping temps fairly even.
Attached are pics of the before and after all night smoke, before wrapping to finish cooking, and a screenshot of the Fireboard's graph during the night. Downward spikes are when I raised the lid to spritz or to wrap the meat
No flameouts or crazy antics from the Smokefire.

 

[Bruno]

Very nice, I need to do another brisket soon!

 

[JpsBBQ]

Beautiful! I’ve had fabulous results with all my BBQ. The smoke ring in my briskets is insane. I know it’s just a ring of chemically infused beef, but it looks cool.

 

[rexster314]

Finished product

 

[Bruno]

Beautiful! I’ve had fabulous results with all my BBQ. The smoke ring in my briskets is insane. I know it’s just a ring of chemically infused beef, but it looks cool.

Yes it does and the SmokeFire does an amazing job of that.