First overnighter......nervous.....

[s2k9k]

This is my first whole packer (about 11#) and my first time letting something go all night without me watching it....yes I'm a little nervous. I've done a couple small flats and they didn't come out too good but that was before I found SMF. I'm nervous because the temp in my GOSM seems to go up as the meat get hotter and I might be asleep and not monitoring it. I've always had a hard time keeping it under 250 but I put in a needle valve today and it's been holding pretty steady around 225 for 2 hours now. I also gave up on the water pan and filled it with sand, hopefully that will help. I trimmed the packer last night, there were some brown areas on the fat that didn't look very good to me but underneath everything looked good. I wish I had got some pics of it but I was in a hurry because I had to get to a Boy Scout meeting. I rubbed it down with some thick Lea and Perrins and a rub I threw together from a bunch I saw on here. Basically just CBP, kosher salt, sugar, onion and garlic powder and a little paprika and montreal seasoning.. I tasted the rub dry and tweaked it to my liking, I hope it works after the heat gets to it. The smoke is coming from Hickory chunks and has been nice and thin so far. Here it is after right before it went in at 6:30 pm EST:

Wish me luck and if it goes good I'll have some more pics tomorrow.

I also have a 10# Top Sirloin rubbed down in the fridge I'm going to smoke Sunday but you'll just have to wait on that one....teeeeeeeease............

 

[bmudd14474]

sounds like you have a pretty good plan going. if you need any help just ask on the forum im sure we will be here to help also you can stop in to chat to see if anybody's there for quick questions or just to shoot the breeze.

Sent from my DROIDX using Tapatalk

 

[philh]

You'll do fine.. I just put on 4 full packers myself a few minutes ago. I got a all nighter going so if you need any help just ask..

Phil

 

[s2k9k]

Thanks guys!!!

One question, I want to separate the point and do burnt ends and I've read so many threads that I'm confused now. At what IT should I separate? And do I foil the flat and put it back on?

 

[JckDanls 07]

Thanks guys!!!
One question, I want to separate the point and do burnt ends and I've read so many threads that I'm confused now. At what IT should I separate? And do I foil the flat and put it back on?

In the 170 range.. Also if you are using remote therms and they have alarms make sure you set high temp alarm and IT alarm... you 'll sleep better.... good luck, looks good so far...

 

[s2k9k]

In the 170 range.. Also if you are using remote therms and they have alarms make sure you set high temp alarm and IT alarm... you 'll sleep better.... good luck, looks good so far...

I have an ET-73 but the range won't reach upstairs to my room, maybe I should sleep on the couch tonight.
 

 

[philh]

I have an ET-73 but the range won't reach upstairs to my room, maybe I should sleep on the couch tonight.
 

That's where I'm sleeping tonight. On the couch that is..lol

 

[s2k9k]

It's been only 4 hours and the flat is right at 150, is it going to stall? or should I stay up and watch it? I've read about 20 hour smokes so wasn't ready for a temp that high this fast. The smoker temp has been between 220 and 230 the whole 4 hours. At least I made the 140 in 4 even though I never injected until just now.

 

[JckDanls 07]

your going good... stall will be around 160 or so and there is no way of telling you how long it will be... just keep your temps as they are and ride it out... DO NOT start to panic and raise the heat... your right on track bub...

 

[JckDanls 07]

UUUMMMM... I don't see much sleep in your future tonight.. all you will do is lay there and think about your smoker,,, I see it coming already.. LOL

 

[s2k9k]

your going good... stall will be around 160 or so and there is no way of telling you how long it will be... just keep your temps as they are and ride it out... DO NOT start to panic and raise the heat... your right on track bub...

Yea I don't plan on changing temp....I learned the hard way about that.

UUUMMMM... I don't see much sleep in your future tonight.. all you will do is lay there and think about your smoker,,, I see it coming already.. LOL

And seeing as I can't stop thinking about it I think you're right.

 

[mrgumby]

UUUMMMM... I don't see much sleep in your future tonight.. all you will do is lay there and think about your smoker,,, I see it coming already.. LOL

True story, a couple of thanksgivings back I smoked a 14# pork shoulder overnight and I was up every hour or so making sure my temps were proper. My wife was busting my chops the next day (all in jest of course), about how I wasn't this attentive to our kids at night when they were babies!

 

[bama bbq]

I don't want to be rude, but if a GOSM requires staying awake all night, I'm glad I have a WSM.  I sleep like a baby on overnighters.

 

[s2k9k]

I don't want to be rude, but if a GOSM requires staying awake all night, I'm glad I have a WSM.  I sleep like a baby on overnighters.

Well it didn't require it, I woke up at 6 and it was at 212 so it dropped a little but I'm ok with that. This was my first overnighter and I was just a little nervous leaving it unattended. The brisket is at 190 on one end and 176 on the other. Time to pull it and get the burnt ends going.
 

 

[SmokinAl]

Sounds great so far!

 

[s2k9k]

Here it is right before I pulled it. 12 hours and 190* at the point end and 176* at the other. Probably could of pulled it earlier but my alarm on my thermo didn't go off but I think it's alright.

The point came off with ease, I foiled the flat and it is resting.

Cubed up the point, lathered with some Stubbs Mopping sauce and back on the smoker for a couple of hours then breakfast time!

Thanks everyone for your help!

 

[billdawg]

Looks great! Can't wait to see the sliced pics.

 

[bama bbq]

Very nice outcome.  Looks like time well invested.

 

[davidhef88]

Lookin good!

 

[philh]

Looking good....