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All night Brisket with a propane GOSM

post #1 of 8
Thread Starter 

Going to attempt an all night Brisket around 7-10lbs - looking for a few pointers. My plan is to get the temp to 200 degrees and throw it in at 6pm...I'll tend it for the first 6hrs then let it go until I get up in the morning. Am I right to foil it at 185 internal then pull it at 200 and FTC for a few hours? If I put it in at 6pm it should be ready by 4pm the next day or is this too long?

post #2 of 8
Quote:
Originally Posted by Cyclonesmoker View Post

Going to attempt an all night Brisket around 7-10lbs - looking for a few pointers. My plan is to get the temp to 200 degrees and throw it in at 6pm...I'll tend it for the first 6hrs then let it go until I get up in the morning. Am I right to foil it at 185 internal then pull it at 200 and FTC for a few hours? I foil at 165*. Finish at 190ish if slicing, 200-205* if pulling.  If I put it in at 6pm it should be ready by 4pm the next day or is this too long?  Prolly won't take that long -- I would guess 9-12 hours, but it's done when it's done.  Don't forget to let it rest wrapped in foil and towels in a cooler for at least an hour before slicing/shredding & serving...



 

post #3 of 8

Can't go wrong with James's advice  yeahthat.gif

post #4 of 8

X2

post #5 of 8

X3, at 185 it wouldn't even be worth foiling, 165 is the norm. I'd shoot for a little higher smoker temp also (around 225 usually). And lastly, I wouldn't recommend sleeping during a cook until you are 100% confident in what you're doing. I still cant bring myself to do it unless I get the gf to do it in shifts with me. 

post #6 of 8

I have no idea but I'm taking notes cause I gotta do one of these soon!

post #7 of 8

X4

post #8 of 8
Thread Starter 

I want the nice bark so I'm not going to foil until I take it out of the smoker and then I'm going to foil and wrap in towels and put in cooler....what should the internal temp be when I take it out of the smoker? Can I let it sit in the cooler for 4 or 5 hours if need be?

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