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Brisket questions

post #1 of 8
Thread Starter 

I have 2 flats that total 9.5 lbs

My questions are...

Can I smoke these at like 200-220 and be okay leaving these in the smoker overnight? I think I'll start it at like 7pm...we are eating at 430pm the following day. I figured they would be done by noon and I could foil in a cooler with towels for 4 hours...

post #2 of 8

See other post...icon_mrgreen.gif

post #3 of 8

i think you can. I do my brisket over night it works great but i think that they will be Raddy by 0900 in the morning .i do it in 12to 14 hours on my MES30'



post #4 of 8

I smoke mine over night all the time and sleep like a baby.  


Good luck and hope things turn out smokkkeyyyy!!!!!



post #5 of 8

I had the same questions as you about overnight brisket. I haven't tried brisket yet but sure did some excellent advice on how to do it here:

post #6 of 8

I would put them on at midnight the night before. Every full packer brisket I have done at 200-220° has usually taken approx. 13-14 hrs., so I am guessing your flats will anywhere from 10-12 hrs., so if you put them on at 7 PM then you are looking at holding them in the cooler for over 8 hrs.


Also with flats I find it best to foil them a tad early - I usually foil a flat at an interna temp of 155 instead of 165+.

post #7 of 8

A handy-dandy remote thermometor is a pretty useful tool. Again, I haven't done brisket yet but did get up and smoke a turkey breast for a family get together after only a couple of hours sleep. I put the turkey in the smoker and was able to take a good nap with the thermometor receiver on my bed stand. A lot better than running in and out in the cold. A Maverick ET-732.

post #8 of 8

If you have two that total 9.5 lbs i woulld not start them at 7;00  wait till about 10 then put them in and check them first thing when you wake up cause they could be ready by then  if yo uput them in at 7 and by chance they hit temp at say 3 then they will overcook by the time you get up  

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