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Preparing for an all night smoke

post #1 of 12
Thread Starter 

It is a great 4th of July night in Michigan and yesterday I found a pretty good deal on a 14 lb packer brisket untrimmed at $3.99 a pound.  This is my first brisket ever so I watched a few youtube videos to learn how to trim it.  I think I might have gotten a little carried away trimming the hard fat between the flat and the point.  Other then that I think the trim went OK.


My plan is to smoke it at 220 with 4.5 oz hickory and 1.5 oz of apple.  I will put it on the smoker at 10 pm and I hope it smokes for at least 14 hours.  A few more hours would be even better with a goal to eat around 50 pm tomorrow.  I went with a simple rub of kosher salt, black pepper, brown sugar, garlic powder, and onion powder.  I rubbed it around noon today and it has been sitting in the refrigerator ever since.


I thought I would share my work station.  I will be using the Cookshack 025 on the left tonight with a Maverick 735 to keep me abreast of the temps.


post #2 of 12
Good luck! Are you planning burnt ends? Nice work station you got there as well!
post #3 of 12
Thread Starter 
I might try some burnt ends. To be honest I will see how things are going, but if all is good I will give them a shot.
post #4 of 12
I usally make them a day or two after we enjoy some of the flat for dinner. If you need an idea to use some of the leftovers up brisket makes great hash!
post #5 of 12
Thread Starter 
Hash does sound good. I was hoping to freeze some to make chili at a later date.
post #6 of 12
Thread Starter 

I just put the brisket on.  A little bit early than originally thought.  One it was getting dark so I thought a little light would help and after some reading this brisket might take longer than I was thinking.


One thing I do need on my work station is an outdoor lamp.


Here is the meat just before closing the door.



post #7 of 12
Get some sleep can't wait to see that tasty looking brisket in the morning!
post #8 of 12

I just did my first brisket earlier this week.  I did just the flat only.  I started mine about midnight.  Was up a couple of times through the night to check on temps.  Good luck!

post #9 of 12
Thread Starter 

Just finished eating the final product. Total smoke time was 19 hours to 200 degrees. I feel that this was the best brisket I have ever eaten and I must attribute it to these forums. I ended up not doing burnt ends this time and ate some of the point as is. Both parts were very tender and tasty. Thanks for tuning in.
post #10 of 12
Looks great!

Love the work station!
post #11 of 12
Looks great, glad it turned out!
post #12 of 12

looks great. I,m still working up the courage to do my first brisket.

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