All Niter Brisket

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.


Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 25, 2006
I had a brisket that was screaming to be smoked and the time to do it, so I thought I'd just do it. It is a 14 lb piece of heaven that I put a basic rub on along with a few other little things like onion, nothing special. I put the brisket in at 9:30 PM. I'm using cherry and hickory wood. I'll post more pics later in the smoke. These are after 4 hours and the internal temp is right at 140º... can't wait til it's done.

Keep Smokin

... oh yeah, and it just started to rain. You gotta love that!
A little after 4 AM and the temp is hanging at the 150º mark. It has stopped raining. Everything looks great so far.
Just before 6 AM the temp is at 152º. I think it's teasing me.
I digg the allnighters!! I call it "The Peaceful Smoke" ...........I've done a few, the last one was a brisket that took 20 hrs to get to 200 but it was worth every minute.

Hey keep those pics comin!
Wow, now that's a brisket, looks fantastic Pigcicles.
I wish I could find briskets that size..... I'm guessing brisket for breafast with a side of eggs??

Fatty for breakfast with the eggs. It's almost finished. I'm kind of concerned that the temps on the brisket have taken off on me. The smoker temp is still holding fine... guess I'll see when it gets finished. It stalled for a little over 2.5 hrs then started to climb again.
Those briskets will hang up on you about that 150 mark. When they start up again, it is usually a steady climb to the 195 or whatever temp you pull your briskets at. I would have had to cut the end off for breakfast this morning.
Easy turbo.. it's done when it's done. I'll get ya some pics later. 12 hrs into the cook and it's about done, then I'll let it rest for a bit before cutting into it.

Keep Smokin
I love all-night brisket smokes. I live out on the lake and the only noise I hear is the very distant rumble of locomotives coupled with the waves lapping against the seawall.

It is primal. A man. His meat. A fire. His mind. It is like a purge for me. Standing outside with the lake breeze blowing in. Watching your temp gauges. Occasionally firing up a chimney of lump or tossing another pecan log on.

I think tomorrow night Puff and I need to hang out.
Come on ya big tease, surely that brisket is done by now......unless it's done and consumed also

Okay here's the final pics before munch time. Hope you enjoy...


Outstanding PC...........Drooling, you gonna eat that all by youself?......If not you can take pity on me and send some my way please.
The brisket didn't have much of a smoke ring, but tastes good. Not dried out or over cooked. I used a little different rub this time, but tastes fine with the brisket. When everyone finally shows up, I'm going to be too full to eat

Had a nice time with just me and the brisket... might have been more interesting if someone was there to jabber with, but the frogs liked my company.

Keep Smokin
looks very very tasty... hope the "baby" brisket i just bought comes out looking like yours and more importantly tasting as good as yours looks is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads