Brisket night cook?

[bassadict69]

I have a 12.7 pound brisket that I am thinking about putting onto the smoker one evening before bed and smoking all night, get up the next morning and wrap and finish it off. I will be using a MES40 with AmazN smoker tray.

Is this doable? Or will it need to be wrapped sometime during the night?

 

[SmokinAl]

It's quite doable.
No need to wrap until morning, if you want to.
I don't wrap my briskets at all.
Al

 

[bassadict69]

If I cook at 250, I should be ok? I just don't want it to cook to fast. I don't have much brisket experience so I want to get it right this time!

 

[sammartin]

250 seems a bit high to me if you plan on doing a over night cook. I would go 225 or lower personally. I’ve done briskets similar in size in 8-9 hours really just depends on what the internal temp is, no 2 briskets will cook the same. Just keep an eye on your internal temp whether you wrap or not, and you should be good!

 

[jbellard]

I would go 225. Then You can wrap when you wake up, save the juices and crank the heat up a bit if you need to.
Go for it!!!

 

[tbrtt1]

I do all my briskets over night. Butts too. I usually put them on the smoker sometime between 9-11 pm. It depends on the thickness of the brisket as thickness is a more important factor in cooking time than overall weight, IMHO, and what time you want it to be ready. I wrap when I wake up.

Again, depending on thickness and size I will smoke them from anywhere between 225° 250 starting at about 10 o’clock in the evening and then wrap it sometime between 6 and 7 AM and it will be ready to pull off before noon typically and then rest it a bit. Overnight smokes are about the only way I ever do briskets.

 

[hillbillyrkstr]

All good info. I do them over night all the time at 225.

 

[daricksta]

I have a 12.7 pound brisket that I am thinking about putting onto the smoker one evening before bed and smoking all night, get up the next morning and wrap and finish it off. I will be using a MES40 with AmazN smoker tray.

Is this doable? Or will it need to be wrapped sometime during the night?

I did an all need smoke with a 14 lb. whole packer brisket last summer, the first time I'd ever did an all-nighter. I woke up at 5 am, went out to check it. After 17 hours in my MES 30 the IT was 202°--exactly where I wanted it.
When I pulled the brisket, I sliced the point from the flat. I wrapped the flat in foil and placed it in an empty cooler, placed towels over the foil packet, and let the flat rest inside the cooler for a few hours. I put the point back in for about another hour, pulled it, then cut it up into big chunks, tossed it all in BBQ sauce, put it a foil tray and put it back in the smoker for another 30 minutes or so. Pulled it and voilà! Burnt ends.

I only use the AMNPS for my hot smokes. I like to smoke brisket over oak wood pellets, I just like the pairing of the oak smoke flavor with the beef brisket. `

 

[bassadict69]

Thanks everyone for the help!

 

[Meat Man Matt]

I just did a 13.5lb packer in my upright propane smoke hollow. Except I separated it before cooking (too long to fit in the smoker). I put the flat on the top rack to allow the fat to drip down onto the point and keep it moist. I kept it about 210 until internal temp hit 158, where it seemed to find it's stall (about 8 hours in). Then I wrapped in foil, got up to 197 in 3 more hours. Took it off, wrapped them in towels, placed in a dry cooler for 1 hour, and voila. Super moist, delicious. Everyone loved it.

Point is, 8 hours would be about right with a big enough brisket, especially if you could it whole. So the only real difference is you lose the opportunity to add chips, or whatever your preferred smoke generator is while you sleep.

One last thought, make sure you have your heat dialed in where you want and sustainable before you go to bed.