How to smoke in the middle of the week?

[blaken]

I need to smoke a brisket and a pork shoulder in the middle of the week. Wednesday night to be exact. The earliest I can get the meat on is probably 6pm unless I skate out of work a little early. I need to be in bed about 5 hours later. My plan is to smoke both until about 10:30 pm and then foil and stick them in the oven at 225.

My main problem is the alarm on my temp gauge is not adjustable. It is one of the weber ones that lets you pick your meat type and done-ness but not (as far as I can figure out) let you set an actual temperature. So I can't set it to wake me up.

Do you think the meat will be ok If I just leave it in the oven all night? I plan on pulling the pork but I would like to slice the brisket. I am worried If I leave the brisket in too long it will just fall apart. I was thinking of getting up at 6 am and sticking the brisket right in the fridge since it wont be used until the weekend but the pork will go into the cooler to rest for Thursday lunch.

If I stick the brisket right in the fridge so it firms up will I be able to slice it once its cold?

 

[waysideranch]

Blake, when you are a Q'r you must sacrifice sleep to make the Q outstanding. You can finish in oven but you might called names here. LOL. Good luck. It slices great cold.

 

[sooner fan]

Personally, I have never foiled butt or a brisket until it is in the 165-170 degree range which I don't think you will hit in 4.5 hours.

You also don't mention the size of the brisket or the butt as that will make a difference as well. Is it a full packer or just a flat?

As far as leaving either in the oven overnight they will cook just fine and if the brisket gets done and you put it in the fridge you should be able to warm back to 160 internal and slice just fine. My butts are usually done somewhere between 195 and 210 range.

I would go to target and pick up one of there $16 probes that you can set the temp on and the alarm will sound when the meat hits the proper temp. They are not remote but are fairly loud if your kitchen is at all close to your bedroom.

If your brisket and butt are in the 12pnd and 8pnd range respectivelly (which is usually what I cook) I would think that neither would be done in 12 hours. At least mine usually are not.

 

[capt dan]

I would offer you my magic wand, but its in for repairs. Pork has been cooked in ovens for decades, is it the same? Nope,will anyone know? or Care?, Can't have the ole cake and eat it too, Like Wayside said, gonna hafta choose!

Pork roast and sleep, or smoked butt and less sleep. It aint uncommon, for some of us diehard stickburner,charcoal folks to be up for15-20 hrs with out a nap of 2-4 hrs. Buck-up soldier!

Hey, If I lived closer, I'd do one for ya, so you wouldn't even consider the oven ever again!

 

[div]

I wouldnt smoke or oven without mopping,,,,dry sucks

 

[blaken]

The brisket is almost 8lbs but I haven't bought the pork shoulder yet. It will probably be smallish 5-6lbs or so if I have a choice. This is a spur of the moment kind of thing. I have 3 nice butts in the freezer but I'll never get one thawed in time.

I know 5hrs isn't going to get it up to get it to 165-170 but I figure it will get enough smoke and a good bark going. I have never foiled before 165 either so I have no idea what will happen.

I might pop over to target and see what they have available. I have been holding off so I could get a nice new maverick. I just hope the alarm isn't loud enough it wakes my 2 year old son.

As far as keeping it on the smoker the whole time. I guess I don't see the point. After it's foiled and I am not adding any more wood, heat is heat isn't it? What benefit is there after foiling. If I wasn't foiling I could see there would be a benefit for taking in all the charcoal flavor but I am rolling with a GOSM so no help there.

I would love to take you up on that offer Dan it would be nice to be able to taste how my butt stacks up to one that is done by a pro that way I could see what I'm missing. Well that might not be a good idea after all because I would probably have to buy a new smoker.

 

[walking dude]

what Capt. said.............give em both a kiss of smoke..........for as long as you can.....foil, and if you have too, refridge.......the heat back up in the morning to temps.........

but i have done all niters, and still went to werk.........and i turn 54 on monday

 

[fishawn]

I have finished a few briskets foiled in the oven after smoking in my gas weber @ 225* for 5-7 hours & they turned out great. I think I have read somewhere that they only can absorb smoke for so many hours (7?) Anyways, go for it, or do ahead, freeze & re-heat. The only "PROBLEM" you will run in to is your house will smell like smoked brisket for a while.

 

[walking dude]

thats a urban myth fish........smoke ring stops at 140.........but the meat will continue to take smoke the entire cook........been LOTS of threads here on that very subject.

 

[fishawn]

W DUDE thanks for setting it straight for us, I read that somewhere a while back.....

 

[blaken]

Well crud now I feel like a wus. The pork is going to work so I won't fridge it but the brisket will have to. I might just have to spend the night on the couch and grab a new therm. Wake up every hour or so and mist.

 

[walking dude]

all i know fish.........its kinda known around these here parts, that the meat will take on smoke the entire time.........and smoke ring stops at 140......plus i notice all that here myself.........some foods i have to cut back on the smoke time, cause for some of my guests, it gets too smokie....not for me tho........

 

[walking dude]

blake........do you have somemeans of heating it at werk?......like a oven, to finish up in? or a roaster pan you can take, or ask someone at werk if they have one to bring in for you to use? crock pot?

 

[chris_harper]

I would have smoked them this weekend, and triple foiled into the freezer for the week. That is what I do when I need brisket during the week for whatever reason. I have had to do it several times. Comes out good.

 

[gorillagrilla]

believe it or not , I have started a butt in the morning on my drum and come home 8 hrs later just in time to spritz !

 

[packplantpath]

I always want to try that in my ceramic grilldome, but my wife is scared I'll burn the house down.