Overnight Brisket

[Mark Adams]

About to put on a roughly 11# whole brisket (13# before trimming). Gonna stay up with it until it’s time to wrap with peach paper then I’m gonna let the propane do the rest. Plan to start probing for tenderness around 190 to be on the safe side, fingers crossed

 

[Mark Adams]

Rubbed with S&P, ready for the OK Joe

 

[TomKnollRFV]

If what I just did is any evidence, you can probs start her at midnight, go to bed and wake up and check and she'll still not be ready for wrapping. <Assuming you can roll smoke/know the smoker will stay good the whole time>. I don't wrap though. You got a long night ahead I bet ;)

Coffee Pot brewing for ya Mark!

 

[Mark Adams]

If only that were an option, haha. Gonna use charcoal and hickory to get a good bark and then switch to propane once I wrap. I turned my OK Joe into a hybrid stick burner/propane smoker a week ago and I’m looking forward to getting that help on long cooks, but the first half or so is still about babysitting the fire

 

[TomKnollRFV]

This is why I'm rather glad I switched to electric amoungst other reasons. I don't think I could stay up that long any more!

I also don't trust my self to wake up due to an alarm of any kind either these days.

 

[Mark Adams]

I’m gonna stay up as long as I can but if I start drifting off, I’m not too proud to switch the gas on and grab a couple z’s. I’d rather have an “under-smoked” piece of meat than one that sat out in dangerous temps and turned into an inedible mess

 

[TomKnollRFV]

Good plan Mark!

 

[Mark Adams]

Reading about 127 after 3.5 hrs, smoker has been running around 250 pretty steady, with a couple highs and lows

 

[RiversideSm0ker]

I’m gonna stay up as long as I can but if I start drifting off, I’m not too proud to switch the gas on and grab a couple z’s. I’d rather have an “under-smoked” piece of meat than one that sat out in dangerous temps and turned into an inedible mess

No such luck for me. My OKJ only has one mode and that is manual. I’m about an hour and a half in on my brisket which is very similar to yours. I have to trust my alarm on my thermometer to wake me if I drift. Good luck Mark.

George

 

[Mark Adams]

I threw away the instructions to my thermometer and I can’t figure out how to set the alarms, thankfully I haven’t needed them yet. Good luck to you as well George

 

[foamheart]

I threw away the instructions to my thermometer and I can’t figure out how to set the alarms, thankfully I haven’t needed them yet. Good luck to you as well George

You got a computer, google those instructions. I have done it many times.

 

[Mark Adams]

Made it to daylight, got a nice bark forming over the point. The flat keeps catching the fat runoff from the point and hasn’t started to get a bark yet, has anyone else had this problem? I’ve been mopping that up and hitting the point with it to try and empty the “pool”
What’s a good remedy for this or is it just part of the brisket game?

 

[Mark Adams]

No such luck , Foam. Search for instructions led to nothing. Went back to the amazon page and asked a question, hope to hear something back soon.

 

[foamheart]

No such luck , Foam. Search for instructions led to nothing. Went back to the amazon page and asked a question, hope to hear something back soon.

What type, brand name and model or serial number?

 

[Mark Adams]

It’s a JinTop wireless digital meat thermometer, serial is B078N2PVBW. It was a good deal on amazon for my first one and it works great except for the alarm setting

 

[foamheart]

They also sale them at Sears and Kmart, you might call your local store and see if they have any in stock then go check out their instruction manual

 

[SmokinAl]

It sure looks good so far!
Al

 

[Mark Adams]

I might try that Foam
Thanks Al!

 

[Mark Adams]

Switched over to gas about 8:30 to help fight through the stall. Beginning to climb again, now at 180 after 9.5 hrs. Gonna start probing for tenderness at 190

 

[Mark Adams]

Hit 190 in the flat so I went out to probe. Still a little resistance on the probe so I’m gonna let it ride. Looks like it will be done before 205 at this rate, except the point is already at 203. Gonna be patient with this one and let it go until it’s done.