First brisket nerves

[sparkyv]

Another approach: https://www.pitbossforum.com/threads/🔥-whats-smoking-cooking-on-your-pit-boss.81/post-36053

 

[teknoid]

I just did an overnight pork butt and have done briskets the same. Fill the hopper, set the temp, set alarms on your probes (I use BBQVIN wireless and ThermoPro). For brisket, Temp at 225 and alarm at 165. Wrap in peach paper with a bit of tallow at that point. Pull at 205 or when it's tender. Rest for an hour or more. I'm lucky enough to have an oven with a dehydrate option and can rest mine for hours. If not, a cooler is fine.

 

[Redoctapus]

For the record my main worry is keeping the grill at temp for such a long time. Besides making sure the inside is vacuumed out really well and making sure the hopper is full, I'm not sure what else to do to keep everything running consistently without temperature drops. With such a long cook I'm worried about ash buildup in the firepot and that kinda thing.

As Cowboy said about temp and wrapping, by the time the brisket it tobwrapping temp that brisket has taken all the smoke necessary.. if you don't have enough all night cooks under your belt, put that well tallowed brisket on a sheet pan and finish it in you oven. Baby steps.

 

[Ken S]

It’s never failed me in over 50 years

I'm pretty sure you folks in Texas invented brisket, and are probably weaned on it from birth. So yeah, we'll take your tips!

 

[sparkyv]

So, how'd it turn out @TeeSchneids ?

So I'm getting ready to do my first brisket this coming weekend and I'm feeling kind of nervous about the pit boss running and keeping temp over night.

I bought the grill off FB marketplace a while ago and have dinner a handful of cooks of various meats at temps ranging from about 250-325/350ish. I've always had a bit of trouble keeping long term consistent temperature but have gotten a bit better at it with practice.

Was just wondering of any tried and true tricks or any must does to keep things rolling for an overnight brisket. Any and all help is appreciated. Just looking to calm my nerves a bit! Haha

 

[TeeSchneids]

So, how'd it turn out @TeeSchneids ?

Mostly followed Cowboy's advice and it turned out really fantastic! I think I was having an issue with keeping temps late into the cook so I left it in maybe 45 minutes/ and hour too long so there was a bit of dryness. But I was really thrilled with how it turned out for my first time.

Thank you all for the reassurance and advice. It was invaluable!!

 

[Jimsmokes]

Mostly followed Cowboy's advice and it turned out really fantastic! I think I was having an issue with keeping temps late into the cook so I left it in maybe 45 minutes/ and hour too long so there was a bit of dryness. But I was really thrilled with how it turned out for my first time.

Thank you all for the reassurance and advice. It was invaluable!!

Dryness usually means it's under cooked especially in the flat . Over cooked is usually crumbly when slicing and makes great chili!

 

[Cowboy1955]

You’re welcome @TeeSchneids
Remember that I mentioned internal temperature. Never off time and you’ll be point on every time

 

[bobissmokin]

Thanks for the pics. Bark looks awesome!

 

[EdGs]

Looks good.

 

[sparkyv]

Excellent bark!

I agree with @Cowboy1955 . Smoke to target IT, not time.

I think I was having an issue with keeping temps late into the cook so I left it in maybe 45 minutes/ and hour too long so there was a bit of dryness

 

[Upinmygrill]

I know I’m repeating but that bark looks really good. Overall looks good enough to eat @TeeSchneids

 

[ashmode]

Do a long test run before the brisket. Let smoker run for a few hours at your cooking temperature to make sure it's holding steady. Clean the fire pot use good quality pellets, fill the hopper before bed , and keep a remote thermometer on grate. Once you know it's holding temp, you'll be able to sleep a lot easier.