Overnight Brisket Cook

[bbq_esq]

Happy Labor Day weekend to everyone! We are hosting our couples fantasy football league draft tomorrow morning. We have found brunch draft is much easier with kids and all parents could use a morning cocktail.

For my part I am planning brisket breakfast tacos. Picked up an 11lb prime packer from Wild Fork, dry brined in basic SPG rub. Kind of a weird looking brisket honestly, just looked way different than others and a few spots where fat cap was scalped but I did a pretty aggressive trim as I like to do (trimmings will be burgers for Monday) and I like the final shape.

Brisket just went into the PBC with KBB and pecan chips. Barrel running around 235-255 as mine tends to do. Plan is to finish sometime at night and then a nice long heated rest in the oven until brunch around 10:30. I have the Thermoworks smoke for temps, but my 2 month old will remind me to get up a check a few times a night anyway.

I think I’ll go wrap and foil boat, which I liked last time. Will keep posts going!

[DaveD]

Alright! Overnight brisket for the win!

Although when I read "couples fantasy" I had an entirely different image than football there for a second...!

[bbq_esq]

😂 either way I’m probably making bbq

[PNWsmoke]

Hanging then grate or grate only?

[bbq_esq]

Hanging then grate is the plan.

[bbq_esq]

156 probe. Barrel running around 240 or so. Didn’t get pics as it was dark (though I do wear a headlamp). Bark looks very good. I’m gonna let it ride out in the barrel for a bit longer.

[bbq_esq]

Well we are decidedly stalled at 158.3. I think I’m gonna let it ride as long the coals keep going.

[Jerod Broussard]

Watch the nighttime humidity. That along with the stall will kill things rather quickly, at least in the south.

[bbq_esq]

It’s actually a bit cool here right now which is nice. Temps are still steady at 230. Just not sure how long to let it hang vs wrapping it and finishing on grate. I also want to let the temp drop a bit before I start holding it. Think I need to wrap soon if I’m gonna get some sleep

[bbq_esq]

Pulled and wrapped. Decided to bring it inside, do a full foil wrap and into 275 oven. When it hits 190 or so I will start testing but it felt looked and smelled great at 160. Then I want to let temps drop gradually before heated rest in warm oven. So I’ll be up a few times tonight - but again, nothing new with a 2 month old. I am learning that letting bigger meats sit in the stall in the PBC really builds the bark up. Gonna be hard to not slice off a piece of point tonight.

[bbq_esq]

Jerod - aside from an early spike, my barrel ran fairly low, and had a dip to around 200 at one point when I ran out for an hour. I don’t think the bark was set by the 5 hour mark. This is the longest I let one hang though - so I guess we will know tomorrow if it the right call or not. Do you wrap when you go to the grate?

[Jerod Broussard]

Rarely. I typically had to alternate sides until I was satisfied with the bark. If running 3-4 briskets nothing got wrapped since things were so humid they barely had enough bark when they were done.

[BFlynn]

Serious question - how many briskets can fit in a PBC....
What was your record?

[bbq_esq]

Out of oven at 203. Not probing tender in all spots but we plow ahead. Into a cheap cooler with towels to slow the temp drop. Once it drops down to like 150 or so I’ll probably move to heated rest.

[bbq_esq]

Morning pit people! At some point overnight the internal temp hit around 145 so I popped into oven on keep warm setting. Oven actually held a temp around 160-170 very consistently so I will definitely rely on that more in the future. Brisket sat right around 165 the whole time from
what I can tell. Just sitting tight for another hour or so until guests arrive and I can slice. Will provide pics and results. I’m very excited to try it though. Feels good in the foil and I love how that bark looked going in just hope it hasn’t gone totally soft.

[DaveD]

The anticipation...!!! How have you resisted the urge to slice off a bit to try it? I mean, for SCIENCE! Have to make sure it's suitable to serve to your guests, right? Right??

[bbq_esq]

Wish I had some better picks but this came out great. Best brisket yet. Bark was a bit soft but honestly no real complaints. Lean was tender, point was out of this world. Served with some tortillas and jack cheese scrambled eggs but it stood up on its own and most people at it on its own. Happy and sad to report their seems to be only one slice left for leftovers.

[DaveD]

That looks splendid!! Really glad it worked out for you. Nothing wrong with your entire cut being devoured by your guests! Great work.

[fzxdoc]

Amazing! No wonder they snarfed it down!

K.

[Soonerpop]

Looks great!

[bbq_esq]

Alan Brice No sir just spend a lot of time reading posts here and watching YouTube videos

Jerod Broussard I’ll have to try! Thanks for following along. I don’t know if I am ready to do 4 at once. I’m anxious enough with one

DaveD thank you. I like leftovers but seeing people go back for seconds and thirds is a good feeling

[PNWsmoke]

Bravo