Smoking brisket

[Ghawtho]

A friend of ours in town running a small BBQ restaurant told me smoke your brisket at 250
for four hours starting at 4PM before you go to bed put your wrapped brisket in the oven on lowest setting and go to bed and you’ll have the best brisket you’ve ever had in your life at 6AM
Everyone has their own methods smoking a brisket. He told me he is serving 14 pounds of brisket in one afternoon and people love it.

[Johnny Booth]

My low temp in the oven is 170f, and that is high enough to kill pathogens and melt the fat and collagen. Sounds like one way to do it and get some sleep before the event.

[Ghawtho]

We all have different smoking methods and that is part of the fun. I guess there is never a wrong way just different ways.

[Jared49]

I’ve read others who have talked about this method. Four hours will get you the bark and smoke flavor and then in the oven to get tender brisket.

[JLR]

That's how I've done brisket most of my life, except I set the temp for 200 overnight. You don't get bark like you would on a longer smoke, but you get the smoke flavor. Also, and this may be heresy on this board, but if I know am doing a short smoke then going into the oven, I use more white smoke than blue smoke for the first hour.

Regarding the bark, you do get some, but it isn't set well enough in a few hours of smoking so you tend to lose much of it from wrapping so early. These days, I tend to smoke longer to get the bark set. Then I decide whether to finish it on the offset or in the oven. The oven is much easier and saves on wood (or pellets or charcoal).

[realdocBBQ]

That will do the trick - I doubt his bark is the most phenomenal in the world, but it will do the trick. And honestly most people going to BBQ joints aren't discerning enough to really notice or even care. So if he's selling out every day, more power to him.

I like running a stickburner, though, so I also like the additional bark and smoker. It's worth the sacrifice.

[Johnny Booth]

… yep- what you said.

[Huskee]

One of many ways to get from point A to point B. I've never once cooked a brisket overnight myself. I get up early and start at 5-6am and mine are ready in 12-13hrs in time for dinner and are barktastic!

[Mosca]

When I was working I used to do ‘em overnight; I never had two days off in a row except on holidays. It was just easier to start one late Saturday for dinner Sunday. It gave me all the time I needed to prep the food and the cooker.

I have a brisket cook coming up soon, but I’m not sure when; I might have two of them. We are hosting Memorial Day, and we are also having a BBQ probably in July. But our Memorial Day guests are burger-and-dogs people, brisket is overkill. Not that they don’t love it, but that is more of a people in the seats type day.

[Johnny Booth]

Lol - Talk about overkill, I cooked a brisket Saturday for two. 15 pounder.
Had to have burnt ends. Sunday I fried super thin slices of the point for BLTs. (Brisket lettuce tomato). Sorry no pics, just for us. 😉😎

[Spinaker]

Yeah, this would work for sure.

I think as others have said, it comes with sacrifices. Less bark, no burnt ends, and probably a little roast beefy. Certainly not a bad way to do it though.

Of I am doing an overnight cook, I just set up the FireBoard fan in the BGE and I let it rip!