I'm "working" from home today, and had "Cooking with Franklin" on in the background. He's smoking a brisket, and comparing wrapping in butcher paper, foil and no wrap at all ... which I've seen before, and know this results of. During this cook though, he mentioned a technique that I've never heard him (or anyone else) use, that being a split cook for the brisket. Essentially he says that if you don't want to sit and watch your cook, that you can bring the brisket to 165 degree, throw in a big split log, go to bed, and then continue from where you left off in the morning.
Has anyone ever done this? How exactly did you do it? I'd imagine that the fire would completely die, and the brisket would drop to a pretty low temperature. Then you'd have to start up a new fire, wait until it's at the right temperature so that you have clean smoke, and then get going again. While waiting for the fire to come up to temperature, do you pull the brisket off the smoker so that it doesn't taste like nasty smoke? When, if at all, do you wrap it? How much longer does the cook take? Does this work for a pork butt too?
Has anyone ever done this? How exactly did you do it? I'd imagine that the fire would completely die, and the brisket would drop to a pretty low temperature. Then you'd have to start up a new fire, wait until it's at the right temperature so that you have clean smoke, and then get going again. While waiting for the fire to come up to temperature, do you pull the brisket off the smoker so that it doesn't taste like nasty smoke? When, if at all, do you wrap it? How much longer does the cook take? Does this work for a pork butt too?
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