First Overnight Cook

[Chiflyfisher]

I have a smaller packer - 10 lbs trimmed to 8 - that I am doing overnight. I trimmed and dry brined it yesterday at 10 am and put it on the WSM last night at 11. I got it stabilized in the mid 230's and turned in about 12:30 with the alarm on the ET-732 set at a low of 220 and a high of 240. I figured the alarms would wake me up and getting some sleep with wake ups to check the fire would be fine. I woke up at 530 to see the temp at 245 with no alarm from the ET?! C'mon man! She's back at 228 as I type this with an internal of 149. I'll keep her uncovered until it hits 160-170 depending on how the bark is looking. I'm shooting for a 3 pm serving and so far, all seems well.

I don't know where the temps ended up overnight or how long they were higher than 245 or how long they were at 245. I think it'll be fine regardless. My Stoker II should be here - better be here! - by the time I do my next overnight for the 4th of July weekend.

WSM
Brisket - 10 lb. / 8 lb. trimmed
KBB with Hickory - one small chunk of Mesquite (first time I've tossed in a chunk of mesquite)
BBBR
Dry Brine w/Kosher - 11 hours
Injection - Swanson Beef Broth

[Mr. Bones]

Sounds like yer on th' Yummy Brisket Trail, fo' sho'!
As ya' said, I think no harm whatsoever will come of yer lil' temp spike...
I also think that y'all find yerself likin' th' mesquite, an' usin more of it!
Slap some dang pics up on here, when ya' have a chance... th' Suspense is killin' me!

[FlaBouy]

Letting mesquite work a 11 pound prime packer myself right now in the pellet eater... wanna race?

[Chiflyfisher]

Lol

[FlaBouy]

as soon as I typed that, mine went into stall.... so belay that last request...

[Mr. Bones]

HeeHee!!! @FlaBuoy !!!
"Stand By to Stand By, an' Mill About, Smartly!!!"

[Chiflyfisher]

Here she is all rubbed down last night.

[HawkerXP]

Looks great!

[Chiflyfisher]

At the 9 hour mark - 154 degrees internal temp. Smoker at 230.

[Mr. Bones]

Great Pics!
Looks like ya' have yerself one o' th' Ultra-Rare, "Anti-Gravity" 22.5"s!!!
Ain't run across one fer my collection yet...

[RonB]

That's lookin' great!

[MichTexan]

Your bark looks like it is setting up pretty good. Congrats and post some slice pics!

[Lowjiber]

Looks nice.

I think you're gonna like the Mesquite. When I was in Corpus Christi, Texas, it was plentiful; easy to gather; and cheap. I used it all the time in my old bullet smoker (RIP).

[Chiflyfisher]

I pulled it off at the 13.5 hour mark. The Maverick was running 203 and the insta read posted 202. Put it in the cambro for about 2.5.

Observations:

Delicious. This was my 3rd brisket and it was delicious.

It was lighter on smoke than if I managed it myself without going to bed. Generally, as the 2 hour mark, I drop another 4 ounces of wood right on the hot spot. I used the Donut and spread the chunks so they would catch - but it still didn't produce the type of smoke that I get when I add again at the 2 hour mark. I'll have to figure this part out.

I wrapped at 165. This was at around the 9 hour mark and the bark was setting up nicely.

I think I'm going to unwrap at a mid 190's temp and fork check rather than simply checking temp. I can rewrap for the cambro. The bark was still set nice and delicious and the brisket was moist but I'd like to get a little more juice in the flat.

I forgot to take shots of the brisket after I unwrapped it because I was busy getting sides and the guests served. As a side note, I made my beans in the smoker using Meatheads recipe and they were outstanding. Simply outstanding. I did substitute molasses with pure maple syrup, added jalapeño and used white and dark red kidney beans.

A couple shots after it was sliced and served: