I cooked a 6lb brisket flat overnight last night on the kettle/SnS. Wrapped in butcher paper at 187 and it hung there and actually dropped to 183, for 3 hrs (!!!) and counting! This is with the Maverick XR50, and confirmed with the Thermapen. Never had a second stall this long, so I figured I'd do a search and see some past experiences. Interesting to see Jerod Broussard's comment on common second stall temps in this older thread. Spot on!
I know from past experience butcher paper will not be nearly as quick as foil, it's actually closer to going nekkid, but this is an interesting experiment & experience for sure.
Normally I don't do overnight cooks but I'm back to work tonight and will sleep later today so the timing was essentially like a day cook for me. This one was smoked with plum and chardonnay grapevine wood.
Brisket for lunches at work!
I know from past experience butcher paper will not be nearly as quick as foil, it's actually closer to going nekkid, but this is an interesting experiment & experience for sure.
Normally I don't do overnight cooks but I'm back to work tonight and will sleep later today so the timing was essentially like a day cook for me. This one was smoked with plum and chardonnay grapevine wood.
Brisket for lunches at work!
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