I'm looking at my first overnight cook, and I'm a little apprehensive. Planning to follow Meathead's schedule for a 12-pound brisket, which has me firing up at 11pm, putting the brisket on the grill (Weber Performer Deluxe, with brand-new SnS Deluxe -- sure do like those deluxes) around midnight and cooking through the night. Have my gear, the brisket, the rub, the cooler and everything I'll need to start on Thursday night and finish up on Friday afternoon.
I just feel a little uneasy about leaving the Weber cooking all by itself in the back yard while we sleep inside. What was it like for your first overnight cook, and is there anything I should be aware of? I'm in SE Michigan, and we don't have any no-burn alerts that I know of. Thanks muchly --
I just feel a little uneasy about leaving the Weber cooking all by itself in the back yard while we sleep inside. What was it like for your first overnight cook, and is there anything I should be aware of? I'm in SE Michigan, and we don't have any no-burn alerts that I know of. Thanks muchly --
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