Wanted to tap into the expertise of the group. I have a 5 lb brisket (trimmed up, but good fat in it) ready to go. I originally planned to throw it on the smoker tomorrow morning, but wanted to see if the group had guidance on if I could throw it on tonight before I go to sleep.
If I throw it on at 11:00 pm at 195 degrees, will it be ok at 6:30/7:00 am the next morning for a wrapping in butcher paper? Or is it possible it will cook much faster and I'll need to get up earlier?
I've seen a lot of overnight directions for full packer briskets, but since this is smaller, wanted to see if anyone had any tips or guidance? Or is it better just to throw it on first thing in the morning and go from there.
My goal is to have it ready for dinner tomorrow night at 5:00 pm.
Thanks all!
If I throw it on at 11:00 pm at 195 degrees, will it be ok at 6:30/7:00 am the next morning for a wrapping in butcher paper? Or is it possible it will cook much faster and I'll need to get up earlier?
I've seen a lot of overnight directions for full packer briskets, but since this is smaller, wanted to see if anyone had any tips or guidance? Or is it better just to throw it on first thing in the morning and go from there.
My goal is to have it ready for dinner tomorrow night at 5:00 pm.
Thanks all!
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