Long Smoking Sessions Vs. Serving Guests... How do you do it?

[Puertex]

I foolishly first just tried a re-start, it overloaded pellets and then promptly billowed SO MUCH smoke that you could not see the grill from 6ft away! I pulled the meat, placed in cooler, donned grill gloves and a water spray bottle.

I pulled the grate, drip tray, battled the flames, pulled the firepot cover and then used a big spoon to scoop all the burning pellets into an foil pan of water. Then quickly vacuumed the area re-assembled and re-started, it only took a few minutes.

Man, that would drive me crazy1
Good info !
Thanks !

 

[Rickyroques]

I have not cooked a brisket or a pork butt yet ( I am doing a 4 lb. pork butt today as a trial). Its taken 7 hrs.
It takes a long time to smoke these cuts (brisket, pork butt, etc.).
I got it started this morning at 8 am but if I had guests invited during the afternoon, there is not enough time to be ready.
I was thinking to cook the previous day and then save (refrigerated, not frozen) the meat for the following day and reheat the protein with a sous vide machine at 130 to 150 F.
That way, you have time in the morning to mess around and wait for company to arrive at 3 pm ish as an example. Maybe even have a brewsky if it is too hot in here . Yes, here in Texas, USA.
Yes, I could get up at 3 or 4 am to do this but.. I am to old for that.
How do you all do this?
Suggestions from the pros will be greatly appreciated.
Puertex

When doing a brisket, I start the night before at 180f. Some will do it a bit higher, say 190F, but I prefer to start low to avoid getting a wake up call at 5am. If the meet has not reached 165F by the time I wake up, I increase the temperature to 190-210F depending on how far away I am from 165F meat temp. Then I will wrap it in paper and increase the temperature to 225-235F until it reaches 205F internal temp.

 

[spikescopilot]

I was thinking to cook the previous day and then save (refrigerated, not frozen) the meat for the following day and reheat the protein with a sous vide machine at 130 to 150 F.
That way, you have time in the morning to mess around and wait for company to arrive at 3 pm ish as an example. Maybe even have a brewsky if it is too hot in here . Yes, here in Texas, USA.

This is exactly what I do when I intend to serve something that takes a long cook. Last fall I did this with a whole brisket and two racks of ribs. No one would have known the difference if they didn't see the sous vide.

 

[Randy]

When I do a brisket, I usually start it at 11pm the night before temp set at 190ish. Let it ride till morning wrap at around 165it. Turn grill up to around 225f let it ride until IT gets to around 195f. Then check periodically till meat probes like butter , usually around 205ish this has been happening for me around 11:30 am. Then wrap in towel and put in a cooler. The meat usually is still to hot to handle bare handed. Slice or pull and serve.

Edit: I also have done pork butts this way all over 6 pounders.

Timmy has the right plan. That is exactly what I was going to suggest he just beat me to it.

 

[Kwalkersr1]

I have not cooked a brisket or a pork butt yet ( I am doing a 4 lb. pork butt today as a trial). Its taken 7 hrs.
It takes a long time to smoke these cuts (brisket, pork butt, etc.).
I got it started this morning at 8 am but if I had guests invited during the afternoon, there is not enough time to be ready.
I was thinking to cook the previous day and then save (refrigerated, not frozen) the meat for the following day and reheat the protein with a sous vide machine at 130 to 150 F.
That way, you have time in the morning to mess around and wait for company to arrive at 3 pm ish as an example. Maybe even have a brewsky if it is too hot in here . Yes, here in Texas, USA.
Yes, I could get up at 3 or 4 am to do this but.. I am to old for that.
How do you all do this?
Suggestions from the pros will be greatly appreciated.
Puertex

I have found that starting at 10 PM or earlier in evening works for me. The key is to make sure the heat is low enough (200 degrees for me) and that you have enough pellets. The first few times I would check it during the night (when I got up for a 'bio break') until I was confident it worked. I always do it that way now and the key for me it to wrap wrap the brisket or pork butt at the 12 hour mark until I hit my desired temp (190 - 205). Good luck!