Overnight Brisket

[davwhite]

My first overnight cook of a 11-12 pound brisket. I am using Lumberjack pellets with a Smoke tube as well for the first few hours.
I want to go overnight because I have 30 people arriving around 6pm for a 6:30 eat.
So a couple of questions regarding the time and temp.
I was thinking of setting the Traeger at 195f, sound ok?
Time to start has me thinking more. How about 10 pm for a start?
Sorry, one more, should I keep the temp at 195 right through the cook or put it up to normal, 225f, in the morning?

I was watching The mad scientist do a brisket and he is adamant that you should leave your brisket resting in the cooler for a minimum 1 hour but he said that 4 hours would be better.
So if is ready around 2pm it will not matter if I rest it.

One other thing he said and would like your comments.

He said that when he pulls the brisket out of the cooker for the final time he rests it on the bench until the temp is 185f, then it goes into the cooler, reason he said was to stop it cooking more.

Thanks

 

[Timmy]

1. Yes 195f is fine through overnight.
2. 10pm may be to early. Typically my briskets around 13 to 15lb take roughly 12 to 14 hrs.
3. Yes turn it to 225 to 240f in the morning. I ussualy up it around 8am.

Lastly wrap in peach paper around 165f this isn’t set in stone. 170, 175f is fine also. Cook it til it probes like butter, (195 to 205f.) Then rest it in a cooler til meal time. It still should be hot, just right to eat.

This all works for me, modify as needed.

Good luck!!

 

[arthurdent]

Your plan should work. I have done it at 9 pm (2) 18-pound Costco packer briskets at 180 super smoke. The lower the temp the more "good" smoke is generated by the pellets. The smoke tube should work. At 8 am I wrapped it with butcher paper and bumped it to 225. It went through the stall and was done at 2 pm. A 2-hour rest and I fed people at 4 pm.

One of the better briskets I have done. I believe the overnight smoke at the lower temperature really did the meat good. I used a simple dry rub of freshly cracked pepper, garlic powder, and Lowery's seasoned salt.

 

[Slimpicker]

He said that when he pulls the brisket out of the cooker for the final time he rests it on the bench until the temp is 185f, then it goes into the cooler, reason he said was to stop it cooking more.

Jake does this... yes, it is better to drop the temp a little before putting in cooler.
The usual way I drop my temp is just leave it in my Traeger thru the "shutdown" and watch the probe till it lowers 10-15° and drop it in the cooler. BOOM
My last one traveled 2 hrs to the hunt camp and was still like fresh off the grill

 

[miguelb]

I did an 11lb brisket at 180 degree starting at 7pm. It hit the stall around 7am around 160 degree. Wrapped at that time and bumped the temperature to 250 degree. Brisket was done around 1pm and place in a cooler until serving.

My suggestion is that you can start it early at around 7/8pm thus gives your brisket more time to rest.

Father's Day (overnight) brisket it on

Put the brisket a little later that I anticipate. It's 11 lb from Costco. I did simple trimming, injected with Kosmos injection plus traeger beef rub and kosmos beef rub. I noticed that the ambient temperature between traeger and meater thermometer are within 1-2 degrees but FireBoard (FB)...

www.traegerforum.com

 

[BBQLUV]

1. Yes 195f is fine through overnight.
2. 10pm may be to early. Typically my briskets around 13 to 15lb take roughly 12 to 14 hrs.
3. Yes turn it to 225 to 240f in the morning. I ussualy up it around 8am.

Lastly wrap in peach paper around 165f this isn’t set in stone. 170, 175f is fine also. Cook it til it probes like butter, (195 to 205f.) Then rest it in a cooler til meal time. It still should be hot, just right to eat.

This all works for me, modify as needed.

Good luck!!

Wrapping in foil is easier. The foil collects all the juices. paper works just fine too,

 

[miguelb]

@davwhite what did you decided to do and how were the results?

 

[davwhite]

I actually settled for 5am start but at 4:30 I lit the smoke tube and let that run on the cold meat for 30 mins. Getting a little worried around 4:30pm when I had 165f and 183 from the two probes. Eventually I popped it into the cooler around 5:45 so it rested for close to 90 mins. Taste was great and I think it was the brining of the brisket that gave me that. Served everyone and when I went back for seconds it was just about gone and everyone said it was wonderful. So in all a 13 hour cook, one situation I had was the temp, I had placed my Fireboard probe under the top shelf where my brisket was and the difference between the Traeger readout hung around 20f most of the cook. 225f on the Traeger was coming out at 203f on the Fireboard so I turned up the temp to 235f to balance it out.

 

[Dcgunman]

I’m doing a overnight brisket tonight for tomorrow. But I have plans for lunchtime tomorrow around 12-1. And I want to be someplace around 4pm for about an hour to hour and half. Can I smoke this brisket and do my business tomorrow? It’ll be a 16.5lb brisket. It’s already rubbed and ready to go for tonight. Should I start it at 190 or 200? And bump it up to what temp the next morning 5/6am?

 

[miguelb]

I’m doing a overnight brisket tonight for tomorrow. But I have plans for lunchtime tomorrow around 12-1. And I want to be someplace around 4pm for about an hour to hour and half. Can I smoke this brisket and do my business tomorrow? It’ll be a 16.5lb brisket. It’s already rubbed and ready to go for tonight. Should I start it at 190 or 200? And bump it up to what temp the next morning 5/6am?

If you are cooking it at 190-200, then most likely it will take over 20 hours to cook. I did an 11.39 lb at 200 Traeger temp and took me 18 h 30 min. When I am not around like yesterday and the meat reach temp, I use keep warm function until I get home.

 

[Dcgunman]

If you are cooking it at 190-200, then most likely it will take over 20 hours to cook. I did an 11.39 lb at 200 Traeger temp and took me 18 h 30 min. When I am not around like yesterday and the meat reach temp, I use keep warm function until I get home.

Maybe I should start the temp at 200 or 210? I’d like to wrap it in the morning before I head off to lunch which should be doable. And hopefully let it test before the afternoon activities.

 

[M.Wong]

I’m doing a overnight brisket tonight for tomorrow. But I have plans for lunchtime tomorrow around 12-1. And I want to be someplace around 4pm for about an hour to hour and half. Can I smoke this brisket and do my business tomorrow? It’ll be a 16.5lb brisket. It’s already rubbed and ready to go for tonight. Should I start it at 190 or 200? And bump it up to what temp the next morning 5/6am?

I am in the middle of a similar project right now... Traeger at 225.
Started at 1 AM and had to address it at 8 AM then again at 1 PM.
(It's now 1:30 PM - west coast.)

Prime beef brisket - Costco 15.33 lbs x $3.99 = $61.17
Seasoned refrigerated 12 hours SPG

0100-0800
7 hours - Traeger at 225 w/super smoke and smoke tube
Target temp 160 (168 at 0800 hrs)

0800-1300
Butcher paper wrap
5 hours - Traeger at 225, no super smoke or smoke tube

1300-1500
(185 at 1300 hrs)
Increase Traeger temp to 250

(202 at 1500 hrs)
Target temp 202 then 2+ hours rest in a cooler









Unrelated, threw in a flank steak from 0900 -1300 then sent it to the Weber Genesis for a seer...




Edit - I'm pretty new at this, I have done three briskets since Thanksgiving and they have been pretty good. I've always started at 225. And the Coke can is for size scale!

 

[Dcgunman]

I am in the middle of a similar project right now... Traeger at 225.
Started at 1 AM and had to address it at 8 AM then again at 1 PM.
(It's now 1:30 PM - west coast.)

Prime beef brisket - Costco 15.33 lbs x $3.99 = $61.17
Refrigerated 12 hours seasoned SPG

0100-0800
7 hours - Traeger at 225 w/super smoke and smoke tube
Target temp 160 (168 at 0800)

0800-1300
Butcher paper wrap
5 hours - Traeger at 225, no super smoke or smoke tube



1300-
(185 at 1300)
Increase Traeger temp to 250

Target temp 202 then 2+ hours rest in a cooler



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Unrelated, threw in a flank steak from 0900 -1300 then sent it to the Weber Genesis for a seer...
View attachment 9399

Very nice. 1am start is way to late for me. I’m usually in bed by 9ish. I’d like to put it on the T by 9pm. No later than 10. That’s why I was thinking the temp at 195 or 200. Maybe I need to set it at 210 or 220 And let it ride till I wake up around 5/6? I’m on the west coast as well. Very gloomy day and cool at the moment. The last brisket I smoked (2-17lb) I think I started around 9 and I woke up the next morning it didnt hit 160 until 8 I think. I think I started the temp at 200. I wish I took notes on the last one.

 

[Dcgunman]

On another note on smoking brisket, I watched the YouTube vid on the Kosmo bbq guy and he wrapped his brisket (in butcher paper) with Saran Wrap to let it rest. This is the first time seeing this. Last time I just wrapped with towel and set it in the cooler to rest.

 

[Slimpicker]

I'll be doing my overnighter tomorrow or Sat night, Probably 210° but I have NO set 'done' time it needs to be... I eat when it's done, probably while I'm slicing it!!! The End