All night Brisket with a propane GOSM

Discussion in 'Beef' started by cyclonesmoker, Jan 31, 2012.

  1. cyclonesmoker

    cyclonesmoker Fire Starter

    Going to attempt an all night Brisket around 7-10lbs - looking for a few pointers. My plan is to get the temp to 200 degrees and throw it in at 6pm...I'll tend it for the first 6hrs then let it go until I get up in the morning. Am I right to foil it at 185 internal then pull it at 200 and FTC for a few hours? If I put it in at 6pm it should be ready by 4pm the next day or is this too long?
  2. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

  3. raptor700

    raptor700 Master of the Pit OTBS Member

    Can't go wrong with James's advice  [​IMG]
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

  5. X3, at 185 it wouldn't even be worth foiling, 165 is the norm. I'd shoot for a little higher smoker temp also (around 225 usually). And lastly, I wouldn't recommend sleeping during a cook until you are 100% confident in what you're doing. I still cant bring myself to do it unless I get the gf to do it in shifts with me. 
  6. I have no idea but I'm taking notes cause I gotta do one of these soon!
    Last edited: Feb 2, 2012
  7. africanmeat

    africanmeat Master of the Pit OTBS Member

  8. cyclonesmoker

    cyclonesmoker Fire Starter

    I want the nice bark so I'm not going to foil until I take it out of the smoker and then I'm going to foil and wrap in towels and put in cooler....what should the internal temp be when I take it out of the smoker? Can I let it sit in the cooler for 4 or 5 hours if need be?

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