Untended Smoking

Discussion in 'Beef' started by whistlepig, Jan 28, 2012.

  1. I'm still pretty new at smoking but definitely hooked. I have done all short smokes so far (8 hours or less). I really want to try brisket and later pulled pork. I work long hours through the week and have a small farm that I catch up on weekends. Tending a brisket for 12-14 hours is just something I can't do. I know a smoker isn't a slow cooker. I learned the hard way that my baby backs have to be tended. Just wondering if any of you folks do an overnight smoke while you are asleep. I have a MES30. Wood chips burn for about 45 minutes using the factory wood setup. I may be asking the impossible here.    
  2. I think it might be possible if you set up an alarm on a wireless temp in case things needed adjusting and used an AMNPS fully loaded which in theory should keep the smoke going for long enough.  I haven't done any overnight smokes so I'm just guessing, but I'm sure you'll get some more informed answers. 
  3. I think an AMNPS is going to be something I need to consider. I have read a lot of good reviews about AMNPS here. How do these things work? Do I have to put lighter fluid on the pellets to light them? 
  4. Lighter fluid shouldn't be necessary.  The propane torch that is included in the package does the trick.
  5. venture

    venture Smoking Guru OTBS Member

    I don't have the AMNPS yet, I only have the AMNS. 

    I would definitely recommend the AMNPS.  In your set and forget unit, the AMNPS would either give you a nice nap, or a hardly recommended long beer break?

    Good luck and good smoking.
  6. justpassingthru

    justpassingthru Smoking Fanatic OTBS Member

    Here's a AMPNS video link:

    I hope that helps,

  7. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    If you want Sleep or are busy...The AMNPS and MES combo is a great way to go...You light it  stick it in a preheated 220*F smoker with your Brisket and go about your business for the next 8-10 hours if you want...Too Easy!...JJ
    Last edited: Jan 28, 2012
  8. Thanks Gene. The video sure cleared things up for me. I can spend hours researching something or just ask the folks here. It's easier and quicker to listen to you folks.
  9. Thanks Chef JimmyJ. You have always given me excellent advice in the past. I'm going to give brisket a try soon. Of all the things I have read and seen brisket is what I want to try the most. So far I have been afraid of it.
  10. Brisket is super easy with the MES and the AMNS. I load mine full of hickory, light both ends and let it go. I always do them overnight as I am a night owl not really a morning person. After the AMNS I never use the built in chip system anymore. 
  11. Also I recommend doing a few flats first. They are easier to deal with than a whole packer. I usually buy 5-7lb flats from Costco for around $30.
  12. Does a Maverick-732 work well on brisket? I smoked a turkey breast last weekend with the MV-732 receiver on my nightstand while I napped. That worked really well. Meddling Kids: What time do start your brisket and what time do you get up to check it?
  13. scarbelly

    scarbelly Smoking Guru OTBS Member

    I have done several overnite smokes using the AMNS and the SmokinTex - Old people need their sleep [​IMG]
  14. Thanks Scarbelly. I'm pretty long in the tooth also. Can you kind of give me some basics for an overnight brisket smoke? I'm pretty new and have never done a brisket.
  15. smokinal

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


    There are a bunch of ways to smoke a brisket. But here's a pretty simple one. Rub the brisket with thick Worcestershire sauce, then coat it with Montreal steak seasoning. Set your smoker to 225, fill the AMNPS up & get it going good. Put the brisket in when you go to bed, don't put a meat probe in it yet. Put a pan under it to catch the juices. When you get up in the morning put a probe in it & when the temp reaches 165. Put it in the pan with the juices cover it with foil & put it back on the smoker until the internal meat temp is 200-205, or when a toothpick will go in without any resistance. Here is Chef Jimmy J's recipe for the Au Jus in the pan.

                                        ChefJimmy’s Au Jus

    1- Lg Onion,

    4-5 Carrots,

    3-4 Ribs Celery

    3-4 Peeled Cloves of Garlic

    Toss them in a pan under the Beef, and let the whole deal Smoke for one hour, 

    THEN  add 4-6 Cups Beef Broth,

    2 Tbs Tomato Paste,

    1/2tsp Dry Thyme (4-5 sprigs Fresh)

    1-2 ea Bayleaf

    Finish the Smoking process to the IT you want.

    While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.

    The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor. 

    Serve the sliced Beef Au Jus or thicken the Jus to make Gravy
  16. Al,

    I do appreciate the time you took to work up this reply. This is nice and what I really needed. A complete recipe. I'm going to try this soon and I'll make sure there is some Q-View. Thanks a bunch for the help!

  17. I usually start mine around 10pm, add the thermometer around 11 or 12 and foil around 7am or whenever my et-371 alarm goes off. Then I let it go to at least 200. I smoke mine at 225 with hickory dust. I rub mine with a dry rub from a place called Rudy's and nothing else. Turns out great every time.

    Last edited: Jan 30, 2012

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