I started setting up my WSM last night around 8pm. I put an X across the bottom of my charcoal ring with Hickory wood chunks and filled it almost to the top with charcoal.
I used a half lit chimney of charcoal on top of the raw and waited for the smoker to come up to temp. I also like to fill my water pan 2/3 full with water.
I like to smoke brisket at 240. To do this I leave the bottom dampers open a hair and regulate the temp with the top vent.
Brisket was pulled cold from the refrigerator. It was roughly 16 lbs when I started. I trimmed a little of the fat in the areas I know there is excess. It was then rubbed and placed on the middle rack of the smoker around 10pm.
I set an alarm to check the temp on my pit and went to bed. Fast forward to 3am. Checked the water pan, fuel levels and pit temp and went back to bed.
Around 6am I rewoke and checked everything again. The pit held all night. At this point I added some raw charcoal to the ring. The brisket was sitting around 175 degrees and I did not want to run out of fuel.
At 9am I had the 198 degrees I was looking for. I removed the brisket from the pit, wrapped it in a double layer of aluminum foil and placed it in a cooler. I closed the lid and walked away.
I let the brisket rest for 4 hours. I never checked it or opened my cooler. At 1pm. I sliced. Enjoy!! I would have liked a little bigger smoke ring but taste was awesome and fat was like butter!!!
I also did ribs on my 22" this morning to go with the brisket. Pictures to follow.
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Topic: Overnight Brisket!!! (Read 2407 times)
