So the brisket got overcooked. Had church and took the kids to the pool so I didn’t get back until it was about 215 internal. Awesome chopped brisket though! Just no slices.
Post is more about first successful overnight cook. Used to have an electric smoker and only did overnights on pork shoulder and brisket. Now I know I can do the same just as easy on the Joe. If not easier as no cleanup – I’ll just do a pizza in a couple nights.
Put charcoal up to the deflector plates with 4 pieces of smoking wood, lit a half chimney and threw it in the front of the basket, set vents once it got up to temp, and let it ride at 230 from 6pm to about 1pm the next day.
Fat cap down and no problems with bottom being overdone.
Now next time I might foilboat for the sole reason of saving all that tallow. My Joe is soaked in tallow that I would have loved to cook and bake with.
by Wonderful-Load2572