Temperature Control Overnight

It sounds like you may be using something other than a Cookshack. The overnight cooks often give stick burners fits. Remember that you want to limit the time your meat is between 40 and 140 degrees. I think the top limit of time in this range is 2 hours. If your drop in temperature allows the brisket to slip back into the sub-140 range, you should be concerned. If you keep the meat temp at over 140, you can set the alarm a little early and go out and stoke it up without worries.

I found my wife never liked it when I tried to go back to bed after stoking a fire, however, so be careful about crawling back into bed smelling like a bonfire! That is another benefit of the CS, you don't have those worries. It will stay at the 225 range all night long.

here's what i have done in a little bullet smoker. i wrapped the brisket in plastic wrap and foil to help hold it's internal temp since i am deathly afraid of the 120 to 130 temp where bacteria really goes nuts. then i added hickory and let it blaze good. put the brisket on, filled water pan and went to sleep. got up at 6 restoked fire and unwrapped brisket. so far it has worked well for me but i agree with tom below 140 is scary business
jack
2 Greyhounds....SMOKIN

opps long day!!!!!
sorry belly buster dont know why i typed tom
jack

Without knowing your stick burner,how long it will hold at 225�,I'll say that dropping to 180� for a few hours won't hurt you.

Your meat temps aren't in the danger zone.

Your concerns might be laying on too much smoke overall and possibly drying it some.

Its just a brisket,I'd go for it.

I don't think it should hurt, but I always would get up every few hours to check it then go back to sleep on the couch. Even with a CS I still get up just to check my meat temperature. I guess old habits die hard.

I appreciate the help. I think I'll shoot for 2 smaller briskets about 9-10 pounds and just try to put them on about 5AM. I figure they should be done by 6PM. Couldn't I always up the temperature near the end if needed to maybe 250% to finish off the brisket?

Yep.

If they aren't finishing fast enough,you can always foil them about 170� to speed them up.

SO maybe wrap them in foil once they hit 170 degrees?

Thanks

That'll speed 'em up a mite.

shart965.

What kind of smoker are you using?