Happy 4th of July!
I have a 20 pound brisket that I have trimmed and I separated the flat from the point. Probably took off 5 lbs of fat. I want to do an overnight cook tonight with this and I don't care when it gets done the next day. So serving time is not an issue.
My question is if I start the brisket around 11:00 pm, do I need to get up in the middle of the night to wrap? I do plan on wrapping as opposed to not wrapping. Probably in peach paper. And I plan on making burnt ends with the point (first time making burnt ends). Or, can I let it go until 6 am and wrap at that point?
I plan to cook it at 225F. I am not in a rush to get it done, I just want to get it right.
I've made a few of briskets, successfully but never overnight. I do have the Thermoworks Smoke X so I can monitor it overnight.
Any advice would be greatly appreciated! Thanks!
I have a 20 pound brisket that I have trimmed and I separated the flat from the point. Probably took off 5 lbs of fat. I want to do an overnight cook tonight with this and I don't care when it gets done the next day. So serving time is not an issue.
My question is if I start the brisket around 11:00 pm, do I need to get up in the middle of the night to wrap? I do plan on wrapping as opposed to not wrapping. Probably in peach paper. And I plan on making burnt ends with the point (first time making burnt ends). Or, can I let it go until 6 am and wrap at that point?
I plan to cook it at 225F. I am not in a rush to get it done, I just want to get it right.
I've made a few of briskets, successfully but never overnight. I do have the Thermoworks Smoke X so I can monitor it overnight.
Any advice would be greatly appreciated! Thanks!