Smoke tonight for Sunday feast

[mhiykmeel63]

Hi guys, I've got a 8lb brisket and 8lb butt in the box right now for a get together on Sunday. I'm planning on 4 or 5 hours of smoke then pulling, wrapping in foil then into the fridge until tomorrow then cook in the oven will it mess them up at all? Normally do the whole process in one shot but the last time I did an overnighter my Bradley caught fire. So any suggestions on temps or times would be appreciated, thanx, Mike

[Tiny Tim]

I would start earlier tomorrow, do the smoke, and then to the oven without cooling it off.  Just seems safer to me, from food handling perspective.

[TedEbear]

Once you start the smoking/cooking process don't let it cool back down and finish on a different day.  Cook it all at once and reheat later, if necessary.

I've done many overnight smokes with no fire.  Just make sure water in the bowl or pan doesn't dry out and keep the meat away from the walls so grease doesn't run down it.  Something like a Maverick ET-732 set to alert you if the chamber temp gets too high will warn you if there's a problem in the middle of the night.  Also, keep the Bradley away from anything that if it does catch on fire it won't burn anything else down.

[beefmann]

agrees  with  smoking and   cooking all in  one session

[Saber 4]

Agrees with all of the above, better to finish early and FTC than to send people to the ER with food issues.

[mhiykmeel63]

Thanx for all the inputs, I went ahead and followed the experts advice. Put them in the oven with a coupe cans of beer in each and foiled them. Just took the butt out and it just fell apart! The brisket is sitting around 155 so I'll let it go a little longer before the FTC and reheat them both tomorrow. You guys are the best!