Just got my first smoker

[*michaelsean*]

(03-22-2021, 01:56 PM)MileHighGrowler Wrote: I don't like staying up all night, either.  The method I started employing after many sleepless nights was putting the brisket (still wrapped) in the fridge while I get a good night's sleep and then unwrapping it and popping it in the oven the next day (I do that because I'm not going to eat it until dinner the next day and I have zero confidence my brisket will stay within safe temps for 18 hours inside of a cooler).  250* oven, usually takes 3-4 hours to get up to ~145.  In the past, I've added some butter on top when I've gone to do the reheat to make sure it doesn't dry out.  I wouldn't do that if I was working with tallow.  I'm sure everyone reheats differently, but I've never had an issue doing it this way, and honestly, the brisket texture and taste is the same as it would be if I was pulling it wrapped and letting it rest for a few hours before slicing.  Actually, the bark is probably usually better with the oven reheat method because it allows the steam from the wrap to dry.  

That's a bummer about your new smoker!  I don't recall which brand you have, but the major ones all seem to have pretty good warranties on their equipment so hopefully they can hook you up with some replacement gear.  Takes the advantage out of the system if you've got to babysit it constantly! 

I don't think I ever registered it, but it doesn't look like the parts are all that expensive anyway.  It's whether I want to take it apart to put in a new thermometer/thermostat.  Right now I can work around it pretty good, and it's only on occasion.