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Vent: ran a 14 lb brisket overnight and fell asleep with the vent wide open
Had a packer on the offset in the backyard starting at 11 pm Friday. Set the intake down to a sliver, told myself I'd check it at 2 am. Slept straight through till 6. Walked out and the fire had been running hot for hours, bark was black and crumbly, flat hit 215 internal way too early. I wrapped what I could in butcher paper with some tallow and dropped it in a cooler, then foiled the flat and parked it back on the warmer side to limp it to lunch. Sliced it at noon for my brother in law's birthday and the point was still decent but the flat was dry at the ends. Next time I'm setting two alarms and chaining the lid shut with a brick on top. How do you all keep from dozing off on these overnight cooks? I'm not buying a controller, just want to hear what's worked.
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