{"product_id":"the-overnight-smoke","title":"The Overnight Smoke","description":"\u003ch3 class=\"p1\"\u003e\u003cem\u003e\u003cb\u003eSmoke brisket through the night. Sleep by the fire. Wake up and see who cooked it best.\u003c\/b\u003e\u003c\/em\u003e\u003c\/h3\u003e\n\u003ch4 class=\"p1\"\u003eAn 18-hour BBQ experience combining hands-on butchery, a brisket smoking masterclass, an overnight cook, heated tipi accommodation, a BBQ banquet and Cowboy breakfast.\u003cbr\u003e\u003cbr\u003e\n\u003c\/h4\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eHighlights\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eAn 18-hour overnight BBQ experience\u003c\/li\u003e\n\u003cli\u003eTwo masterclasses: brisket butchery and brisket smoking\u003c\/li\u003e\n\u003cli\u003eLearn to prepare and cook a full packer brisket\u003c\/li\u003e\n\u003cli\u003eYour own smoker for the overnight cook\u003c\/li\u003e\n\u003cli\u003eHeated tipi accommodation with real beds\u003c\/li\u003e\n\u003cli\u003eBBQ banquet evening meal\u003c\/li\u003e\n\u003cli\u003eCowboy breakfast the following morning\u003c\/li\u003e\n\u003cli\u003eDrinks included during the evening\u003c\/li\u003e\n\u003cli\u003eAll meat, ingredients, rubs and seasonings provided\u003c\/li\u003e\n\u003cli\u003eTeam brisket judging the following morning\u003c\/li\u003e\n\u003cli\u003eTake-home goody bag\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eTwo Masterclasses, One Overnight Cook\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eThe Overnight Smoke is built around understanding brisket from beginning to end.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eRather than starting with a pre-trimmed piece of meat and following a recipe, you’ll first learn where the brisket sits on the animal and how the cut is broken down.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eFrom there, we move to the smoker.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWorking with our Pitmasters, you’ll prepare a full packer brisket and take it through the stages of a traditional low-and-slow cook.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe format gives us something an ordinary daytime BBQ class can’t: time.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll see how the brisket changes throughout a long cook and learn how to make decisions based on the meat, fire and temperature rather than simply following a timetable.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eWhat You’ll Learn\u003cbr\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eBrisket Butchery\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eBefore we cook, we start with the animal.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll learn where the brisket comes from, how it is removed and how its structure affects the way we prepare and cook it.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eWe’ll look at:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWhere the brisket sits on the animal\u003c\/li\u003e\n\u003cli\u003eThe point and flat muscles\u003c\/li\u003e\n\u003cli\u003eFat and connective tissue\u003c\/li\u003e\n\u003cli\u003eBreaking down and preparing the cut\u003c\/li\u003e\n\u003cli\u003eSelecting and assessing brisket for smoking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003eThis gives you a much better understanding of what happens later during a long cook.\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003ePreparing a Full Packer Brisket\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eYou’ll then prepare a full packer brisket ready for the smoker.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll cover trimming, fat removal, shaping and seasoning, including how the preparation of the brisket affects bark development and the finished cook.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll also look at rubs, seasoning and flavour profiles and learn how to develop your own approach rather than relying on one prescribed recipe.\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eFire \u0026amp; Smoke Management\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eA long brisket cook requires a stable fire and clean smoke.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll learn how to set up the smoker, manage fuel and airflow, maintain the required cooking environment and recognise good-quality smoke.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll also cover how different fuels and woods affect the cook and the flavour of the finished brisket.\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Stall, Wrapping \u0026amp; Foil Boats\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eAs the brisket progresses, we’ll look at what happens during the stall and the options available to you.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll learn when and why you might wrap a brisket, including traditional wrapping and foil-boat techniques, and how these decisions affect bark, moisture and cooking time.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe emphasis is on understanding your options rather than teaching one single ‘correct’ method.\u003c\/p\u003e\n\u003ch5\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eKnowing When It’s Done\u003c\/b\u003e\u003c\/span\u003e\u003c\/h5\u003e\n\u003cp class=\"p2\"\u003eTemperature is useful, but it doesn’t tell you everything.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll show you how to assess the brisket as it approaches the end of the cook, using internal temperature alongside feel and tenderness to decide when it is ready to come off the smoker.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll then learn how to rest, hold and slice the finished brisket correctly.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Overnight Cook\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eAfter the daytime masterclasses and evening meal, it’s your turn to manage the smoker.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWorking with your team, you’ll take responsibility for your brisket as it cooks overnight.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll monitor the fire and meat, make adjustments when required and put the techniques covered during the day into practice.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThere’s a competitive element too: each team is cooking its own brisket, with the results judged the following morning.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIt’s friendly competition, but there can only be one team of Brisket Champions.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Food\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eYou won’t be living on brisket samples for 18 hours.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eDuring the evening, we’ll sit down together for a generous BBQ banquet prepared by our Pitmasters, with opportunities to get involved with the cooking throughout.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThe following morning, we’ll serve a full Cowboy breakfast while the overnight briskets are finished and prepared for judging.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eAll meat, ingredients, rubs, sauces and seasonings required for the experience are included.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eYour Overnight Stay\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eYou’ll stay on site in heated tipi accommodation, allowing you to remain close to your smoker throughout the overnight cook.\u003c\/p\u003e\n\u003cp class=\"p3\"\u003eAccommodation includes:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eReal beds\u003c\/li\u003e\n\u003cli\u003eHeating\u003c\/li\u003e\n\u003cli\u003ePower\u003c\/li\u003e\n\u003cli\u003eFridge\u003c\/li\u003e\n\u003cli\u003eFirepit\u003c\/li\u003e\n\u003cli\u003eA smoker for your team’s overnight brisket\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p2\"\u003eYour fridge will be stocked for the evening, and drinks are also available from the bar.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eThe Morning After\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eAfter breakfast, it’s time to see how the night’s work has paid off.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll take the briskets through the final stages of resting and slicing before tasting and comparing the results.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eWe’ll discuss what worked, what each team might do differently next time and how the decisions made during the night affected the finished brisket.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eThen we’ll crown the night’s \u003cspan class=\"s1\"\u003eBrisket Champions\u003c\/span\u003e.\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003e\u003cbr\u003eIs This Experience Right for Me?\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p1\"\u003eThe Overnight Smoke isn’t just for BBQ obsessives. It’s part masterclass, part challenge and part night away on the farm.\u003c\/p\u003e\n\u003cp class=\"p1\"\u003eYou might be taking on your first overnight brisket, or you might already reckon you know exactly what you’re doing. Either way, you’ll spend the night cooking alongside other teams, swapping ideas, keeping the fires going and, inevitably, keeping an eye on the competition.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIt’s a great choice if you:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWant to learn how to prepare and smoke a whole brisket from start to finish\u003c\/li\u003e\n\u003cli\u003eAlready know your way around a smoker and want to put your overnight skills to the test\u003c\/li\u003e\n\u003cli\u003eFancy a different night away with a group of friends\u003c\/li\u003e\n\u003cli\u003eLove BBQ, live-fire cooking and good food\u003c\/li\u003e\n\u003cli\u003eEnjoy a bit of friendly competition\u003c\/li\u003e\n\u003cli\u003eWant to pick up new techniques from our Pitmasters\u003c\/li\u003e\n\u003cli\u003eLike the idea of a BBQ banquet, drinks around the fire and a night in a heated tipi\u003c\/li\u003e\n\u003cli\u003eThink your team has what it takes to be crowned \u003cspan class=\"s1\"\u003e\u003cb\u003eBrisket Champions\u003c\/b\u003e\u003c\/span\u003e in the morning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp class=\"p1\"\u003eYou don’t need loads of BBQ experience to take part. We’ll teach and guide you through the cook, while giving more experienced guests plenty of opportunity to put their own knowledge and instincts to work.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eYou’ll Leave With\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eExperience preparing and smoking a full packer brisket\u003c\/li\u003e\n\u003cli\u003eAn understanding of brisket butchery and anatomy\u003c\/li\u003e\n\u003cli\u003ePractical knowledge of trimming and seasoning\u003c\/li\u003e\n\u003cli\u003eExperience managing fire and smoke over a long cook\u003c\/li\u003e\n\u003cli\u003eAn understanding of the stall, wrapping and foil-boat techniques\u003c\/li\u003e\n\u003cli\u003eKnowledge of resting, holding and slicing brisket\u003c\/li\u003e\n\u003cli\u003eExperience of managing an overnight smoke\u003c\/li\u003e\n\u003cli\u003eA take-home goody bag\u003c\/li\u003e\n\u003cli\u003eAnd, for one team, bragging rights as Brisket Champions\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch4\u003e\u003cspan class=\"s1\"\u003e\u003cb\u003eMillington Hall Farm BBQ School\u003c\/b\u003e\u003c\/span\u003e\u003c\/h4\u003e\n\u003cp class=\"p2\"\u003eThe Overnight Smoke takes place at Millington Hall Farm BBQ School in the Cheshire countryside.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eIt’s a longer and more involved experience than our daytime classes, giving you the opportunity to follow one of barbecue’s most challenging cuts through the complete process rather than seeing individual stages in isolation.\u003c\/p\u003e\n\u003cp class=\"p2\"\u003eYou’ll butcher, trim, season, smoke, monitor, rest and slice brisket over the course of 18 hours — with plenty of food, drink and time around the fire along the way.\u003c\/p\u003e","brand":"Millington Hall Farm","offers":[{"title":"Per group of up to 5 \/ Saturday 22 August 2026 4:00 PM","offer_id":60355877405006,"sku":null,"price":2000.0,"currency_code":"GBP","in_stock":false},{"title":"Per group of up to 5 \/ Saturday 29 August 2026 4:00 PM","offer_id":60355904995662,"sku":null,"price":2000.0,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1048\/9194\/1198\/files\/millington-hall-farm-overnight-smoke1.jpg?v=1786454551","url":"https:\/\/millingtonhall.com\/products\/the-overnight-smoke","provider":"Millington Hall Farm","version":"1.0","type":"link"}