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question re: slow cook in cold temperatures

edited November -1 in EggHead Forum
It is supposed to get below freezing in Dallas tonight. I know that isn't cold for some of you yankees, but it is downright frigid for us texans. I plan to cook an 11 pound brisket (second attempt for me) and want it ready for guests tomorrow afternoon around 5. I am thinking about putting it on the egg around 11-12 tonight for an overnight cook, but I am concerned about the egg's temperature holding above 220 all night if it is below freezing. Anyone have some advice for me? Much thanks.


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