Testing the egg (and my overnight skills) in the cold

Ohio Boy in DC · January 2004

It's 28 in VA with 5 deg wind chills predicted tonight....[p]So I put a 16 lb butt on this morning @ 9am, and adding a 12 lb brisket at 10 pm tonight...[p]I've finally stabilized at about 230 (Polder) temperature...[p]Hopefully around 10am tomorrow I'll have a couple of good pieces of meet I can put in the cooler for the game...[p]Any other advice from the cold weather crowd here (other than the whiskey I've already got poured in my glass )

Daddyo · January 2004

Ohio Boy in DC,
I think cold weather cooking is actually easier than a summer cook. If it is 10 degrees outside, you need a decent fire to maintain 225 dome temp. Because of this, there is less chance of the fire going out. If it is 90 degrees outside, and your egg is on a patio with a surface temp of 120, you need such a small fire to reach 225 in the dome that it has a better chance of going out.[p]If you used enough lump, and cleaned out before you started, you'll be fine.

Chuck · January 2004

Ohio Boy in DC,[p]WOW. thats a big butt. Are you sure it's not two 8 pounders? If you want the brisket done by 10 AM I think I would put it on before 10 tonight. Two weeks ago I did two 8 pound butts over a 13 pound brisket and it took over 20 hours for both to be done using a Guru mostly set at 220*. If you have until game time you are probably OK with you brisket time. Happy Egging.[p]Chuck

Chuck · January 2004

Ohio Boy in DC,[p]WOW. thats a big butt. Are you sure it's not two 8 pounders? If you want the brisket done by 10 AM I think I would put it on before 10 tonight. Two weeks ago I did two 8 pound butts over a 13 pound brisket and it took over 20 hours for both to be done using a Guru mostly set at 220*. If you have until game time you are probably OK with you brisket time. Happy Egging.[p]Chuck

Ohio Boy in DC · January 2004

Chuck,
Could be 2 8 lb's, but the saw line was pretty perfect? probably a butt and a picnic shoulder....[p]Your brisket took that long too huh? I was going to lay it on top of the butts tonight [p](I've got a pizza stone on my main grate for indirect cooking and another grate over a drip pan...

Ohio Boy in DC · January 2004

Daddyo,
Good points...as cold as it's supposed to get I hope I put enough lump in, filled it up pretty high I think....[p]

BobinFla · January 2004

OhioBoy in DC,[p]I'd put the brisket *under* the butts and allow them to baste the brisket.

Chuck · January 2004

<p />OhioBoy in DC,[p]Good luck with your cook. Are you putting the brisket directly on the butts? The photo is of my setup for low-n-slows. Inverted plate setter, drip pan, grid and grid extender. Let us know how it all turns out.[p]Chuck[p]

Ohio Boy in DC · January 2004

Chuck,[p]Looks good!

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Testing the egg (and my overnight skills) in the cold

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