9 Degrees out / Brisket Time

Travelinlight

It doesn't matter how cold it is, going to fire up the BGE and throw on a 7 pound Brisket for tonight. Brisket seems to be my go to meat on the BGE as of late.

The smoker is going right now and I am waiting for it to get up to temp which should be shortly using Dr BBQ's Coffee rub.

Travelinlight

I will post picture updates. I like to let the beef sit in the rub overnight. I took it out this morning at 7 am to bring up the temp from sitting in the refridgerator overnight.

fence0407

Looks like this will be a chilly/rewarding cook. 

Travelinlight

Well the outside temp has warmed up to 12, so life is good. Here is a picture at the flip. (It has been on 1 hour exactly)

The temp has been super easy to keep below 250 with this weather. Shooting for 230 to 235.

Nice grill marks and you can see the snow in the background. 

Travelinlight

Internal temp is about 143 so far. At 160 it will be double wrapped and put back on until reaching 200. Then into the cooler until dinner time.

Travelinlight

175 internal temp wrapped tight in foil and juices flowing. As it is lunch time I will not post any pictures as I am afraid one of you tech guys may reverse look up my address and slice off an end tip  )

NitsujNella

Looking good!

Travelinlight

So 8:15 am to 1:05 pm for a 6.8 lb Brisket at 230 to to 240 constant temp the entire time. I just pulled the Brisket wrapped with one more layer of foil, three kitchen towels and placed in a cooler in the pantry.

So with constant temp it beat thee 1 hour per pound rule.