-32 Degree Brisket

Brisket_Fanatic

Well when I finally decided to cook a 15lb trimmed brisket it was blowing 35 - 45 mph and was -32 windchill with a couple inches of snow expected and under a blizzard warning. Because of the weather no pics on the egg were taken so I didn't get frost bite. Covered with Plowboy's Champion Rub and into the indirect egg at 250 with peach wood.

Had to finally install the new base and firebox that were replaced under warranty some time ago and once installed it was leaking smoke like crazy so I will have to have the wife sit on the dome like @RRP mentioned to get a better seal. The vent settings on this new egg were a lot more shut down than my previous 8 year old egg but it was stablilized at 250 for 1.5 hours before the beast went on. Stayed pretty good for the first couple hours so I went to bed. Woke up and the egg was down to 237 but I just left it alone and pretty soon it was back up to 255. After daybreak and the wind let up the temp dropped to 214 so I went out and opened it up a tad and got it back up to 250. Almost to minute 17hrs later it was probing almost like butter so I pulled it as I knew it would continue to soften in the FTC for the next 2 hours before supper.

 

Got the beast out of the FTC and let it rest uncovered for 15 minutes on the cutting board uncovered before slicing has it was still to hot to handle. Got it sliced up and it was tender with a slight tug but the flat was a tad dry and the rub didn't seem to have much flavor. Point was amazing as normal and here is the over the knife shot and obligatory fork shot. Plated it up with some hashbrowns and peas.

Flat Closeup:

And FORK YOU!!!

SeahawksEGGHead

did I read this right, you had a 15 lb brisket at 250 (grill temp, I'm assuming) for 17 hours?

lousubcap

Home-run for sure.  Great meteorite before the money shots.  Congrats on the cook, especially staring down Mother Nature!

Brisket_Fanatic

@SeahawksEGGHead‌ Dome temp is correct at 250

Brisket_Fanatic

@lousubcap‌ Thanks, wind was swirling and bothered the egg a tad but otherwise weather doesn't bother the egg.

Ladeback69

Awesome job and dedication to the art of grilling. I love the Plow Boy's rubs.

SeahawksEGGHead

Wow, nice job.  I'm reviewing my notes, since I'm donig a brisket this weekend, and it seems my briskets tend to take close to 2 hours per pound.  I'm guessing there's a big difference in cook times when it comes to altitude (cooking in Colorado).  I'm jealous of you short cook guys.

Brisket_Fanatic

@Ladeback69‌ Thanks, it was good but I'll stick to my homemade brisket rub.

tulocay

Nice looking brisky

Brisket_Fanatic

@SeahawksEGGHead‌ At 250 grate temp its normally 1.25 hours per pound but with some fluctuations it was done earlier than expected.

Brisket_Fanatic

@tulocay‌ Thanks, people in the lunch room always ask for a bite

SeahawksEGGHead

yeah, I usually look at 1.75 per pound up here in the mountains. 

logchief

Now that's dedication to brisket in that weather, sure looks delish

bluebird66

Real dedication.

johnmitchell

Awesome brisky...Without a pic of you tending the egg in those conditions...It didn't happen.. )

Legume

Impressive brisket regardless of conditions - the meteorite pic of all that bark is my fave.

Bravo. 
^:)^

Brisket_Fanatic

@logchief - Nah just love me some brisket and the egg it's not like i'm outside that much.

Brisket_Fanatic

@bluebird66 - Gotta eat right?

Brisket_Fanatic

@johnmitchell - Yep but the camera lense keep fogging over so owell. :-O

Brisket_Fanatic

@legume - Thanks - I agree i could just peel that off and eat it plain!

minniemoh

Great cook and I love the knife shot. 

There's just something about the smell of the egg cooking in the cold that makes my day. My neighbor was just giving me a hard time as I was making a tri-tip last night when it was -8 deg F without the windchill (he was taking out the trash). He asked me "What is the low temp threshold for you to grill anyway? I have yet to see it!" 

Brisket_Fanatic

@minniemoh - Thanks. I agree as the neighbors have gotten used to me out in all weather cooking away and just shake their head as they don't understand.

Ladeback69

minniemoh said:

Great cook and I love the knife shot. 

There's just something about the smell of the egg cooking in the cold that makes my day. My neighbor was just giving me a hard time as I was making a tri-tip last night when it was -8 deg F without the windchill (he was taking out the trash). He asked me "What is the low temp threshold for you to grill anyway? I have yet to see it!" 

I would be out there, but getting over a bad that the wife and I have right now. I can't wait to Egg again.

theyolksonyou

Very nice! The fork shot is my favorite and damn that's cold!

Brisket_Fanatic

@theyolksonyou - Thanks@  It's not terrible as it could be worse - I know everytime I look at the fork pic it makes my mouth water.

anton

Wow, great job, looks fantastic. The knife shot is money.
:-bd

Brisket_Fanatic

@anton - Thank you for the compliments!

boochsr71

That looks like a heck of a cook!

YEMTrey

That's a mighty fine looking briskey you got right there.  Love the hash browns as well.

Brisket_Fanatic

@boochsr71‌ Thank you!

Brisket_Fanatic

@YEMTrey‌ Thanks, the wife adds Tastefully Simple Garlic Garlic, they are amazing!