Sub Zero Brisket

Gonnaneedabiggeregg

With the cold weather hitting the North East seemed like a good time to do some brisket.  Got a 14+ pound packer from Restaurant Depot.  Trimmed, injected, rubbed and on it went...Wind chills around 0.  Egg had no problem holding 275 temp for 15 hours.  Cook did use a lot of lump.

CtTOPGUN

 Very nice! I won't brave these temps. But I have a 17 pound SRF Brisket in the deep freeze just waiting for signs of Spring!

   Jim

Gonnaneedabiggeregg

Thanks @CtTOPGUN.  Just saw the other thread about cooking this weekend in the cold (Cold weather throw down).  Should've recorded the temp as I was cooking.  Although not as cold as I'm sure others are, it was the coldest cook of this winter for me.  I'll also probably wait 'til spring for the next overnight.  Stay warm and post up the SRF when the weather breaks.

manofmac

Nice! I'm planning on doing a brisket overnight for the the first time tonight. Did you have to add coal at certain points or were you able to cook the entire 15 hours on the original batch? Any other tips pulling the all-nighter?

johnmitchell

That looks like a beauty.. Congrats great cook.. I am doing the throw down tonight but North Carolina temps are not to bad..

Gonnaneedabiggeregg

@manofmac I was able to go the entire 15 loaded with lump filled up to the top of the fire ring.  Still had some left in the XL at the end.  I let the temp come up and stabilize longer than normal and I did use the CyberQ to hold steady in this cold.  

Gonnaneedabiggeregg

Thanks @johnmitchell Stay warm.