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Below-zero Brisket Cook
Jcl5150
Posts: 287
We had a storm blow through the area where I live on Christmas Eve into Christmas Day. We got several inches of snow, winds up to 40 mph, and temperatures that dropped to about 15 with wind chills below zero. Christmas with my parents, siblings, and their families was the day after Christmas and about a month ago I said I’d do a brisket for everyone. Dinner was at 2, so I went out to light the Egg about 10 Christmas night (I’d shoveled the snow out earlier in the day). I had trouble getting the lump going thanks to the Arctic wind blasts (I was using a paper towel soaked in veggie oil and a lighter). I nearly gave up, but I finally managed to get it going. I opened both vents and closed the dome immediately to protect from the wind and went to trim and season the brisket (16 pound prime packer from Sam’s seasoned with Hard Core Carnivore Black
). I went back out into the cold about a half-hour later and the lump was glowing a glorious orange, but the thermo needle wasn’t even moving yet. It was so cold that I figured to heck with it, I’m just getting everything on now and I’ll regulate the temperature as needed. I threw three big hickory chunks from Fruita on, put the plate-setter on, then the drip pan and grate. Went and got the brisket and put it on, and by this time the dome temp had slowly reached 50. I closed the dome but left both vents wide open as the needle dropped again. I went inside and talked to SWMBO, then came out about twenty minutes later. I saw the temperature climbing over 400 and looking down the top I could see a wood chunk had ignited. I put on the daisy wheel and set it, then closed the bottom to just a sliver, and right away the temperature dropped to just under 300. It was now about 11:30 pm and I’d been up since about 5:30 am when my son came running in. I went to sleep until 3:30 am when I woke up by chance, so I went out to check the temperature and it was holding at a perfect 250. Went back to bed until 7, checked again and still a perfect 250. The meat was probing at about 190 by this time, so I left it on until 8:30. Temps were just over 200 and it was probing like “buttah”, so I FTC’d. We got to my parents, and I took it out and unwrapped it. It was still nice and hot, so I sliced it up and everyone dug in. It was honestly the tastiest brisket I’ve cooked yet. I did the “bend test” and it had the perfect bend. It was melt in your mouth delicious! It was the most difficult conditions I’ve ever Egged in, but I’m glad I went through with it because the family loved it and devoured the whole thing...no leftovers at all! It was truly a Merry Christmas!
). I went back out into the cold about a half-hour later and the lump was glowing a glorious orange, but the thermo needle wasn’t even moving yet. It was so cold that I figured to heck with it, I’m just getting everything on now and I’ll regulate the temperature as needed. I threw three big hickory chunks from Fruita on, put the plate-setter on, then the drip pan and grate. Went and got the brisket and put it on, and by this time the dome temp had slowly reached 50. I closed the dome but left both vents wide open as the needle dropped again. I went inside and talked to SWMBO, then came out about twenty minutes later. I saw the temperature climbing over 400 and looking down the top I could see a wood chunk had ignited. I put on the daisy wheel and set it, then closed the bottom to just a sliver, and right away the temperature dropped to just under 300. It was now about 11:30 pm and I’d been up since about 5:30 am when my son came running in. I went to sleep until 3:30 am when I woke up by chance, so I went out to check the temperature and it was holding at a perfect 250. Went back to bed until 7, checked again and still a perfect 250. The meat was probing at about 190 by this time, so I left it on until 8:30. Temps were just over 200 and it was probing like “buttah”, so I FTC’d. We got to my parents, and I took it out and unwrapped it. It was still nice and hot, so I sliced it up and everyone dug in. It was honestly the tastiest brisket I’ve cooked yet. I did the “bend test” and it had the perfect bend. It was melt in your mouth delicious! It was the most difficult conditions I’ve ever Egged in, but I’m glad I went through with it because the family loved it and devoured the whole thing...no leftovers at all! It was truly a Merry Christmas! Comments
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Nice!!! Looks perfect👌____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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Perfection!!Greensboro North Carolina
When in doubt Accelerate.... -
Way to persevere. Your efforts were justly rewarded.
Hopefully your family appreciated the trials and tribulations and that made the brisket tasted that much better.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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They sure did! My dad actually called me on Christmas Day and told me not to worry about it, but I just felt the need to deliver. Well worth it!Foghorn said:Way to persevere. Your efforts were justly rewarded.
Hopefully your family appreciated the trials and tribulations and that made the brisket tasted that much better. -
They should sculpt you like Adonis standing over the egg in a blizzard.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Ha! The way I was hunched over, it would be just a lump of clay with no sculpting at all. That, and all the food I’ve eaten over Christmas has turned me into a lump.Foghorn said:They should sculpt you like Adonis standing over the egg in a blizzard. -
You clearly understand the dynamics of your BGE and made the right call. Full credit for that move alone. You and especially your family were rewarded with your diligence.
Major congrats to seeing it thru and turning out a memorable banquet. BTW- that is a brisket of beauty right there.
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
nice cook and story behind the cook!
aka marysvilleksegghead
Lrg 2008
mini 2009
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
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Great effort! You will always remember the one you cooked in a blizzard!Clinton, Iowa
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Looks great and congrats on not letting the cold stop you!!
I also live in the north. I use a MAPP gas torch to light egg. In the cold, keep torch in a warm location. When lighting egg, the torch has a lock to hold in 'on' position. With torch on, you can let go of it as the lump is lighting.Big Lake, Minnesota
2X Large BGE, 1 Mini Max, Stokers, Adjustable Rig
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If I do many more cooks like this one, I may just have to get me one of those. Thanks for the tip!bigguy136 said:Looks great and congrats on not letting the cold stop you!!
I also live in the north. I use a MAPP gas torch to light egg. In the cold, keep torch in a warm location. When lighting egg, the torch has a lock to hold in 'on' position. With torch on, you can let go of it as the lump is lighting.
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