Brisket ~ trying to beat ohio incoming weather

jdMyers

So I started my brisket today 330pm.  Figured get it down while I can.  Stay safe and happy holidays. 5 hours in

lousubcap

Depending on your target finish coupled with the flexibility of FTC and the fact that the BGE requires nothing more than fuel, you own this on your time frame.  As you are well aware, the weather externals are of little to no impact on the cook. 
Now, power to the house etc will be a different story relative to how this goes once you declare victory and ready for consuming.  
Stay safe out there and have fun with the cook.  

TechsasJim

I get the weather factor (it’s blowing -for us-down here).   I’m watching the Baylor / Air Force game in Ft Wprth and it’s 10* and blowing 25.  

What’s the rub you’re using there?

jdMyers

My biggest fear.  Rains turning to -14 to -25 with windchill factor, ice freezing lid or combined cracking base vs fighting to keep the grill twmp consistent.   My plan.  Cook till it gets here, finish in the oven.  Friday and Saturday to be the worst of it.  Don't want to waste a cold day not looking at it from with in.  

jdMyers

Rub....    tried something.  Usually never do a binder but did a mustard binder. Did a garlic/black pepper bottom coat, my rub kix on the top of that, and a qosmo honey killer bee on top.  We will see

jdMyers

7 hours in the rain hit.  Wrapped in foil and into the oven.  Dang it

Photo Egg

jdMyers said:

7 hours in the rain hit.  Wrapped in foil and into the oven.  Dang it

Looks fantastic!
Freezing rain will not hurt ceramics. Worse case dome will freeze closed. But never seen or heard of it happening while cooking.

jdMyers

130am.  Finally done.  Freeze half way thru ohio.  Had to fight to open the door.  Everything ice, brutally cold.

jdMyers

For those that do briskets.  After you hit the 199 temp and for those that go to the cooler.  How long in the cooler, just curious?
I went to sleep.

buzd504

jdMyers said:

For those that do briskets.  After you hit the 199 temp and for those that go to the cooler.  How long in the cooler, just curious?
I went to sleep.

Up to 6 hours, IMO.  If you have a yeti (or similar) and you properly prep the cooler, probably longer, but 6 is my comfort zone.

Best bet is to temp it when you take it out.  If it's over 140, you're fine.

TechsasJim

@jdMyers
Not bad looking.  I usually pull mine at 205 then in cooler for a couple/few hours.  Cooler is full of towels, blankets, pillows (whatever I can jam in to take up all excess airspace).  

jdMyers

I fell asleep after the wrapped in foil in a foil pan in the cooler with towels.  About 5 hours in there.  Then to the cold garage.  Hated I had to pull it from the egg so soon.  But ice snow and rain isn't my thing

lousubcap

However you got there, it worked.  If the consumers enjoyed then no worries.  
To your question- I use the 2-6 hr hold time window as my target finish time.  So, as you do, I assess the cook and the how to finish: nekked, foil or BP to power it home to get the feel.  Temp be da-ned but almost always 202-208*F in the thick part of the flat when it releases.  
You can definitely stretch the hold with a high end cooler and prep steps as mentioned above.  I've never gone past seven hours but I think @The Cen-Tex Smoker has been into double digits.  FWIW-

jdMyers

Thanks.  Learning curve.  The negative double digit wind chills made it a battle.  Slicing it cold was much easier.  I appreciate the help.