Brisket in the cool rain

Jclayto

I have not made brisket in years, so consider me a newbie. I need to cook a 17.5 lb packer tonight, which will end up around 15lbs trimmed. I am targeting to feed a crowd at 6 pm tomorrow.  It looks like we will have off-and-on rain overnight and throughout tomorrow and in the 40-50 degree range.  How much, if any, does the rain and cold affect my cook? I have an egg genius to maintain temperature, and the egg is under shelter from the rain. Humidity? 

I think I've read and watched all that I can possibly can for the cook. I will trim aggressively and cook at 275 per the Franklin videos. I am undecided on a butcher paper wrap at 165; it seems it's a big debate, especially on the egg, and I will make a game-time decision. Knowing the cow drives the cook, I will guesstimate 1 hr per lb, putting it on at 8 pm tonight and taking it off at 204 internal, which should be in the 11am'ish range tomorrow. I'll let it cool, wrap it in foil + beach towels, and hold it in a cooler until closer to the party. Does this sound reasonable? 

lkapigian

@lousubcap ?

for me, I would think the humidity will help, otherwise it is a non issue negatively ......wrap when bark is set, don't go by temp ..personally I pull mine at the 190 range but I am resting 12 + hours 

lousubcap

@jclayto PM sent with some info to use or not. Your plan sounds solid and no worries regarding the elements. Timing-wise as you planned it out, get finished early and hold, much better than stressing that cow across the finish line. 

I declare victory based on feel in the thick part of the flat.  When it probes with no resistance you are there.  That can be anywhere from around 200-208*F range. 

Mark_B_Good

I have cooked brisket at 30F and 90F, with a pan full of water in the BGE, and without the pan full of water in the BGE. It's never effected my cooks.  So I'm going to guess, it won't effect yours either.

Jclayto

Thanks every one!