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Testing the egg (and my overnight skills) in the cold

Ohio Boy in DC
Ohio Boy in DC Posts: 67
edited November -1 in EggHead Forum
It's 28 in VA with 5 deg wind chills predicted tonight....[p]So I put a 16 lb butt on this morning @ 9am, and adding a 12 lb brisket at 10 pm tonight...[p]I've finally stabilized at about 230 (Polder) temperature...[p]Hopefully around 10am tomorrow I'll have a couple of good pieces of meet I can put in the cooler for the game...[p]Any other advice from the cold weather crowd here (other than the whiskey I've already got poured in my glass :) )
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Comments

  • Daddyo
    Daddyo Posts: 224
    Ohio Boy in DC,
    I think cold weather cooking is actually easier than a summer cook. If it is 10 degrees outside, you need a decent fire to maintain 225 dome temp. Because of this, there is less chance of the fire going out. If it is 90 degrees outside, and your egg is on a patio with a surface temp of 120, you need such a small fire to reach 225 in the dome that it has a better chance of going out.[p]If you used enough lump, and cleaned out before you started, you'll be fine.
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  • Chuck
    Chuck Posts: 812
    Ohio Boy in DC,[p]WOW. thats a big butt. Are you sure it's not two 8 pounders? If you want the brisket done by 10 AM I think I would put it on before 10 tonight. Two weeks ago I did two 8 pound butts over a 13 pound brisket and it took over 20 hours for both to be done using a Guru mostly set at 220*. If you have until game time you are probably OK with you brisket time. Happy Egging.[p]Chuck

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  • Chuck
    Chuck Posts: 812
    Ohio Boy in DC,[p]WOW. thats a big butt. Are you sure it's not two 8 pounders? If you want the brisket done by 10 AM I think I would put it on before 10 tonight. Two weeks ago I did two 8 pound butts over a 13 pound brisket and it took over 20 hours for both to be done using a Guru mostly set at 220*. If you have until game time you are probably OK with you brisket time. Happy Egging.[p]Chuck

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  • Ohio Boy in DC
    Ohio Boy in DC Posts: 67
    Chuck,
    Could be 2 8 lb's, but the saw line was pretty perfect? probably a butt and a picnic shoulder....[p]Your brisket took that long too huh? I was going to lay it on top of the butts tonight [p](I've got a pizza stone on my main grate for indirect cooking and another grate over a drip pan...

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  • Ohio Boy in DC
    Ohio Boy in DC Posts: 67
    Daddyo,
    Good points...as cold as it's supposed to get I hope I put enough lump in, filled it up pretty high I think....[p]
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  • BobinFla
    BobinFla Posts: 363
    OhioBoy in DC,[p]I'd put the brisket *under* the butts and allow them to baste the brisket.
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  • Chuck
    Chuck Posts: 812
    bnb.jpg
    <p />OhioBoy in DC,[p]Good luck with your cook. Are you putting the brisket directly on the butts? The photo is of my setup for low-n-slows. Inverted plate setter, drip pan, grid and grid extender. Let us know how it all turns out.[p]Chuck[p]
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  • Ohio Boy in DC
    Ohio Boy in DC Posts: 67
    Chuck,[p]Looks good!
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