-32 Degree Brisket

Well when I finally decided to cook a 15lb trimmed brisket it was blowing 35 - 45 mph and was -32 windchill with a couple inches of snow expected and under a blizzard warning. Because of the weather no pics on the egg were taken so I didn't get frost bite. Covered with Plowboy's Champion Rub and into the indirect egg at 250 with peach wood.

Had to finally install the new base and firebox that were replaced under warranty some time ago and once installed it was leaking smoke like crazy so I will have to have the wife sit on the dome like @RRP mentioned to get a better seal. The vent settings on this new egg were a lot more shut down than my previous 8 year old egg but it was stablilized at 250 for 1.5 hours before the beast went on. Stayed pretty good for the first couple hours so I went to bed. Woke up and the egg was down to 237 but I just left it alone and pretty soon it was back up to 255. After daybreak and the wind let up the temp dropped to 214 so I went out and opened it up a tad and got it back up to 250. Almost to minute 17hrs later it was probing almost like butter so I pulled it as I knew it would continue to soften in the FTC for the next 2 hours before supper.

Got the beast out of the FTC and let it rest uncovered for 15 minutes on the cutting board uncovered before slicing has it was still to hot to handle. Got it sliced up and it was tender with a slight tug but the flat was a tad dry and the rub didn't seem to have much flavor. Point was amazing as normal and here is the over the knife shot and obligatory fork shot. Plated it up with some hashbrowns and peas.

Flat Closeup:

And FORK YOU!!!