I'm well on my way into destroying a perfectly good trimmed 10.5lb packer brisket. Got the meat on my 22.5 WSM right at 7am. By 8am had the smoker finally holding right in the range of 200 according to the lid therm. I struggled getting it up there as I have to set up in the driveway on the N side of the house and its only in the 20's today with a steady breeze out of the W. I set up as good a wind break as possible and mitigated the breeze into the charcoal pan pretty well. However the icy wind on the lid has affected how accurate my lid therm reads. Too late i found out that grill grate temp was probably 10-20 degrees hotter than what was exposed up top. Odd as we all know heat rises and generally you fight the opposite, but none the less here i am. By 10:20am grill grate temp had soared to 250 and the thickest part of the flat was registering 145 degrees. I'd had all three vents closed for an hour by that time to no change.
Just before typing this up i pulled the meat off, put it in an aluminum roaster pan, covered it with HD foil and put it in a 215 degree oven to finish. I'm guessing the damage is already done and we'll all reap the tough reward for dinner tonight...if we manage to even get it there due to too early a finish or out of frustration i toss it out the window into the back yard for the neighbor's dog.
1, buy a water heater jacket for Winter smoking
2. build a wind break