Cold Weather Brisket on a pellet Grill

[miaoreo]

Well after exhaustive reading and researching, I decided to do my Christmas brisket on Xmas Eve... Barring the circumstance of it not getting done in time, outside Temp has dropped to 31° with a wind chill in the 20's

... I have plenty of refrigerator space to keep it until dinner time and heat it up then.
11 pound Choice brisket, from Sam's Club. Went with the minimal trimming of fat, rubbed with mustard and applied Salt Lick's rub. Going into the Pit Boss at 300° with Pecan pellets and will continue with Cherry when the pecan runs out.
Wish me LUCK!

 

[Rings Я Us]

That will be done fast at 300 . Probably 5 hours to 6 hours.

Wish you luck!

:)

 

[gator79]

Good luck! I'm doing mine tonight too, a 14 lb packer, going on at 8:00 PM. Going to coat with olive oil to give the rub something to stick to, and rub with simple SPOG. Going to run a snake 2 layers of coals halfway around a Webber kettle. It's gonna be cold up here in WA so I may end up having to add a third layer of coals to keep the temp at 240-250. I'm planing on 14-16 hours then a 1-2 hour rest. I haven't posted much on here, so I'm thinking I'll take pics and post up how it went. Cheers!

 

[miaoreo]

Sounds Great Gator......
hmmm after less than three hours my probe says I am at 160°.... no bark to speak of... so am turning the heat down. My owners manual says at cold temps "SMOKE" mode may fail... huh?

 

[miaoreo]

Bad thermometer I guess... tried a 2nd probe and it says 140°

 

[gator79]

That's why I like charcoal and wood if my temp is to low or dips to low due to the cold weather I'll just add another layer of coals on the snake. Good luck with your brisket. Cheers!

 

[miaoreo]

Family declared it was the best Brisket they ever ate! Although it was a little overdone from being reheated on the grill... should have reheated in the oven... it was fall apart tender and juicy....Grandson declared he wanted "Birthday Brisket" from now on instead of a cake!

 

[tbrtt1]

Nice. I love to see a plan come together.

Also, the temp can vary throughout the flat depending on where you stick the probe, especially in the early aspect of the cook. So you were reading 160 but other parts of the brisket could be very different.

Hence, the use of ye ole probe / toothpick test.