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Winter Brisket

lemans

Master of the Pit
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Joined Dec 29, 2013
Well it 12 degrees here in central nj 6:30 am
My wife thinks I'm crazy but I got a brisket to smoke!!! Just lit up the pit and waiting for the right temp.
 

timsnewatsmokin

Fire Starter
74
12
Joined Sep 28, 2011
Well it 12 degrees here in central nj 6:30 am
My wife thinks I'm crazy but I got a brisket to smoke!!! Just lit up the pit and waiting for the right temp.
Your not crazy just possessed with smoking like the rest of us sounds like to me
 

lemans

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Joined Dec 29, 2013
Pretty stable at 225. 8 lb flat should take like 6 hours before it is wrapped. We will see
 

everythingsmoke

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Joined Jan 11, 2011
I hear ya brother...started mine last night in Cincinnati temps here around 15, but I think I have a big problem here. Don't mean to piggy back on your post but I need to call out for an emergency everybody put your two cents in here now. I'm cooking on an UDS that has been pretty reliable but my fire went out last night. Started two, not one, but two 10lb butts at 7:50 temps were rising in a steady manner (120 at 11:15). Big day tomorrow so I went to bed...set alarm for 2 am to check progress but I didn't hit the on button. Just woke up and temp is 140 and my charcoals are out. I'm afraid I'm screwd here of being in the danger zone for way too long of a time. Here's the other big problem...I'm cooking for my side of the family who will be here in 6 hrs(party of 20) and I don't want to kill everybody with ecoli!!! Please help
 

lemans

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An hour in some temp fluctuation . Having a hard time keeping it under 250 , I thought I would have problems keeping it hot!!!
 

ldrus

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Joined Jul 16, 2007
@ Everythingsmoke imo your still fine get the pit fired back up and go, your temp in the meat is on the cool down so it probably was higher earlier on so that would of killed of any unwanteds.
 

everythingsmoke

Fire Starter
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Joined Jan 11, 2011
Tks...put them in oven and the internal temp went from 140 to 160 in 10 min. Now temp has slowly risen to 185 in two hours
 

lemans

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Joined Dec 29, 2013
10:30. Three hours in.. Looking good temp holding 235
 

lemans

Master of the Pit
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Joined Dec 29, 2013
7 hours .. It's 147 internal as soon as it hits 150 I'm going to wrap it and put it back on til
175... Then in the cooler to finish
I'm using a char griller duo with SFB
I would like to post Picts but I don't know how..
Any help would be appreciated
 

geerock

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Joined Oct 25, 2010
Lemans,
I would get that brisket up another 20 degrees before the cooler. 175 finish temp for brisket can be like eating a bike tire. I pull mine between 195 to 200 and rest for a couple hours in the cooler wrapped with a little juice, foiling sauce, cola,.... whatever.
 

lemans

Master of the Pit
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Joined Dec 29, 2013
10 hours on the smoker . Now 2 hrs in the cooler. BBQ sauce cooling. Can't wait to cut it.
 

shinny

Smoking Fanatic
311
49
Joined Feb 8, 2012
I'm hooked smoked brisket rocks


Just kidding. I'm hooked too, I just haven't been able to find one to do. The last one I did stalled forever and I thought would never finish. I'm glad it turned out for you.
 

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