MMMM.. BRISKET..
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 01-19-2020, 08:05 PM   #1
roncoinc
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Default smoking at ZERO f*

Gas masterbuilt upright box.
two butts and 1/2 a brisket.
couple gal water to hold heat.
zero degrees with wind.
no place to get out of wind or cold, :(
took two hours to get a steady 225*
then wind,adjust up,wind down,temp up,adjust down,,..sometimes 200*,sometimes 350*.
after ten hours of this driving me crazy i wrapped and in a holder to finish for a couple hours more.
finished product was excellent but,,,,,,,,

i have 1/2 a brisket left and weather has moderated.
i dont want to spend so much time on this 1/2 so i was wondering if anybody sliced a briskit into like 3 or 4 inch thick pieces and smoked it that way ??
would take a lot less time and damn man it gets COLD out there !.
i can see not getting any bark on it but i could hide that with something on a paint brush :)
thots ? ideas ?? suggestions ??

besides taking 12 - 16 hours !!
tnx.
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Old 01-19-2020, 08:20 PM   #2
Whisky
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I did a butt today in -33 wind chills. I was running out of pellets due to higher then normal pellet consumption. So once it hit the stall (about 7 hrs), I shut her down and finished it in the oven at 375.. Worked just fine.
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Old 01-19-2020, 08:35 PM   #3
SmokinAussie
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I admire your perseverance.

Personally, I'd just use an oven inside a warm kitchen!
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Old 01-19-2020, 09:25 PM   #4
halfcocked
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I think it was about 80 here today. I had no trouble at all with an 8 hour cook. Don't think I would have done it in your environment. Tough cook.
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Old 01-19-2020, 09:47 PM   #5
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I would grind that leftover 1/2 brisket and make some really good hamburgers,in a cast iron skillet,in the house.
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Old 01-19-2020, 10:04 PM   #6
JbTech
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Started a brisket last night around 9pm. 40 degrees.


Woke at 3 to check. 10 degrees.


Finished brisket in the oven without shame!
Best I'd ever done!
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Old 01-19-2020, 10:16 PM   #7
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Quote:
Originally Posted by SmokinAussie View Post
I admire your perseverance.

Personally, I'd just use an oven inside a warm kitchen!
Yep, me too,
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Old 01-19-2020, 10:16 PM   #8
roncoinc
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i dont mind finishing in an oven,,as long as i get enuf smoke to it for my taste..
the time factor now is what i'm trying to cut down on,,thats why i asked about making like thick steaks or smaller roasts.
if i had more to do like yestday be a diff story but dont nwant to baby sit just 1/2 a briskit :)
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Old 01-19-2020, 10:22 PM   #9
roncoinc
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Old 01-20-2020, 03:13 PM   #10
BillN
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Makes me thankful I live in southern Arizona. I've smoked a few times when temps dropped into the low 40's high 30's the smoker did fine but too cold for me.
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Old 01-20-2020, 05:15 PM   #11
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Quote:
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Makes me thankful I live in southern Arizona. I've smoked a few times when temps dropped into the low 40's high 30's the smoker did fine but too cold for me.


Well,,,there are the hard core and the,,,,,,,rest,,,,,,,,,,,,,,,, :)

i have seen pix on here that would probly scar you for life !! :)
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Old 01-20-2020, 05:53 PM   #12
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Damn! And I thought it was cold this morning at 36 with a wind chill of 27.
CSRs in my COLD weather today and 9 holes this afternoon with a 15 mph north wind was enough for me.
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