Cold out Brisket picture loaded and done

[Shoestringshop]

So I’m doing brisket tonight and it a bit cold out it’s 8 degrees out right now but without wind it’s not to bad, it’s going down to the negatives . A fellow grillfella lent me his bbqitall attachment so I could take a section off and hookup to mine to make a 26” ring.

So I used a rub another buddy got for me, trimmed and seasoned it then put on the 26” Glen Blue.

So it 13.5 lbs I’m planning on taking it to 180 or so then off and wrapped in tinfoil and into the cooler for a few hours.

Any suggestions are welcome. It going to take a bit. Any and all suggestions are welcome.






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[AZ2FL]

First off I’ll say that’s freaking cold!!! I can’t even see GB wheels lol

Do not pull and place in cooler at 180F.

I’d foil (crutch) at 155-165F or when you get a good bark/color.

When IT is at 200F I’d start checking for probe tender. Probe should glide into brisket with ease. Like a tooth pick into peanut butter.

After probe tender, remove from grill. Open foil and let cool for 5-10 minutes. Close foil and place in cooler with bath towels for minimum of two hours.

Good luck and I’d love to see pics of your finished brisket.


Cheers

[bbqking01]

I agree with AZ2FL. Wrap around 150-160. I’d start probing around 195. It ready to come off, when probe just slides right in and out, like butter. I personally just put it right in the cooler, still wrapped. I’ve let it rest up to 6 hours in the cooler, and it was still hot when took out to cut it.


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[michaelmilitello]

Looking good!  I’m getting ready to start my brisket soon.  Thankfully, the wind has died down.



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[Shoestringshop]

Thanks everyone the Brisket is at 130 degrees right now but looking good but SH&T it’s getting colder outside.


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[AZ2FL]

Looking good @Shoestringshop

I was up at 5:00am this morning to fire up the 18” WSM and was 66F outside. We had 4-1/2” of rain yesterday in North central Florida. 

I’m looking forward to seeing your GB brisket.



Cheers 

[Shoestringshop]

Thanks @az2fl I have it wrapped in foil now... still getting colder outside. Thank goodness may garage has heat been in here all night.

What are you cooking up today?


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[WNC]

Looking great Dan!
What’s that set up you have in there for the charcoal ring? Has that kept you going all night?



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[Shoestringshop]

@wnc it’s called the bbqitall https://bbqitall.com/products/26-bbqitall I’ve used it a lot under normal grilling conditions and it only needed one ring filled... on this SOB of a day cold day it took two. I now have a frozen pizza on the grill so I don’t wake anyone up in the house. I need something to eat.

Brisket will be coming off the grill in about 1hr or so. It needs a little more time


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[Shoestringshop]

Off the grill now time for it to rest as well as breakfast


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[bamakettles]

Nice cook, well documented.  I got cold just watching!


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[Shoestringshop]

Thanks @bamakettles now in about two hours after the rest onto cutting I hope it looks on the inside and taste as well as it looks on the outside and smells. Fingers crossed 🤞


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[WNC]

Man breakfast of champions right there[emoji12]


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[Shoestringshop]

@WNC hell yes a well deserved snack. Still need to do the ABT’s and I’ll be done. I’ll hold off on them until pregame show. A sneak peek of the brisket.


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[Shoestringshop]

Done and sliced into it and what do you all think [emoji848]...


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