Brisket in sub freezing temps.

Steve In Pa

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No pics yet, at least until my wife lays the sliced brisket out for serving to our guests this weekend.

But for the smoke itself, in 20 degree ambient temps and a slight breeze here’s what I did on my vertical.

Started with a 2 hours smoke on the S setting and included 2 smoke tubes with a pellet and chip mix. S on my vertical is 130 but it settled in at 105-110F. Which was fine since it was just the smoke phase.

After 2 hours cranked it up to 250F, hoping for a 225F temp at rack level. That mostly worked but I eventually had to dial it back to 240 to get what I wanted. Fuel was pellets from Sam’s. No blanket used to wrap the smoker.

I used the built in probes, set up two of them accordingly. They did fine and as I monitored the process the 6-7 lb brisket moved along a bit more quickly than I anticipated.

Butcher paper wrapped at 165. When I woke up overnight to do a check I found the internal temp was already at 210, so I pulled the wrapped brisket and put it in the kitchen to rest and cool.

Sliced this AM, I’d say it was just a bit on the dry side, probably because of above. But still tasty and when served with a side of sauce will be fine.

I’ll reheat it tomorrow for the gathering.

Today I smoke a couple of pre cooked sliced hams. Probably glaze at least one.
 
Cold temperatures and you and your smoker are very close friends (it gives off needed heat).
Actuallly….today when we host a gathering in sub freezing temps I am considering positioning the vertical in a location where the folks can use it to warm up a bit if they want
 
Actuallly….today when we host a gathering in sub freezing temps I am considering positioning the vertical in a location where the folks can use it to warm up a bit if they want
Best kind of heater that smells awesome when you're warming up and smoking at the same time, cannot do that with a propane heater.
 

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