Ok....used the Bradley recipe with some minor mods....
Started on 31 Dec @ 3 am in my 6 Rack BDS.....
went with a mix of mesquite and JIM BEAM oak... for 5 hours.......
It was about -20 to - 24 Celsius at night (cold as hell...with some wind).....BDS barely stayed at 200 F.
In the AM it warmed up to -5 C and I cranked the BDS to the max as I was stressed out about the temp......had to feed 10 people at 7pm.
at 4pm....brisket was an easy 190 F. .....damn.........
FTC.......3 hours...........it was GREAT....a bit dry i thought....................
TIPS for next time......
1. done doubt your smoker no matter the outside temp.....max it if its cant make the Canadian winter.
2. Check the internal temp! at 9 hours.......FTC it at 170 F..........
3. Keep buying Alberta Beef!
4. Ease up on the rub thickness.......don't make the outside too salty.
5. Keep surfing this forum....lots of great advice....would go to anyone's BBQ from here.....
HAPPY NEW YEARS....
Here are my smoking adventure pics from frozen CANADA! Wait...how the heck do I insert them?
Try this link to get your pictures going.
http://www.susanminor.org/forums/showpost.php?p=768&postcount=11
Right on!!
Got any pictures of your masterpiece? ;D
Got some brisket in the smoker now.
Cold as a all get out here too.
I used to put the temp probe in the point end and pull at 190* and while the point end was good a lot of the flat was tender but dry. The last 2 I made I put the probe in the thin end of the flat and pulled when it was 185*. FTC'd for 2-3 hours. Came out tender and moist at both the flat and point.
Ok....here are the pics!
Smoker Generator Patiently waiting for 3 am.....
(http://i1215.photobucket.com/albums/cc507/highexplosive/DSC01962.jpg)
Shoveling the snow off of the deck....
(http://i1215.photobucket.com/albums/cc507/highexplosive/DSC01964.jpg)
Wind shield build to block the wind....
(http://i1215.photobucket.com/albums/cc507/highexplosive/DSC01963.jpg)
BDS chuggin' away in the -20 Celsius Alberta winter.
Finished Brisket......Alberta Beef style!
(http://i1215.photobucket.com/albums/cc507/highexplosive/DSC01966.jpg)
(http://i1215.photobucket.com/albums/cc507/highexplosive/DSC01967.jpg)
Tomorrow....I start smoking the deer jerky!
looks great - so at -20 C can this be called a version of "cold smoke"? ;D
Way to hang in with the cold and get it done! ;D
Looks GREAT!
Great job. I put my temp probe about mid-point of the flat and pull at 185*. Very juicy and tender