Windy day in the Windy City

[Potkettleblack]

Every stiff breeze is sending my cook temp way down. Should have done this yesterday, when it was hot, humid and still.

[Jerod Broussard]

That is crazy. I went to college with a girl who was from up there and she said they were not able to stand in line some days for the school bus because the wind was so bad.

[Potkettleblack]

It is the Weber Gen 330, so it's not like it's designed to hold temp in high wind, and I'm on my deck, about 20 feet off the ground. But yeah, losing 30 degrees that fast without touching anything... Kooky.

[fuzzydaddy]

I'm curious as to what you're cooking today (or trying to cook) Potkettleblack. Butts..ribs..brisket?

[Potkettleblack]

First chuckie.
Here's a work in progress. Int Temp at 147*

Bark looks very promising.

[Potkettleblack]

fuzzydaddy Jerod Broussard
Question: with a 150 IT and a full tube of pellet smoke on it, would this come out okay in the indoor oven?

[fuzzydaddy]

Potkettleblack most of the smoke adheres while the meat is cold/wet, so you should be in good shape. If you move it to the indoor oven i would not wrap in foil (crutch), if you were going to do that, until at least 180 IT to let the bark be well developed.

[Jerod Broussard]

Ditto.....

[Potkettleblack]

Thanks guys. Here's where it's at now.

I learned some things about time management for an eventual brisket point... Like don't go to Humanist Church in Evanston on game day, check for wind conditions (northerly wind is a problem, but not as much as I thought, as the temp was more stable toward the center of the grill than where the thermometer was initially placed) and I love my A-Maze-N Tube placed on top of the flavor bars and not under the meat. This has that meteor crust that folks talk about and that smoke flavor that has thus far eluded me with the tube.

[martybartram]

! F a n t a s t i c !

[fuzzydaddy]

Great bark! Well done!

[Potkettleblack]

Oh yeah, BBBR is the truth. That stuff is big, bad, great on beef, and truly a rub.

Will be reheating tonight, and likely slicing, as wife prefers brisket sliced to chopped or pulled.

[Potkettleblack]

Here's where the unrubbery meat hit the bun.

Thanks to both of you for the hand holding.

I see the chuckie light and learned a ton from this cook.

SWMBL said it was awesome and filled her brisket love.

[Black99vette]

Potkettleblack looks great! It was a tad breezy yesterday. I smoked some ribs but I'm lucky I have a fence to block some of the wind.

[Potkettleblack]

Second floor deck, and smoking on my Genesis 330. Grill faces south, meaning the big back vent was right into the wind.

I repositioned the thermostat probe and found that temp was more stable away from the position where it was in the picture above.