NYC Weather - 3 Below Zero. Is It Even Possible to Cook on My Traeger?

[Daba's BBQ]

A few weeks ago I posted a question about smoking a brisket in frigid weather conditions, The Group gave me tons of advice, which I took to heart. I moved my smoker in between my shed, house, and fence. I was hoping that this would help block the wind gusts. Well, that plan may not work either. As I type this, the wind gusts are 25 mph, and the temp is 17 degrees. With the wind, the real feel temp is 3 below zero. Saturday night is supposed to be even worse. NYC weather forecast is for 15 degrees with 35 mph wind gusts.

Is it even possible to cook my brisket when the weather is this cold and windy?

Dinner is supposed to be served around 7 pm. I was planning on putting the brisket on at midnight at 225-250, and then check it around 8 am. I would make adjustments accordingly, wrap at 170 IT, let it rest for 3-4 hours, then serve at 7 pm. all-in-all, the total cook time would be around 14-16 hours, with a 3-4 hour rest period.

Thoughts? Feedback?

 

[MidwestSmoker]

Yes, it is possible. The only thing I will say is that 225-250 is a little too high for an overnight cook. I will suggest no more than 200 overnight and then raise it to 225-250 in the morning. Make sure the pellet hopper is completely full before going to bed.

 

[Daba's BBQ]

I said 225 because I don't think the Traeger will hold the temp because of the wind and temps

 

[MidwestSmoker]

Increasing the temperature setting will not help if the Traeger cannot hold the temperature.

I'm saying that the Traeger should be able to hold the temperature, in which case 225 may be too high for the overnight cook.

 

[Daba's BBQ]

OK, I'll keep it at 200 and let you know how things work out. Fingers crossed and wish me luck. I'm feeding 16 people on Christmas.

Here's wishing everyone on the boards a very safe, healthy, and festive Merry Christmas

And remember to take some time and think about all those who are no longer with us, our troops, the shut-ins, the homeless and those less fortunate than we are. Everyone here is very lucky that we have the means to do what we love to do - cook and share what we make with those we love.

Peace,

Ben

 

[MidwestSmoker]

Just a final note: after you wrap there is no need to keep the meat in the Traeger. You can bring it in and finish it in the oven.

 

[Daba's BBQ]

Yep. I usually place in my cooler in the house

 

[RayClem]

Just like exposed skin, the Traeger is going to be affected by the wind chill. Here in the Chicago area, it was minus 5F yesterday with a wind chill of minus 30F. today is a little better with a temperature of plus 1 F with a wind chill of minus 13 -18 F. I suspect I could use the Traeger if the temperature were 1 F with no wind, but with winds up to 20 mph, trying to hold the cook temperature would be difficult, even if I were to use a thermal blanket on the grill.

I understand that the wind in NYC is somewhere around 20 mph this morning, although the temperature is slightly warmer than it is here. However, with a wind chill of minus 8, it is still going to be difficult doing a cook unless your outdoor kitchen is well sheltered from the wind.

 

[Daba's BBQ]

The upside is that the wind has died down and is expected to subside this evening and tomorrow. The temps are forecasted for around 17 degrees with light winds. As mentioned, I moved the smoker in between my house, my shed, and my fence. This is the best I could do in order to block as much wind as possible. It is out of my hands, and I am hoping the BBQ Gods shine on me for about 16 hours or so.

BTW - do you have a link to any of the websites that sell the insulated blanket you mentioned?

 

[MidwestSmoker]

Please report back how it goes. We are all rooting for you!

 

[RayClem]

The upside is that the wind has died down and is expected to subside this evening and tomorrow. The temps are forecasted for around 17 degrees with light winds. As mentioned, I moved the smoker in between my house, my shed, and my fence. This is the best I could do in order to block as much wind as possible. It is out of my hands, and I am hoping the BBQ Gods shine on me for about 16 hours or so.

BTW - do you have a link to any of the websites that sell the insulated blanket you mentioned?

Traeger makes fitted insulation jackets for most of the grills that have smokestacks. They do not offer jackets for the grills like my IW885 that vent out slots in the back of the grill.

Many people purchase welder's blankets from places like Harbor Freight or Amazon. They can be wrapped around the grill as long as you do not block the exhaust vents or smokestack. If you have an old wool or cotton blanket, they can be used as well. These natural fibers, especially wool, can withstand fairly high heat.

 

[Daba's BBQ]

Please report back how it goes. We are all rooting for you!

Tha k you

 

[Shedd]

Hopefully your luck was better than mine. It was 8 degrees here in SC this morning and my display was barely visible for about 30 seconds then went off, wouldn’t come back on. Thanks to my egg I got it my double smoked ham done. The cold doesn’t affect my egg.

 

[YYCRed]

Yep. I usually place in my cooler in the house

If this was a reply to @MidwestSmoker saying that you can finish it in the oven, you are a step ahead here. What he was talking about was once it reaches the stall and you wrap in in butcher paper, you normally put it back on the smoker until it finishes cooking. Since you don't get any more smoke flavor during this time, there is no need to do it on the smoker - you can do it in the oven. Does that make sense?

 

[Daba's BBQ]

If this was a reply to @MidwestSmoker saying that you can finish it in the oven, you are a step ahead here. What he was talking about was once it reaches the stall and you wrap in in butcher paper, you normally put it back on the smoker until it finishes cooking. Since you don't get any more smoke flavor during this time, there is no need to do it on the smoker - you can do it in the oven. Does that make sense?

It came out amazing. It was probably the best brisket I ever made.

1. Total Cook Time: 15 hours
2. Started at 225 for 12 hours, never opened the lid
3. Bumped the temp to 250 and cooked for an additional 90 minutes
4. IT was hovering around 167-170, so I wrapped it
5. Cooked for an additional 90 minutes
6. IT was at 200-203.
7. Pulled, wrapped in a blanket and let it rest (indoors) in my cooler

Here is a look at the final product