Low and Slow: A 14-Hour Brisket Odyssey

2024-12-08

What I learned from smoking a brisket in Scotland, including why you should never trust weather forecasts.

Written by: Sparky

At 4:30 AM on a Saturday in November, I stood in my garden in full rain gear, tending a Weber Smokey Mountain that was struggling to maintain 225°F in horizontal rain. This is what peak hobby enthusiasm looks like.

The Mission

Smoke a full packer brisket (5.2kg) to tender, juicy perfection. Target internal temperature: 96°C. Expected cook time: 12-14 hours. Weather forecast: “Partly cloudy.”

Scottish weather forecasts are more fiction than meteorology.

The Prep (Friday Night)

The Brisket:

• Trimmed excess fat cap to ~6mm
• Left the point and flat connected (respect the geometry)
• Simple rub: coarse black pepper, sea salt, garlic powder (2:2:1 ratio)
• Wrapped in cling film, refrigerated overnight

The Fuel:

• Lumpwood charcoal base
• Cherry wood chunks for smoke
• Backup charcoal chimney (for when temperature drops inevitably happen)

The Setup (Saturday 4:00 AM)

Why 4 AM? Because 14 hours puts dinner at 6 PM. Plus, there’s something meditative about watching the sunrise while tending a smoker.

Target temperatures:

• Smoker: 225°F (107°C)
• Meat: Start at refrigerator temp, finish at 203°F (95°C)

Lit the charcoal, added wood chunks, assembled the water pan (essential for temperature stability), and waited for the smoke to turn thin and blue.

Hour 1-4: The Easy Part

Brisket went on at 5:15 AM. The Smokey Mountain was holding steady at 225°F. The rain started at 5:45 AM.

This is when I learned that WSM temperature control in wind and rain requires:

• Constant vent adjustment
• Strategic windbreak positioning (used the garden fence)
• Checking every 30 minutes (so much for “set and forget”)

Hour 5-8: The Stall

At hour 6, internal temp hit 70°C. Then stopped climbing. Welcome to “the stall” - when evaporative cooling counteracts heat input.

Options:

1. Wait it out (purist approach)
2. Wrap in butcher paper (Texas crutch)
3. Increase smoker temp slightly

Chose option 3: bumped smoker to 250°F. The stall broke after 90 minutes of sideways glances at the thermometer.

Hour 9-12: The Wrap

At 85°C internal temp, wrapped the brisket in butcher paper. This:

• Speeds up the cook
• Protects the bark
• Keeps moisture in

Returned to smoker. Temperature climbed steadily. My confidence increased.

Hour 13-14: The Probe Test

At 96°C, I started probe testing. The probe should slide in “like butter.”

First test: resistance. Not ready.
Second test (30 mins later): still resistance.
Third test: chef’s kiss - zero resistance. Ready.

Pulled at 97°C internal. Let it rest in a cooler wrapped in towels for 90 minutes.

The Slice

The moment of truth. Slice against the grain (crucial for the flat), with the grain for the point (it’s fattier and more forgiving).

Results:

• Bark: Dark, crusty, with a proper smoke ring
• Flat: Tender, moist, pulled apart easily
• Point: Gloriously fatty, almost brisket butter
• Smoke flavor: Present but not overwhelming

Success. 14 hours in Scottish rain, totally worth it.

Cost Analysis (Because I Track Everything)

• Brisket: £42
• Charcoal: £8
• Wood chunks: £3
• Weather-induced stress: Priceless

Cost per serving: ~£6.50 (8 generous portions)

Compare to restaurant brisket: £18-25 per portion

ROI achieved after approximately 2.3 more cooks. The spreadsheet has spoken.

Lessons Learned

1. Weather protection matters - Build or buy a shelter
2. Trust the process - The stall always breaks eventually
3. Probe don’t guess - Thermometers don’t lie
4. Rest is non-negotiable - Carry-over cooking and juice redistribution are real
5. Start earlier than you think - Everything takes longer in the cold

The Neighbours

Around hour 8, the neighbour appeared over the fence: “That smells incredible. What are you making?”

Invited them for dinner. They brought wine. Impromptu BBQ party ensued. This is the real benefit of smoking meat - it creates community through aromatic warfare.

Next Challenges

• Pork shoulder (allegedly more forgiving)
• Beef ribs (the ultimate flex)
• Pastrami (it’s basically brisket with extra steps)
• Actually checking weather forecasts (who am I kidding, this won’t happen)

The Weber Smokey Mountain sits in the shed, seasoned and ready. The neighbour has already asked when the next cook is happening. The obsession continues.

Note: If you’re considering getting into smoking meat, know that it will consume your weekends, fascinate your friends, and occasionally require standing in rain at 6 AM. Absolutely worth it.