Brisket is more of a challenge, but one should give it a go. My son reports the brisket I gave him was good. For the money I’d pick a point cut over a flat cut….unless you want to do a whole brisket.
As long as you have a good temperature probe to monitor the cooking chamber ambient temperatures aren’t that big of a deal. I’ve smoked meats in below freezing temperatures, not really noticed a problem.
Pellet smokers burn until set temperatures are reached, and UDS smokers seems to conserve heat fairly well.
My reverse offset may require a bit more fuel when outside temps are low, but never noticed an issue in maintaining temperatures.
So I will use my smokers no matter the conditions. Best ribs I’ve done were smoked on a 20 degree day.
I will admit that brisket isn’t my favorite meat to smoke. Just not a big fan of brisket sandwiches. However I love using it for other dishes…especially chili.
I’m more of a pork guy. Love pulled pork…be it sandwiches or tacos (yes!) or Mac and Cheese. Doing ribs is why I got into smoking to start with. There’s nothing better than some slow cooked baby backs as far as I’m concerned.
(or other pork ribs)
Pork loins, tenderloins, and brats run a close second. I do love my bacon wrapped chicken thighs too….
I guess when it comes to beef, I just like a good fillet, or strip steak.
Looks like the display on my pellet grill is working now. My thoughts here is the ambient temperature of 15 degrees that day are to blame for it not working. If it uses a liquid crystal display it’s quite possible the “liquid” just froze. Anyway just glad I don’t have to deal with getting a replacement.