Australian Winter BBQ Guide
Winter is prime smoking season. The cooler ambient temperature actually helps — it's easier to maintain low temperatures in your smoker. Brisket, pulled pork, and ribs are perfect cold-weather BBQ projects.
Timing: Long cooks: 8-16 hours for brisket, 10-14 hours for pork shoulder
Account for the cold: your smoker will use more fuel, the cook will take longer, and the stall may last longer. Use a windbreak, insulate the smoker if needed, and check fuel levels more often. The reward: there's nothing better than smoking meat while it's cold outside.