As a new 1975 wagon owner, I find your videos extremely useful! I will start using your damper management techniques. Would love to see more content on the Workhorse. Also, do you ever worry about heat degradation on the rear tires next to the firebox? I have been wrapping those tires with some foil to insulate them a bit while cooking. Temps are pretty high in that area.
Thank you, appreciate the feedback! The stack damper is a must for a brisket cook, but for anything else, running it wide open is ok too - much easier if you have wetter wood or new at fire management. I worried about the tires too, but they've held up and still look new.
Great video, I’m smoking a couple of briskets tomorrow and gonna start the fire as you’ve described, got my splits cut and ready to go…no wrap is the plan as well…
Looks amazing, juicy, and full of flavor. I noticed the thick chain to secure your 1975 to the deck. I have the same mindset that someone may attempt to "borrow" my smoker in the middle of the night or when no one is home.
Great Video, brisket looks great and informative. I'm picking up a used 1975 this weekend so your videos are going are an excellent resource for me as I learn the "new to me" smoker!
Another very informative video for us beginners! All the other youtubers say to never run dirty smoke. I listened to them for my first cook and the meat had zero smoke flavor.
Great video. Have you ever tried a foil boat/goldees hybrid brisket? Foil boat it at 175-180 and then rewrap goldees style at the end of the cook? I was thinking of trying this on my 1975 this weekend for 2 briskets I'm smoking.
Thank you! I haven't but that's been on my list. If you're cooking two, you should do one each way and compare. I'm actually cooking two briskets this week, and I was thinking of cooking one like I always do, and then cook the other with the flat facing the fire to start just to see what happens. My points always finish faster, so I wanted to experiment with that.
I'm about to cook my first brisket this weekend using this as a guide and excited to to give it a shot! Would you mind sharing your settings for the Anova Oven? I plan on holding overnight in one as well. Looks like it's 145ish degrees, bottom element, with 50% steam? Have you tried without steam?
I do oven temp 146, Sous Vide OFF, 50% steam, bottom heating element and the brisket IT will sit at 141 all night. I’ve used less steam of 30% and oven temp of 143 and it holds at 141, so more steam = a little bit higher oven temps. I like using 50% steam though the best.
Very nice. Love the time and effort you put in for us. Are you still using the same size splits? 14 inches long and coke can size width? How are you building your coal bed now with all that you've learned?
Thank you! Yes, I'm using the same size splits. For the coal bed, I get some lump going and put 4-5 splits on top, and wait about 30-45 minutes to let the fire die down before putting my food on. It gives you a really big coal bed that's easy to maintain after that. In my experience, It's worth it to take the extra time for that many splits to burn down.
Have you tested to determine if brisket orientation makes a difference? As you well know, it seems preferable to place brisket "horizontal" from stack to firebox. But do you know if there's a major difference when placing "vertical" from door or chamber wall? I ask because on my 20" chamber smokers, it's easier to fit them vertically. But I wonder how much that affects the quality, since the smoke would theoretically relate with the brisket differently.
I rotate my brisket 180 degrees if the point is further ahead but I’m not ever sure that helps. In your case, I would just temp it around every 4 hours and rotate 180 if one side is more done than the other. I don’t think it would effect the quality at all. I use a blocking log in front in mine so the entire brisket is not in the path of the airflow.
Damn u didn’t even wrap it. That’s impressive. About as good a brisket as I’ve seen, right up there with Franklin’s in appearance. Do you let it rest in that warmer around 150? I like the idea of dirty smoke for some time, most everyone is all about the blue. There’s time for both imo. Can’t wait to get my 1975. You are making some awesome vids. Thanks!!
I would have to test that. I know the fast moving smoke/convection in the offsets help render fat, so that’s what I would be most concerned that the oven couldn’t replicate.
When you pulled of pit temping around 204. Before wrapping in foil did you let the brisket vent so would have no carry over or did you wrap in foil immediately then let it rest to 150 then put in warmer?
I try to pull it when the cold spot is 195-199, and adjust depending how long the other parts have been done for (i.e. if it’s cooking even I’ll pull around 198-199, or if the point is far ahead and been finished for more than 60 minutes I’ll pull as long as the cold spot is higher than 190 to prevent over cooking the point and I’ll deal with a little portion of the flat/cold spot that’s slightly undercooked). Once I pull it off the pit, I tightly wrap in foil 5 minutes later to have about an hour of carry over cooking since I’m typically pulling it when the cold spot is 195.
@@smokescouts yeah…just did a prime $3.99/# yesterday with oak and hickory. Hard to find hickory in central Florida but buddy fixed me up while I was in SC. Trying to get the overnight oven rest method working.
It's the coldest temping spot in the brisket. Usually the flat in the center under the start of the point. Look at the 18:15 mark in this video, that's usually the coldest temping and last spot to finish - ua-cam.com/video/h4c6C--WXa0/v-deo.html
Thank you! It’s an Anova Precision Oven. You can hold precise temps indefinitely and adjust steam from 0-100%. I like it just as much as my pit. They’re pricey, but I found mine on FB Marketplace for 1/2 the price, so look there if you’re ever interested.
@@smokescouts You have a $950 warming oven. I just spent $650 on a rosewood block XL. We can't slice on the same board that we prep on. 🤣 This hobby can get expensive!
. Beautiful brisket. I've been cooking brisket a long time. That was real informative. Thank you
Thank you, really appreciate it!
Perfectly cooked brisket, restaurant quality. Thank you for all the cooking tips, I need them
Thank you!
As a new 1975 wagon owner, I find your videos extremely useful! I will start using your damper management techniques. Would love to see more content on the Workhorse. Also, do you ever worry about heat degradation on the rear tires next to the firebox? I have been wrapping those tires with some foil to insulate them a bit while cooking. Temps are pretty high in that area.
Thank you, appreciate the feedback! The stack damper is a must for a brisket cook, but for anything else, running it wide open is ok too - much easier if you have wetter wood or new at fire management. I worried about the tires too, but they've held up and still look new.
Very cool to watch- you did a great job!
Thank you, I really appreciate you watching and the feedback!
I don't know a ton about welding, but whoever welded that knew what the heck they were doing. Nice looking cooker.
Great video, I’m smoking a couple of briskets tomorrow and gonna start the fire as you’ve described, got my splits cut and ready to go…no wrap is the plan as well…
Thank you! Let me know if you have any questions.
Looks amazing, juicy, and full of flavor. I noticed the thick chain to secure your 1975 to the deck. I have the same mindset that someone may attempt to "borrow" my smoker in the middle of the night or when no one is home.
Thank you!! Yes, so many thefts around me can’t risk it!
Damn. Maestro
Great Video, brisket looks great and informative. I'm picking up a used 1975 this weekend so your videos are going are an excellent resource for me as I learn the "new to me" smoker!
Thank you! You’re going to love it, such a great pit!
Love your vids.
Thank you! Appreciate the feedback! If you ever have any questions, let me know.
Another very informative video for us beginners! All the other youtubers say to never run dirty smoke. I listened to them for my first cook and the meat had zero smoke flavor.
Thank you, appreciate it! Stack damper which results in burning more wood works best for me.
Great job! Love the bark.
Thank you!
Looks amazing - thanks for all the details!!
You’re welcome!
You're cooking on my dream grill man!!
I hope you get one soon! It’s such a great pit.
Dude that was awesome
Awesome info and great video..
Thank you!
Great work. You nailed it.
Thank you!
Awesome video, brother! Very informative!
Thank you, I really appreciate the feedback!
Good job Mike! - aka "Memphis Fire and Smoke"
Thank you!
Great information Mike!!! I want to try Goldees Pork Ribs soon too
Thank you! Their ribs were so good! My favorite on my trip. Terry Black’s we’re a close second.
Outstanding!
Thank you!
More vids please!
Man, that looks amazing. You got me excited. I just got an email that my smoker is complete and it's ready for delivery! Can't wait!
Awesome!! I just finished a brisket cook as we speak. Are you on Facebook?
@@smokescoutsI have Instagram.
Great video -
Thank you!
Really nice job on this one
Thank you, really appreciate it!
So freaking good!!
Thank you, I really appreciate your feedback!
Looks great, man. 👍🏼
Thank you, and I really appreciate the feedback!
Nice cook brother 🔥🔥
Thank you!
Fire brisket bro!
Thank you! I wish I could cook everyone just like this one.
Great video. Have you ever tried a foil boat/goldees hybrid brisket? Foil boat it at 175-180 and then rewrap goldees style at the end of the cook? I was thinking of trying this on my 1975 this weekend for 2 briskets I'm smoking.
Thank you! I haven't but that's been on my list. If you're cooking two, you should do one each way and compare. I'm actually cooking two briskets this week, and I was thinking of cooking one like I always do, and then cook the other with the flat facing the fire to start just to see what happens. My points always finish faster, so I wanted to experiment with that.
Wow looks 😋👍
Thank you 😋
Great looking brisket. How often do you have to add splits and maintain the fire?
Thank you! I add a split and check the fire about every 30 minutes.
I'm about to cook my first brisket this weekend using this as a guide and excited to to give it a shot! Would you mind sharing your settings for the Anova Oven? I plan on holding overnight in one as well. Looks like it's 145ish degrees, bottom element, with 50% steam? Have you tried without steam?
I do oven temp 146, Sous Vide OFF, 50% steam, bottom heating element and the brisket IT will sit at 141 all night. I’ve used less steam of 30% and oven temp of 143 and it holds at 141, so more steam = a little bit higher oven temps. I like using 50% steam though the best.
Very nice. Love the time and effort you put in for us. Are you still using the same size splits? 14 inches long and coke can size width? How are you building your coal bed now with all that you've learned?
Thank you! Yes, I'm using the same size splits. For the coal bed, I get some lump going and put 4-5 splits on top, and wait about 30-45 minutes to let the fire die down before putting my food on. It gives you a really big coal bed that's easy to maintain after that. In my experience, It's worth it to take the extra time for that many splits to burn down.
@@smokescouts also, what type of lump are you using?
@@jaredwatson8942 Jealous Devil
Have you tested to determine if brisket orientation makes a difference? As you well know, it seems preferable to place brisket "horizontal" from stack to firebox. But do you know if there's a major difference when placing "vertical" from door or chamber wall? I ask because on my 20" chamber smokers, it's easier to fit them vertically. But I wonder how much that affects the quality, since the smoke would theoretically relate with the brisket differently.
I rotate my brisket 180 degrees if the point is further ahead but I’m not ever sure that helps. In your case, I would just temp it around every 4 hours and rotate 180 if one side is more done than the other. I don’t think it would effect the quality at all. I use a blocking log in front in mine so the entire brisket is not in the path of the airflow.
Damn u didn’t even wrap it. That’s impressive. About as good a brisket as I’ve seen, right up there with Franklin’s in appearance. Do you let it rest in that warmer around 150? I like the idea of dirty smoke for some time, most everyone is all about the blue. There’s time for both imo. Can’t wait to get my 1975. You are making some awesome vids. Thanks!!
Thank you! Yes, I agree on the smoke. I keep my warmer set at 143, and my brisket will slowly come down to 140 IT and sit there all night.
thoughts on harry soos' philosophy that you can oven it after the bark is complete since it cant really take in any more smoke?
I would have to test that. I know the fast moving smoke/convection in the offsets help render fat, so that’s what I would be most concerned that the oven couldn’t replicate.
@@smokescouts that is a very good point, he has not talked about that aspect of it (also the brown / yellow fat you get with this)
Quick question...what wood (species) were you using on this smoke.... (oak, pecan, apple???)
Oak about 20% moisture in middle
When you pulled of pit temping around 204. Before wrapping in foil did you let the brisket vent so would have no carry over or did you wrap in foil immediately then let it rest to 150 then put in warmer?
I try to pull it when the cold spot is 195-199, and adjust depending how long the other parts have been done for (i.e. if it’s cooking even I’ll pull around 198-199, or if the point is far ahead and been finished for more than 60 minutes I’ll pull as long as the cold spot is higher than 190 to prevent over cooking the point and I’ll deal with a little portion of the flat/cold spot that’s slightly undercooked).
Once I pull it off the pit, I tightly wrap in foil 5 minutes later to have about an hour of carry over cooking since I’m typically pulling it when the cold spot is 195.
I forgot to mention I rest it until the IT is 160, which takes about 60-90 minutes, and then put in my 140-145 degree warmer.
how do you like the anova oven? I use my anova sous vide machine but looks interesting for holding etc.
It’s amazing. My brisket temp was 139.9 the entire night. The steam function is great.
Awesome job!! Looks amazing 😁👍👍. Really appreciate the clear details. What kind of wood? Oak or pecan?
Thank you! I used white oak with about 18-20% moisture.
@@smokescouts I’m using water oak & live oak here in Florida
I was using hickory for a long time, but in my experience oak gives such a better flavor for long brisket cooks.
@@smokescouts yeah…just did a prime $3.99/# yesterday with oak and hickory. Hard to find hickory in central Florida but buddy fixed me up while I was in SC. Trying to get the overnight oven rest method working.
What are you doing with the Firebox door opening does it change when you change your stack dampener
I always have the bowtie closed and just use the door. Here are the exact measurements:
2/3 closed - 2.75 in.
1/3 closed - 2 in.
Wide open - 1.5 in.
Thank you I appreciate your quick reply.
How do u like that TMG chimney?? Just bought one but it hasnt arrived yet.
It’s perfect. Probably my most important and favorite smoker accessory. It holds so much lump to really get your pit running fast.
When you say cold spot, do you mean the area that isn’t hit with direct heat?
It's the coldest temping spot in the brisket. Usually the flat in the center under the start of the point. Look at the 18:15 mark in this video, that's usually the coldest temping and last spot to finish - ua-cam.com/video/h4c6C--WXa0/v-deo.html
Great video! What kind of warmer is that?
Thank you! It’s an Anova Precision Oven. You can hold precise temps indefinitely and adjust steam from 0-100%. I like it just as much as my pit. They’re pricey, but I found mine on FB Marketplace for 1/2 the price, so look there if you’re ever interested.
@@smokescouts awesome man! Thanks!
Looks good!! How you like the 1975 thinking of getting one
Highly recommend.
I can imagine why you have that massive anchor chain attached to your smoker, so keep on cooking looks good
Thank you!
Any water pan or spritz?
Yes, I use a water pan. No spritz though. I use foil to protect any edges that get crispy.
What are you using as a warmer
Anova Precision Oven
@@smokescouts You have a $950 warming oven. I just spent $650 on a rosewood block XL. We can't slice on the same board that we prep on. 🤣 This hobby can get expensive!
@@randyhogan3071 Haha, for sure! I was lucky and found a practically new one on FB Marketplace for $275!
Really dude ,where do u live? You chained down your pit!~
Oh yeah, corner lot in a subdivision where cars, grills, and pets are known to be missing regularly. Illinois finest 😂
Instead of using oak for the smoke, I generally use old frisbees or wayward, ill behaved children