FIRST BRISKET COOK - Old Country BBQ Pits Pecos w/ Stack Extension 🔥
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- Опубліковано 5 вер 2024
- This video showcases my first brisket cook on the Old Country BBQ Pits Pecos w/ the modified 16” stack extension. This cook will be central-Texas style: full prime packer, salt & pepper, pink butcher paper and cooked w/ post oak. I’ll also show you how to make beef tallow & we’ll try out a hack to see if we can safely rest a brisket for 12 hours.
🎥 - Sunrise scenes shot in Franklin County, NC
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I’m the guy who commented/explained to Smoke Trails UA-cam how I do briskets at my restaurant (the video you referenced). One thing I didn’t mention to Smoke Trails is that a well insulated Igloo cooler will hold temps just as well as a proofing oven will. When I have a catering event I wrap every brisket in butcher paper that’s been moistened with Wagyu beef tallow, then wrap it in a clean bath towel, and throw them into a cooler. I hold briskets in an Igloo cooler for up to eight hours with no concern of them dropping below an unsafe temp. I put a thermoprobe in a few of them to make sure they stay safe, but the cooler will undoubtedly hold them well above 180 degrees for about ten hours. Don’t worry too much about having a proofing oven or some other way of holding them after they come off your pit. The reason restaurants hold their proteins in a proofer after they’re pulled off the pit is the proofer’s temp isn’t high enough to dry the meat out, but it still provides enough heat to continue breaking down intramuscular fat and connective tissues for several hours after the cook. That intramuscular fat and connective tissue becomes completely gelatinous and coats every strand of meat fiber completely. This gives you a great amount of fat that coats your mouth, which most people equate to moist and tender meat. The Igloo coolers hold temps consistent enough to break down all that fat and tissue just as well as a proofing oven so don’t worry if you don’t have an oven that goes to 150-170 degrees. And don’t buy one of those ridiculous $400 coolers like YETI… they’re a massive waste of money. I use three 100 gallon Igloo coolers that I got at Sam’s Club for $59 each, and they work perfectly. Hope that helps. If you have any other questions, feel free to hit me up. I love talking BBQ! Love your content… keep up the good work!!!
Great info! I really appreciate that you took the time to put that all down. I’ll definitely give the cooler a try. I was looking for an “easy” way to rest it I guess without having to be concerned with a drop in temp. I’ve never held a meat (brisket or shoulder) in a cooler for more than 5 hours. I’ve just not needed to…. until recently. I think there’s definitely something to the long rest and your input only supports that. I’m excited to give it another shot. Thanks again!
@@BBQcheese - Pre-cooling or pre-warming a cooler is recommended. It certainly can make a difference.
I double liked because thats the way my father in law taught me. Mind you I just cook for our family but I have one igloo cooler that doesn't get used for anything but this.
I use the cooler method and it works for me, a friend of mine, who has done many more briskets than I have, uses a cooler and it works for his cooks too
glad to see somebody else recognizes yet I for what they are. overpriced.
Dude, please continue to make these videos. The amount of effort you put into these is astonishing. Just absolutely fantastic quality. I'm dealing with the exact same stuff with my new pecos, and your videos are a tremendous help. Much love from Texas, brother. And keep up the good work! 👏👊
Very cool! Thanks for the kind words. Especially from a Texan. We don’t see much brisket here in NC, though it’s gaining popularity. I’ll do my best to push out some more content.
Mr. Conway, and RayleighSmoke, I am not a professional, but on these OC offsets, it seems airflow is always a problem, people solve this by extending the exhaust 16, to 22 inches, and also removing the baffle completely, you will lose some cooking surface area because your hot spot is now on the firebox side, but you can always add a rack at the bottom of the cooking chamber to put your water pan, that should help to utilize the entire surface again.
I bought my Pecos and your stack extension video was one of the first mod videos that I watched. I did my first brisket on July 4th and used your 16 inch stack extension. I used a foil loaf pan as my water pan, and placed it on the floor of the smoker with about 3 inches between the baffle and the pan My brisket was 13.9 pounds from Costco as well, with just under 4 pounds trimmed off. I smoked 9 hours and then wrapped. Once wrapped I placed in the oven at 250 for another 3-4 hours. ( I underestimated how much wood I would need and was running low) I wrapped it in a towel and placed it in a cooler bag for 3-4 more hours before serving. Very even color. Great bark. I do not have a lot to compare it to, but all of my guests raved over how good it was. One of my guests claims to be quite a BBQ connoisseur and said he would put mine with any restaurant brisket he has ever had.
Nice!
I extended the stack inside the oven to go below the grate with no block on the offset part. Oklahoma joes smoker. Worked great with 2 racks of beef ribs. Haven’t tried brisket yet
😎
Jesus I have been cooking brisket for 15 years and in the past month I’ve learned more on UA-cam from in depth videos like these great job
Well done and another excellent and informative video. The "No Country for Old Men" intro was classic especially for me an old Texas boy. I am glad your brisket turned out well and that you continue to strive for brisket smokin perfection like many of us here. Wow, I did not know that the Aaron Franklin smoker had no baffle. That could be a important characteristic to obtain when trying to achieve even or optimal convection in the Old Country Pecos/Brazos smokers, especially with in my case a 16' stack extension. The Mad Scientist
BBQ says that Aarons smoker is the best backyard smoker he has to date including his Brazos. So you now cutting back the current baffle in your Pecos will be a very telling modification and informative outcome. Thanks again for all your work as it helps many of us become better smokers of meat as well.
Thanks! No Country for Old Men is one of my favorite movies. I had wanted to do a parody of that opening scene for a while. Could have made it longer, but probably would have lost some folks. As for for the Pecos, yeah I was trying to see if the Franklin pit did or did not have a baffle for some time, but it was not until Jeremy Yoder posted his full review that it was apparent that it did not. Also, Bradley Robinson (Chuds BBQ) builds his own pits and he too does not add a baffle. Oddly though, I think the Workhorse 1974 does have a baffle. I’m not 100%, but I believe it does. So, idk. I may remove it and then see how it runs. I think the water pan will still act as a heat sink and reduce a fair amount of radiant heat and help to stable the temps, much like a water pan in a Weber Smokey Mountain. We’ll see though, I guess. Thank for watching and the kind words. 🍻
A little late on this convo but I too have a Pecos and I'm striving to produce the best brisket. One thing I've noticed as well is that the bottom of my briskets are always so dark and crispy. The brisket will be juicy ,smokey and tender but the bottom is always hard to cut through so this video definitely shined some light on my problem. Thanks!!
Using my son’s UA-cam channel, don’t pay attention to the name.
Great video. Love that you don’t fake a perfect product for every cook. You’ve mentioned Jeremy Yoder before. I think looking at some more of his videos may help. I know he likes the tallow, and he uses a really long rest time. He doesn’t need a warmer, though. He says he rests it until it reaches about 180° or something like that. Then puts it in a cooler until it reaches about 145°. For the bark, a couple of things…I think you may have started spraying too soon. Generally, you might want to wait until it starts to look dry, or you start seeing the makings of the bark/color you want to see. And, I think removing the baffle will actually help a lot. Great video, though! Keep on keeping on. Gotta love the process.
Look here man I haven't even purchased my first smoker yet but I am an actor and someone needs to compliment your intro. Good shit.🤠🍖 🎥
😂 Thanks!
Drill holes in the baffle slowly changing number and size. That is what I plan to do soon. Still force some air down while letting some rise up.
Really good idea.
This is definitely my new favorite BBQ channel.
As a metal fabricator, I really have to hold myself back from building a smoker. I have a perfectly adequate OK Joe's. For now I'm just having fun cooking and learning all I can from channels like this about what works and doesn't. I'm for sure going to build my own someday, but I have a lot to learn still. Thanks for sharing your experiences.
Thanks, Jason! I don’t put out a ton of content, but I do what I can. I appreciate the support and you subscription!
Thanks for the mention, buddy! You took brisket videos to a next level. Love it! Your illustration is really helpful in understanding how the air flows. I'm certain now that an increased draw requires less restriction from the baffle. Can't wait to remove mine.
I’ve really appreciated all your help and input. I was gonna mention that we both discussed the removal of the baffle, but i didn’t have time to re-record voice over. These days, videos, that’s are interested to me and others, take me way to long to edit. With 2 toddlers now and 1 on the way it’s ain’t gonna get any easier… Thanks again, bud! 🍻
@@RaleighSmoke Likewise, my man. I always show your videos to my daughter and tell her "Please try to edit my videos like Jon" 🤣 Congratulations on the growing family! You have a beautiful one 🍻
Thanks for responding, I’m gonna wait!!! The pressure is on brother!!!
Will give you my 2 cents , I have had a brinkman unit for about 12 years about the same size as this one just a tad bit smaller. VS the Peco "I plan on upgrading to this unit" I think all the steel is same thickness. What I have found works best using that water pan you said was to thin I line my bottom with 3 of them first one next to fire box I keep water in it, other 2 just catch grease. Doing so has made more even heat temps and better smoke coverage, along with not over drawing the fire! can open the dampener more less bad smoke no creosote. Good video!
I want to thank you Raleigh smoke for your time, science, and effort behind the stack extension, I have the pecos and I've done everything that you done to yours, I removed the baffle awhile back and just yesterday I added the exact same stack extension and the same height of adding 16 inches to the stack, thinking about doing a brisket cook this weekend and cant wait 😄👍🏽👍🏽👍🏽after I added the extension my wife came out and said it looks nice and that it looks like the smoker came that way 👏🏾👏🏾👏🏾👏🏾it definitely looks better with the stack extension. 👍🏽
Awesome video. We live right around the corner from one another.
Cool!
You are spot on! After further research I found out the same thing! I will be cutting out the baffle in my pecos as well! Adding the water pan will aid in being a baffle alone with a split of wood as a barrier! Thanks for the video!
Awesome! I was hoping the extension alone was the key, but definitely seemed like the baffle was interfering w/ it’s success. The question after I reduced or remove it is what height stack to use. Once I’ve got that, I might hire a welder to put on a collector. If/when you do it. Let me know how it goes! Thanks for watching! 🍻
@@RaleighSmoke Actually that's my next step. My father happens to be a welding fabricator! In my opinion, I think the full smokestack extension will be sufficient provided that it has the damper reinstalled for "draw" control...
I have a Pecos and I did basically this exact cook for father's day a few weeks ago.
Before starting I tested my oven out using my Fireboard. When the element was on temps would reach over 200 and slowly drop to about 165 then repeat. I added a baking sheet as sort of a heat shield and that cut the upper temp down to about 180. I went as far as adding a (covered) pan of water to help regulate the highs and lows. With both the heat shield and water pan I was able to maintain roughly 175-160 with the oven set to 170. I let the brisket rest and cool to about 180 between the smoker and the oven, then held in the oven for 12 hours. Still came out a little over done but very tender and moist. Overdone brisket is still quite edible, as opposed to underdone which is not great for eating, so not the worst outcome.
Another data point you may want to consider for doing experiments is to use a probe in the flat and another in the point. They will cook at different rates of course, so you will be able to get a better idea of any affect your mods and changes had. For my long oven hold cook I monitored the flat and point and added two ambient probes in the oven during the hold to understand what my temps looked like overnight and to use to troubleshoot in the event something went wrong.
I have three 1/2" npt threaded probes at grate level in the back of the Pecos and can add ambient probes on the grate itself to get a better idea of the temps all over. With a taller stack extension I definitely see the exhaust end of the cook chamber hotter than the firebox side. I'm planning to cut my extension down and then I may go after the baffle too and see how that affects things. Basically I bought the cheaper Pecos instead of the Brazos so I could do mods, collect data and learn what really goes on in there.
Oh something else to note on the Franklin pit. Yes, no baffle, but there is a permanent water pan located directly above where a baffle would normally be.
What I like about you , you seem very honest on all your cooks!! Besides the heads up on the stack extension for my brazos .
Thanks! For me it’s all about showing my own mistakes so I don’t make them again and so others might not too. I wish more channels would show their mistakes. It would make it more interesting, IMO. Thanks for watching and the support!
Just found your channel. Love the scientific approach and humility. BBQ is fucking hard! People don't know. Good BBQ is harder than almost any other type of cooking. French, german, italian. You name it. Subscribed.
Thanks for the feedback & subscription! 🍻
Amazing intro, gave me the chills! Loved your graphics and explanation of the air-flow, so informative. You got a subscriber from TX. Thanks!
Thanks! I appreciate the support! Thought a No Country for Old Men parody was fitting for a Texas cook opening. 🍻 🇺🇸
I didn’t know if i was watching a brisket video or no country for old men. Awesome intro boss!
Lol! It was fun making it. Love that film. The book even more. Thanks for watching!
Thanks a lot for taking the time to explain the whole process as well as the alternative possibilities that may have happened to your cook. I sure learned a lot. The way you presented is so clear. More power to you.
Thanks for the kind words!
That opening was awesome
Thanks, friend-o
Good work brotha. Something I didn't see you using was a blocking log. I used one on my last cook (on a slightly larger offset) and the temps were uniform across the grate whereas before they had a 25-65 degree variance. On my Wrangler I've found that the hot spots are nearest the firebox and the smoke collector. Instead of pointing the point at the fire box, I actually stick the point near the smoke collector and have the flat aimed at the firebox. This seemed to work really well. When I do two briskets at a time I stick one brisket very near the firebox with the point right near it. The cool spots seem to be in the middle, and I think that keeps the flat from cooking too fast. Good luck man. I enjoy your work.
Thanks! I appreciate the info and support!
That Is the best ever introduction!
Thanks, friend-o
Schitt...one of the best intros on you tube!! I'm sure the brisket is just as good!!
Thanks!
I’ve got mine with a 6-8” extension on the stack, no tuning plates, but I run within a few degrees side to side. I think a lot of what might be happening with yours is with your cook chamber door. I keep mine closed and use the damper on the door about halfway to three quarters open, while still maintaining a ridiculously clean fire. I only have about three runs on this new method, a test run, a rack of spareribs, and a 47 pound suckling pig, but both probes and the center thermometer are within a few degrees of each other. The draw is still there, but you can control and ultimately eliminate the back pressure at the stack by tuning the damper in the firebox door. But hey, there’s more than one way to skin a cat. Keep cooking, keep filming, and we’ll all keep learning.
Good info. You’re right that temp swings can be controlled. I’ve been using the door w/ the damper closed and adjust it by how much it is open. Thanks for watching!
Awesome video man!
I took a page out of your book and extended my smoke stack (pro tip for sure). We have the same pecos smoker. I just cooked the exact same brisket weight you did but used the foil boat method and went a little heavier on the salt/pep. My rest time started in the oven at 170 after I let internal drop to 162 grossly. I rested about 10 hours and then at that time dropped my talo onto my brisket. It worked for me but I too am still learning w each cook. Thanks again for smoke stack extension tip. I have no deflector plates and really feel it has taken my smoking to the next level!
Very cool to hear! Thanks for watching!
Simply brilliant! You just took the YT BBQ vid world to a whole 'nuther level.
Thanks! I’m not trying to break new ground. I just enjoy making videos from time to time. Glad you enjoyed it. I appreciate the kind words and support. Thanks for watching!
Great video.
The baffle on my brazos does create a cook from the bottom. Im thinking of cutting a half moon out of the baffle so heat will also cook from above the meat. Im not unhappy with my tuning plates nor my stack extension. I now get more even cook temps throughout. Its just most of the heat runs across the bottom
Yeah, I’m with you. I think the baffle definitely needs to be reduced or removed w/ the extension. I get why OCBP put it in there, but with the added draw, it’s pushing everything to the bottom. I want it to come out and rush over the brisket just like it would in a 250-500 gallon offset.
What a damn intro. So glad I ran across your channel
Thanks, friend-o.
yoder removbed the baffle in his brazos amnd it improved the flow! I say go for it!
I have the Brazos and I removed the baffle altogether. I also added a stack extension, getting the idea from you! Also, I run the exhaust wide open, because of the extension, and the intake I play with to get the right temps. Sometimes closing the adjuster on the door and cracking it open, sometimes closing the door and opening the adjuster all the way, sometimes in between. I always have a probe on each side of the grate and have noticed my temps run pretty darn close on both sides. Great content!
Wow! Good to know! I appreciate the feedback and the support! 🍻 👏
@David Drake I believe me extension is between 16-18" long. And that's total length of the pipe. And yes, I used a grinder/ cutoff wheel to remove the baffle. Which is actually in there "backwards" now so it directs the heat up right away.
Ha... the No Country for Old men reference.. Great Movie.
Always rest on the counter until the brisket is under 180 before holding ...also, my oven lies ... I had to go as low as it can go on the calibration. It also shuts off automatically after 4 hours max ...love the used electric smoker idea for holding. Brilliant!
Thanks for the info & for watching!!
I've found the oven hack works best for raising the temp. I ran into the same problem you did. I grabbed an oven thermometer and tested it before I tried resting my brisket so I went with the towel/cooler combo. I did find the hack works great for higher temps when making pizza!
Good to know! Thanks for watching!
That heat shield in front of the firebox is causing a hotspot in the center of your grill; watched someone grind theirs out and was a huge improvement
I removed it in the next video.
@@RaleighSmoke lmao, then I probably watched you do it
@@StopTargetingOurKids no worries. Thanks for watching
Great video I've just done my first low and slow smoke in a cheap bullet smoker. And thanks to videos like these it went well. Now i have the confidence to attempt a more expensive meat like a brisket. Big love from the UK.
Thanks, mate! I really appreciate that. I’m always learning. Documenting the process, including my mistakes, is (believe it or not) a great help to me. I’m glad to know they have helped or encouraged others, like yourself, as well. 🍻
@@RaleighSmoke Loved your honesty in the video. It helps people like me to see what can go wrong, what to avoid etc. Might attempt a brisket or pulled pork this weekend 😀
Just discovered you on UA-cam. What a great video and I like a lot of your other work. I’ve subscribed so I can enjoy the new vids as they come out. Great work!
Thanks! I appreciate the support and feedback!
I should have started started with you videos first! So much information packed into 12 and a half minutes!
Hell of a video! Thanks for the info!
Thanks!!
Awesome video but that intro was on another level loved it
You've got the right idea. I vote to remove the baffle completely, convection will be way better by turning it into a top-down cooker as it should be. Love your videos, keep 'em comin'!
Thanks, Greg! I think I’m probably gonna do just that. I appreciate the feedback. 🍻
Great video, really liked the way you explained the airflow! Always good to learn new things, new sub 👊🏻
Thanks! I appreciate it!
Awesome video i have the brazos dxl with the stack extension and the bottoms of my meats are always darker than the top. Ive been thinking of removing or making the baffle smaller. Ive tried to do research but never could find anyone talking about it. Your the 1st person that talks about this!
Cool! Yea, it’s definitely a draw back of the added draw. The baffle certainly seems to be causing the air to flow across the bottom. We’ll see if some adjustments made a difference. Thanks for watching!
I'm a firm believer in tuning plates and baffles. I have a Highland and it does pretty good. I did seal the cook door and mating surfaces on assembly. I however did something different to retain heat. I put lava rock on grates all along the bottom. I then put foil covered grates on top of those . It made the temps even all the way across along the cook chamber with the poor mans grates turn flame baffle. Aside from this I think an offset is one of the most inefficient ways of cooking. It would be better if the heat came from below like an oven, but without any chance of flames causing a grease fire.
I hear ya. For me it all about the pursuit of knowledge and learning what works best. I appreciate the input. Thanks for watching!
The intro is classic 😆 well done sir
Thanks!!
All your research and explanations are greatly appreciated.
Thanks!
Excellent video! I just built my own pit and modeled it after the Millscale 94 gallon which also doesn’t have a baffle. Seems like you’re right on by removing it and you might consider making a water tray there. Aaron’s pit and the millscale pits all have that tray rather than a baffle
Nice! I’d love to learn to weld so I could build my own pit. Maybe when I retire or when the kids are older. Thanks for watching and the info. 🍻
Great video Eric! I've been quite impressed with your content and video quality, definitely keep it up. Just to preface this, I've read Aaron's book just like you, and I've watched his masterclass to see if there's any extra bits of info I'd pick up that wasn't in the book. You and I share the same mindset about brisket and how the smoker should operate, especially with airflow. Many people are quick to throw tuning plates in and I don't feel like that's the appropriate solution. I picked up a used Pecos off the FB marketplace and added a 16" extension with 2" overlapping the factory stack, bringing the height to a total of 30", quite similar to Aaron's recommendation. Temps from the firebox to the stack were within 10 degrees or less on two separate dry runs and I thought it was good to go. A few days later I throw a 12lb brisket and a water pan in my smoker but suddenly I can't get my temps to stay within that 10 degrees from side to side. The difference jumped to 30 or more degrees and I could only guess this was because of airflow. One thing to note at least with my Pecos is that I'm still flow flowing air optimally even with the stack extension and here's my one of the reasons why (i think). The opening between the cook chamber and the stack is not the same, the opening is actually smaller in diameter than the stack itself, so even with an extension, it's still struggling to draw air as efficiently. I grabbed a measuring tape and there's roughly 3/4" - 1" of material overlap between cook chamber wall and the stack diameter itself. Now I do agree about the baffle possibly being too big and I plan on trimming mine down but before I do, I'm going to grind down that overlapping material at the cook chamber wall and smooth it out. Depending on what sort of effect that has, it's possible a collector may not be needed, but I considered having a fab guy put one in for me. We'll see what happens and I'll report back.
excellent video great intro.
Excellent video! And...I may get burned at the stake by my fellow Texans over this, but...I don't wrap my brisket during the cook anymore. That's right, I go commando all the way, trying to stay about 235 the whole time. Yes, it stalls. But it also eventually powers through that. I wrap in butcher paper when I take it off, and I then wrap in a towel and into a cooler for at least three hours, preferably five or six. The bark is excellent, it's plenty moist, and very tender. Of course, I use a lot more pepper than you did, so perhaps that helps the bark. I like pepper. Probably more than anyone.
Nothing wrong with that! People were always so critical of using foil, but look how popular the boat method is now.
When you are holding a lot of briskets you can just put them in a insulated food holding box. It will be a moist warm environment that will have no problem keeping temp for that long. I agree AF is not putting the stuff that leaks out back on. He uses better brisket and he has a huge smoker that cooks with little convection
When heating food you can only hold it so long because while at a lower temp, it's still going to keep cooking and it's going to be made worse by being dry heat. Even smaller commercial hot boxes often have places to add water to help keep the food that's still cooking slowly from drying out. It doesn't matter if it's a pizza that was cooked at 550F, you can only hold it at even 140F for a couple hours. Your home oven may also cycle at low temps, up to 50F swings when you go they low.
You have to remember, restaurant rules, make to cover immune compromised and elderly does not have to be your rules. I'd rather rest a brisket in preheated cooler with a pillow still in the plastic to fill gap and worst case have to heat it back up slightly. I never bring a thermometer to a cookout or a steakhouse.
I did the 16" thin stack extension on mine and found that it cooks perfectly even with the door closed and the damper about half way. Extremely even temps.
Anyways, love the video. Keep on modding and sharing out what you find. I appreciate it and I'm sure other do too.
Awesome Video. Hello from Charlotte! I've done the stack collector just like one of you viewers. It works good and I'm glad I did it. I can dial in my temps along the grate within 5-10 degrees but I'm going to remove the baffle. I think that will help out even better. Make it more like AF offset. Worst case I'll weld it back in. :-) Keep up the good work with these videos.
Awesome! I wish I knew how to weld, I’d definitely do it. I may just see about getting a fabricator to put one on for me. That is if it’s not too expensive to do. I think removing the baffle is what I need to do. If/when you do it, let me know how it turns out. Thanks for watching!
Asking for opinions is fine, but do what you are planning cause we both know you already have a plan. Great video.
Absolutely great video, very informative. In my humble opinion, if it was me with your set up. I would try the exact same cook minus the water pan. I think the added moisture in the cooking chamber was a contributing factor in why the majority of the hot air was on the lower side of the cooking chamber. Which is why you the bark never set up to your liking. Just my 2 cents. Keep up the great work.
Thanks for the input. I appreciate any sorts of advice and input. We are all here to learn. Thanks for watching as well! 🍻
That intro was the greatest! Smoke on brother!
Thanks! No Country for Old Men is one of my favorite movies. I could help incorporate it in at least one Texas style brisket cook.
@@RaleighSmoke same here!
My father may he rest in peace never once used any thermometer and this was in the early 90’s. I was only 6 years old when I started to remember him smoking briskets outside and his smoker wasn’t an offset, it was just a pit with no fire box and everyone loved his briskets. He was very involved in my school as the vice president of the PTA and they would always ask him if he could cook his briskets for school events. Never got to see him exactly cook one outside so I don’t know exactly how his technique was but even to this day the people that tried his briskets still mention them today. 🥺
Old school at its finest.
Great video. My thoughts are as you thought - you gotta let it rest and cool down to 140, and then put it in the oven.
Thanks for the input & for watching!
The intro, you need a shiny metal for that!
Thanks! 🏆
Damn, you being Coen brothers fan seals the deal for me. You are relevant indeed! Btw, in 1984 I inadvertently helped promote Blood Simple.
Ok, this is the greatest intro to a bbq vid. Nice Tommy Lee Jones impersonation. Even down to the shots…Coen brothers would be proud, friendo.
Lol! Thanks! I wanted to do more, but thought I’d lose a lot of folks. I had a good laugh making it.
Great video, but here are a few suggestions. You may have figured this out by now, but you are over spritzing which is preventing the bark on top. Spritzing is not necessary if you trim your brisket properly. Secondly, trim your brisket to make sure you have no low spots so all the moisture drains off. Any pockets will prevent bark formation. Finally, use a cooler instead of re-calibrating your oven. Extending the exhaust pipe on your smoker is brilliant. Upgrades a beginner smoker into an intermediate smoker. The exact ai flow isn't as important as having the right amount of airflow to provide the convection.
This is the second video of yours I’ve seen and I am loving the content you’re putting out. I am definitely subscribing to your channel now!👍👍👍🤠🤠🤠
Thanks, Tony!
Lol awesome intro!
Thanks, friend-o.
Keep up this good work!! Very intresting ideas and solutions!
Bstrg, Jimmie -Sweden
Very cool! Thanks!!
@raleigh Omg man so I did what you did with the stack and after watching mikes bbq and what he did to his pit I just wanted to test without the baffle and the full extension, there were moments where it was off by 10° but after everything settled it ran pretty even from left to right with small swings but all in all for not having a collector at the end with the full 24" extension and baffle not all the way removed (could not get my angle grinder to cut the last inch because the grate holder was in the way) I could not be happier!! Going to attempt a pork butt since it’s a little more forgiving. Maybe later on where I really want perfection I’ll get it fabricated but for now it’s beautiful where it’s at!! Thanks again for your informative videos!
Awesome! I knew that once I reduce/remove the baffle, the stack height might need be adjusted so this certainly helps. Please let me know how it goes.
Fantastic video man. You continue to impress!
Thanks! Looks like you had a good time in Chicago. Thanks for watching! 🍻
@@RaleighSmoke I did! Flying home tonight. Let’s get together and do a cook soon!
After I watched the stack extension video I started to play around with my Pecos. I had the same issue with the brisket getting crispy on the bottom and I felt like the draw still wasn't quite right. I added another extension, (the overall extension length is 40")and cut the baffle loose and slid away from the fire box so there is an 1 1/4" space. This really evened out the temp. I also use a small water pan right next to the fire box on the cooking grate. Biscuit test shows very even temp top and bottom right to left.
Wow! So you kept the baffle in one piece, cut it loose and slid it down creating a 1.25” gap? Very interesting. 👏
Do you have a picture you can share. I bn talking to Raleigh about the stack extension, and tuning plates. I'm interested in seeing your set up. I have a Pecos as well. I'm running about 5-8° difference from the baffle end to the smoke stack w/o the tuning plate, but with the extension. Its not that bad but an even cook temp across the board would be way btr.
thanks
grmbarton@gmail.com
G B I sent you some pics. I hope you can see what I did.. I should say that I rely more on the biscuit test than a thermometer. Before I moved the baffle the biscuits closer to the stack were cooking much faster on the bottom. After I moved it they evened out across the grate.
@@mrjeff7178 got it how tall is your stack
I had the same exact experience with crispy brisket with the stack extension. I have the Brazos DLX. Trying to follow this thread to see what solves this issue. It was the worst brisket and first one on my DLX I've done. I've moved the tuning plate further away from the firebox to see if it helps on my next cook.
You have to let it get dry. I don't mean cook jerky just that if the fat renders down into puddles on top you wont get your bark to set. One way to prevent this is to put something under the brisket that will still let air flow onto the underside but gives a arch to the brisket. This way the fat renders over the meat but don't puddle. It will baste the meat but still allow it to dry enough to set the bark. They do this in competition it lets the air follow the surface better they say and keeps the fat from causing wet spots. The flat is on the exhaust side so the lower air impact can let it cook closer to the rate of the point side and not get to dry. That will still depend on your placement and how well you watch your meat. Depending on what you us on the underside to arch your brisket. The flat could get hotter on the bottom but maybe you could test that some how. Then just spray the areas that set first to keep them from drying. Most likely the bare meat parts and it looked like you did a good job spraying those parts in the vid. I learned this when I stayed at a Holiday in once. :)
So that said this could be another vid for you to create if you like. To test if what they say is true. One thing I can say is the fat puddling on the top will with out a doubt keep the bark from forming.
It is nice to see new people learning testing and making vids to help show people how this can be a very fun hobby. Also who doesn't love to feed there friends the best smoked meat they ever had.
Nicely done. I really enjoy your content.
Great video, however I hear a lot pros cook with the fat cap on the bottom as you want to use that to protect the brisket.
Different strokes for different folks. Franklin is a fat side up guy.
Great video and a lot of useful tips. I like the idea of finding a electric smoker for using as a warning oven.
Thanks, Louis! How’s the catering going?
Cormac McCarthy is secretly a pit master.
I personally let my brisket set on the counter after the cook for 45 minutes to an hour just to be sure it’s stopped cooking, then I put it in a plastic garbage bag and slip it into my cooler and cover it with a heavy blanket for up to 8 hours. You could probably go longer than that. If the meats around 180* when you put it in the cooler it will hold for a long, long time. I’m too old for an all nighter and try to start around 4am. Set my WSM to 250 and let it go until 8am then raise it to 275 and start spritzing every hour with 50/50 acv and water. It’s usually done by 2 or 3pm and it can rest for a couple of hours. It’s tough to get the timing down pat for an old guy.
Good advice! I appreciate the input. Best brisket I’ve cooked to date was on my WSM. I’m just really trying to learn the traditional barbecue craft. 🍻
The long rest is often overlooked. A Wagyu or Prime can rest for 16 or more hours and be great! A Choice will actually IMPROVE in quality with a rest of 5-10 hours in a warm oven as long as it cools to below 170 before going in. A select (if you have to) will only be ruined by a long rest. It will dry out if rested too long. The best you will get out of one of those will be pulling it from the smoker, letting it rest on the counter down to 150 (1-2 hours) and serving immediately. It will also die fast on the cutting board, so what you aren't going to immediately eat, don't cut. Also, I would definitely cook all your briskets fat side down, and rest it fat side up. Just my thoughts. Great Video! Especially the back story and B-roll at the beginning. Looking forward to more like this!
Great video!! I have a Pecos, and I run it wide open the whole time during my cooks. I get great airflow! Best of luck finding what works for you!!
👏 I hear ya! Sometimes I just can’t leave stuff alone. Thanks for watching!!
I have a turkey roaster . Set it 145 and it works great.
Wow! High-quality video production and very informative video.
Thanks!!
Really good video - just subscribed! SUGGESTION: Dare I suggest try your next brisket on the WSM. I just did my first brisket ever on a WSM a few weeks ago and it came out better than I expected. I used a mix of post oak and mesquite but would use hickory next time for more of a smokey flavor.
I did my first few briskets on my WSM. I really wanted to learn traditional central Texas style by using an offset. I might try it again though. Especially when I feel really comfortable with cooking briskets.
Great info!
Thanks!!
Excellent video my friend. Thank you for sharing.
Thanks for watching!!!
😂😂😂 Love it. One of my fave movies.
Mine too.
Great video! I have tuning plates and I also fill the bottom of my Pecos with water, (see water box mod on my channel). I’ve thought about doing the stack extension, but I’m not sure I need it, other than maybe making fire management easier.
I think there’s some definite truth to the idea of adequate airflow. It’s just find the right way to tune the Pecos is the problem. I’m hoping that if and when I remove or reduce the baffle everything will be as I hoped. Thanks for watching Eric!
So I think where you went wrong was spritzing too early before your bark was set. Wait till your bark is set and then spritz till you wrap and I think you’ll have better results.
Also when water or juices pool on the top of the brisket from where it’s curving dump it out or dab it with a towel, if you leave it then no bark will form there.
Good advice. Several other people mentioned that as well. I have been told by many to start spritzing about three hours in every hour. And I know, the intent is to spray the meat not the fat, but my sprayer was not as kind when I dialed down the stream. I’ll try to spritz less next time. Thanks for watching!
@@RaleighSmoke thanks. Great videos, I’ve modded my Brazos after watching your earlier video. Keep it up.
Thanks for doing these videos. I really enjoy them, and the information is very useful.
You’re quite welcome. Thanks for the support!!
That intro was f**king awesome!!!
Thanks, friend-o!
That intro was awesome!!
Thanks!
1:30 seconds in and now I need to watch "No Country for Old Men". I came here for the BBQ, dammit!
Lol! It’s a great movie. Book is even better. Thanks for watching!
I have filled the bottom of my pecos with water the same as eric's and with a 22" extinction stack mod and it has worked out great so far ... no tuning plates
Interesting. Maybe Eric should give the extension a try too. 🤔
Good video , I saw the stack extension video and I'm going to try it. As for the resting on a stove I'd recommend watching chuds bbq videos on brisket and how he rests his briskets using the stove .
Yup! It’s not a bad way to do it. It just might stink up the house.
Big wide smile. Great intro.
Thanks! No Country for Old Men is one of my favorite movies. I thought it would be funny to do a parody of the opening scene. Thanks for watching!
Before you even mentioned it I thought reduce baffle.
Other thing I wanted to mention… you don’t need to spritz the fat (or as often).
look forward to seeing what you’ve decided to do in next video.
Thanks! I’ll try spritzing less next time. A few folks have mentioned that. I was trying to spritz only to me but my sprayer wasn’t too kind when I dialed it down to aim better.
Love the experiments 😊👍👍. If you are getting killer smoke rings with Stick Burner and no artificial additives - would it make sense that you are getting adequate airflow? I ask because 13+ yrs with WSM I couldn’t get one on a brisket. With my Wrangler- it’s Easy!! Btw, I always smoke Fatside Down with point at stack (my hot spot too) running 250 with or without extension. Allows me to just spritz the meat and not cool the fat cap. Keep cranking out the vids so we can learn! Thanks Again Man!!
Idk. I’ve gotten good smoke rings on my WSM. It seems to be hit or miss sometimes. One thing Ive found is that when you slice into a meat, like brisket, you may not see smoke ring, but after a minute or more and may appear once it is exposed to oxygen. Sometimes you just have to give it time. Certainly, there may be some more science to it regarding the types of fuel, but seems to me sometimes you get it and sometimes you don’t. I appreciated the input and support! 🍻
Fantastic content 👌 👏 👍
Interesting video, I have the pecos with an baffle and water pan. As a Texan I’m quite happy with the outcome without a stack extension. A lot of my fellow Texans have loved the outcome to. I believe too many people overthink the process…. Like trying to find the formula to coke.
Holy shit, that opening was so good, no country for old men is one of my favorite films! 👏🏻👏🏻
Mine as well. Glad you like it!
Another amazing video!!! Thank you for sharing your experience!!!
Great video thank you for the info
I think if you take the baffle plate out and extend the exhaust to a total of 40 + inches. You’ll have a more even heat.
Feel free to watch my baffle removal video (it’s the next the series).