Can you do a small video of the use of the lever on the firebox, whats its mostly used for and what are the pros, been seeing videos of the over and under alot of people wonder about it especially me. Thanks.
Great job, looks excellent! I use an Old Country offset stick burner myself. I've seen the over/under models and wondered how they would cook. Looks like the work too, LOL! I've been using the pink butcher paper wrap for a few years now thanks to Franklin's advice. Before that I've been smoking briskets for +40 years without ever wrapping them. The bottom line is you get a moister end product by wrapping, which is the true Central Texas style. Where I grew up in south Texas we always used mesquite and we smoked our briskets just until tender and would slice thinner and serve with corn tortillas. Just a different method - it's all good, so long as it's cooked right.
I just wanna say you’ve improved so much on your video quality! Also, looking back would you recommend the over under to someone who can’t afford the Brazos?
I've cooked briskets for 16 hours bf but I don't cook at such a high temp, I'm around 225-250. Something I've come to find out is that when smoking with a bunch of meat on the smoker like what you where doing, the meat always takes longer. Looked great keep it up.
Great episode! It looks like the food was a hit, and that's most important. Do you keep a small fire in the middle of the fire box? I noticed you kept the brisket to the left and something else to the right. I guess the middle was the hot zone. Did you learn anything new with this cook?
That was exactly my reasoning. I did build a small fire in the middle, because I think a smaller, hotter fire will produce better flavor than a bigger cooler fire. Also, I didn't really know how hot the Over and Under cooks from the bottom. It can dry out and burn meat if you're not careful.
Hey Jeremy, great video... again. I agree with your comment that the foil gives the brisket a more braised taste. I've been experimenting with cheaper cuts of meat (select) because it is cheaper. I found The foil helps maintain heat and moisture to breakdown those tougher cuts of meat. However, I end up with a brisket that kinda tastes like it was braised. I am gonna try the butcher paper next. Sweet pit. Have you made a video on this pit yet? I love to hear the spec's on it. Take care and keep on smoking.
Can't really oversalt brisket...however that is an excellent technique that i am going to use for ribs, chicken, and things that are easy to over season. Thanks for sharing!
I have to disagree a little bit. I would say it's very hard to do, but I have done it. First brisket I ever cooked. I loaded it up with this store-bought brisket rub and I didn't realize that I was salting the crap out of it. Taught me a lesson... Also I do it with my brisket rub because I also use it on beef ribs which can be over salted.
So I hope you see this in 2023 Jeremy. It's so funny to see your butchering skills from five years ago 😂😂😂😂 Also do you think this type of smoker is worth to own in 2023?
i really like smoking brisket but need some good ideas of what to do with the leftovers. what do you do? have any cool recipes to share? brisket tacos or something?
M.S. BBQ First off nice size brisket, looked like it turned out awesome nice smoke ring liken the color the rub gave the brisket I normally go with SPG. I'll definitely give that Dry Rub a go next time I smoke a brisket. Thanks for sharing -Joe
Nice video. I tend to use butcher paper also with my briskets, seems to leave a decent bark. Sometimes not as juice as wrapping in foil but very acceptable. Thanks for sharing. Ps. Love the over under smoker
Jeremy, thank you for posting your videos I find them very informative. However, I will say I am sadden. Why, you may ask? You have this new smoker and no video on it. Would be great to do an in dept video of the over/under smoker since there are barely any on here. How did you come to buy it, why did you buy that style, what did you do to season it, what modifications if any. I first saw an over/under smoker this past weekend at my local Academy Sports store and as soon as I got home I went online to look for reviews but only found one, and whoever made that video.. (shame) So if possible maybe a video on the aforementioned subjects. Thanks again.
Hey Mark, I will be filming my review of the Over and Under this weekend. I wanted to get enough cooks on it to be able to really get a sense of how it cooked. Look for that review in about a week.
Fill me in on how your fire flows on this pit. I own one and can’t get the airflow to keep a fire without keeping a box fan blowing against the smoker. Just can’t get it to draw air. I’ve always used the door as a damper but within the last year I’m losing my mojo.
It’s not designed properly just like most of their junk in addition to no QC and poor materials (metal has been known to delaminate). Wonder why Academy doesn’t carry any of those designs anymore? Yep
Hi Jeremy your brisket looked awesome. A few months ago you did 3 briskets doing a comparison. At that time you said you thought the foil brisket was best. I have a pellet smoker & usually get more smoke at 225* but I'm not sure if I should cook fat side up or down. My last brisket I feel asleep & didn't wrap it plus it got to 212* I was so mad at myself. It was dry & tough. Did you cook this fat side down because it was 18 lbs which would take longer? I think my 1st brisket was my best. Sometimes I think the more I do makes it not turn out as good. Thank you for your time & video.
Randy Correia, how long was your cook time? It sounds like you didn't get through the stall period of cooking your brisket. Sometimes a brisket seems ready but simply needs more time to breakdown those meat fibers. It's gonna take as long as it takes. I did two select briskets this weekend. I put the meat on the pit at 7:30am, wrapped at about 1:30 and pulled meat off at 5:30. Other times i have had to go for longer cook times simply because the meat needed more time to breakdown. Notice in jeremies video how the brisket jiggled when he moved it around, that is a good sign it is broken down. Ive always smoked fat side up. I think this may be a preference.
Cayman King do you feel better after calling me a moron? I'd rather be a moron than to be so hateful like yourself. I'm dealing with a immune disease & cancer. I'm lucky if I get 3-5 hrs a day of sleep. I'm not a hateful person I'll actually pray for you to find God's love.
Looks like you knocked another brisket outta the park, Jeremy! Beautiful! You mentioned at the beginning of the cook that you always cook at 275 - is that just when doing brisket or in general? Also, if you don't mind me asking, what camera do you use? Thanks and cheers to you!
I cook everything at 275. It seems to work well for most things. I use a canon 80D for most of the videos. I used to use a sony handycam, and occasionally I still use my iPhone for some shots.
So which smoker do you like better the over under or the offset? Been looking at these old country pits for a while now and haven't decided which one to get yet.
I prefer some aspects of both, but if I am forced to choose, I'll go with the offset. I am going to do a full review of the Old Country Over and Under this weekend. Hopefully that video will be up in a week. If you haven't already, check my review of the Brazos here: ua-cam.com/video/0zTuW_gKfYE/v-deo.html
What was the reason for using the over under and not your Brazos? What I started doing was pull the brisket at 200ish and leave it wrapped in the butcher paper and let it rest on the counter until the temp drops to 150. This normally takes 3 to 4 hours but the amount of moisture in the meat is like non other.
That makes total sense. I used the over and under for this just to get more cooks under my belt so that I could give a fair review of it. Spoiler: I prefer the Brazos.
Show us shots of the point of the brisket. Everyone knows that is the money shot in brisket and is the best part too. You should do a burnt ends recipe.
Woah woah woah how're you just gonna get a new smoker and not say anything about it haha we need a review you got me sold on the brazos should I be looking into something else!? Also why the different back yard??
was that your version of the bad beef rub or the book's version? Here is the pink butcher paper link. www.amazon.com/Pink-Butcher-Kraft-Paper-Roll/dp/B06XCCQ9K4/ref=sr_1_1_sspa?ie=UTF8&qid=1505848906&sr=8-1-spons&keywords=pink+butcher+paper&psc=1
Brother you have come a loooooooooong way in 5 years! That paper wrap almost made me think I was watching someone else's channel!
Nice cook. You hit my magic trio of wood. I always use Pecan, Hickory and cherry. Form my Pit Barrel to my Pellet smoker.
Its such a good combination!
Can you do a small video of the use of the lever on the firebox, whats its mostly used for and what are the pros, been seeing videos of the over and under alot of people wonder about it especially me. Thanks.
Looks like a great video. I'm really intrigued with the Over-under smokers from Old Country.
Yeah its a nice pit that has some advantages over my offset. I'll be doing a review very soon.
Great job, looks excellent! I use an Old Country offset stick burner myself. I've seen the over/under models and wondered how they would cook. Looks like the work too, LOL! I've been using the pink butcher paper wrap for a few years now thanks to Franklin's advice. Before that I've been smoking briskets for +40 years without ever wrapping them. The bottom line is you get a moister end product by wrapping, which is the true Central Texas style. Where I grew up in south Texas we always used mesquite and we smoked our briskets just until tender and would slice thinner and serve with corn tortillas. Just a different method - it's all good, so long as it's cooked right.
Wow thats interesting! I hadn't ever thought of brisket with Mexican influence. It sounds great!
Ernesto Santos a
I just wanna say you’ve improved so much on your video quality!
Also, looking back would you recommend the over under to someone who can’t afford the Brazos?
That's actually why I'm watching this. It looks like he only had two vids w/ this one. Sounds like a great idea
Are you still using this smoker? What are some cons to it? I've only ever used offsets, but I saw this today and am very curious.
I've cooked briskets for 16 hours bf but I don't cook at such a high temp, I'm around 225-250. Something I've come to find out is that when smoking with a bunch of meat on the smoker like what you where doing, the meat always takes longer. Looked great keep it up.
You're absolutely right! I add a couple hours to my planned cook time.
Happy birthday and thank you for your content!
👍
Love your videos! Would you buy a Over/Under, Pecos or the Smokehouse? Can't seem to pull the trigger on the Brazos for $1K
Great episode! It looks like the food was a hit, and that's most important. Do you keep a small fire in the middle of the fire box? I noticed you kept the brisket to the left and something else to the right. I guess the middle was the hot zone. Did you learn anything new with this cook?
That was exactly my reasoning. I did build a small fire in the middle, because I think a smaller, hotter fire will produce better flavor than a bigger cooler fire. Also, I didn't really know how hot the Over and Under cooks from the bottom. It can dry out and burn meat if you're not careful.
The brisket really turned out on the O&U. Enjoyed
Great Video Jeremy. After cooking with the paper, which one would you prefer? Which one do you feel tastes best?
I think I have to say that paper is better. I think the flavor is better and the bark is definitely better.
Hey Jeremy, great video... again.
I agree with your comment that the foil gives the brisket a more braised taste.
I've been experimenting with cheaper cuts of meat (select) because it is cheaper. I found The foil helps maintain heat and moisture to breakdown those tougher cuts of meat. However, I end up with a brisket that kinda tastes like it was braised.
I am gonna try the butcher paper next.
Sweet pit. Have you made a video on this pit yet? I love to hear the spec's on it.
Take care and keep on smoking.
I haven't made a video on it yet. I will be posting a review soon. Let me know how the butcher paper works.
Can't really oversalt brisket...however that is an excellent technique that i am going to use for ribs, chicken, and things that are easy to over season. Thanks for sharing!
I have to disagree a little bit. I would say it's very hard to do, but I have done it. First brisket I ever cooked. I loaded it up with this store-bought brisket rub and I didn't realize that I was salting the crap out of it. Taught me a lesson... Also I do it with my brisket rub because I also use it on beef ribs which can be over salted.
So I hope you see this in 2023 Jeremy.
It's so funny to see your butchering skills from five years ago 😂😂😂😂
Also do you think this type of smoker is worth to own in 2023?
You came a LONG WAY BRO
Can you grill on the Over/Under smoker? Either on the smoker side or chamber side...
Great job as always. Mancrush still in full effect.
Thanks man!
i really like smoking brisket but need some good ideas of what to do with the leftovers. what do you do? have any cool recipes to share? brisket tacos or something?
Tacos are a great idea. I will be doing a video for leftover brisket and pulled pork soon. It may be a few weeks though.
M.S. BBQ
First off nice size brisket, looked like it turned out awesome nice smoke ring liken the color the rub gave the brisket I normally go with SPG.
I'll definitely give that Dry Rub a go next time I smoke a brisket.
Thanks for sharing
-Joe
I hope you enjoy it! Let me know what you think.
i love over under smokers, deliver such an even cook and smoke and when i do mega bbq partys i dont have to keep rotating the meat
Nice video. I tend to use butcher paper also with my briskets, seems to leave a decent bark. Sometimes not as juice as wrapping in foil but very acceptable. Thanks for sharing. Ps. Love the over under smoker
Thanks! I agree about the butcher paper. Better bark and better smoke flavor.
Jeremy, thank you for posting your videos I find them very informative. However, I will say I am sadden. Why, you may ask? You have this new smoker and no video on it. Would be great to do an in dept video of the over/under smoker since there are barely any on here. How did you come to buy it, why did you buy that style, what did you do to season it, what modifications if any. I first saw an over/under smoker this past weekend at my local Academy Sports store and as soon as I got home I went online to look for reviews but only found one, and whoever made that video.. (shame) So if possible maybe a video on the aforementioned subjects. Thanks again.
Hey Mark, I will be filming my review of the Over and Under this weekend. I wanted to get enough cooks on it to be able to really get a sense of how it cooked. Look for that review in about a week.
Fill me in on how your fire flows on this pit. I own one and can’t get the airflow to keep a fire without keeping a box fan blowing against the smoker. Just can’t get it to draw air. I’ve always used the door as a damper but within the last year I’m losing my mojo.
It’s not designed properly just like most of their junk in addition to no QC and poor materials (metal has been known to delaminate). Wonder why Academy doesn’t carry any of those designs anymore? Yep
Hi Jeremy your brisket looked awesome. A few months ago you did 3 briskets doing a comparison. At that time you said you thought the foil brisket was best. I have a pellet smoker & usually get more smoke at 225* but I'm not sure if I should cook fat side up or down. My last brisket I feel asleep & didn't wrap it plus it got to 212* I was so mad at myself. It was dry & tough. Did you cook this fat side down because it was 18 lbs which would take longer? I think my 1st brisket was my best. Sometimes I think the more I do makes it not turn out as good. Thank you for your time & video.
Randy Correia, how long was your cook time? It sounds like you didn't get through the stall period of cooking your brisket. Sometimes a brisket seems ready but simply needs more time to breakdown those meat fibers. It's gonna take as long as it takes. I did two select briskets this weekend. I put the meat on the pit at 7:30am, wrapped at about 1:30 and pulled meat off at 5:30.
Other times i have had to go for longer cook times simply because the meat needed more time to breakdown. Notice in jeremies video how the brisket jiggled when he moved it around, that is a good sign it is broken down.
Ive always smoked fat side up. I think this may be a preference.
Pellet smoker heat comes from the bottom. Id do fat side down. Wrap at 160. Start to probe 180-186 checking for tenderness, pull when tender.
Didnt get throught the stall? The fucking thing got to 212!' Youre a moron
Select briskets are garbage.
Cayman King do you feel better after calling me a moron? I'd rather be a moron than to be so hateful like yourself. I'm dealing with a immune disease & cancer. I'm lucky if I get 3-5 hrs a day of sleep. I'm not a hateful person I'll actually pray for you to find God's love.
Another great video bro, cheers
thanks!
Looks like you knocked another brisket outta the park, Jeremy! Beautiful! You mentioned at the beginning of the cook that you always cook at 275 - is that just when doing brisket or in general? Also, if you don't mind me asking, what camera do you use? Thanks and cheers to you!
I cook everything at 275. It seems to work well for most things. I use a canon 80D for most of the videos. I used to use a sony handycam, and occasionally I still use my iPhone for some shots.
Awesome, thanks for the info on your cameras. I typically cook around 250 - 275 so it's nice to know I'm in good company. ;)
So which smoker do you like better the over under or the offset? Been looking at these old country pits for a while now and haven't decided which one to get yet.
I prefer some aspects of both, but if I am forced to choose, I'll go with the offset. I am going to do a full review of the Old Country Over and Under this weekend. Hopefully that video will be up in a week. If you haven't already, check my review of the Brazos here: ua-cam.com/video/0zTuW_gKfYE/v-deo.html
Jeremy you placed the meats on each end of the smoker not the middle and that reason is?
Looks like the over under burns little hot from the bottom?
True. I will address that in my review. I will be making it in the next couple weeks.
How is this pit holding up 1 year later?
How much fuel did you use to cook that brisket?
How do you get the heat up on the old country cantina smoker
What was the reason for using the over under and not your Brazos?
What I started doing was pull the brisket at 200ish and leave it wrapped in the butcher paper and let it rest on the counter until the temp drops to 150. This normally takes 3 to 4 hours but the amount of moisture in the meat is like non other.
That makes total sense. I used the over and under for this just to get more cooks under my belt so that I could give a fair review of it. Spoiler: I prefer the Brazos.
The video at the end reminds me of the intro to the Sublime song, Bad Fish.
Looks amazing. Must get some butcher paper to try :)
Paper bags from the grocery store are food grade by default They work for me
bld269 thanks. Good point. Will try that :)
How do you compare it to your Brazos smoker? brisket better or worse?
I prefer the final flavor of the Brazos slightly. I will be doing a review of the over and under soon.
Fantastic Brisket! The BEST place to get your pink butcher paper is The Ceramic Grill Store in Denton Tx. They are second to no one.
Thanks! I think I will give Amazon a shot. I dunno if they would ship to me on CA.
that looked great
👍
great video
They sell the pink butcher paper on Amazon for 25 bucks and it's on prime
david acuna yes I purchased mine there also
👍 I just couldn't find it in any stores here.
Nice video Thx
we need a vid of foil vs butcher papaer
Show us shots of the point of the brisket. Everyone knows that is the money shot in brisket and is the best part too. You should do a burnt ends recipe.
Good point. Ill look into doing the burnt ends recipe. .
We want your Carolina sauce recipe!!!!
Oh how Jeremy has changed…
Woah woah woah how're you just gonna get a new smoker and not say anything about it haha we need a review you got me sold on the brazos should I be looking into something else!? Also why the different back yard??
I have this smoker at a friend's backyard. I will be doing a review of the Over and Under soon, and I will compare the two smokers.
was that your version of the bad beef rub or the book's version? Here is the pink butcher paper link. www.amazon.com/Pink-Butcher-Kraft-Paper-Roll/dp/B06XCCQ9K4/ref=sr_1_1_sspa?ie=UTF8&qid=1505848906&sr=8-1-spons&keywords=pink+butcher+paper&psc=1
That version was exactly from the book. It's a little milder for public consumption.
I apologize I would you enjoyed your birthday the meat looked awesome
you can get the butcher paper here: www.webstaurantstore.com/18-x-700-40-peach-treated-butcher-paper-roll/43318PEA.html
👍
Let it rest!
Just ordered butcher paper To be %100 Texas style
The Republic of Texas approves 👍
2.99/lb….😞 take me back
have you ever heard of amazon - they have butcher paper ... cooking in bleached paper seems dumb
Poorly made grill
Can you grill on the Over/Under smoker? Either on the smoker side or chamber side...