How NOT to Smoke a Brisket in an Offset Smoker | Avoid 7 Mistakes Beginners Make

How NOT to Smoke a Brisket in an Offset Smoker | Avoid 7 Brisket Mistakes Beginners Make
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0:00 Intro
0:43 Mistake No.1
1:11 Mistake No.2
1:30 Mistake No.3
1:55 Mistake No.4
2:21 Mistake No.5
2:46 Mistake No.6
3:06 Mistake No.7
3:55 Brisket in the smoker
4:41 Time to Wrap
5:18 Rest
5:30 Time to slice

[@scottcarter9975]

Looks like a pretty nice brisket to me... BTW I use a water pan in my Brazos and have no trouble keeping temps uniform across the cook chamber. There are other variables, like size of fire (yours was on the large size), placement of fire (I keep mine near the door as far from cook chamber as possible), good coal bed, size of splits, damper control (slow down air flow by closing stack about half way when fire is going well), and possibly others. I have had my Brazos for about a year and still learning but loving it. Thanks for the video. Scott

[@meatthinker]

Thank you for watching, Scott! I learned that small change can affect how the cooker behaves. I didn't know how sensitive this thing can be. I'm going to play with it every chance I get. Appreciate the input!

[@2005Pilot]

Also to decrease sensitivity & cooler temps, I now build my fires on the bottom of the firebox - no grate or basket

[@jake12.48]

Im about to attempt my firt brisket on my new Pecos. Thanks for some of the things I should look out for. Ive seen tons of videos of what to do, but not what not to do

[@meatthinker]

@@jake12.48 Congrats on your new toy! Hope you enjoy the experience of playing with fire while drinking a cold one. Please let me know how it turns out!

[@billbryant1288]

I would eat that! To make it even better, try keeping the temperature around 225 until the brisket starts to sweat, then bumping it up to around 300 to finish it. Everybody’s got their own way of completing the cook and there are lots of ways that work. Mine is to pull the brisket at around 185, wrap it tightly in foil, and rest it at 150 for 10 to 12 hours.

[@meatthinker]

Thank you for the compliment! My challenge is to minimize the temperature swings. I do agree 225-235 is the sweet spot for small smokers like mine. Also, Appreciate you sharing your tips!

[@scottcarter9975]

Great points. Question: does your brisket get probe tender when you long rest it after 185? I know Steve Gow does that sometimes at 190. I'd like to try that.

[@billbryant1288]

@@scottcarter9975 It isn't probe tender when I pull at 185, but it is after the long rest.