You are not the only one. You had the fortitude to be honest. I respect that more than a RUclips view. There is another cook on the el patron. That guys brisket came out exactly like yours. The only difference is. He said it tasted great. Then the comments said it looked great. To me- it did not look great. This cooker is not beginner friendly. Somebody who knows how to use it. Will turn out great brisket. Just work on your craft. I had terrible briskets after I thought I was good. Sometimes it’s the brisket. Sometimes it’s the cooker. All the time. It’s the cook. Thanks for the honesty and may the bbq gods smile down on you!!!!
Good learning experience. I think I might do some dino ribs on the el patron before I tackle a whole brisket just because they’re more forgiving. I do really want to try using the rotisserie for the brisket cook though…
Thanks for posting your video. I thought you trimmed off too much fat particularly since this one was evenly trimmed by the butcher. I wanted to ask you would you say your cook was direct heat or indirect heat. I am coming from a green egg where you use a ceramic barrier and a water pan to make the cook as indirect as possible. Did you use the baffle? It looked as if the heat basket and the brisket were positioned in the middle. I think you could put the basket over to one side and put the brisket over on the opposite side. It would be interesting to see the temperature on the grates to see where the hot spots are. Adjusting the left and right vents might affect airflow. In the BGE, the back is always hotter so you put the thicker part at the back. I always have a probe clipped at one or two spots on the grate to keep a close eye on the heat the brisket is taking. The Smokeslinger crowd often uses the snake method of charcoal and lights it in one corner and it works its way around the S rather than lighting it all at one time, which might be harder to control. I know briskets are trial and error and getting to know the smoker is a key part of managing the heat.
@@jsdtx I had all the heat shields in the whole time and the cooking chamber temps were pretty close all around. My problem is that I just got to aggressive. I saw it was lowering so I added bunch of wood. It was 100% on me.
@@harrywarren5081 I can't post pics but this site has plenty of pics. The 3800 version would probably be big enough but they were 1/2 off at the time. www.harborfreight.com/4800-weatherproof-protective-case-x-large-green-56863.html
You are not the only one. You had the fortitude to be honest. I respect that more than a RUclips view. There is another cook on the el patron. That guys brisket came out exactly like yours. The only difference is. He said it tasted great. Then the comments said it looked great. To me- it did not look great. This cooker is not beginner friendly. Somebody who knows how to use it. Will turn out great brisket. Just work on your craft. I had terrible briskets after I thought I was good. Sometimes it’s the brisket. Sometimes it’s the cooker. All the time. It’s the cook. Thanks for the honesty and may the bbq gods smile down on you!!!!
Good learning experience. I think I might do some dino ribs on the el patron before I tackle a whole brisket just because they’re more forgiving. I do really want to try using the rotisserie for the brisket cook though…
Thanks for sharing. Worst case scenario chopped brisket sandwiches or tacos😊
@@wcneathery3100 you read my mind. It made excellent chopped brisket sandwiches
Thanks for posting your video. I thought you trimmed off too much fat particularly since this one was evenly trimmed by the butcher. I wanted to ask you would you say your cook was direct heat or indirect heat. I am coming from a green egg where you use a ceramic barrier and a water pan to make the cook as indirect as possible. Did you use the baffle? It looked as if the heat basket and the brisket were positioned in the middle. I think you could put the basket over to one side and put the brisket over on the opposite side. It would be interesting to see the temperature on the grates to see where the hot spots are. Adjusting the left and right vents might affect airflow. In the BGE, the back is always hotter so you put the thicker part at the back. I always have a probe clipped at one or two spots on the grate to keep a close eye on the heat the brisket is taking. The Smokeslinger crowd often uses the snake method of charcoal and lights it in one corner and it works its way around the S rather than lighting it all at one time, which might be harder to control. I know briskets are trial and error and getting to know the smoker is a key part of managing the heat.
@@jsdtx I had all the heat shields in the whole time and the cooking chamber temps were pretty close all around. My problem is that I just got to aggressive. I saw it was lowering so I added bunch of wood. It was 100% on me.
Is the orange box for your Fireboard? What kind is it?
@harrywarren5081 Yes, all my fireboard stuff. Harbor freight had a sale on them. I think it was only $20 and it's very high quality.
Can you post a picture of the box, inside and outside? I got my El Patron 2 days ago and need to store the Fireboard in something. Thanks
@@harrywarren5081 I can't post pics but this site has plenty of pics. The 3800 version would probably be big enough but they were 1/2 off at the time.
www.harborfreight.com/4800-weatherproof-protective-case-x-large-green-56863.html