@@greatestever8161 soon amigo, life has been crazy and huge changes have happened. I’m hoping to soon be up and going again! It certainly feeds my soul too! Thank you for your support.
I'm still a little confused on the oven resting method 🤔so if the lowest setting on my oven is 170, about what temp should I let the brisket come down to once it's probe tender and off the the smoker to be put in my oven to rest.? Now with that being said, this method also helps with serving a warm brisket correct 👍🏽👍🏽👍🏽
I like to let it rest below 180° before placing in the oven to hold, to ensure it doesn’t carry over cook and end up over cooked. I realized i left that and a few things out. I’ll remake this video with more info to address everything! Thanks
Nice content! Great point about the different flavors that water based molecules grab vs oil based molecules. Could you fit two briskets on the pecos with both points facing the firebox?
Thanks David! I was just looking at that this week. I’m not sure I could fit 12-15 lb briskets but, I think we can make 10-12lbs work side by side on it
@@BrisketMedic Good to know! I’ve seen people do them side by side with the point toward the back of the chamber (rotating throughout the cook), but not many with the point toward the firebox like they do on bigger cookers. Mad Scientist did a cook with Jirby on the Mill Scale and they did three briskets with the point to the back of the chamber. So maybe if temps are even enough it will be ok. This is honestly the main thing holding me back from the OC pits. That’s why I’m trying to get thoughts from experienced OC users like you. I really appreciate it!
@@davidchavarria2992 I appreciate that! I have cooked on other cookers that way, but to get the results similar to what would be from a normal flow, there is a lot of rotating needing, and that's more work than I am looking for lol. I know you could do more, it all depends on the amount of effort you plan to put in. I have a 24" diameter smoker that I can do two rows of briskets on , and do 4-5 at a time on.
Check out our other brisket cooks here- ruclips.net/p/PLvtVjSOuPxxe10WCSsz05xF5GisXbSPOc
You are so smart, Mr. sir you know what you doing? Looks like you pitmaster maybe we should do a cook off sometime
Come on to Texas. Would always love to cook with new friends
Bro I need more pecos vids. Idc what you put on it I just need more
@@greatestever8161 soon amigo, life has been crazy and huge changes have happened. I’m hoping to soon be up and going again! It certainly feeds my soul too! Thank you for your support.
@@greatestever8161 awesome!!! My uncle has done amazing mods to his brazos and is really impressing me with all his findings. I need to share them!
@@BrisketMedic please do!! I’m always looking for new ideas to improve the smoker
schooling are ya Thank You Zac
Zach did good info Lance!
Thanks! Trying to spread that bbq info!
Well explained🍺🍻🍺
Thanks brotha Darnell!
I'm still a little confused on the oven resting method 🤔so if the lowest setting on my oven is 170, about what temp should I let the brisket come down to once it's probe tender and off the the smoker to be put in my oven to rest.? Now with that being said, this method also helps with serving a warm brisket correct 👍🏽👍🏽👍🏽
I like to let it rest below 180° before placing in the oven to hold, to ensure it doesn’t carry over cook and end up over cooked.
I realized i left that and a few things out. I’ll remake this video with more info to address everything! Thanks
Yes, sir, Zach! Now I want brisket!!!!!😋👍
Hahaha. Thanks my friend!
Lets here it for beef jello! So cool to see and James meet up. Merry Christmas Zac
Hey!! Thanks. We had a great time. And that beef jello is the best!!
Nicely done Zach! Been awhile since I have done a Brisket! Good info!
Thanks papa!
Nice content! Great point about the different flavors that water based molecules grab vs oil based molecules. Could you fit two briskets on the pecos with both points facing the firebox?
Thanks David! I was just looking at that this week. I’m not sure I could fit 12-15 lb briskets but, I think we can make 10-12lbs work side by side on it
@@BrisketMedic Good to know! I’ve seen people do them side by side with the point toward the back of the chamber (rotating throughout the cook), but not many with the point toward the firebox like they do on bigger cookers. Mad Scientist did a cook with Jirby on the Mill Scale and they did three briskets with the point to the back of the chamber. So maybe if temps are even enough it will be ok. This is honestly the main thing holding me back from the OC pits. That’s why I’m trying to get thoughts from experienced OC users like you. I really appreciate it!
@@davidchavarria2992 I appreciate that! I have cooked on other cookers that way, but to get the results similar to what would be from a normal flow, there is a lot of rotating needing, and that's more work than I am looking for lol. I know you could do more, it all depends on the amount of effort you plan to put in. I have a 24" diameter smoker that I can do two rows of briskets on , and do 4-5 at a time on.
You left us hanging… I wanted to see that finished brisket. 😥
Gotcha to stay till the end tho 😂🤣😬. This was a customers brisket. I’ll post a pic on community page hahaha. Thanks for stopping in my friend.
I’ll bet that brisket was delicious !
Absolutely! The customers were very happy with it
Is live oak wood good for smoking brisket
Oak is awesome. Usually my go to.
Only thing missing from the video is the finished product. Great watch though. Never had fat up explained well like you did.
Thanks for stopping in! This brisket was for a friend/customer so I didn’t slice it! I’ll be doing another one very soon!
Neat? Some Chicken Legs!
Chicken legs! I need to do some of those for sure. Thanks!