nice job on the brisket- nice and juicy and good smoke ring. dig your smoker set up also. legit! just subscribed look forward to seein' some more cooks- cheers
You have all the right ingredients for for good brisket, Costco prime brisket : check, paring knife: check, stick burner check, thermal works: check, butcher paper check, and MOST importantly BARBECUE T SHIRTS!!!
I'm the 100th subscriber! Suck it everyone else! Nice job. Just curious though, why don't you keep your firebox door open for more airflow? Do you have any problems with dirty smoke from the fire not getting enough O2?
Wow, I'm honored! Thanks for watching, Bridges! I normally just open the damper instead of the door. The temp inside the cook chamber dictates how much airflow I regulate through the firebox. I don't get dirty smoke only because I preheat my splits on top of firebox lid before using them. They just ignite right away without any dirty smoke. I do get the occasional white smoke when the wood is too thick, but so far hasn't affected the results on the briskets.
@@fikscuegreat to hear it! I'll have to try heating on top of the firebox too, see how that goes. Love seeing other home cooks pull off some amazing bbq!
Thank you Charles! That's very kind of you. I've learned so much on cooking brisket since this video. Hoping to do an updated cook soon! Appreciate you watching 🙏🏼
Still working on my tenderness for briskets . I use a thermometer but I still get distracted .i pulled the brisket off @190 rested it .taste is very good but I got 2 different meat textures .one is the pull apart niceness the other is slightly less pull apartness .
Maybe let it cook a little more next time. I always pull my brisket anywhere between 203-207 internal temp on the thickest point of the brisket At that point, normally everything else is tender. Thanks for watching!
I agree with Fiks, if it's not tender enough you might want it to wait a little longer. Go for tender not for temp, but usually it'll be over 200. Make sure your cook chamber stays at a steady temp and isn't getting too hot, I like to keep mine between 250 and 275 if I can (of course it's hard to do with a small home stick burner). If you're smoking closer to 300 you might also be getting toughness from that. Also I've found that wrapping with tin foil instead of paper will produce a little more tough brisket (still super tender but paper, or no wrap is going to be better). I think maybe it traps in too much heat and cooks it a little too fast not giving the fat proper time to render, not sure... No wrap is the best but you'll add 3 hours to your cook time trying to get past the stall lol..
@@bridgesgijsbers6349 When I started cooking briskets, I use foil to wrap. Always comes out tender but the bark wasn't as hard or dark as using butcher paper. Also tried not wrapping, but I ended up burning some edges and the bottom part. I guess what smoker you use dictates how you cook the brisket. I found using butcher paper yields the best results using a small cooker like the Old Country's that can run pretty hot near the firebox.
@@fikscue but no wrap is the only way to get those burnt ends! I guess you can also put the trimmings back on the smoker after you unwrap for good burnt ends. But I agree, paper is the best of both worlds. I'm about to upgrade to the Old Country Brazos, its a little bigger, so I'm hoping the size, and 1/4" steel will help keep temps from fluctuating so much. I'll report back my findings :)
@@bridgesgijsbers6349 There is this method called "The Boat" that I've yet to try, where you wrap only the bottom of the brisket with foil and just crumple it up to form a boat. The top of the brisket remains uncovered giving the dark color and hard bark exterior yet the bottom stays tender and juicy from all the moisture trapped in the boat helping the cook process. Man, I bet you will have fun cooking on the Brazos. I recently got a 250 gallon propane tank smoker and it cooks so much better than the Pecos/Wrangler. The thicker wall definitely stabilize cooking temps so much more which translates to better bbq 😁
Thanks for watching Jose! I got the rack at bbqsmokermods.com: bbqsmokermods.com/smoker-parts/expanded-metal-grates-fire-baskets/the-smoke-shelf-22-x-8-5-x-4-5-upper-rack-grill-expander.html
@@fikscue Yeah they just offer the Original Wrangler. Do you know the difference between both? Same dimensions? But what the actual difference between both? I might seriously buy the Wrangler it runs $499.
@@joeking4037 Same dimensions other than the shorter smoke stack and thinner material. Having used both Pecos & Wrangler, I would go with the $399 Pecos. The smaller Wrangler does have a thicker wall, but the longer Pecos have better smoke circulation. It doesn't get too hot by the firebox like the Wrangler does. Cooks brisket better. Or, if you can afford it, Brazos is the best one to get.
Great job on that brisket Bro! Great presentation and setup! Keep up the great job!
Thanks Tony! Appreciate you watching! I've learned so much more on briskets since this video. Will do an updated cook soon
nice job on the brisket- nice and juicy and good smoke ring. dig your smoker set up also. legit! just subscribed look forward to seein' some more cooks- cheers
Hey thanks man! Appreciate you watching and giving some input! I just subscribed to your great channel :)
Fiks BBQ no problem at all! Appreciate you subscribing as well! Keep in touch
Looking good 👍👌
Thank you! 🤝
You have all the right ingredients for for good brisket, Costco prime brisket : check, paring knife: check, stick burner check, thermal works: check, butcher paper check, and MOST importantly BARBECUE T SHIRTS!!!
Haha thanks for watching, Thomas!
You need to add links to where you get the t shirts man !!!
This Leg Day shirt found at local Walmart for $2 believe it or not 😁
@@fikscue very nice deal 👌
I'm the 100th subscriber! Suck it everyone else! Nice job. Just curious though, why don't you keep your firebox door open for more airflow? Do you have any problems with dirty smoke from the fire not getting enough O2?
Wow, I'm honored! Thanks for watching, Bridges! I normally just open the damper instead of the door. The temp inside the cook chamber dictates how much airflow I regulate through the firebox. I don't get dirty smoke only because I preheat my splits on top of firebox lid before using them. They just ignite right away without any dirty smoke. I do get the occasional white smoke when the wood is too thick, but so far hasn't affected the results on the briskets.
@@fikscuegreat to hear it! I'll have to try heating on top of the firebox too, see how that goes. Love seeing other home cooks pull off some amazing bbq!
SKILLS
Thank you Charles! That's very kind of you. I've learned so much on cooking brisket since this video. Hoping to do an updated cook soon! Appreciate you watching 🙏🏼
Still working on my tenderness for briskets . I use a thermometer but I still get distracted .i pulled the brisket off @190 rested it .taste is very good but I got 2 different meat textures .one is the pull apart niceness the other is slightly less pull apartness .
Maybe let it cook a little more next time. I always pull my brisket anywhere between 203-207 internal temp on the thickest point of the brisket At that point, normally everything else is tender. Thanks for watching!
I agree with Fiks, if it's not tender enough you might want it to wait a little longer. Go for tender not for temp, but usually it'll be over 200. Make sure your cook chamber stays at a steady temp and isn't getting too hot, I like to keep mine between 250 and 275 if I can (of course it's hard to do with a small home stick burner). If you're smoking closer to 300 you might also be getting toughness from that.
Also I've found that wrapping with tin foil instead of paper will produce a little more tough brisket (still super tender but paper, or no wrap is going to be better). I think maybe it traps in too much heat and cooks it a little too fast not giving the fat proper time to render, not sure... No wrap is the best but you'll add 3 hours to your cook time trying to get past the stall lol..
@@bridgesgijsbers6349 When I started cooking briskets, I use foil to wrap. Always comes out tender but the bark wasn't as hard or dark as using butcher paper. Also tried not wrapping, but I ended up burning some edges and the bottom part. I guess what smoker you use dictates how you cook the brisket. I found using butcher paper yields the best results using a small cooker like the Old Country's that can run pretty hot near the firebox.
@@fikscue but no wrap is the only way to get those burnt ends! I guess you can also put the trimmings back on the smoker after you unwrap for good burnt ends. But I agree, paper is the best of both worlds. I'm about to upgrade to the Old Country Brazos, its a little bigger, so I'm hoping the size, and 1/4" steel will help keep temps from fluctuating so much. I'll report back my findings :)
@@bridgesgijsbers6349 There is this method called "The Boat" that I've yet to try, where you wrap only the bottom of the brisket with foil and just crumple it up to form a boat. The top of the brisket remains uncovered giving the dark color and hard bark exterior yet the bottom stays tender and juicy from all the moisture trapped in the boat helping the cook process. Man, I bet you will have fun cooking on the Brazos. I recently got a 250 gallon propane tank smoker and it cooks so much better than the Pecos/Wrangler. The thicker wall definitely stabilize cooking temps so much more which translates to better bbq 😁
Awesome brisket. Where did you get that rack for the brisket?
Thanks for watching Jose! I got the rack at bbqsmokermods.com: bbqsmokermods.com/smoker-parts/expanded-metal-grates-fire-baskets/the-smoke-shelf-22-x-8-5-x-4-5-upper-rack-grill-expander.html
Is this the Wrangler Model?
This is the Wrangler 2 model. Same dimensions as the Wrangler, but has a shorter smoke stack and thinner metal like the Pecos.
@@fikscue okay I see. I understand, so its a bit cheaper than the Wrangler?
@@joeking4037 Yes, it was $299 when I got it in 2017. However, I haven't seen it offered again by Academy since.
@@fikscue Yeah they just offer the Original Wrangler. Do you know the difference between both? Same dimensions? But what the actual difference between both? I might seriously buy the Wrangler it runs $499.
@@joeking4037 Same dimensions other than the shorter smoke stack and thinner material. Having used both Pecos & Wrangler, I would go with the $399 Pecos. The smaller Wrangler does have a thicker wall, but the longer Pecos have better smoke circulation. It doesn't get too hot by the firebox like the Wrangler does. Cooks brisket better. Or, if you can afford it, Brazos is the best one to get.