First brisket on old country pecos in awhile

Discussion in 'Beef' started by mdavis735, Nov 2, 2012.

  1. It's been awhile since I've smoked a brisket on my old country pecos. Since I've joined SMF I've been reading a lot about thin blue smoke, and studying how to better control the fire in my stick burner. So now it's burning and I'm waiting to put the meat on. It's not the best. A 4.06 trimmed brisket from HEB. I didn't have time to babysit anything bigger. I work tonight and am planning to take the meat to my parents house tomorrow morning. I'm using kosher salt and black pepper only. Smoking at 225 till 195 IT. If I stop sending pics you'll know it all went bad. Lol[​IMG][​IMG][​IMG]
     
  2. Sorry for the triple post. My phone kept saying not sent.
     
  3. [​IMG]


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  4. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good so far. I deleted the extra threads.
     
  5. [​IMG][​IMG]


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  6. Thank you very much bmudd


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  7. 2.5 hours in. Smoke smells great. [​IMG]


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  8. frosty

    frosty Master of the Pit

    Looks good so far!
     
  9. vegassmokeout

    vegassmokeout Meat Mopper

    [​IMG]
     
  10. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    [​IMG]Yummy
     
  11. jarjarchef

    jarjarchef Master of the Pit OTBS Member

    [​IMG][​IMG]
     
  12. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Nice , Mdavis . [​IMG]    I got worried there for a bit seeing all that white smoke , then you showed the TBS and I thought "This is gonna turn out good for him" [​IMG].

    Way to go......
     
  13. I'm working, but my wife had to try s piece. [​IMG]


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  14. The final result

     
  15. austinl

    austinl Smoking Fanatic

    Looks great!  You mentioned you have been studying how to better control temperatures in your offset.  I also have a "backyard sized" offset and I have tried every trick and method you can dig-up on the internet or from my own imagination and I concluded there are really only 2 good ways to both control temps and maintain the best smoke flavor.  One way is to use preheated charcoal and 2-3 large wood chunks (not whole splits).  The second way which requires a lot more wood but works if you want to go 100% wood is to just use a separate burn barrel and shovel however much coals you need for heat into your firebox as needed.  If you figure out a method that works for you but have trouble finding wood in the shape or size you prefer and don't want to chop it yourself the guy that runs fruitawood chunks will cut it into whatever you desire and has exceptional quality wood.  Good luck and nice looking brisket again.
     
  16. humdinger

    humdinger Master of the Pit Group Lead OTBS Member SMF Premier Member

    OMG Look at that smoke ring! Yum! Nice job.
     
  17. Oh wow, that looks so yummy! Nice job for sure!
     
  18. Thanks humdinger. It's definitely the best brisket I've smoked. Looks, taste and doneness. I've been cooking them for many years. I'm glad I this site. It's given me the answers I've been looking for to achieve consistency.
    AustinL. I think I've found the answer. This time I lit a chimney full of charcoal and put it in the firebox. Then added a stick of wood(full length splits). After it was going well And most consumed I added another. Keeping enough coals for a consistent coal bed. By keeping 1-2 burning logs at a time vs several partially lit smoldering logs I was able to keep the temp dead on for hours, have the perfect sweet smelling thin blue smoke I've been chasing and avoid flareups and crazy high temps that always happen when I'm away for an hour or two and dry out/burn the meat. Once I get a maverick therm. I'll be alot more free.
     
  19. Now that is how a brisket is supposed to look.. Congrats.. I bet it tasted as good as it looked..
     
  20. nepas

    nepas Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Oh yeah that sure do look good.
     

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