New Posts  All Forums:Forum Nav:

Brisket Today

post #1 of 21
Thread Starter 

Put on an 11# on this morning at 5:50am.  Salt and pepper only.  Smoked it in my Old Country Pecos for 9hrs at 250-275.  Wind was havoc on my fire. Temp fluctuated all afternoon. Took it off at IT of 202.  Came out very good.

 

 

 

post #2 of 21
Looks tasty!
post #3 of 21

The brisket looks delicious!

 

Nice job!

 

Al

post #4 of 21
Brisket looks great!
The wind can sure make things more difficult.
post #5 of 21

Looks great!  points1.png

 

Mike

post #6 of 21

Nice bark. Looks great. 

post #7 of 21

King of smoke rings there.  Nice!  Thumbs Up

post #8 of 21
Good looking brisket. Nothing beats that simple salt and pepper rub on beef. Good job!
post #9 of 21

Looks great! How do you like your Old Country Smoker? Been looking at those lately and am close to making a decision.  A lot of WSM fans around though and those sound easier to control the temperatures than the offsets.  Just curious how you like yours. Thanks!

post #10 of 21

Nice Looking brisket

post #11 of 21
Thread Starter 

TexasJason- I really like it a lot. I guess that I'm old school and love the challenge the offset smoker presents.  I've had my OCP for about a year now and this is the first real smoker that I've owned. What sold me is that Aaron Franklin uses the Old Country smokers in his videos so I figured that if it good enough for him it is good enough for me.  It cooks really well, just have to add a stick to the fire about every 20 minutes but that is what I wanted.  I've never had a WSM so I cannot compare the two.  For the price, it is a very good smoker. 

Quote:
Originally Posted by TexasJason View Post
 

Looks great! How do you like your Old Country Smoker? Been looking at those lately and am close to making a decision.  A lot of WSM fans around though and those sound easier to control the temperatures than the offsets.  Just curious how you like yours. Thanks!

post #12 of 21


Thanks for the information!

post #13 of 21
Thread Starter 

Thanks for all the nice comments.  I'll be posting more pics as I cook more.

post #14 of 21

That's a beautiful brisket and smoke ring!  I love those Old Country smokers!!

post #15 of 21

very nice work !

post #16 of 21

This is great inspiration. My first packer is thawing in the frige now, waiting to go on either tomorrow or the next day.

post #17 of 21
Thread Starter 
Quote:
Originally Posted by SonnySeattle View Post
 

This is great inspiration. My first packer is thawing in the frige now, waiting to go on either tomorrow or the next day.

Awesome.  I encourage you to watch Aaron Franklin's videos on YouTube.  He has a great video about smoking a brisket.  Can't wait to see the pics.

 

Joel

 

1 Corinthians 9:24

post #18 of 21
Quote:
Originally Posted by BaylorCooker View Post
 

Awesome.  I encourage you to watch Aaron Franklin's videos on YouTube.  He has a great video about smoking a brisket.  Can't wait to see the pics.

 

Joel

 

1 Corinthians 9:24

I did watch one of his videos. I'm not sure it took, but I'm giving it a go today. Here's my thread: http://www.smokingmeatforums.com/t/260614/1st-brisket-getting-a-smoke-shower

post #19 of 21

What internal temps are you guys cooking brisket to?  I see Baylor went to 200...but many smoker recipes that I see use temps much lower than that.

 

 

 

 

.....sT

post #20 of 21
Thread Starter 

I check for doneness by feel.  I start feeling the brisket by starting at 190.  I'm looking for the brisket to become soft and pliable. For this particular brisket the softness and pliablity that I liked was when the IT hit 202. All briskets are different and will be done at different IT's. This is just what I do. Eager to hear what others do.

 

Joel

 

1 Corinthians 9:24

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef