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.
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!
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.
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.
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
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.
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.
1 Corinthians 9:24