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  1. Kevin Haynes

    2nd brisket ever.....still need pointers and tips.

    No there was no crumbling. I guess I could just be going hard on myself because it wasn't completely dried out and gross. Just wasn't as tender and juicy as I'd like. I only kept in paper. I dont ever foil. So if I yanked it at 210 IT and placed in a towel in a cooler you think that kept the...
  2. Kevin Haynes

    2nd brisket ever.....still need pointers and tips.

    Yes I had 2 thermos at grate level and I wasn't going over 275. I probed for tender what seemed like all over it almost turning it to swiss cheese I thought. It proped pretty easy so I assumed it was done. I pulled at around 210 IT and wrapped the brisket which was wrapped in the peach paper in...
  3. Kevin Haynes

    NEWBIE BIG SMOKER QUESTION

    I'm curious about a big boy smoker like a 250-500-1000 gallon smoker and how they work. I currently use an old country pecos smoker and I know the ease of fluctuations in temp from one end to the other and the 8-10" splits I have to use and what not so I was curious to know what people do in the...
  4. Kevin Haynes

    2nd brisket ever.....still need pointers and tips.

    So I smoked my 2nd brisket Saturday and I was damn proud of myself! My first one was a victim of impatience but it made good dog food. This past Saturday the bark looked incredible and it shook like a tub of jello.(I'm an idiot and didn't take a single photo. Have videos but don't know how to...
  5. Kevin Haynes

    EVEN HEAT DISTRIBUTION (tuning plates and water pan) questions

    Oh okay I see. The Pecos has the heat diffuser welded to the firebox with no air gap so the heat comes directly from after the deflector. I'm thinking about widening the gaps and giving her a shot
  6. Kevin Haynes

    EVEN HEAT DISTRIBUTION (tuning plates and water pan) questions

    "When I opened up a 1" air gap between the bulkhead and the deflector it evened out. I ended up with the deflector and 2, 4" wide plates with the first plate butted up to the deflector." What exactly did you mean by this? Haha I'm sorry. What is a bulkhead?
  7. Kevin Haynes

    EVEN HEAT DISTRIBUTION (tuning plates and water pan) questions

    I'm running an OC Pecos smoker with oak and an inkbird 4 probe testing the heat differences in 3 different places if the cooking chamber. 1st probe is farthest to the left by the chimney at grate height. 2nd probe is dead center of the CC at grate height and the 3rd probe is far right closest to...
  8. Kevin Haynes

    NEED HELP

    Yeah if I keep refueling the temps shoot sky high. If I tried to keep it between 240-260 that's about when the coal bed looks pretty skimpy...and trying to get another slit to start is a drag without a solid coal bed hot enough. I'd love to only use one chimney to get it started then use only...
  9. Kevin Haynes

    NEED HELP

    So with it being pulled off early and the flat being pretty dry or tough, yall would say if it cooks longer to 12-14 hours, that the fat would have rendered down and creating a more tender and juicy flat?
  10. Kevin Haynes

    NEED HELP

    Giving it a go with your tips. I appreciate that. I think I will also get a bit smaller brisket as well
  11. Kevin Haynes

    NEED HELP

    See adding that much I'd think it would fly up passed 320. I'd like to only have to use 1 chimney to get the first split started and only use wood from that point forward. Maybe I'll do 2 splits to start and bring up to temp and once it drops below 275 then add another 2 and not 1 correct?
  12. Kevin Haynes

    NEED HELP

    What do you mean when you say when it's probe tender pull it and let sit uncovered on a table? The brisket should sit on a table naked for 10-15 THEN wrap in Butcher paper and rest?
  13. Kevin Haynes

    NEED HELP

    I assumed you use charcoal to get a split to light and eventually that coal ends up disappearing and I add another chimney full. I went through 3 chimneys in less than 8 hours...so I should be using JUST the wood to keep it all going?
  14. Kevin Haynes

    NEED HELP

    I use a 4 probe inkbird therm. I have one at the chimney side, one on FB side and one in the meat. And yes 20lbs of kingsford charcoal plus I probably used 6 splits. Eventually my coal grate doesn't have anything on it( it seems like) to get another split lit and going. It will just turn black...
  15. Kevin Haynes

    NEED HELP

    I need any info or tips back on this Brisket I did today. I smoke on an OC Pecos smoker with oak.(8-10" splits) ***my first brisket ever today*** 12lbs brisket with just salt and pepper So first off I tried to stick around the 275 range. Ultimately that wasn't an issue. BUT why does the coal...
  16. Kevin Haynes

    Decided on the old country Pecos smoker from Academy. Now what!?

    That's good to hear man. I've got about 3-4 cooks in on mine and I think I'm figuring it out. Not there yet but I'm at the point if testing different size splits. I went from about 12" to about 8 or 9ish inch splits. It seems to be the thinner splits do better because when I throw on a pretty...
  17. Kevin Haynes

    New coal grate, metal for firebox and tuning plates

    My first tuning plate is butted directly up against the heat deflector/baffle. I am using 4 now instead of 5
  18. Kevin Haynes

    New coal grate, metal for firebox and tuning plates

    Are there any other types of expanded metal that can withstand the heat? Thicker steel?
  19. Kevin Haynes

    Old Country BBQ Pits Pecos Owners Thread

    Couldn't wait any longer after my first smoke yesterday of a whole chicken which came out pretty darn good. Did some pork ribs today and once again, shocked myself with how well my first ribs ever came out. My girlfriend loved them and her mom did as well. I thought they were awesome too. I'm...
  20. Kevin Haynes

    New coal grate, metal for firebox and tuning plates

    Are you guys in DFW?
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