Brisket Today

[baylorcooker]

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.

IMG_20170317_053656854.jpg

• baylorcooker
• Mar 17, 2017

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• baylorcooker
• Mar 17, 2017

IMG_20170317_181121044.jpg

• baylorcooker
• Mar 17, 2017

 

[b-one]

Looks tasty!

 

[SmokinAl]

The brisket looks delicious!

Nice job!

Al

 

[hardcookin]

Brisket looks great!
The wind can sure make things more difficult.

 

[mike5051]

Looks great!  

Mike

 

[tbrtt1]

Nice bark. Looks great. 

 

[nerd]

King of smoke rings there.  Nice!  

 

[kanealmond]

Good looking brisket. Nothing beats that simple salt and pepper rub on beef. Good job!

 

[texasjason]

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!

 

[actech]

Nice Looking brisket

 

[baylorcooker]

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. 

 
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]

Thanks for the information!

 

[baylorcooker]

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

 

[73saint]

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

 

[lunchmeat]

very nice work !

 

[sonnyseattle]

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

 

[baylorcooker]

 
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

 

[sonnyseattle]

 
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

 

[simon templar]

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

 

[baylorcooker]

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