First Brisket on Pecos Smoker

[rsv4ever]

Purchased my Pecos just in time for Labor Day. Seasoned it Saturday and jumped right in to do my first brisket (on an offset) my pervious briskets were done on a MES40. Didn’t do any real mods but I did take out the charcoal tray and put it in the chamber to use as a tuning plate and set the grate for the smoke box at the bottom. Brisket was an overnight smoke and I learned some lessons in heat management for overnight cooks. 14lb Brisket came out decent, it smoked for 16 hours at cooking temp range of 190 a 275 (again heat management issues). I pulled it at 170 to wrap in pink butcher paper and finished it at 198 (slightly earlier then I planned). Used Post Oak and really liked the smoke it produced. Can’t wait to do my next one.

 

[Fueling Around]

I'd sit down at your table.

I've got the heat managed pretty well on my crappy Brinkmann (bought it as a charcoal grill) but still fine tuning as a smoker.

Didn't look at your details before reading the post.
As soon as I read "post oak", I knew you'd be Texan.
No offense. I've lived in and traveled to many states and picked up on local jargon. Should I do a "you betcha" to give away my home state?

 

[rsv4ever]

LOL is post oak not popular outside of Texas?

 

[Fueling Around]

White oak is one of the better smoking woods.
Generally, not called post oak outside of Texas.

 

[JC in GB]

Nice looking brisket. Very nice for a first attempt on a new rig.

I use post oak now and again.

I like to use a variety of woods to smoke with.

Enjoy the new rig.

JC

 

[tx smoker]

That brisket looks pretty darn good to me. Nice bark, nice smoke ring, and it appears to be really juicy. I'd take a platter full of that in a heartbeat!! Nice job, especially for a first cook on a new rig.

Robert