Retired Spook
Master of the Pit
- Jun 28, 2022
- 1,813
- 2,337
I have an Old Country Wrangler smoker - maybe not the best smoker out there but it is the perfect size for me. However, since the day I bought it, it was always a struggle to manage the fire so as to get a good cook. I made a few good meals but something was just off and it always required close attention.
So, yesterday morning, I cut that freakin baffle between the firebox and the cook chamber, out. And I bought a cheap trimmed select grade, not so great looking but it was all they had, brisket point at HEB, for a test run, which I did today.
It ain't Franklin barbecue level brisket, but it is the first brisket I ever cooked that turned out not so bad! Taking the baffle out of the smoker made a world of difference in ease of fire management and consistent temperatures across the cooking area. I mean a 10-fold improvement - I was even able to take a nap this afternoon and the smoker maintained temperature just fine! I wrapped the brisket in pink butcher paper after it looked right and I cooked it until it was probe tender (it was 205-degrees) then nested it in foil (still wrapped in pink butcher paper) so it would not make a mess and put in my microwave for an hour to rest. This is the first brisket I cooked in the smoker that is not burnt on the bottom (because of that nutty baffle).
It came out not so bad and I am glad I got rid of that baffle!
So, yesterday morning, I cut that freakin baffle between the firebox and the cook chamber, out. And I bought a cheap trimmed select grade, not so great looking but it was all they had, brisket point at HEB, for a test run, which I did today.
It ain't Franklin barbecue level brisket, but it is the first brisket I ever cooked that turned out not so bad! Taking the baffle out of the smoker made a world of difference in ease of fire management and consistent temperatures across the cooking area. I mean a 10-fold improvement - I was even able to take a nap this afternoon and the smoker maintained temperature just fine! I wrapped the brisket in pink butcher paper after it looked right and I cooked it until it was probe tender (it was 205-degrees) then nested it in foil (still wrapped in pink butcher paper) so it would not make a mess and put in my microwave for an hour to rest. This is the first brisket I cooked in the smoker that is not burnt on the bottom (because of that nutty baffle).
It came out not so bad and I am glad I got rid of that baffle!
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