Brisket Today

Discussion in 'Beef' started by baylorcooker, Mar 17, 2017.

  1. baylorcooker

    baylorcooker Fire Starter

    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.



     
    mike5051 likes this.
  2. b-one

    b-one Smoking Guru OTBS Member

    Looks tasty!
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    The brisket looks delicious!

    Nice job!

    Al
     
  4. hardcookin

    hardcookin Master of the Pit

    Brisket looks great!
    The wind can sure make things more difficult.
     
  5. mike5051

    mike5051 Master of the Pit SMF Premier Member

    Looks great!  [​IMG]

    Mike
     
  6. Nice bark. Looks great. 
     
  7. nerd

    nerd Newbie

    King of smoke rings there.  Nice!  [​IMG]
     
  8. Good looking brisket. Nothing beats that simple salt and pepper rub on beef. Good job!
     
  9. texasjason

    texasjason Fire Starter

    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!
     
  10. Nice Looking brisket
     
  11. baylorcooker

    baylorcooker Fire Starter

    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. 
     
    Last edited: Mar 19, 2017
  12. texasjason

    texasjason Fire Starter

    Thanks for the information!
     
  13. baylorcooker

    baylorcooker Fire Starter

    Thanks for all the nice comments.  I'll be posting more pics as I cook more.
     
  14. That's a beautiful brisket and smoke ring!  I love those Old Country smokers!!
     
  15. lunchmeat

    lunchmeat Fire Starter

    very nice work !
     
  16. This is great inspiration. My first packer is thawing in the frige now, waiting to go on either tomorrow or the next day.
     
  17. baylorcooker

    baylorcooker Fire Starter

    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
     
    lunchmeat likes this.
  18. 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
     
  19. 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
     
  20. baylorcooker

    baylorcooker Fire Starter

    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
     

Share This Page