New to offsets

[donny84]

Hi all, long term lurker but I have smoking for years. Learned everything I know about BBQ from my Grandpa (RIP) My name is Donny, I own a Brinkman smoke n pit, and a Pecos smoker. I live in Jacksonville, Arkansas.  Yesterday, I seasoned my Pecos and today I am doing my first brisket, bought it at walmart for $22 for an 8 lb brisket that isn't to bad considering I have seen the same size brisket for $40 over at Sams club. I did trim off some of the fat but not all, because as we all know, fat is where the flavor is. I don't over complicate it, a little salt, a little pepper, and in she goes into a 250 degree pit. I am, using a combo of lump charcoal/regular charcoal and 12 inch splits. I refuse to use lighter fluid and since I don't have access to a propane torch, for a little over 5 dollars there are these things from royal oak called natural fire starters. From what I understand about stick burners like these, gotta tend the fire, add 1-2 splits every hour or so to maintain temperatures. 

 

[jake0531]

One you get a nice coal bed going, depending on what type of wood you're using, and how big your cooker is, windy and temperature, 1-2 an hour is about right. I like to use pecan and hickory for my smoking. Gives off a great smell during and after, and makes great Q! Enjoy your new smoker

 

[donny84]

I plan to enjoy it LOL, for $399 plus shipping can't beat that, although I had my heart set on  Lang 36 , it just wasn't within my budget, maybe eventually, but for now, I am happy with the Pecos, I have a nice bed of ember, I have had a steady temp of 275 for 2 hours which is a tad more then what I want but not an overkill. Have had it on since 4:30 this morning, I'll probably probe it at 10:30 or so

 

[bluewhisper]

I like my offset but yes they want attention and yes it matters a lot what you're burning.

 

[gr0uch0]

Pecos will do you right:  much better than the cheaper tin can knockoffs that are out there.  Too bad that you couldn't have gotten onto a Wrangler before OC decided to quit producing those, but you'll be just fine with the Pecos.  I just searched Harbor Freight's locations, and it shows they have one in Jacksonville:  they have propane torches (aka weed burners) that will get your fuel going pronto.  $20 sell price, grab one of their 20% off coupons found everywhere, and you're in it for $16.  Threads directly into a 20# propane tank.  Or if you want to go smaller, the little pound can/torch setups can be had for about the same price:  HD, Lowes, Wally, etc., will have them.

I'd suggest getting a propane setup, as it will be much easier, cheaper in the long run, and alleviates the need for other starters that can foul the taste of the food.  My $0.02.  Good luck.

 

[donny84]

 
Pecos will do you right:  much better than the cheaper tin can knockoffs that are out there.  Too bad that you couldn't have gotten onto a Wrangler before OC decided to quit producing those, but you'll be just fine with the Pecos.  I just searched Harbor Freight's locations, and it shows they have one in Jacksonville:  they have propane torches (aka weed burners) that will get your fuel going pronto.  $20 sell price, grab one of their 20% off coupons found everywhere, and you're in it for $16.  Threads directly into a 20# propane tank.  Or if you want to go smaller, the little pound can/torch setups can be had for about the same price:  HD, Lowes, Wally, etc., will have them.

I'd suggest getting a propane setup, as it will be much easier, cheaper in the long run, and alleviates the need for other starters that can foul the taste of the food.  My $0.02.  Good luck.

My landlord doesn't allow those weed burners for some funky reason, but my point is reading 200 while the flat is reading 165

 

[gr0uch0]

 
My landlord doesn't allow those weed burners for some funky reason, but my point is reading 200 while the flat is reading 165

Can you do this?  I know many use these for getting things going:  not the "uumph" that the weed burner has, but still very effective.

5fae4ff5-e9fb-42ff-bc6b-5dfeccc2ec7f_1000.jpg

• gr0uch0
• Mar 22, 2017

 

[donny84]

scratch that, brisket flat and point are now at 200 degrees when I probed it, went threw it like buttah, time to wait an hour, then separate the point from the flat, and yes I am making burnt ends 

brisket 001.JPG

• donny84
• Mar 22, 2017

 

[donny84]

I'll check!! if not, I can always get a looflighter, maybe

 

[jake0531]

I often just stack a pile of maple sticks in and a few leafs from the tree to ignite the fire and then stack on my wood to get the coal bed going. That way no fire starter or fluid needed. You could say I'm going all green ! Lol

 

[donny84]

hah that works, but it's done, started it at 4:30 this morning done at 10:30, even with a 15 MPH northeast winds with temperatures in the low 50's I got it done, only thing I can do differently is slice it just a tad thinner but I was so hungry,  who want's some??!!

brisket finally 002.JPG

• donny84
• Mar 22, 2017

 

[jake0531]

Where are said burnt ends??

 

[donny84]

Still rendering down