EXTRA PEPPER BRISKET - Old Country BBQ Pits PECOS w/ baffle delete and stack extension 🔥 

Thanks!!

Ken!! Thanks man! It’s definitely been a journey. I don’t feel yet that I’ve mastered it, but I certainly have come a long way. The first few briskets I could years ago were so bad I felt like I didn’t even want to try again. It reminded me of the first few times I tried snow skiing in PA.. Spent a bunch of money only to embarrass myself. The quest for real deal bbq though had me determined to figure it out though so I kept at it. Beef prices still give me some pause, but the money and time is worth it when it comes out well. Anyways, thanks for watching and the continued support. Best holiday wishes to you and Mrs HMB! 🎄

@@RaleighSmoke well I still haven't done my first brisket yet on my ocp but reading u talk about your first few briskets and how they went I hope I'm not n for a horror show when I do 1

@@johnshultz9557 - you’ll be fine. Give it a good trim, don’t wrap too early and be sure to give it a long rest in a warmer or oven.

Thanks, buddy!!

Man, I appreciate it. I’m starting to surprise myself. Lol!

@@RaleighSmoke I feel the same way. Everytime I cook something again, better and better. Makes you keep going and pushing the limits.

The extension is 22”. If you watch my baffle removal video you see why. The 16” though would work fine if that’s what you have. Thanks for watching and the support! 🍻

Thanks! It means a lot coming from you!

It’s ain’t perfect, but for the money (w/ a few cheap mods), it turns out some great brisket. Let me know how you like it. Thanks for watching!!!

Idk, I think the slather doesn’t add much.

I watch many. Never a fan of long videos. I like to get the point and enjoy watch ones like that more.

Hold the “oven” (on button) for 5-10 seconds and it will beep and bring up an option to recalibrate. Find the setting you want and hit “start”. Mine runs a bit hot too, so I run it -35° for warming brisket.

That would be awesome, but I doubt it. 🤞

Good question. I think you could side by side, but I’d have to try it to know for sure. Next time I cook one, i may ask a friend if they want their own Brisket. I’ll cook it, as long as they pay for it & it would be a good test. As for the chopping, it’s actually quite hard on those spits cause there so small and some of the pieces you get from B&B are so oddly shaped & full of knots. I had to use a maul and a sledge on those. Thanks for watching, bro!

@@RaleighSmoke as long as you post vids I'll always watch, brother. Love your content. Can't wait to see the double brisket video! I will pull the trigger on the baffle mod if it works out! Yeah, those knot pieces in the BB bag are horrible 😂

Agreed!

Good advice! Thanks! I knew there had to be an easier way. 🤦‍♂️

I’m considering it…. 🤔

My guess is cost (material & shipping). Someone mentioned in the comment section on another video of mine that supposedly they talked to OCBP and they told him that they were working on a possible aftermarket extension. Idk, I think they’d be better off ditching current Brazos Deluxe, or whatever it’s called, and remake it w/ the baffle removed, a collector w/ taller stacks. That would be well Worth added MSRP.

@@RaleighSmoke yeah I agree with all that as well. I appreciate your suggestions about these modifications btw. It's been a new world without the baffle and extension!

@@RaleighSmoke It might be because you lose some cooking capacity with the baffle off. I have to be very careful with the food that is closer to the firebox, rotating it so it doesn't get burned.

@@PercussionImprovisations - I understand that too, but any well made offset, whether it be a Franklin, Workhorse or Mill-scale, all have a hot spot there as you would in the Pecos or Brazos w/ the baffle removed. My guess is that they are more so built for the beginner or inexperienced backyard cook. The entire market for gas grills and pellet cookers are designed for that same group.

@@RaleighSmoke no regrets removing the baffle on my Pecos, and many thanks to you for the idea! I swear the food tastes better but more importantly, no more burned undersides of meat! 🙌🙌🙌

Hey, thanks!! Means a lot!

Thanks!

Cool! Let me know how you like it. I’d love to add a collector and a good set of casters if i could weld.

Thanks!! 🍻

Thanks! It’s a pain in the rear-end, but the end results are worth it. Thanks for watching!!

Thanks!!

Indeed. Thanks for watching!

Thanks, Dave!

Thanks! I appreciate it.

Thanks. It was probably excess. I’m no expert. I’m still a novice in many aspects. That’s the cool thing about bbq though. Even the masterclass folks are still always learning. Thanks for watching!

Absolutely. It was 0130 and 32° outside. No way was I staying out there. Lol! Thanks for watching and the kind words! 🍻

Are you running it w/ the baffle?

Good advice! Thanks!

Good question. I make sure it stays fat side up when I’m done and I’ve mirrored my wrap after Jermey Yoder @MadScientistBBQ. He does it that way and just as long if your watch him do it. Another viewer commented here that Aaron Franklin probes through the side of the brisket, which may be a bit easier if it’s moist. I’ll have her give that a try. I appreciate you watching and the kind words. I’m no pro, just an ordinary guy with an unordinary obsession. 🍻

@@RaleighSmoke I watch the MS as well. Just sayin Chud only rolls it once (til the fat side is up) and Jirby BBQ does the same. Check him out if you haven't already. His joint Goldees, is the Texas Monthly Top 50 BBQ joints, # 1 Keep up the great videos bro

@@randyhogan3071 - Good info. I’lol check it out. Thnx

Thanks, pal! I appreciate it! I’ve come along way. First few I ever did years ago were train wrecks.

@@RaleighSmoke good stuff man. I’m soon to do some mods similar to my pecos

Me too!! Thanks for watching!! 🎄

Good to know. I’ll have to give it a try. As for the rest, I think when it’s one of the key steps to great brisket. Thanks for watching!!

@@RaleighSmoke Yes totally agree. The long rest kind of covers up some mistakes like you mentioned. Have you ever been to Grillbillies in Wendell ?

For this one I just use whole peppercorns that I coarsely ground. Pretty much the equivalent to 16 mesh black pepper.

It’s definitely an option and it performs pretty well w/ a little tweaking. Knowing what I know now if I was going to ask you $1000+ on an offset, I’d probably by a Workhorse 1975.

@@RaleighSmoke i was originally looking at the pecos and then I went down the old country wormhole and all I was hearing was"brazos" and "1/4" thickness". I'm coming from weber kettle. I finally figured out how to make a damn good brisket on there so now I want to elevate my game.

@@SIFUSAYSRELAX - same boat here. I wanted to try something entry level to see if I actually enjoyed running an offset. I didn’t want to drop a grand or more on something I may hate. 😂

My first guess is that the splits are too big. Where are you reading the temp?

@@RaleighSmoke had a probe at the grate, and a Teltrue thermometer in the dome

Might be it if you have the cash or your up north in colder weather. It’ll just help keep temps a bit better and last longer.

@@RaleighSmoke true. I’m about 2 hours from you in Salisbury. Doesn’t look like any of the Academy Sports locally have the brazos in stock.

@@NorthCackalacky24 - Yeah, now that you mention it, I haven’t seen any in a while.