First BRISKET on Old Country bbq pits PECOS SMOKER! Failed or Success? 

Your splits are way too big for that smoker.

Just got married and my groomsmen bought me this smoker. Im excited and nervous for my first cook. Thanks for the video

Instead of rendering the fat trimmings in a separate pan next to the fire box, I saw someone lay the fat trimmings on the top grate above the brisket and let the fat drip down onto the brisket basting it while it cooks.

I have never seen anyone use a split that large in a smoker that size. 16:58

You put 2 big logs on to start off with. That's fine. However, you should wait till your temps come down. My old country holds heat for a long time, really easy to manage.

Splits are way too big. Check out videos on that. Those are at least 4 times the size they should be. Those are for really big fireboxes.

Good job. That brisket looks good to me. I still struggle with my Pecos fire management. Just when you get a good fire working with good smoke, then look at the temp and it's blowing through 350 heading to where ever. You think, oh crap and fight to bring it down. But I love every minute of the fight. The bbq usually turns out gooood anyway. I learn something new with every cook on my Pecos. Thanks for the video.

That really looks good. Job well done!

Looks pretty good especially for the first time on a new pit

Looks good but I'm guessing way to much dirty smoke. There wasn't even a fire going when you added splits that looked way too big. At smaller splits and less of them to control the temperature spike. Should always be a fire in the firebox or else that wood is just smoldering which you don't want.

Check out some pecos videos, wood was way to big in my opinion you have to get to know the pit regardless of which , do some trials and fire management and see where those hot spots are at , tuning plates or eliminating that baffle may be something to look at youll get better once you learn it , took me 2months to tame the pit , i literally made burnt ends. But the good thing is that your learning to get it right. Great job

Hey, thank you….. just purchased a old country pecos . I had a Chargrill cheap but got the job done not the best but had smoke taste. Then I got a RecTeq and good system but never could the hickory smoke. Just😮 we will see!

Its over cooked cause you said you raised the temp up to 300 + the foil didnt do that to it

Failed. There's no way you ran clean smoke with giant splits like that at 250. Closing all your dampers won't provide enough oxygen for both splits. Probably a little acrid tasting from fighting that fire. I speak from experience.

beautiful brizzzz

Holy wood.

You smoked fat side up but sliced it upside down.

Foil and paper

P R O M O S M 😚