we think the same about the first smoke on a brisket except the first price of wood is misquite and then pecan after the first hour it's the cleanest oak fire I can burn
I just found your channel thanks to Smokin Joe I also checked out your smoked pork belly video this is something I'm going to try soon I want to smoke one an cure & cold smoked one
Do you prefer red oak over post oak? If so I would like to ask you why because I think this guy pulled a fast one on me telling me it was post oak but it turned out to be red oak ,I even bought him a six pack of German beer for the wood.
To me it is. Burns hot and slow. Pretty much all I use. Tried post oak here a little while back and was not impressed. Hickory gets old quick and is definitely unique but can be over powering. I like pecan every now and again.
How have the mods worked for you mainly in regards to the stack and heat deflector? I'm thinking of doing something similar and maybe you can do a biscuit test to show how your great value Franklin is functioning. Remember to keep the video horizontal lol mad annoying thx
Its worked out good I have a video with temp probes on each end of the smoker showing how even the temps are across the grate. I will do a biscuit test soon.
@@MikeBrownBBQ I seen it and look forward to the biscuit video. Temperature is weird because of the convection can cause areas to burn differently even with same temperatures. You did the welding yourself? I'm subscribed so I'll keep an eye out for more content. Awesome job!
@@MikeBrownBBQ I just got a old country Wrangler I've had a few different offsets I had a Pecos before made some good briskets I'm going to try and go shortcut though Myron Nixon style 300° wrap in 3 hours in foil And peach beer 205 degrees and 6 hours rest a couple hours and see what happens I've had the best brisket ever yeah I wrapped it in paper but I only rested it 4 hours I'll try a long rest some time but I'm kind of skeptical cuz I think they dry out So I got a big adjustable element When I'm done smoking I put it in the Firebox hole with a plate I can rest it at 150 or keep cooking it 300 if I want and I don't have to bring it in the house
@@raytrout8272 never been a fan of hot and fast. Better grades of brisket like prime and choice do good resting over night. They will not dry out. Select on the other hand in my opinion is best when rested 4 to 6 hours then sliced. Also you can put some tallow in the wrap before you rest that'll do wonders. The old county wrangler is small be careful not to crisp your brisket up it can get away from you.
