The Secret for Perfect Brisket on the Old Country Gravity Smoker 

Great Vid/Great Cook!...No drip pan or water pan? My OCGC top rack definitely runs hotter. It makes great brisket. I layer B&B briquettes and wood chunks. Thanks for posting.

I only use lump in my ocgf. Never had it bridge or had a problem with wood chunks burning. Once it gets fully saturated with heat the chunks catch more from that than the embers. Smoke flavor is always good. Just break up the large pieces of lump.

Great video bud. I appreciated this. Do small splits that are sitting in the ash pan stay lit? Is there enough airflow for that? I would love to be able to get more wood burning. Been cooking on Weber WSM and Backwoods smokers and I want more live fire!!!

Awesome content BBQ family!💪🏼🥃🫡

Great video and great looking brisket. Always enjoy your content.

I don't really think there is a secret to smoke a perfect brisket. It's all about knowing the tools you have available. I smoked my first brisket (20lb) which was a substantial investment and I was determine to make sure that i would be successful the first time around with no room for failure. To me trial and error was not an option, and to date my first brisket was the best based on research, preparation with a calculated approach. At the time my smoker of choice was a Oklahoma Joe Highland with minimal mods consisting of gaskets and clamps. Currently I have a Pellet smoker, Electric smoker and propane smoker and non of them compares to the consistence quality I've been able to produce with a sub 400 dollar stick smoker. I am considering on investing on a gravity smoker based on sheer convenience, but I'm skeptical that I would get better results with a 1500 dollar gravity smoker versus a 400 dollar true and tried offset...