BBQ with Franklin: The Cook

[@Cameron-uw6cl]

My favorite thing about this guy is that he has strong 2002 vibes

[@christopherarmstrong2710]

Johnny Knoxville?

[@seanjoys7360]

@@christopherarmstrong2710thats aaron frankin ?

[@christopherarmstrong2710]

@@seanjoys7360 Johnny Knoxville lookalike. Familiar with the early days of the show Jacka**?

[@richardeveritt974]

Listening to Reel Big Fish

[@Cameron-uw6cl]

@richardeveritt974 yes, precisely. There's no way he doesn't love Ska

[@banjothebandit]

I rewatch these episodes every time i get ready to smoke and trim a brisket. Thank you for your show! It is very helpful.

[@rachee23]

That's what I'm doing right now, LOL.

[@CheetosMUFUKKA]

banjothebandit doing this right now. Got a 14#er just goin on.

[@lenchogloria7526]

Same here!! hahah

[@95SLE]

Me too. LOL

[@serge1600]

Yea I’m getting ready for a xmas brisket here in Lubbock Texas Always watch Franklin to refresh

[@martintorres-rl3it]

Man, I watch this video every time I smoke a brisket. I’ve learned to listen to the master. If you haven’t had Franklin’s brisket yet, you don’t know what you’re missing. 😊

[@uboii]

Franklin, you helped me in feeding my girlfriends family the first time I met them, especially her father! Impressed him with my BBQ brisket and he joked n said “sweetie, are you going to marry this guy or not!!” I think he was cool with me 😌😌 Until I broke up with his crazy ass lil angel smh

[@AliAhmed-dh4pl]

Jack Pulse Hahahahhahahaaaha

[@jacobchristensen2464]

lmfao

[@darrenkastl8160]

Jack Pulse Lol! SMH in agreement!!!

[@Ms2cents]

Savage! 😂😜

[@m.draven477]

MGTOW it up bro

[@truthurts1692]

I like your channel, it's very informative, I appreciate the fact that you don't amp-up the "personality" like so many of these hosts do. You seem like a good guy that knows what he's doing, and wants to share his knowledge.

[@Frozenwinter84]

Love seeing a master like Franklin doing a cook on a home style smoker. Makes it easier to see how to bbq for those of us without huge commercial smokers. Keep it up! One of these days I'll make it down to Franklin's

[@jayryans3956]

Haha a master really?

[@capdui]

Jay Ryans Franklin not a master?

[@mikebraun7971]

@@capdui Jay Ryans probably placed in a KCBS comp and thinks that's real barbecue.

[@Swampster70]

@@mikebraun7971 Jay Ryans probably placed his car in a parking lot outside a KCBS event...

[@JBsBBQ]

I've watched this video 1,000 times......never gets old! #Legend

[@AngelHernandez-fj4ib]

The most important thing in this video is the cracking of a beer. Cracking a beer and bbq'ing are synonymous.

[@davidbergin6184]

Did my first brisket after watching these 3 videos. Wow! Melt in your mouth tender. Thanks so much for this. Trial and error could get pretty expensive.

[@davidbergin6184]

Bernardus12 Good luck to you! Just watch the temperature...I bet it'll be fantastic.

[@timjongquist622]

David Bergin how many hours did you do under what heat temp? How did you start your fire?

[@davidbergin6184]

Tim Jongquist Hey Tim, As I recall it took about 9 hours at 250. Mine was a small brisket, about 9 or 10 lbs.

[@brandonmrsh]

David Bergin same here!

[@abelg66]

What if the temperatures are saying your brisket is ready to be removed and rested, but the time doesn't make sense? I had my first brisket, 12lb @250ºF for just around 7hrs ready to be rested, temps were at 200ºF. I didn't want it to be overcooked....

[@jjdbzfan18]

I really like how detailed he is. I hate shows that rush the process

[@wisewisdomtooth]

A lot of people like to be secretive like they know something that nobody else does lol, this guy will tell ya everything he knows

[@nastynate838]

this guy is fucking incredible ! has to be a good feeling to find your calling and be great at it!

[@dvader7272]

Aaron, you are a bbq Jedi. Thank you for your sage advice sir!

[@rickanator65]

Here I am again, 7 years later still watching before I smoke a brisket haha. Times before 2020 were better

[@alizarincrimson123]

What an excellent concise overview. Essential info and no fluff. Bravo and thanks!

[@JulianUSA]

Thank you Franklin for these videos! You have inspired me to start my own brisket cooking journey. Many thankssssssssssss!!!!

[@holleyrj]

I've been cooking brisket for a while, with great results. Cooking just the flats was a lot easier on the wallet and gave me great practice. The packers are a blast to cook, and I must say, I got the knack, there's never any left over. Watching Aaron's videos has helped me tweak my methods and really dial it in to near perfection. If this man tells it, you can bank on it. He really knows whats up. Thanks Aaron. I love ya brotha. Smoke on !

[@Legendary_UA]

Roll Tide

[@TigerMarine62]

BOO. Hope we can have round 3? Go Tigers

[@TheKRN32]

I had a brisket on around 09 today and had to Texas crutch it around 1700 cause folks were coming by to eat at 1930. It got the job done and made some damn good brisket. Awesome video bro, I’m in California and folks are always amazed at a good brisket around here cause it’s few and far between. I’ve been watching all your videos to make sure my Texas roots ain’t slipping away out here.

[@havocproltd]

I accidently got a Traeger smoker at a charity auction several years ago. Waited until the 2nd season to attempt my first brisket. THANK THE BRISKET gods for your book, Aaron!! ( A meat Smoking Manifesto). Without it I would have never known about putting a pan of water in the smoker! And the way you explain the stall ( with charts and science!) should be required course work for any novice smoker! I love how you say in the spot for the Master Class that you ruined your first brisket. Because of you I didn't! I "gift" 2 briskets at christmas time now because they've become so popular with my friends and coworkers! ( gads i am an idiot!! ) Anyhow, Thanks. - - - - jws in greater milwaukee.

[@williammerkelz7260]

Two Words "YOU ARE THE MAN!" Yeaaaaaa... maybe more than two but You Sir know how to BBQ! Thank you for your secrets and help. The True Texan Shines Brightly in You.

[@txshupp]

Thanks for sharing your knowledge. I feel like you have saved many briskets from disaster.

[@NorthernSweetPea]

One might assume that Aaron would have a kind of inflated opinion of himself due to his rise to BBQ stardom, be he seems like a really down to earth person. With a great sense of humour!

[@rickanator65]

omg I didn't know y'all had a KZbin channel !!!!!!

[@nasty906]

Tried wrapping with the butcher paper. let it go 6 hours and than wrapped it. all I can say is the best brisket i ever eat. Foil boils it, but the paper let it breath a little bit. Paper works. Thank you

[@floriancapitulo2499]

What temp? Did you spray/mop/spritz?

[@floriancapitulo2499]

Jim Murphy what temp? Did you spray/mop/spritz?

[@omcorc]

This is an amazing lesson that, as far as best practices go, covered pretty much all smokers.

[@danielpaul2469]

Very informative! Cooking my first brisket on Mother's Day. Thanks for the tips!!

[@pedromendoza8757]

Im a guy frim 🇲🇽 and i like franklyn cuz he is a really nice an onest guy u can see his really simple an i love the way he cooks..mexico loves francklyn

[@catboyzee]

I'd never heard of the stall until now. Explains why some of the ques I pulled weren't ready, even though they looked like they were ready. Thanks.

[@kristy313106]

Aaron! You describe BBQ as Hemingway will describe one of his novels. Perfect!

[@miken7750]

franklin gets too much credit..aint rocket science

[@ernestozuniga5616]

Watch this and the rest of your videos every time I’m smoking meat. Thanks for these videos. Very helpful.

[@ericwiese7479]

I want to thank you so much for tips! I was apprehensive about smoking a brisket and it was a success thanks to you bud! Im not sure if you will see this but thank you for helping instill some confidence in my abilities!

[@robjacobs5199]

At last someone with intelligence and explains quality cooking. Thank you very much.

[@robeggett9946]

Thank you for the valuable insight. Fun to see another dude doing what he loves!

[@StokedOnSmoke]

That's a tough question to answer. They all have their advantages and disadvantages of course and it depends on cooking conditions (outside temp, smoke wood, etc..) and how you prep the meat. I love cooking on all my cookers and really believe you can crank out really great Q' no matter what you're cooking on if you know what you're doing :)

[@Sonothesouth]

My kind of guy; my grills and smokers cost ten times what I paid for my stove. You obviously have a ton of experience with barbecue; thanks so much for all your great videos; I've learned a lot! Son

[@algray8389]

I cooked a brisket today. Followed Franklin's super secret season recipe (salt/pepper) at an hour to an hour 15 per pound. Perfect. I watched his video comparing foil, butcher paper, and nothing. I used the butcher paper and it came out perfect.

[@frankashby6235]

Al, where did you find the butcher paper??

[@floriancapitulo2499]

Do you use 250 degrees temp? When do you wrap it?

[@floriancapitulo2499]

Al Gray when do you wrap it?

[@AdamNoya]

Dude this channel got me started with my smoker and life has been infinitely better. Thanks for your time and the valuable info I appreciate it!

[@awacsfltcrw]

Hey Aaron, just wanna say thanks for the tips. I haven't even bought my smoker yet but I can't wait to start and your videos are a great help/inspiration. If I ever find myself near Austin, you bet your ass I'll be up early to have a lead spot in line at Franklin's. Cheers man.

[@ZmannR2]

The holy grail of briskets. Franklin does it right and there’s no other way needed.

[@stefan3225]

Either PBS videos are old or this LEGEND doesn’t age 😂

[@JesusLopez-kl7ur]

I'm smoking a brisket as I type this and I watch this every time before and during smoking. The only problem I have is maintaining the temperature. If I add wood too soon it gets too hot, too late it drops too much. Using an old country off-set smoker.

[@madelinegarber7860]

My dad set me to watching this before he makes a brisket for passover this weekend.

[@webshootah777]

Dude you just made my day...I love to cook and bbq is my life. I used to be a line cook back in the day and learned a lot. Watching your vid was awesome because you do a lot of the same things I do ass well. My ribs and brisket always come out great and I've been told to go into competition. I guess it's in my blood I'm a Texan. I like watching learning and always trying new techniques. Good channel and info....subbed.

[@briankendalll2093]

Your advice is priceless. My third time using a smoker, I followed your instructions to cook a small 8.8lb brisket from Costco. I didn’t open the lid until the meat hit 165F. I wrapped the meat on a preheated surface in butcher paper. So 5 hours on smoke at 250F. 4 hours wrapped at 250F until the brisket hit 195F. I placed a water pan in the main for the whole process. Fork tender brisket! I use an entry level Oklahoma Joe offset smoker. Thanks!

[@gclaytony]

The only difference I'll point out is if you are using a kamado type smoker. Tremendous heat capacity, lower air flow, so humidity retention is not an issue. A water pan for that type of smoker is not necessary - in my opinion. Other than that, Aaron has been my go-by for cooking brisket.

[@rcwbud52]

Thanks for all the videos. I enjoy your common sense methods. Very helpful.

[@angeloportacio2634]

Im a beginner and I found this video really useful thanks man.

[@PhantomSavage]

He goes into even more detail in his Masterclass.

[@drewm3996]

U working wit him

[@drewpersaud7299]

What's he paying you?

[@SSgtBigSwole]

About what? Only using salt and pepper to season any meat? No thanks I’ll pass.

[@heythere3780]

Masterclass? LMAO gtfoh

[@fanzhang5568]

@@SSgtBigSwole there are a lot of small details in cooking than the spice to use. It’s all in the details and processes.

[@bruceleroy03]

It’s Father’s Day Weekend, let’s get the brisket going!

[@mackadousha]

Really enjoy watching ur videos. Greetings from German

[@shaz3r786]

Nice video... btw you look a lot like Johnny Knoxville

[@1954chevy626]

Lol was thinking the same thing!

[@Meme.Machine]

+Mulch Diggums Or a illegitimate son of Seth Mcfarlane

[@chasedad1]

omg.. I was trying to figure it out but you got it spot on

[@eastcentralaho]

Great video. Very well explained! Now to get this brisket going...

[@tilley1144]

Another way to explain the stall is sensible heat vs latent. Temp goes up until its energy is used to tenderize and vaporize the moisture as opposed to raising temperature..

[@oicism]

I did a hot and fast recently, got off work @3 "work from home" started the fire an hour prior & got the temp to 160 and wrapped ( had the bark set) by 7:30. Put it in the oven at 235 to finish with thermometer left in it. Worked out fine and done by morning and tasted great. I'm definitely going to tweak some things, but it's definitely possible to smoke and bark with a finish in the oven with great results with way less hassle than 12 hours of watching the fire.

[@bigrebone]

Good stuff. Thanks for posting this. Hope I get to visit your restaurant sometime.

[@johnhurt9858]

You’re the Bob Ross of BBQ. Thank you.

[@SanFranciscoRiderr]

amazing ! went there last weekend and loved it !

[@harleyxxfabco]

I like my brisket how I like my women...fat side down. Cooked a brisket today in a UDS smoker. I used Franklin's method but wrapped it after 5 hrs. The internal temp was 195. Put it back on the smoker for 2 more hrs. I think I should have left it on longer, but it definitely seemed tender enough.

[@brucewayne-ej3cx]

Hell yeah fat side down for da ladies

[@HeartlessConservativ]

Never let anyone tell you that it’s not okay to wrap. It works. It’s juicy. Get your bark formed up nice into the stall and wrap that big boy up.

[@timaging]

ok I'm going to check, but understanding how to mainting clean fire/smoke would be a great tutorial...

[@oudude27]

Dave Taylor don't use wet wood. use oak

[@timaging]

I don't have oak up here, but I do have an apple tree in my yard that I dry out. I also have tons of Maple

[@kennethrahnjr5076]

Love this video series ! I've learned so much from them .. and they've inspired me to make two briskets so far. They've been good, not great, but good. First was under-seasoned and inconsistent temperature. Second was overdone, more consistent (but higher) temperature. Both were mostly moist and juicy, but I'm really looking to do better. I'm cooking on the cheapest Home Depot offset smoker I could afford (when I bought it), so I'm sure that factors in. Next week we're getting a better quality smoker .. and I'm sticking to brisket. Wish me luck !

[@ibehl]

Hey Kenneth! how it went? you have videos?

[@SigShooter9mm]

Wow, I had no idea on some of these tips.

[@harleyxxfabco]

I just overcooked my Brisket. I went all out and bought a brisket from the local butcher shop. $8:50 a pound. Now my $108.00 brisket is dry and overcooked. My wife is pissed off because I spent so much and won't even eat it. Here is what I did: Smoked it on an UDS at approx 250 -270 degrees. I used a water pan directly under the brisket. mainly as a heat deflector. After 5 hrs the brisket was 200 degrees. I didn't probe it but figured it had to be done, so I spritzed with apple cider vinegar. poured a little in the foil, wrapped it up and put it back on the smoker for another 2 hrs. let it rest for an hr and sliced it only to see that it was clearly overcooked. There was a lot of juice in the bottom of the foil. but there was no sign of a smoke ring. I'm seriously thinking about giving up on brisket and sticking to ribs and pork butt. Any suggestions would be appreciated

[@samg969]

I have never smoked on a UDS but is the heat more direct? If the heat is direct you should put the fat side down. What wood did you use and were you certain the temperature was around 250-270 degrees? I think putting it in the foil sped up the process more too.

[@danielchristensen4780]

Harley Dozer Your temp may have said 250-270, but my guess is that it was closer to 315-325 degrees. I always keep a grate thermometer on the grate to see the variance between what the lid says, and what the grate thermometer says. I'm cooking on a Weber Smokey Mountain both 18 and 22 inch, so its similar to a UDS.... The two thermometers are never the same. I'll have the lid temp telling me 195, and the grate telling me 250.... or the lid telling me 270, and the grate telling me 225. The point is that the grate temp is always the one you look at. It's the temp that the meat is cooking, so check that. If you don't want to use a analogue thermometer on the grate, I believe their are wireless ones you can attach and monitor remotely. If you watch Aaron's smoker video, he shows where you want a thermometer to go on a smoker. Also, 270 is a little hot. It's not impossible to cook there, and Myron Mixon cooks that hot and hotter according to the book. I think the big mistake here was not to pull at 200 degrees. If it was at 200 degrees internally, that is done. If you want more advise, go browse the bbq brethren forums. Lots of really nice pit masters who will help get you sorted out over there. My last suggestion is to go to Walmart or a grocery store to get brisket until you get good at it. $108 is the price of a brisket that I would probably use in a competition...

[@harleyxxfabco]

Sam G The heat is directly under the meat. I added a 2nd rack below the cooking rack and put a large water pan that acts like a heat deflector. I use a Maverick dual probe thermometer, one in the meat and one in an access hole about 3" below the lid. I think the temp on the rack is much higher than the probe 3" below the lid.

[@harleyxxfabco]

Daniel Christensen I took your advise and joined BBQ Brethren, lots of good info. I use a Maverick Dual Probe thermometer, one probe in the meat and one in an access hole about 3" below the lid. I do believe that the temp at the rack is actually much higher than at my access hole. I think that this is the cause of the problem I am having with overcooking it. Thanks for taking the time to analyze my problem.

[@danielchristensen4780]

Harley Dozer you bet man. I hope the forums help. I know they have guided me through quite a bit.

[@kerryrobinson9947]

Franklin is the god of bbq. Hands down - Nuff said. 🐄

[@chs417]

"2 kinds of people in this world, fat side up or fat side down" LOVE IT. another great video Aaron!

[@MannyCamRS]

+Charles S (Papachaz) Always fat side up....specially when using indirect heat.

[@chs417]

that's how I cook it also, but not everyone agrees with us. But, they can be wrong if they wanna be :)

[@MannyCamRS]

+Charles S (Papachaz) Yes Sir. So very true, but the best pit masters all cook fat side up. Oh well, give it time, they will learn. LOL

[@crazymanwithastick]

I have a backwoods. Did a brisket last weekend. It looked beautiful but was dry. Did another brisket this weekend--foiled at 155. It came out juicy as all get out but just lacked that bark. Guess I have to do another one next weekend to figure this thing out!!

[@BradiKal61]

I have a 12 lb brisket from Costco that I'll be doing for Memorial Day, but I have a vertical electric smoker (Chargrill ) and the whole brisket may not fit on a single rack. In the past Ive cut the brisket in half and smoked the point closer to the bottom where the heat is. Wondering what Franklin would rhink of that 😢

[@cubsgo23]

So if we’re talking a 12 hour cook, how many hours is smoke involved?

[@nFlames2]

3-4 hrs of smoke will give as deep a smoke ring as it will get. I wrap it & but it in a turkey roaster for 12hrs @225. Saves on time tending to the fire & fire wood taste GR8 with less effort.

[@meatthecookk.2227]

Definitely a fan of the water pan technique certainly works in my cooks

[@bobsandman4821]

You got this down to a science. I am still working with my method. You are the master!

[@1954chevy626]

New to your channel. Absolutely love it! Very good tips. Cooked a brisket for the first time last week and was good. With your tips it should be even better!

[@helicopterpilot08]

Franklin's videos = Brisket Insurance

[@rustylozanolpc4227]

Learning a lot about how to smoke brisket. Thank you!!

[@3rdcoastpescador42]

love the video straight points not all the other b.s.. I want to smoke two briskets this weekend. Does any body. know how long that will take does the cook time double ? any thing will help thanks..

[@margiebooker8306]

Aaron this is great. I'm hooked on bbq and it's very good. Love your videos. Thank you.

[@frankashby6235]

Thank you for your wonderful videos (especially the brisket). I do have a question: where can I source the paper you use for wrappping??

[@daltonjones4712]

Frank Ashby restaurant supply store

[@rickrigler1559]

For the “Fat-side Up, Fat-side down?” debate, I say it is highly dependent on the cooker and placement in the cooker. Franklin has a good point in this video, using that particular cooker, on placement and why. But what about, say, a pellet grill, with the drip tray directly beneath the grates? In my experience, the drip tray gets pretty hot and its close proximity to the grates can quickly dry out the bare (no-fat) side of the brisket. In this case I say fat-side down, using the fat layer as protection against that heat emitted from the drip pan. In short, fat rendered does NOT melt into the meat and keep it moist, so also keep that in mind when deciding, “Fat-side Up, Fat-side down?”.

[@neiljackson8313]

Spring is coming so I'm watching this video again.....lol

[@jswallet]

This just makes me hungry!

[@dennis07rock]

Hello from little Sweden, just wondering if you could do a basic guide of the wood that is suitable for what the different barbecue methods (not for smoking, but replacing coal / gas)?

[@michaelgallegos4884]

I like to cook my brisket around 230° low and slow about 12 hrs and use a digital thermometer with a probe some of the newest have a high low alarm and timer . Water pan with water . I have found out over the years each brisket cooks differently . So I check it for tenderness with the probe from the digital thermometer. Then I see if it jiggles then you know it is nice and tender . :-) wrap and let rest in a ice, chest wrapped in a thick towel .oh and take the ice out but drink all the beer first ! :-)

[@rickiannolo5902]

Great advice, easily understood, commonsense 👏👍

[@alejandro1924]

Thank you very much, yuo are great at what you do including making the actual smokers. The people who hit thumbs down! WTH is there not to like goones?

[@nicholasconti5119]

Any advice for thawing and cooking an 18 lb brisket? Same temp/time formula (250 for 1-1.25 hr per pound)? Thaw in fridge for how many days? Thx for everything!

[@KINGTER0]

At Saila you can buy that exact smoker at Acamy sporting good store for $399. Maker is old country model is Pecos.

[@TopoPilot]

I am getting ready to trim my first brisket. I'm nervous as hell. Go ahead and laugh! One day I will too. But... Not tonight. I have watched videos for 1 year. Brisket goes on in the morning at 9am. Wish me luck.

[@makaveli1917]

How did it go

[@TopoPilot]

@@makaveli1917 It was edible but nothing like you would get from someone with some experience. We were thankful that it didn't taste like a roast.

[@drewga403]

Hey Franklin - love the video! I just watched your brisket prep video, and love the way you take time (in that video and even more in this one) to really explain what's going on and WHY you make the choices you make. Very helpful! But I have a question for you. Now i understand this may seem like bbq heresy, but here's where I'm at. I'm admittedly an amateur bbq-er, and enjoy an afternoon in the back yard grilling with friends every now and then. But would rarely ever have the time to spend 12 hours smoking a brisket. But you said you figure about an hour and 15 minutes per pound of brisket for cook time... So, I wanted to ask you... If i cut it up into smaller pieces first (about 2 to 3 pound chunks each) - allowing the smoke and heat to penetrate the meat easier - will it cook faster WITHOUT completely destroying the meat? Maybe closer to a 3 hour range? Imagine I would have to keep a water pan in the smoker and spritz often to keep it from drying out, but if I do, shouldn't this work?? Have you ever experimented with this? Love to hear your thoughts and experience. Thanks!

[@bevfrasch2648]

Thank you for all your great hints!

[@robertp457]

“The Stall” is the meat releasing moisture which acts like sweating and it cools the meat until the moisture on the surface has fully evaporated.

[@hikerJohn]

My briskets always cook faster than an hr a pound at 250.00 15# always seem to cook in about 9 to 10 hrs. A 17# cooks in 12 hrs. I only have one SMALL smoker but it does have two thermometers so I do know what the temperature is.

[@Jay-jc5yb]

New subscriber here, been loving your vid and I've already learned alot , ty and plz keep it up

[@jamor2549]

My briskets come out in 5 hours I think it’s just my smoker it small and the guy who built it told me he builds them to smoke faster. Brisket comes out good and moist, I do wrap it in pink butcher paper after 2 hours of mopping every 30 min

[@ieliles]

You're right, its not that complicated but it does take an understanding of the meat, the smoker, really the entire process. I'm an old bbq pro and this guy understands it.

[@hugotendam5349]

I have a question though. He says to keep the temp really steady. I allow it to come up and fluctuate between 10 degrees centigrade, because it will never stay steady all the time. I like playing with the airflow. I always am afraid that if it stays to long at a certain temp, it doesn't have enough air and will drop soon. Most of the times I am right, with my weber kettle about this.

[@jtaylor0153]

If I have a drum smoker and my heat source Is on the bottom should I have the fat cap down in the beginning to protect the meat? Then when I wrap it I can go flat cap up? Type of smoker Weber smoky mountain 22”

[@markpotter2485]

I understand the stall....but at what internal temp do you consider brisket done?

[@nikosfilipino]

I love how there are a bunch of dads arguing in the comments about him marking his blades. Did all y'all forget that this is an instructional video for beginners? This is the equivalent of knife guys getting mad at beginner sharpeners for marking the edge with a sharpie prior to sharpening because it's a newbie move

[@snatcher420]

It's on the Food channel....You can also do a search on youtube for the past shows..

[@RedondoBeach2]

You taught me something new. I did not know about "the stall" prior to this video. I'm interested in understanding it better. I'm guessing length of the stall depends on the the weight of the brisket and cooking temperature? If that's the case, hypothetically, let's say I'm smoking a 15 lb brisket at 250 degrees with a water pan in the smoker. Roughly how long would you estimate the stall to take? What if the same brisket is cooking at 275 degrees?

[@topteam22]

They say clean smoke in off set. So if your temps are getting low and you add more wood you get that thick smoke so how do you add wood and keep clean smoke Keep the chamber open until it’s burned down ? This is the reason many are scared to smoke meat. Every time I add wood it gets thick smoke.

[@jonathonblackburn1949]

Do you find there are many differences using the smaller cooker with wood? Do the smaller chamber size lead to smoke problems at all. I want to start going all wood but have a smaller smoker and am worried it might be too much for it.