Brisket Cook Comparison -- 250 VS Pecos 🐮

Cooking briskets on Big Phil's 250 Gallon offset vs on Old Country BBQ Pits Pecos smoker. Briskets used are USDA Prime from Costco, smoked using locally sourced almond wood. Which one comes out better?
Included in video: How to trim the brisket; The cooking process; How to rest and hold the brisket; How to slice the brisket; and BONUS: Make tallow out of the trimmings.
Follow fikscue on Instagram: / fikscue
Big Phil's Smokers: www.bigphilssmo...
Old Country Pecos: www.academy.co...
Video by Parisha: / @parisha9784
THANKS FOR WATCHING!
EDIT:
Scale: www.amazon.com...

[@wldavis1965]

Fik, all of the detailed info on weights, yields, cook times, wood consumption, etc., is so helpful - thanks man! Just put in my order for a Big Phil 250 and will end up having a 24"/100 gallon offset and the 250 for my cooks - pretty much the setup you demonstrated here. Your channel is a great reference.

[@currentsupply]

That last brisket looked amazing

[@fikscue]

Thank you!

[@currentsupply]

Making me hungry, yea I watched the whole thing. Love your dedication to the craft

[@fikscue]

Thank you, Charles! Really appreciate you spending the time to watch it. I know it's a long one.. 🙏🏼

[@leecorleone]

good video but please the music at the end ......

[@fikscue]

Haha noted! Thanks for taking the time 🍻

[@davidchavarria2992]

Great comparison! Can you position two briskets in the pecos with both points facing the firebox? Or do the sides of the briskets need to face the firebox for them to fit?

[@fikscue]

Yes you can do it with small-medium sized briskets

[@OutdoorsWithGeoff]

Great cook my man. Love the comparison. And I see the benefit of both smokers. Keep the great content coming! Subscribed. 👍🏾

[@fikscue]

Thanks for taking the time!

[@zachgoering2259]

Thanks for the video man!!! Love watching you cook

[@fikscue]

Appreciate you Zach! 🤝

[@NarcoSys]

I just stumbled across your video, but it's great man. You seem like a cool dude that genuinely loves what you're doing. Wishing you continued success. Keep it up. Cheers.

[@fikscue]

Hey thanks a lot man! Appreciate you taking the time 🙏🏼

[@PitmasterOntheWay]

Great video brother! That last brisket looks amazing! Cheers 🍻🍻

[@fikscue]

Thank you! I really appreciate that 🍻

[@PitmasterOntheWay]

@@fikscue You're welcome!

[@kingkielbasa2991]

Awesome video comparison video those briskets turned out great. If you want to lower the oven temperature to 150 for the rest you can calibrate the oven lower just look at your manual. Keep the videos coming!!!

[@fikscue]

Oh man, I did not know about adjusting the oven temp lower! Will have to look into that. I must say though 170 or 180 works well so far for me. Thanks for tip, and also for watching! 🤝

[@BackyardWarrior]

great video brother... I enjoyed it

[@fikscue]

Appreciate you watching! Just subscribed to your great channel. Can't wait to watch your vids bro 🤝

[@BackyardWarrior]

@@fikscue thank you brother...been watching your videos for a while now...great content.🙏🏽🙏🏽

[@fikscue]

@@BackyardWarrior Thank you! 🙏🏼

[@joeking4037]

👍🏽 Nice. Great content and very thorough explanation on the process. Much appreciated. I will cook my first brisket next week on my Old Country Wrangler. 😏🤙🏽

[@fikscue]

That's awesome! I cooked my first brisket on my Wrangler 2. Came out pretty good. Good luck! You're gonna have a blast. Thanks for watching, Joe! 🤙🏼

[@joeking4037]

@@fikscue 🙏🏽

[@RaleighSmoke]

Great walkthrough! Lots of good tips. I was wondering if you were gonna use that tallow in the wrap. I’m definitely gonna try to make tallow w/ my next brisket. You may want to read your oven’s manual, because I’m betting your can re-calibrate it to cook 20° below the setting so you can keep it at 150° for 10-12 hours. I can do it one my KitchenAid oven and it’s 18 years old. Loving that 250! Keep the videos coming!

[@fikscue]

Definitely thought about using that tallow on the wrap. Maybe material for next vid haha. I'm really bad at keeping instruction manuals. Hopefully google can help with the oven 😁 Thanks for watching and the support as always my man! 🙏🏼

[@RaleighSmoke]

@@fikscue - Definitely! I googled mine and found out how to do it

[@guilhermanacas]

Damn the 250 brisket looks incredible!

[@fikscue]

Thank you!

[@savalascraftbarbecue]

Great video very informative 👍

[@fikscue]

Thanks my man! 🙏🏼

[@godsboymanny554]

Good Video!!

[@fikscue]

Thank you! Appreciate you watching!

[@mitchellkylerhenderson1316]

Great video!

[@fikscue]

Thank you!

[@tonytastes]

Nice apron 👍

[@fikscue]

Thank you!

[@Two_Bit_Smoke]

Great video, brother! Glad to see you’re back to making videos with your new 250 gallon smoker! I know the 250 probably costs more than 10x the cost of the Pecos so, with that being said, was the brisket from the 250 worth the price difference of the Pecos!?!

[@fikscue]

Thanks man! I'd say it is worth it. For one, I need the extra capacity to be able to cook enough meats for our pop ups. Also, the briskets from the 250 are definitely better than the ones made in the Pecos. Not by too much, but cooking in the 250 is much easier, which gives me more free time to prep other stuff. I still use the Pecos if I'm cooking only one brisket. Save on fuel haha. Appreciate you watching! 🙏🏼

[@dennisjones6943]

Did you weigh them after the trim or is that the sticker weight?

[@fikscue]

I weighed after trim at minute 6:28. I also mentioned the sticker weight before I started trimming.

[@currentsupply]

Watched the whole video again

[@fikscue]

Appreciate that Charles!

[@dansd2351]

Curious why you rendered the tallow in the oven when you had the pit running. If you throw that pan at the front of the 250 it'll render nicely plus gain the smoke flavor

[@fikscue]

I've done that before and found that cleaning up the pans was way easier when using oven. Plus I like the taste of the smokeless tallow better and has more usage for it than the smoked one.

[@Jolley86]

Great video Sir. Have you changed your method for preparation and for the cook? I about lost it when you said the temp was 207 😂. Guessing different geography and other variables are in play.

[@fikscue]

Thanks! Lol yeah I cringe too looking back at it. Now I don't temp anymore before pulling. Check out my latest video on no-wrap brisket.

[@BrandonIrwinPhD]

Nicely done, homie. Those briskies are monsters! Where'd they come from? For the Pecos, I actually started building fires on the floor of the firebox and it's been a real game changer. Can use 1/8 splits (about 3" diameter and 10-12" L) of oak @ 275 and, with a good starting coal bed, it burns hot and clean with adds about once every 30-45min. Less variables, easier cleanup, all around winner.

[@fikscue]

Thanks Brandon! These were USDA Prime from Costco. I've done that too on the Pecos, but since I'm using almond wood, they're a little harder to split into smaller splits. I did cut them in half before using a chop saw (ala Franklin), and that worked better. But yeah, this current setup with the rack allows me to easily clean out the ashes on the bottom and get better airflow from both top and bottom of the coals. I am planning to get back to just using the floor bed once I figure out how to get my hands on some smaller splits.

[@larsvegas1505]

u should put some roofing over that 250... keeps it dry and also u have a nice place to sit outside out of the wind/sun... also i would lose the smaller bbq, dont need it anymore clearly...

[@fikscue]

Yea, some roofing would definitely be nice. The Pecos though still gets the call for smaller cooks, like a 1 brisket, or a couple of chickens. Saves on fuel lol. Thanks for watching man!

[@eddietheeagle9702]

Do you still use a water pan in the 250?

[@fikscue]

Only when cooking brisket

[@user-dg8gt2zx2s]

What is inside temp when you wrap (250 smoker)? Anyway the brisket looks superb!

[@fikscue]

If I remember correctly, 175F. But I usually wrap anywhere between Hours 9-10, regardless of temp. That's usually when they have the bark I want. Thanks for watching! 🙏🏼

[@vitaliypeker6640]

Great video! I had a pecos and got an LSG 24x60 last year. They both produce great food, but the stress level of managing the fire is much lower on the bigger pit. Do you mind sharing what kind of scale you’re using?

[@fikscue]

Thanks Vitaliy! Very true about big pit fire management. Kinda like driving an automatic vs a manual haha.I've added the link to the scale used in the description.

[@mitchellkylerhenderson1316]

Do you know what the size of the opening is from the firebox into the cooking chamber on you 250?

[@fikscue]

18 inches across

[@mitchellkylerhenderson1316]

@@fikscue thank you so much!

[@fikscue]

@@mitchellkylerhenderson1316 Anytime!

[@marcanthony9963]

How long did you have to wait when you ordered your 250 Smoker? That thing is sweeet!

[@fikscue]

About 5 months. Thanks, Marc!

[@johngreen5837]

Did you have to seal the pecos up? I think I'm getting one

[@fikscue]

Yes I did. Leaks everywhere. Both cook chamber and firebox. I didn’t have the luxury of selecting because I ordered online. But everything is good now. Happy with my Pecos.

[@johngreen5837]

@@fikscue what did you use? For sealant?

[@fikscue]

@@johngreen5837 I use LavaLock self stick gasket for the cook chamber, and RTV silicon sealant on the firebox

[@jasonmiller5716]

Hey bro. Since u got that beautiful 250. Wanna donate that pecos. My ex wife sold mine.

[@fikscue]

Haha.. I still use my Pecos for smaller cooks. You can buy my Wrangler though if interested. Don't use it much anymore these days. Thanks for watching man!

[@jasonmiller5716]

@@fikscue I’ll be glad to pick up the wrangler for donation.

[@hinds90]

Save that greasy butcher paper. It's great for lighting your pit.

[@fikscue]

Yup! 💯

[@danbecsbarbecue729]

why do you talk like thaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaat?🤣🤣🤣

[@fikscue]

Like what?