EXTRA PEPPER BRISKET - Old Country BBQ Pits PECOS w/ baffle delete and stack extension 🔥

[@Gladiator1972]

Your video editing style tells me we watch the same BBQ youtube channels.

[@RaleighSmoke]

I watch many. Never a fan of long videos. I like to get the point and enjoy watch ones like that more.

[@TheDrunkenBBQ]

Looks awesome my friend 🔥🎉👍

[@RaleighSmoke]

Thanks, buddy!!

[@TRIPLEBsBBQ]

Looks good bro cheers 🍻

[@RaleighSmoke]

Man, I appreciate it. I’m starting to surprise myself. Lol!

[@TRIPLEBsBBQ]

@@RaleighSmoke I feel the same way. Everytime I cook something again, better and better. Makes you keep going and pushing the limits.

[@fikscue]

Hit the nail on the head with "the only way to get better is doing it over and over." Brisket looks excellent buddy! That bark is awesome 🔥

[@RaleighSmoke]

Thanks! It means a lot coming from you!

[@savalascraftbarbecue]

Beautiful brisket

[@RaleighSmoke]

Hey, thanks!! Means a lot!

[@LDQBBQ]

I'm always amazed at all the subtle changes that affect the brisket. Even with very simple variables changing them slightly seems to make for an infinite amount of results.

[@RaleighSmoke]

Indeed. Thanks for watching!

[@raytrout8272]

Cool video 👍✔️✔️✔️

[@RaleighSmoke]

Thanks!

[@delnorteoficial]

Great video my friend! You convinced me to purchase a Pecos and it’s been great leaning the new pit! Thanks for all your videos man.

[@RaleighSmoke]

It’s ain’t perfect, but for the money (w/ a few cheap mods), it turns out some great brisket. Let me know how you like it. Thanks for watching!!!

[@kevinfields4922]

That brisket looked so good I could smell it here in Angier! Can’t wait to see your next video!

[@RaleighSmoke]

Thanks!!

[@anthonplake]

I have an Old Country Brazos and did the baffle removal as well as stack extension and have been extremely pleased with the results. I've been racking my brain trying to come up with reasons why they didn't just build it that way in the first place

[@RaleighSmoke]

My guess is cost (material & shipping). Someone mentioned in the comment section on another video of mine that supposedly they talked to OCBP and they told him that they were working on a possible aftermarket extension. Idk, I think they’d be better off ditching current Brazos Deluxe, or whatever it’s called, and remake it w/ the baffle removed, a collector w/ taller stacks. That would be well Worth added MSRP.

[@anthonplake]

@@RaleighSmoke yeah I agree with all that as well. I appreciate your suggestions about these modifications btw. It's been a new world without the baffle and extension!

[@PercussionImprovisations]

@@RaleighSmoke It might be because you lose some cooking capacity with the baffle off. I have to be very careful with the food that is closer to the firebox, rotating it so it doesn't get burned.

[@RaleighSmoke]

@@PercussionImprovisations - I understand that too, but any well made offset, whether it be a Franklin, Workhorse or Mill-scale, all have a hot spot there as you would in the Pecos or Brazos w/ the baffle removed. My guess is that they are more so built for the beginner or inexperienced backyard cook. The entire market for gas grills and pellet cookers are designed for that same group.

[@PercussionImprovisations]

@@RaleighSmoke no regrets removing the baffle on my Pecos, and many thanks to you for the idea! I swear the food tastes better but more importantly, no more burned undersides of meat! 🙌🙌🙌

[@TheDrunkenBBQ]

Awesome cook my friend, you got to love the offset smoker 🔥🎉👍

[@RaleighSmoke]

Thanks! It’s a pain in the rear-end, but the end results are worth it. Thanks for watching!!

[@davidbueso3840]

The brisket looked fantastic👌man. Keep up the good work. I've learned a lot from you! Thank you for your videos!

[@RaleighSmoke]

Thanks, Dave!

[@MrPanthers23]

Love your vids. As far as puncturing the butcher paper, I saw you wrap it over several times. Usually I use way less paper, just fold over twice, less paper to go thru. No issues for me.

[@RaleighSmoke]

Thanks. It was probably excess. I’m no expert. I’m still a novice in many aspects. That’s the cool thing about bbq though. Even the masterclass folks are still always learning. Thanks for watching!

[@RicsBBQSpecialties]

Good looking Brisky! Digging the old country mods. I did the same to mine. 😎

[@RaleighSmoke]

Cool! Let me know how you like it. I’d love to add a collector and a good set of casters if i could weld.

[@Smokermod]

That brisket looked amazing keep up the good work.

[@RaleighSmoke]

Thanks! I appreciate it.

[@EricsBBQAndMORE]

You’ve got to try the Chud boat

[@RaleighSmoke]

I’m considering it…. 🤔

[@richardhuff8201]

Looks goooood to me! Great job 👌!

[@RaleighSmoke]

Thanks!!

[@lawrencechesshire9410]

Excellent! 🍺🍺

[@RaleighSmoke]

Thanks!! 🍻

[@richjames4094]

This one looked amazing. Great job.

[@Will_Dorsey]

Aaron Franklin probes through the side of the brisket to not poke through the bottom of the paper. So rather than coming in vertically just change to horizontal probing right in the center of the brisket and I think you’ll be fine! Brisket looks awesome!! Maybe that sugar cookie comes from great fat render and a little msg??

[@RaleighSmoke]

Good advice! Thanks! I knew there had to be an easier way. 🤦‍♂️

[@FoleyLoadedX]

Man that looks great! Makes me want a Christmas brisket…

[@RaleighSmoke]

Me too!! Thanks for watching!! 🎄

[@BrisketMedic]

Solid work man, I personally love the 2/1 ratio.

[@RaleighSmoke]

Thanks, pal! I appreciate it! I’ve come along way. First few I ever did years ago were train wrecks.

[@BrisketMedic]

@@RaleighSmoke good stuff man. I’m soon to do some mods similar to my pecos

[@bigguybbq]

That looks great! It looks like you got the desired bark you were looking for with a good smoke ring and obviously juicy as hell. Good job! I like how you finished the cook off in the oven. I started doing that too and it helps with catching some zzzzzzz’s.

[@RaleighSmoke]

Absolutely. It was 0130 and 32° outside. No way was I staying out there. Lol! Thanks for watching and the kind words! 🍻

[@raytrout8272]

Just a matter of time one of these manufacturers going to want to send you one of their smokers

[@RaleighSmoke]

That would be awesome, but I doubt it. 🤞

[@SIFUSAYSRELAX]

Whats up brotha! Oh man I've been watching your videos non stop. Im in the market for the bravoz but they are on backorder and you are definitely making that Pecos more attractive each video!

[@RaleighSmoke]

It’s definitely an option and it performs pretty well w/ a little tweaking. Knowing what I know now if I was going to ask you $1000+ on an offset, I’d probably by a Workhorse 1975.

[@SIFUSAYSRELAX]

@@RaleighSmoke i was originally looking at the pecos and then I went down the old country wormhole and all I was hearing was"brazos" and "1/4" thickness". I'm coming from weber kettle. I finally figured out how to make a damn good brisket on there so now I want to elevate my game.

[@RaleighSmoke]

@@SIFUSAYSRELAX - same boat here. I wanted to try something entry level to see if I actually enjoyed running an offset. I didn’t want to drop a grand or more on something I may hate. 😂

[@HeavyMetalBarBQue]

Hey Jon! Your attempt to the Ultimate Brisket using the OCP is just about as good as it gets. 👍 You've explored and done all the mods and tricks needed with this kind of pit to produce one of the best looking and I'm guessing one of the best briskets you've ever carved and tasted. 🤘 I really like the use of the oven, after the smoke and bark has been established. It just makes sense. 👍 For Me I really don't care what all these guys including AF are doing and how they do it, because Today I watched You do it as good...... if not Better! 👍🤘 Metal On My Brother! \🔥/

[@RaleighSmoke]

Ken!! Thanks man! It’s definitely been a journey. I don’t feel yet that I’ve mastered it, but I certainly have come a long way. The first few briskets I could years ago were so bad I felt like I didn’t even want to try again. It reminded me of the first few times I tried snow skiing in PA.. Spent a bunch of money only to embarrass myself. The quest for real deal bbq though had me determined to figure it out though so I kept at it. Beef prices still give me some pause, but the money and time is worth it when it comes out well. Anyways, thanks for watching and the continued support. Best holiday wishes to you and Mrs HMB! 🎄

[@johnshultz9557]

@@RaleighSmoke well I still haven't done my first brisket yet on my ocp but reading u talk about your first few briskets and how they went I hope I'm not n for a horror show when I do 1

[@RaleighSmoke]

@@johnshultz9557 - you’ll be fine. Give it a good trim, don’t wrap too early and be sure to give it a long rest in a warmer or oven.

[@TheBradleyd1146]

I switched to the foil boat method I saw from Chuds bbq and have ditched paper altogether. I had the hardest time checking for temp and tenderness through the paper as well. I also rest on the lowest temp my oven will go for about 8-12 hours.

[@RaleighSmoke]

Good to know. I’ll have to give it a try. As for the rest, I think when it’s one of the key steps to great brisket. Thanks for watching!!

[@TheBradleyd1146]

@@RaleighSmoke Yes totally agree. The long rest kind of covers up some mistakes like you mentioned. Have you ever been to Grillbillies in Wendell ?

[@josephstulec8247]

Great video. Do you think would would get better bark by not using a slather like Mad scientist bbq and sometime Chudds bbq will not use one either? Youre the man

[@RaleighSmoke]

Idk, I think the slather doesn’t add much.

[@AntsBBQCookout]

I gotta take some axe cutting classes, you make splitting wood look too easy 😂 that brisket was a beauty! Question about your mod: Can you fit 2 12-14lb briskets on the pecos with the baffle taken out?

[@RaleighSmoke]

Good question. I think you could side by side, but I’d have to try it to know for sure. Next time I cook one, i may ask a friend if they want their own Brisket. I’ll cook it, as long as they pay for it & it would be a good test. As for the chopping, it’s actually quite hard on those spits cause there so small and some of the pieces you get from B&B are so oddly shaped & full of knots. I had to use a maul and a sledge on those. Thanks for watching, bro!

[@AntsBBQCookout]

@@RaleighSmoke as long as you post vids I'll always watch, brother. Love your content. Can't wait to see the double brisket video! I will pull the trigger on the baffle mod if it works out! Yeah, those knot pieces in the BB bag are horrible 😂

[@jefflyons4516]

How long is your stack extension, from the bottom. It looks higher than in your previous video. Also brisket looks great!!!

[@RaleighSmoke]

The extension is 22”. If you watch my baffle removal video you see why. The 16” though would work fine if that’s what you have. Thanks for watching and the support! 🍻

[@NorthCackalacky24]

Great video! I’m trying to decide if the brazos is worth the extra money over the Pecos…

[@RaleighSmoke]

Might be it if you have the cash or your up north in colder weather. It’ll just help keep temps a bit better and last longer.

[@NorthCackalacky24]

@@RaleighSmoke true. I’m about 2 hours from you in Salisbury. Doesn’t look like any of the Academy Sports locally have the brazos in stock.

[@RaleighSmoke]

@@NorthCackalacky24 - Yeah, now that you mention it, I haven’t seen any in a while.

[@randyhogan3071]

You're starting to look like a pro! Great looking brisket. Just curious why you give it the extra 2 rolls in the paper? Why not over once, then over again so the fat side is back on top and then call it good. Not so many layers to poke the temp probe through that way.

[@RaleighSmoke]

Good question. I make sure it stays fat side up when I’m done and I’ve mirrored my wrap after Jermey Yoder @MadScientistBBQ. He does it that way and just as long if your watch him do it. Another viewer commented here that Aaron Franklin probes through the side of the brisket, which may be a bit easier if it’s moist. I’ll have her give that a try. I appreciate you watching and the kind words. I’m no pro, just an ordinary guy with an unordinary obsession. 🍻

[@randyhogan3071]

@@RaleighSmoke I watch the MS as well. Just sayin Chud only rolls it once (til the fat side is up) and Jirby BBQ does the same. Check him out if you haven't already. His joint Goldees, is the Texas Monthly Top 50 BBQ joints, # 1 Keep up the great videos bro

[@RaleighSmoke]

@@randyhogan3071 - Good info. I’lol check it out. Thnx

[@JMario-kt9xk]

To puncture through the butcher paper I use a metal skewer first, and then I go in with thermometer.

[@RaleighSmoke]

Good advice! Thanks!

[@paulmorgan5841]

Big fan of looong rest periods, four hours minimum

[@RaleighSmoke]

Agreed!

[@Thomasxtr]

I have the exact same oven. How'd you calibrate it to run at the stated temp? Mine runs hot so I can't really rest my briskets in the oven for a long time or they overcook.

[@RaleighSmoke]

Hold the “oven” (on button) for 5-10 seconds and it will beep and bring up an option to recalibrate. Find the setting you want and hit “start”. Mine runs a bit hot too, so I run it -35° for warming brisket.

[@austenzacca2878]

I have a Pecos, and did the same mods as you, and it runs fantastic, but I have one issue that's driving me nuts... I'll run only one single split (not a large split either), and the pit seems to consistently run 300+°F... I see people running the same pit at 250 with like 3 splits on.. can anyone tell me what's going on??

[@RaleighSmoke]

My first guess is that the splits are too big. Where are you reading the temp?

[@austenzacca2878]

@@RaleighSmoke had a probe at the grate, and a Teltrue thermometer in the dome

[@suflave]

whats your mid grate temp look like compared to the probe by the stack side? my probes reading anywhere between 50-70 degree difference.

[@RaleighSmoke]

Are you running it w/ the baffle?

[@greatjuankenobi217]

What size pepper do you use?

[@RaleighSmoke]

For this one I just use whole peppercorns that I coarsely ground. Pretty much the equivalent to 16 mesh black pepper.