FIRST BRISKET COOK - Old Country BBQ Pits Pecos w/ Stack Extension 🔥

[@jasons5726]

I’m the guy who commented/explained to Smoke Trails KZbin how I do briskets at my restaurant (the video you referenced). One thing I didn’t mention to Smoke Trails is that a well insulated Igloo cooler will hold temps just as well as a proofing oven will. When I have a catering event I wrap every brisket in butcher paper that’s been moistened with Wagyu beef tallow, then wrap it in a clean bath towel, and throw them into a cooler. I hold briskets in an Igloo cooler for up to eight hours with no concern of them dropping below an unsafe temp. I put a thermoprobe in a few of them to make sure they stay safe, but the cooler will undoubtedly hold them well above 180 degrees for about ten hours. Don’t worry too much about having a proofing oven or some other way of holding them after they come off your pit. The reason restaurants hold their proteins in a proofer after they’re pulled off the pit is the proofer’s temp isn’t high enough to dry the meat out, but it still provides enough heat to continue breaking down intramuscular fat and connective tissues for several hours after the cook. That intramuscular fat and connective tissue becomes completely gelatinous and coats every strand of meat fiber completely. This gives you a great amount of fat that coats your mouth, which most people equate to moist and tender meat. The Igloo coolers hold temps consistent enough to break down all that fat and tissue just as well as a proofing oven so don’t worry if you don’t have an oven that goes to 150-170 degrees. And don’t buy one of those ridiculous $400 coolers like YETI… they’re a massive waste of money. I use three 100 gallon Igloo coolers that I got at Sam’s Club for $59 each, and they work perfectly. Hope that helps. If you have any other questions, feel free to hit me up. I love talking BBQ! Love your content… keep up the good work!!!

[@RaleighSmoke]

Great info! I really appreciate that you took the time to put that all down. I’ll definitely give the cooler a try. I was looking for an “easy” way to rest it I guess without having to be concerned with a drop in temp. I’ve never held a meat (brisket or shoulder) in a cooler for more than 5 hours. I’ve just not needed to…. until recently. I think there’s definitely something to the long rest and your input only supports that. I’m excited to give it another shot. Thanks again!

[@RaleighSmoke]

@@BBQcheese - Pre-cooling or pre-warming a cooler is recommended. It certainly can make a difference.

[@opiumextract2934]

I double liked because thats the way my father in law taught me. Mind you I just cook for our family but I have one igloo cooler that doesn't get used for anything but this.

[@northernbackcountryfabrica4052]

I use the cooler method and it works for me, a friend of mine, who has done many more briskets than I have, uses a cooler and it works for his cooks too

[@Pk-io6xe]

glad to see somebody else recognizes yet I for what they are. overpriced.

[@conwayconart1360]

Dude, please continue to make these videos. The amount of effort you put into these is astonishing. Just absolutely fantastic quality. I'm dealing with the exact same stuff with my new pecos, and your videos are a tremendous help. Much love from Texas, brother. And keep up the good work! 👏👊

[@RaleighSmoke]

Very cool! Thanks for the kind words. Especially from a Texan. We don’t see much brisket here in NC, though it’s gaining popularity. I’ll do my best to push out some more content.

[@nicpipkin3445]

Mr. Conway, and RayleighSmoke, I am not a professional, but on these OC offsets, it seems airflow is always a problem, people solve this by extending the exhaust 16, to 22 inches, and also removing the baffle completely, you will lose some cooking surface area because your hot spot is now on the firebox side, but you can always add a rack at the bottom of the cooking chamber to put your water pan, that should help to utilize the entire surface again.

[@tadkramp2508]

I bought my Pecos and your stack extension video was one of the first mod videos that I watched. I did my first brisket on July 4th and used your 16 inch stack extension. I used a foil loaf pan as my water pan, and placed it on the floor of the smoker with about 3 inches between the baffle and the pan My brisket was 13.9 pounds from Costco as well, with just under 4 pounds trimmed off. I smoked 9 hours and then wrapped. Once wrapped I placed in the oven at 250 for another 3-4 hours. ( I underestimated how much wood I would need and was running low) I wrapped it in a towel and placed it in a cooler bag for 3-4 more hours before serving. Very even color. Great bark. I do not have a lot to compare it to, but all of my guests raved over how good it was. One of my guests claims to be quite a BBQ connoisseur and said he would put mine with any restaurant brisket he has ever had.

[@RaleighSmoke]

Nice!

[@txtacos817-3]

Jesus I have been cooking brisket for 15 years and in the past month I’ve learned more on KZbin from in depth videos like these great job

[@blumpk1n973]

Schitt...one of the best intros on you tube!! I'm sure the brisket is just as good!!

[@RaleighSmoke]

Thanks!

[@jeffstrains4014]

Will give you my 2 cents , I have had a brinkman unit for about 12 years about the same size as this one just a tad bit smaller. VS the Peco "I plan on upgrading to this unit" I think all the steel is same thickness. What I have found works best using that water pan you said was to thin I line my bottom with 3 of them first one next to fire box I keep water in it, other 2 just catch grease. Doing so has made more even heat temps and better smoke coverage, along with not over drawing the fire! can open the dampener more less bad smoke no creosote. Good video!

[@JC-lf8pr]

Well done and another excellent and informative video. The "No Country for Old Men" intro was classic especially for me an old Texas boy. I am glad your brisket turned out well and that you continue to strive for brisket smokin perfection like many of us here. Wow, I did not know that the Aaron Franklin smoker had no baffle. That could be a important characteristic to obtain when trying to achieve even or optimal convection in the Old Country Pecos/Brazos smokers, especially with in my case a 16' stack extension. The Mad Scientist BBQ says that Aarons smoker is the best backyard smoker he has to date including his Brazos. So you now cutting back the current baffle in your Pecos will be a very telling modification and informative outcome. Thanks again for all your work as it helps many of us become better smokers of meat as well.

[@RaleighSmoke]

Thanks! No Country for Old Men is one of my favorite movies. I had wanted to do a parody of that opening scene for a while. Could have made it longer, but probably would have lost some folks. As for for the Pecos, yeah I was trying to see if the Franklin pit did or did not have a baffle for some time, but it was not until Jeremy Yoder posted his full review that it was apparent that it did not. Also, Bradley Robinson (Chuds BBQ) builds his own pits and he too does not add a baffle. Oddly though, I think the Workhorse 1974 does have a baffle. I’m not 100%, but I believe it does. So, idk. I may remove it and then see how it runs. I think the water pan will still act as a heat sink and reduce a fair amount of radiant heat and help to stable the temps, much like a water pan in a Weber Smokey Mountain. We’ll see though, I guess. Thank for watching and the kind words. 🍻

[@gardentogether9298]

A little late on this convo but I too have a Pecos and I'm striving to produce the best brisket. One thing I've noticed as well is that the bottom of my briskets are always so dark and crispy. The brisket will be juicy ,smokey and tender but the bottom is always hard to cut through so this video definitely shined some light on my problem. Thanks!!

[@ArzellHuggins]

You are spot on! After further research I found out the same thing! I will be cutting out the baffle in my pecos as well! Adding the water pan will aid in being a baffle alone with a split of wood as a barrier! Thanks for the video!

[@RaleighSmoke]

Awesome! I was hoping the extension alone was the key, but definitely seemed like the baffle was interfering w/ it’s success. The question after I reduced or remove it is what height stack to use. Once I’ve got that, I might hire a welder to put on a collector. If/when you do it. Let me know how it goes! Thanks for watching! 🍻

[@ArzellHuggins]

@@RaleighSmoke Actually that's my next step. My father happens to be a welding fabricator! In my opinion, I think the full smokestack extension will be sufficient provided that it has the damper reinstalled for "draw" control...

[@graveyard_collectibles]

That intro was the greatest! Smoke on brother!

[@RaleighSmoke]

Thanks! No Country for Old Men is one of my favorite movies. I could help incorporate it in at least one Texas style brisket cook.

[@graveyard_collectibles]

@@RaleighSmoke same here!

[@crazymonkey9611]

Just discovered you on KZbin. What a great video and I like a lot of your other work. I’ve subscribed so I can enjoy the new vids as they come out. Great work!

[@RaleighSmoke]

Thanks! I appreciate the support and feedback!

[@fikscue]

Thanks for the mention, buddy! You took brisket videos to a next level. Love it! Your illustration is really helpful in understanding how the air flows. I'm certain now that an increased draw requires less restriction from the baffle. Can't wait to remove mine.

[@RaleighSmoke]

I’ve really appreciated all your help and input. I was gonna mention that we both discussed the removal of the baffle, but i didn’t have time to re-record voice over. These days, videos, that’s are interested to me and others, take me way to long to edit. With 2 toddlers now and 1 on the way it’s ain’t gonna get any easier… Thanks again, bud! 🍻

[@fikscue]

@@RaleighSmoke Likewise, my man. I always show your videos to my daughter and tell her "Please try to edit my videos like Jon" 🤣 Congratulations on the growing family! You have a beautiful one 🍻

[@michaelbexarthomas652]

Look here man I haven't even purchased my first smoker yet but I am an actor and someone needs to compliment your intro. Good shit.🤠🍖 🎥

[@RaleighSmoke]

😂 Thanks!

[@vbelbel490]

Amazing intro, gave me the chills! Loved your graphics and explanation of the air-flow, so informative. You got a subscriber from TX. Thanks!

[@RaleighSmoke]

Thanks! I appreciate the support! Thought a No Country for Old Men parody was fitting for a Texas cook opening. 🍻 🇺🇸

[@jdawg1835]

This is definitely my new favorite BBQ channel. As a metal fabricator, I really have to hold myself back from building a smoker. I have a perfectly adequate OK Joe's. For now I'm just having fun cooking and learning all I can from channels like this about what works and doesn't. I'm for sure going to build my own someday, but I have a lot to learn still. Thanks for sharing your experiences.

[@RaleighSmoke]

Thanks, Jason! I don’t put out a ton of content, but I do what I can. I appreciate the support and you subscription!

[@SmokinJoesPitBBQ]

I say take the baffle off. Good video. 👍On second thought, can you drill a few 2 inch holes on the baffle to let some air/smoke rise?

[@RaleighSmoke]

Good idea. Thanks for watching, Joe!

[@ignoranceisnotatrend4669]

Raleigh smoke, I also have the pecos, I made my own tuning plates or baffle plates by cutting about 7 tuning plates with holes using metal that start out small and increase through out each tuning plate positioned side by side in the inside of my smoker except by the smoke stack. Hope that helps. 👍💯👍

[@williamshelton4900]

What I like about you , you seem very honest on all your cooks!! Besides the heads up on the stack extension for my brazos .

[@RaleighSmoke]

Thanks! For me it’s all about showing my own mistakes so I don’t make them again and so others might not too. I wish more channels would show their mistakes. It would make it more interesting, IMO. Thanks for watching and the support!

[@LDQBBQ]

Good work brotha. Something I didn't see you using was a blocking log. I used one on my last cook (on a slightly larger offset) and the temps were uniform across the grate whereas before they had a 25-65 degree variance. On my Wrangler I've found that the hot spots are nearest the firebox and the smoke collector. Instead of pointing the point at the fire box, I actually stick the point near the smoke collector and have the flat aimed at the firebox. This seemed to work really well. When I do two briskets at a time I stick one brisket very near the firebox with the point right near it. The cool spots seem to be in the middle, and I think that keeps the flat from cooking too fast. Good luck man. I enjoy your work.

[@RaleighSmoke]

Thanks! I appreciate the info and support!

[@thomashood3748]

Great video. The baffle on my brazos does create a cook from the bottom. Im thinking of cutting a half moon out of the baffle so heat will also cook from above the meat. Im not unhappy with my tuning plates nor my stack extension. I now get more even cook temps throughout. Its just most of the heat runs across the bottom

[@RaleighSmoke]

Yeah, I’m with you. I think the baffle definitely needs to be reduced or removed w/ the extension. I get why OCBP put it in there, but with the added draw, it’s pushing everything to the bottom. I want it to come out and rush over the brisket just like it would in a 250-500 gallon offset.

[@Mad_Hat_Stickman]

Using my son’s KZbin channel, don’t pay attention to the name. Great video. Love that you don’t fake a perfect product for every cook. You’ve mentioned Jeremy Yoder before. I think looking at some more of his videos may help. I know he likes the tallow, and he uses a really long rest time. He doesn’t need a warmer, though. He says he rests it until it reaches about 180° or something like that. Then puts it in a cooler until it reaches about 145°. For the bark, a couple of things…I think you may have started spraying too soon. Generally, you might want to wait until it starts to look dry, or you start seeing the makings of the bark/color you want to see. And, I think removing the baffle will actually help a lot. Great video, though! Keep on keeping on. Gotta love the process.

[@joshualasseff7530]

I extended the stack inside the oven to go below the grate with no block on the offset part. Oklahoma joes smoker. Worked great with 2 racks of beef ribs. Haven’t tried brisket yet

[@RaleighSmoke]

😎

[@IronManTan77]

I didn’t know if i was watching a brisket video or no country for old men. Awesome intro boss!

[@RaleighSmoke]

Lol! It was fun making it. Love that film. The book even more. Thanks for watching!

[@PyroSarge]

Great video I've just done my first low and slow smoke in a cheap bullet smoker. And thanks to videos like these it went well. Now i have the confidence to attempt a more expensive meat like a brisket. Big love from the UK.

[@RaleighSmoke]

Thanks, mate! I really appreciate that. I’m always learning. Documenting the process, including my mistakes, is (believe it or not) a great help to me. I’m glad to know they have helped or encouraged others, like yourself, as well. 🍻

[@PyroSarge]

@@RaleighSmoke Loved your honesty in the video. It helps people like me to see what can go wrong, what to avoid etc. Might attempt a brisket or pulled pork this weekend 😀

[@chuckdavis572]

Just found your channel. Love the scientific approach and humility. BBQ is fucking hard! People don't know. Good BBQ is harder than almost any other type of cooking. French, german, italian. You name it. Subscribed.

[@RaleighSmoke]

Thanks for the feedback & subscription! 🍻

[@freddieeaglin8394]

Drill holes in the baffle slowly changing number and size. That is what I plan to do soon. Still force some air down while letting some rise up.

[@danielploy9143]

Really good idea.

[@mychaelramirez9613]

Awesome video man! I took a page out of your book and extended my smoke stack (pro tip for sure). We have the same pecos smoker. I just cooked the exact same brisket weight you did but used the foil boat method and went a little heavier on the salt/pep. My rest time started in the oven at 170 after I let internal drop to 162 grossly. I rested about 10 hours and then at that time dropped my talo onto my brisket. It worked for me but I too am still learning w each cook. Thanks again for smoke stack extension tip. I have no deflector plates and really feel it has taken my smoking to the next level!

[@RaleighSmoke]

Very cool to hear! Thanks for watching!

[@pwread]

Simply brilliant! You just took the YT BBQ vid world to a whole 'nuther level.

[@RaleighSmoke]

Thanks! I’m not trying to break new ground. I just enjoy making videos from time to time. Glad you enjoyed it. I appreciate the kind words and support. Thanks for watching!

[@williamsippel4435]

I have the Brazos and I removed the baffle altogether. I also added a stack extension, getting the idea from you! Also, I run the exhaust wide open, because of the extension, and the intake I play with to get the right temps. Sometimes closing the adjuster on the door and cracking it open, sometimes closing the door and opening the adjuster all the way, sometimes in between. I always have a probe on each side of the grate and have noticed my temps run pretty darn close on both sides. Great content!

[@RaleighSmoke]

Wow! Good to know! I appreciate the feedback and the support! 🍻 👏

[@williamsippel4435]

@David Drake I believe me extension is between 16-18" long. And that's total length of the pipe. And yes, I used a grinder/ cutoff wheel to remove the baffle. Which is actually in there "backwards" now so it directs the heat up right away.

[@ignoranceisnotatrend4669]

I want to thank you Raleigh smoke for your time, science, and effort behind the stack extension, I have the pecos and I've done everything that you done to yours, I removed the baffle awhile back and just yesterday I added the exact same stack extension and the same height of adding 16 inches to the stack, thinking about doing a brisket cook this weekend and cant wait 😄👍🏽👍🏽👍🏽after I added the extension my wife came out and said it looks nice and that it looks like the smoker came that way 👏🏾👏🏾👏🏾👏🏾it definitely looks better with the stack extension. 👍🏽

[@TheGhostmullet]

Awesome video i have the brazos dxl with the stack extension and the bottoms of my meats are always darker than the top. Ive been thinking of removing or making the baffle smaller. Ive tried to do research but never could find anyone talking about it. Your the 1st person that talks about this!

[@RaleighSmoke]

Cool! Yea, it’s definitely a draw back of the added draw. The baffle certainly seems to be causing the air to flow across the bottom. We’ll see if some adjustments made a difference. Thanks for watching!

[@jimmieskogsberg74147]

Keep up this good work!! Very intresting ideas and solutions! Bstrg, Jimmie -Sweden

[@RaleighSmoke]

Very cool! Thanks!!

[@davidmiddlebrooks929]

I should have started started with you videos first! So much information packed into 12 and a half minutes!

[@fish4today]

Awesome Video. Hello from Charlotte! I've done the stack collector just like one of you viewers. It works good and I'm glad I did it. I can dial in my temps along the grate within 5-10 degrees but I'm going to remove the baffle. I think that will help out even better. Make it more like AF offset. Worst case I'll weld it back in. :-) Keep up the good work with these videos.

[@RaleighSmoke]

Awesome! I wish I knew how to weld, I’d definitely do it. I may just see about getting a fabricator to put one on for me. That is if it’s not too expensive to do. I think removing the baffle is what I need to do. If/when you do it, let me know how it turns out. Thanks for watching!

[@texasgunslinger5751]

All your research and explanations are greatly appreciated.

[@RaleighSmoke]

Thanks!

[@williamshelton4900]

Thanks for responding, I’m gonna wait!!! The pressure is on brother!!!

[@bbqwithmonchis-smokinmonch9108]

Great video, really liked the way you explained the airflow! Always good to learn new things, new sub 👊🏻

[@RaleighSmoke]

Thanks! I appreciate it!

[@SIFUSAYSRELAX]

I've found the oven hack works best for raising the temp. I ran into the same problem you did. I grabbed an oven thermometer and tested it before I tried resting my brisket so I went with the towel/cooler combo. I did find the hack works great for higher temps when making pizza!

[@RaleighSmoke]

Good to know! Thanks for watching!

[@tonygonzalez2224]

This is the second video of yours I’ve seen and I am loving the content you’re putting out. I am definitely subscribing to your channel now!👍👍👍🤠🤠🤠

[@RaleighSmoke]

Thanks, Tony!

[@floyd4311]

The intro is classic 😆 well done sir

[@RaleighSmoke]

Thanks!!

[@jamesnobaj758]

Thanks a lot for taking the time to explain the whole process as well as the alternative possibilities that may have happened to your cook. I sure learned a lot. The way you presented is so clear. More power to you.

[@RaleighSmoke]

Thanks for the kind words!

[@The4GunGuy]

Very nice video! I like your honesty about what goes well and what challenges you are facing. Have you thought about tuning plates? I'm looking at the Brazos and am just trying to find what everyone is doing with the Old Country smokers.

[@RaleighSmoke]

Tuning plates are fine, but I’m more intrigued with getting the my Pecos to cook w/ proper airflow and convection. I just feel like tuning plates trap and slow the airflow below leading to a balance of temps through radiant heat, not convection. I’m after that good airflow. Much like you find on a 250-500 gallon offset.

[@The4GunGuy]

@@RaleighSmoke Thanks for the reply. After watching your videos I agree with your logic. Tuning plates don't really fix the root cause of bad air flow, they just seem to move the "burn" across the bottom to the stack, which isn't really what we want right? We want the smoke to actually reach the meat and it seems that again, to your point, with tuning plates we're just heating the meat via radiation. I'm going with your stack extension when I get my Brazos. Thanks again for your help here.

[@MrJabs81]

Really good video - just subscribed! SUGGESTION: Dare I suggest try your next brisket on the WSM. I just did my first brisket ever on a WSM a few weeks ago and it came out better than I expected. I used a mix of post oak and mesquite but would use hickory next time for more of a smokey flavor.

[@RaleighSmoke]

I did my first few briskets on my WSM. I really wanted to learn traditional central Texas style by using an offset. I might try it again though. Especially when I feel really comfortable with cooking briskets.

[@HobiesGarageBBQ]

Wow! High-quality video production and very informative video.

[@RaleighSmoke]

Thanks!!

[@EricsBBQAndMORE]

Great video! I have tuning plates and I also fill the bottom of my Pecos with water, (see water box mod on my channel). I’ve thought about doing the stack extension, but I’m not sure I need it, other than maybe making fire management easier.

[@RaleighSmoke]

I think there’s some definite truth to the idea of adequate airflow. It’s just find the right way to tune the Pecos is the problem. I’m hoping that if and when I remove or reduce the baffle everything will be as I hoped. Thanks for watching Eric!

[@stevetrei4801]

Nicely done. I really enjoy your content.

[@LouisatRshackBBQ]

Great video and a lot of useful tips. I like the idea of finding a electric smoker for using as a warning oven.

[@RaleighSmoke]

Thanks, Louis! How’s the catering going?

[@gdusek84]

Great video Eric! I've been quite impressed with your content and video quality, definitely keep it up. Just to preface this, I've read Aaron's book just like you, and I've watched his masterclass to see if there's any extra bits of info I'd pick up that wasn't in the book. You and I share the same mindset about brisket and how the smoker should operate, especially with airflow. Many people are quick to throw tuning plates in and I don't feel like that's the appropriate solution. I picked up a used Pecos off the FB marketplace and added a 16" extension with 2" overlapping the factory stack, bringing the height to a total of 30", quite similar to Aaron's recommendation. Temps from the firebox to the stack were within 10 degrees or less on two separate dry runs and I thought it was good to go. A few days later I throw a 12lb brisket and a water pan in my smoker but suddenly I can't get my temps to stay within that 10 degrees from side to side. The difference jumped to 30 or more degrees and I could only guess this was because of airflow. One thing to note at least with my Pecos is that I'm still flow flowing air optimally even with the stack extension and here's my one of the reasons why (i think). The opening between the cook chamber and the stack is not the same, the opening is actually smaller in diameter than the stack itself, so even with an extension, it's still struggling to draw air as efficiently. I grabbed a measuring tape and there's roughly 3/4" - 1" of material overlap between cook chamber wall and the stack diameter itself. Now I do agree about the baffle possibly being too big and I plan on trimming mine down but before I do, I'm going to grind down that overlapping material at the cook chamber wall and smooth it out. Depending on what sort of effect that has, it's possible a collector may not be needed, but I considered having a fab guy put one in for me. We'll see what happens and I'll report back.

[@BehindTheFoodTV]

Fantastic video man. You continue to impress!

[@RaleighSmoke]

Thanks! Looks like you had a good time in Chicago. Thanks for watching! 🍻

[@BehindTheFoodTV]

@@RaleighSmoke I did! Flying home tonight. Let’s get together and do a cook soon!

[@dw.imaging]

@6:36 I tried this in our electric oven a few months ago. (Only came across your video today) but it triggered my recollection of what I discovered. I had placed my smoke probe in the oven to monitor the temperatures. I noticed a behavior that I never knew…. When I set the oven to a specific temperature; the oven does not maintain that temperature according to the temperature log from my thermometer app. The oven goes through and on off cycle to attempt to maintain temps. For example; Let’s say I have the oven set at 300 degrees. The oven heats itself up to about 340 to 350, then it doesn’t heat for 10 minutes or so and the temperature falls. Then it heats itself up and turns off and the temperature falls again. This on off cycle is how it tries to maintain the temperature you have set. I would be curious to know how your oven is handling the heating cycles to try and maintain it 150 by using your smoke thermometer graph.

[@RaleighSmoke]

Yup, you’re correct. Just like the HVAC in your home, it runs in cycles

[@SmokinwithKasket]

Excellent video my friend. Thank you for sharing.

[@RaleighSmoke]

Thanks for watching!!!

[@bmeers32]

I have a Pecos and I did basically this exact cook for father's day a few weeks ago. Before starting I tested my oven out using my Fireboard. When the element was on temps would reach over 200 and slowly drop to about 165 then repeat. I added a baking sheet as sort of a heat shield and that cut the upper temp down to about 180. I went as far as adding a (covered) pan of water to help regulate the highs and lows. With both the heat shield and water pan I was able to maintain roughly 175-160 with the oven set to 170. I let the brisket rest and cool to about 180 between the smoker and the oven, then held in the oven for 12 hours. Still came out a little over done but very tender and moist. Overdone brisket is still quite edible, as opposed to underdone which is not great for eating, so not the worst outcome. Another data point you may want to consider for doing experiments is to use a probe in the flat and another in the point. They will cook at different rates of course, so you will be able to get a better idea of any affect your mods and changes had. For my long oven hold cook I monitored the flat and point and added two ambient probes in the oven during the hold to understand what my temps looked like overnight and to use to troubleshoot in the event something went wrong. I have three 1/2" npt threaded probes at grate level in the back of the Pecos and can add ambient probes on the grate itself to get a better idea of the temps all over. With a taller stack extension I definitely see the exhaust end of the cook chamber hotter than the firebox side. I'm planning to cut my extension down and then I may go after the baffle too and see how that affects things. Basically I bought the cheaper Pecos instead of the Brazos so I could do mods, collect data and learn what really goes on in there. Oh something else to note on the Franklin pit. Yes, no baffle, but there is a permanent water pan located directly above where a baffle would normally be.

[@camrynfletcher3382]

I’ve got mine with a 6-8” extension on the stack, no tuning plates, but I run within a few degrees side to side. I think a lot of what might be happening with yours is with your cook chamber door. I keep mine closed and use the damper on the door about halfway to three quarters open, while still maintaining a ridiculously clean fire. I only have about three runs on this new method, a test run, a rack of spareribs, and a 47 pound suckling pig, but both probes and the center thermometer are within a few degrees of each other. The draw is still there, but you can control and ultimately eliminate the back pressure at the stack by tuning the damper in the firebox door. But hey, there’s more than one way to skin a cat. Keep cooking, keep filming, and we’ll all keep learning.

[@RaleighSmoke]

Good info. You’re right that temp swings can be controlled. I’ve been using the door w/ the damper closed and adjust it by how much it is open. Thanks for watching!

[@mrjeff7178]

Thanks for doing these videos. I really enjoy them, and the information is very useful.

[@RaleighSmoke]

You’re quite welcome. Thanks for the support!!

[@fire289]

Absolutely great video, very informative. In my humble opinion, if it was me with your set up. I would try the exact same cook minus the water pan. I think the added moisture in the cooking chamber was a contributing factor in why the majority of the hot air was on the lower side of the cooking chamber. Which is why you the bark never set up to your liking. Just my 2 cents. Keep up the great work.

[@RaleighSmoke]

Thanks for the input. I appreciate any sorts of advice and input. We are all here to learn. Thanks for watching as well! 🍻

[@markscholes6844]

Ok, this is the greatest intro to a bbq vid. Nice Tommy Lee Jones impersonation. Even down to the shots…Coen brothers would be proud, friendo.

[@RaleighSmoke]

Lol! Thanks! I wanted to do more, but thought I’d lose a lot of folks. I had a good laugh making it.

[@Will_Dorsey]

Excellent video! I just built my own pit and modeled it after the Millscale 94 gallon which also doesn’t have a baffle. Seems like you’re right on by removing it and you might consider making a water tray there. Aaron’s pit and the millscale pits all have that tray rather than a baffle

[@RaleighSmoke]

Nice! I’d love to learn to weld so I could build my own pit. Maybe when I retire or when the kids are older. Thanks for watching and the info. 🍻

[@bronsonfrench7945]

Great video!! I have a Pecos, and I run it wide open the whole time during my cooks. I get great airflow! Best of luck finding what works for you!!

[@RaleighSmoke]

👏 I hear ya! Sometimes I just can’t leave stuff alone. Thanks for watching!!

[@DS-ob3gt]

Hell of a video! Thanks for the info!

[@RaleighSmoke]

Thanks!!

[@anthonyfoster5382]

When will you remove/cut out part of the baffle and do the next brisket cook? I'm interested in seeing if that makes it better

[@RaleighSmoke]

I hope to do it soon, but I can’t put my finger on it. We just had another little one, so I’m a bit strapped for free time, but I hope I can squeeze it in.

[@2005Pilot]

@@RaleighSmoke CONGRATULATIONS!!!! We will be here for ya, so enjoy y’all’s new family addition 👍👍

[@RaleighSmoke]

@@2005Pilot - Thanks! One day at a time. I have a video in the works…

[@MakkusuDJF]

Greta videos man! I have a brazos that I just got a few months ago and I am doing some smaller cooks to get used to it.

[@RaleighSmoke]

I definitely recommend it before you mod it. Learn it a bit then consider your options. Thanks for watching!

[@clay8222]

So my oven at home claims to go down to 140. Sounds awesome right? However playing with it I put a pit thermometer in there during a brisket rest. Oven floated from 140-170 during my 8 hour brisket rest. Brisket still turned out perfect in my opinion. Anything below 170 in my opinion will work. Also kept a probe in the meat and it hung around 150 for the last 4 hours or so of the rest. Thanks for the video!

[@RaleighSmoke]

Awesome! It’s definitely a great way to rest. In my baffle removal video (next the the series) I successfully rested a brisket in the oven (running it at a -35° recalibration) and it was easily the best brisket I ever cooked.

[@bertbuchanan4198]

That Is the best ever introduction!

[@RaleighSmoke]

Thanks, friend-o

[@boray6454]

Asking for opinions is fine, but do what you are planning cause we both know you already have a plan. Great video.

[@mph7282]

Excellent video! And...I may get burned at the stake by my fellow Texans over this, but...I don't wrap my brisket during the cook anymore. That's right, I go commando all the way, trying to stay about 235 the whole time. Yes, it stalls. But it also eventually powers through that. I wrap in butcher paper when I take it off, and I then wrap in a towel and into a cooler for at least three hours, preferably five or six. The bark is excellent, it's plenty moist, and very tender. Of course, I use a lot more pepper than you did, so perhaps that helps the bark. I like pepper. Probably more than anyone.

[@RaleighSmoke]

Nothing wrong with that! People were always so critical of using foil, but look how popular the boat method is now.

[@wreched075]

@raleigh Omg man so I did what you did with the stack and after watching mikes bbq and what he did to his pit I just wanted to test without the baffle and the full extension, there were moments where it was off by 10° but after everything settled it ran pretty even from left to right with small swings but all in all for not having a collector at the end with the full 24" extension and baffle not all the way removed (could not get my angle grinder to cut the last inch because the grate holder was in the way) I could not be happier!! Going to attempt a pork butt since it’s a little more forgiving. Maybe later on where I really want perfection I’ll get it fabricated but for now it’s beautiful where it’s at!! Thanks again for your informative videos!

[@RaleighSmoke]

Awesome! I knew that once I reduce/remove the baffle, the stack height might need be adjusted so this certainly helps. Please let me know how it goes.

[@elir9711]

Good video , I saw the stack extension video and I'm going to try it. As for the resting on a stove I'd recommend watching chuds bbq videos on brisket and how he rests his briskets using the stove .

[@RaleighSmoke]

Yup! It’s not a bad way to do it. It just might stink up the house.

[@mrjeff7178]

After I watched the stack extension video I started to play around with my Pecos. I had the same issue with the brisket getting crispy on the bottom and I felt like the draw still wasn't quite right. I added another extension, (the overall extension length is 40")and cut the baffle loose and slid away from the fire box so there is an 1 1/4" space. This really evened out the temp. I also use a small water pan right next to the fire box on the cooking grate. Biscuit test shows very even temp top and bottom right to left.

[@RaleighSmoke]

Wow! So you kept the baffle in one piece, cut it loose and slid it down creating a 1.25” gap? Very interesting. 👏

[@GB-cj3ok]

Do you have a picture you can share. I bn talking to Raleigh about the stack extension, and tuning plates. I'm interested in seeing your set up. I have a Pecos as well. I'm running about 5-8° difference from the baffle end to the smoke stack w/o the tuning plate, but with the extension. Its not that bad but an even cook temp across the board would be way btr. thanks [e-mail]

[@mrjeff7178]

G B I sent you some pics. I hope you can see what I did.. I should say that I rely more on the biscuit test than a thermometer. Before I moved the baffle the biscuits closer to the stack were cooking much faster on the bottom. After I moved it they evened out across the grate.

[@GB-cj3ok]

@@mrjeff7178 got it how tall is your stack

[@djreaction13]

I had the same exact experience with crispy brisket with the stack extension. I have the Brazos DLX. Trying to follow this thread to see what solves this issue. It was the worst brisket and first one on my DLX I've done. I've moved the tuning plate further away from the firebox to see if it helps on my next cook.

[@2005Pilot]

Love the experiments 😊👍👍. If you are getting killer smoke rings with Stick Burner and no artificial additives - would it make sense that you are getting adequate airflow? I ask because 13+ yrs with WSM I couldn’t get one on a brisket. With my Wrangler- it’s Easy!! Btw, I always smoke Fatside Down with point at stack (my hot spot too) running 250 with or without extension. Allows me to just spritz the meat and not cool the fat cap. Keep cranking out the vids so we can learn! Thanks Again Man!!

[@RaleighSmoke]

Idk. I’ve gotten good smoke rings on my WSM. It seems to be hit or miss sometimes. One thing Ive found is that when you slice into a meat, like brisket, you may not see smoke ring, but after a minute or more and may appear once it is exposed to oxygen. Sometimes you just have to give it time. Certainly, there may be some more science to it regarding the types of fuel, but seems to me sometimes you get it and sometimes you don’t. I appreciated the input and support! 🍻

[@Brighterimagecarpetcare]

Awesome video. We live right around the corner from one another.

[@RaleighSmoke]

Cool!

[@kjrchannel1480]

I'm a firm believer in tuning plates and baffles. I have a Highland and it does pretty good. I did seal the cook door and mating surfaces on assembly. I however did something different to retain heat. I put lava rock on grates all along the bottom. I then put foil covered grates on top of those . It made the temps even all the way across along the cook chamber with the poor mans grates turn flame baffle. Aside from this I think an offset is one of the most inefficient ways of cooking. It would be better if the heat came from below like an oven, but without any chance of flames causing a grease fire.

[@RaleighSmoke]

I hear ya. For me it all about the pursuit of knowledge and learning what works best. I appreciate the input. Thanks for watching!

[@mattgarred5602]

Hoping you post some more videos soon of the pecos. Curious to see what you’ve learned over the past several months and what other mods you’ve made. I just picked one up myself

[@RaleighSmoke]

Working on a brisket video now. Hope to have to out soon. We had another kid a few months ago, so finding time to film and edit is tough. I hope to have it done soon. I say cook on it as is to learn it a bit. Then you can add the extension and remove the baffle. I think you see why soon. 😉

[@mattgarred5602]

@@RaleighSmoke completely understand brother. I look forward to seeing what you came up with. Smoke On!

[@rix480]

Always rest on the counter until the brisket is under 180 before holding ...also, my oven lies ... I had to go as low as it can go on the calibration. It also shuts off automatically after 4 hours max ...love the used electric smoker idea for holding. Brilliant!

[@RaleighSmoke]

Thanks for the info & for watching!!

[@bjlmc13]

Another amazing video!!! Thank you for sharing your experience!!!

[@georgea7664]

That opening was awesome

[@RaleighSmoke]

Thanks, friend-o

[@bridgesgijsbers6349]

Great video. My thoughts are as you thought - you gotta let it rest and cool down to 140, and then put it in the oven.

[@RaleighSmoke]

Thanks for the input & for watching!

[@texasgunslinger5751]

😂😂😂 Love it. One of my fave movies.

[@RaleighSmoke]

Mine too.

[@moinevarez3317]

Fantastic video! It looked just like a movie, love the title "No brisket for old men" hahaha, genius! One simple question question, if I don't do the stack extension and no tuning plates but I add a tray with no water at the bottom of the cooking chamber, do you think it will throw the temps or the air flow off?

[@RaleighSmoke]

Thanks! No Country for Old Men is one of my favorite movies. The book is even better. Thought it would be fun to do a parody of the opening scene. As front the water pan below w/ no stack extension, idk. You could give it a try. I know Eric’s BBQ & More (I think that’s the right name of his channel) has filled the bottom of his Pecos w/ water. Most folks though just put a water pan on the grate above the baffle. That way it not only diffuses radiant heat, but also produces steam & moisture in the cooking environment.

[@moinevarez3317]

@@RaleighSmoke mine too, Anton is great. About the pan, my idea is without water and it is just to catch the grease and make it easier to clean the chamber.

[@RaleighSmoke]

@@moinevarez3317 - Oh, my bad. I didn’t see you said “no water”. 🤦‍♂️ A dry pan should be fine. The hot gases rise right at the end of the baffle w/ no extension so I don’t think it’ll matter. It would probably be a big help for easy cleanup, friend-o. 😆

[@moinevarez3317]

@@RaleighSmoke Hahaha I really thought he was going to kill that poor guy, love the belts on the window, they add an accent to the environment of the scene. Thank you friend-o.

[@moinevarez3317]

BTW, I started reading the Franklin book, amazing!

[@williamshelton4900]

I hate to bother you sir, but I do have a question. I bought the stuff for the stack ext , but haven’t had time to do it. I have the brazo smoker, what would you go with for the ext ? The pipe is 6x24 I also bought a dampener to put in. Your insight would be greatly appreciated and thank you!!

[@RaleighSmoke]

The 16” extension (removing 6” from the 24” pipe) is what I used in this video. As I noted in the video, the baffle seems to be impeding the airflow and directing it downward. You’ll have to see how you like it or wait until I post further updates. Many others have posted here about their reduction, alteration or complete removal of the baffle and their results. I hope to do another cook soon and give y’all an update. Thanks for watching!

[@carlosh11934]

Excellent, excellent intro as a parody to one of my favorite movies! Once you were satisfied with your smoke stack, what is the distance from the ground to the top of the stack? I’m worried that if I add a permanent extension, that it won’t clear the garage door.

[@jordesign]

My pit is made by a company called BigHat (Ranger Model). The grate temp is quite even across the 48" width... One thing that is different on it, from other smokers, is the location of exhaust opening. It's just below grate level. It concerned me at first, but the designer assured me it is a great flowing chamber, which turned out to be true. So I wonder if relocating your exhaust port to just below the grate would solve the hot spot issue? The heat may be a bit more indirect that way?

[@RaleighSmoke]

Idk. It’s a good question

[@davidsummerlin334]

Great video I think the baffle is the problem l put my brisket in a cooler with towels about 4 hours it was on the money my first brisket

[@The-Craftbrewing-Carnivore]

You've got the right idea. I vote to remove the baffle completely, convection will be way better by turning it into a top-down cooker as it should be. Love your videos, keep 'em comin'!

[@RaleighSmoke]

Thanks, Greg! I think I’m probably gonna do just that. I appreciate the feedback. 🍻

[@mikebowerstv]

That intro was awesome!!

[@RaleighSmoke]

Thanks!

[@briley337]

When I get B and B Post Oak from Academy, mine measures 21-25% moisture. Did you meter it on a freshly split side? I’m still searching for a wood source in NC. The place I’ve been buying dries too fast, and the wood has zero flavor. I get great flavor from what you used though.

[@RaleighSmoke]

Yes I did. I bought a meter and even took video of it, but deleted it somehow. They definitely kiln dry their splits. I’m not complaining, just putting it out there. I believe Aaron writes about not using kiln dried wood in his book, but for most of us, sourcing seasoned wood or having space to get a season wood and having it when you need it…. Well, that ain’t easy. Especially if it’s something like post oak, which is not native to the southeast. So, I’m okay w/ B&B slits.

[@illiniwood]

@@RaleighSmoke If you have an Ace Hardware in your area, I believe they carry Post Oak. Not sure what brand though.

[@RaleighSmoke]

@@illiniwood - Mine sells B&B post oak splits. That’s what I used. Thnx! 🍻

[@fm89386]

Is it worth having a baffle plate if it's going to direct heat under the brisket? Shouldn't we want to have air flow over the brisket? Thanks in advance for any advice!

[@RaleighSmoke]

No, it’s not. I removed it in this video and cooked a brisket. kzbin.info/www/bejne/d6vPdaWQjq-WhMk

[@PJ-mb3ue]

Hey thanks for the videos. I’m considering removing the baffle on my Pecos too. Have you done it? Do you know how to do it? Thanks!

[@RaleighSmoke]

I did it and love it. Video coming soon!

[@crowtoon]

Man, I really enjoyed the video. Gets me thinking about options. Have you thought about diverting the hot air back down with some sort of adjustable baffle on the top?

[@RaleighSmoke]

Nah, I think I’m just gonna try and see if I can get it up and over the brisket first. We’ll see what comes when I get to that point. Thanks for watching!

[@dewaynehester5208]

I have filled the bottom of my pecos with water the same as eric's and with a 22" extinction stack mod and it has worked out great so far ... no tuning plates

[@RaleighSmoke]

Interesting. Maybe Eric should give the extension a try too. 🤔

[@rziegler2005]

Have you gotten wood from American Woodyards across from the fairgrounds?

[@RaleighSmoke]

No, I have not. I usually just locally source oak and hardwoods from a few places in the northern part of Wake County. Is that place any good?

[@rziegler2005]

@@RaleighSmoke I haven't tried it yet either. I know southern q who works with Myron Mixon sources his from there.

[@rziegler2005]

Update: I purchased 100lbs of mixed kiln dried hickory and oak (which was about 2ft wide by 2.5ft all stacked). All about 18" splits. You drive up on the weigh pad. They give you a thumbs up. You go load up your wood, then repeat but pay at the end inside. 100lbs was $26. Burns great for me! I'm sold

[@RaleighSmoke]

@@rziegler2005 - Please let me know where.

[@haroldtucker8360]

Awesome video but that intro was on another level loved it

[@jonkarg2528]

You can also play around with the stack damper to adjust airflow. It will even out pit temp.

[@RaleighSmoke]

True, but closing the damper will push the hot spot closer to the throat, which is where it would be w/ the baffle removed

[@fatman4792]

excellent video great intro.

[@scottswisher4840]

Interesting video, I have the pecos with an baffle and water pan. As a Texan I’m quite happy with the outcome without a stack extension. A lot of my fellow Texans have loved the outcome to. I believe too many people overthink the process…. Like trying to find the formula to coke.

[@MikeM-vi3hg]

What would happen if you cut holes in the heat baffle. would this allow a portion of the heat to cut across the top of the brisket?

[@RaleighSmoke]

You could try it. I completely removed it and found it to work quite well. Video coming….

[@Christgoldberg]

I have the Pecos and have seriously considered removing the baffle. I did the stack extension based on your first video and I get a wicked hot spot at the stack but I've always had issues with the underside crisping up on this pit. I feel that removing the baffle can alleviate some of that.

[@RaleighSmoke]

Me as well. I plan on removing it and seeing how it runs. Some others have commented and said it’s worth removing or reducing. Thanks for watching!

[@DerbyBandit]

I just got this Pecos smoker for Christmas and this is the best video I’ve seen explaining it 🙌….I was thinking about removing that baffle too. My brisket did the same thing. The bottom looked just like that lol I was putting wood splits on the right side to block some of the heat but even that didn’t help much. Have u tried anything different since this video that’s helped?…oh shit. This videos 😂 what did u do to solve the baffle issue?

[@RaleighSmoke]

Very cool. I removed the baffle, as you may have already discovered. It flows much better that way. Old Country now offers a removable baffle on their new G2 smoker, an improved version of the Pecos/Brazos platform(s).

[@terrinewman7390]

yoder removbed the baffle in his brazos amnd it improved the flow! I say go for it!

[@dennissierra8311]

Great video, however I hear a lot pros cook with the fat cap on the bottom as you want to use that to protect the brisket.

[@RaleighSmoke]

Different strokes for different folks. Franklin is a fat side up guy.

[@smokerschuggin475]

That intro was f**king awesome!!!

[@RaleighSmoke]

Thanks, friend-o!

[@2005Pilot]

Going fat side down and 250 grate temp is what works best for me to keep the flat from burning up. Easier to be more accurate on checking center of flat too. Also, my Wrangler hot spot is at the stack. No water pan for me.

[@RaleighSmoke]

Good to know. Thanks!

[@jacobroberson468]

Which Costco did you get your brisket from? I'm in the Raleigh area as well, and I've checked out the apex Costco a couple times and they only had flats. I did my first brisket a few weeks ago and got the meat from "The butcher's market at Bedford" in Raleigh. Wasn't cheap - I got a ~14 pounder and it ran me $8/ pound (prime)

[@RaleighSmoke]

Yikes! Raleigh is where I go. They always have plenty, especially mid week. $5.99 a pound for prime now I think. It was $3.99 last time I bought one.