How to use Damper & Fire Management for Offset Brisket Cook

[@shortstop7247]

Man I’ve been obsessed with burning splits for like ~25years. Custom designed my pit and love to play with the flow. You’ve so perfectly covered things that takes the average person hundreds of hours of smoking to get a grasp of. I just wanna say I really like the video. New sub here👍

[@smokescouts]

Awesome, that’s such a great compliment and validation I’m on the right track. Thank you!!

[@jamesrydman6119]

Time to quit your day job Mike and start producing the best BBQ channel on the web. I'm sure the sponsors are already lining up. Great job, very concise and informative.

[@smokescouts]

Haha, I wish. It would have to be a high paying job because I'm not sure my family can handle much more briskets or videos than what I'm already doing!! Thank you for the feedback as always!!

[@socks_in_rocks3259]

No BS my dad, uncle and I all have smokers and agree your videos are the most informative and best produced of even those that shall not be named 🤣

[@seanjoys7360]

I disagree

[@travis759]

⁠What do you disagree about?

[@mrfordf3508]

Your videos are outstanding. I just got my 1975 and did ribs. Wife said they were the best I ever cooked.

[@smokescouts]

Thank you, I really appreciate it! My wife wasn't sold on the me paying so much for the pit....until she started tasting the food! It's such a great pit and so easy to use. Thanks again!

[@2005Pilot]

Been using a stick burner for last 2-years and I watch 90% of utube videos on this method. You Sir have put together the most comprehensive, accurate and informative video that I’ve seen to date!! Well Done! Thank you as I am now starting to experiment with stack settings more and Loving the Results 😁👍👍

[@smokescouts]

Thank you, that’s an awesome compliment! Much appreciated!

[@2005Pilot]

@@smokescouts Much Deserved 👍👍

[@SAKIZORRI671]

Thank you for providing a true in depth look at the damper use and fire management. This is the most data driven video I have seen with smoking. Awesome work!

[@smokescouts]

Thank you! I really appreciate it!

[@lhtrading8677]

You are a hidden gem in the BBQ KZbin space. Looking forward to future videos!

[@smokescouts]

Wow, I really appreciate that, thank you! I have some good ideas for future videos that I’m working on. I might not release a ton videos, but I’ll make sure the ones I do release are as helpful as possible.

[@beeeekae]

Dude you da man. Great cook and commentary. Easy to follow. No gimmicks, 100% authentic. Brisket looks excellent

[@smokescouts]

@@beeeekae haha, thanks man

[@Burdette305]

wow brother, amazing video and information, deserves millions of views.

[@smokescouts]

Wow, thank you - really appreciate it!

[@John-dv9ry]

Mike, Very good video, Condensed with so much information. Long live computational fluid dynamics. I have a 1975T, your saving me so much time with trial and error. Keep up the videos.

[@smokescouts]

Thank you! This pit drafts unbelievable, couldn’t be happier.

[@MarkGoble]

Excellent demonstration and that Workhorse is beautiful. Lucky dog!

[@smokescouts]

Haha Thank you, appreciate it!

[@gmtech26358]

This information is spot-on and while I'm a wide-open guy it almost makes me want to put a damper on my stack LOL

[@smokescouts]

haha definitely give it try! You can use a fire brick as a stack damper to test out if you like it.

[@gmtech26358]

@@smokescouts I built my own with inspiration from the "Babe" smoker using scraps. I love tossing spilts and the que that comes off of it.

[@davidmastrangelo6909]

Best WH video yet. Thank you!

[@smokescouts]

Wow, thank you! Using the damper is a game changer. Thanks for watching.

[@RUSTY15-17]

What a great video - warrents watching several times - so much information without all the fluff. Thank you very much! Best video on this subject I have seen.

[@smokescouts]

Thank you, I really appreciate it! I'm still using this same method today. I always keep experimenting, but I keep coming back to this method as it always turns out the best product on my pit.

[@billbryant1288]

I have my 1969 now and have used the concepts presented here more than any other video addressing anything similar. Excellent content!

[@smokescouts]

@@billbryant1288 awesome, thank you!

[@michaelboswell4961]

Great video man, keep it up appreciate the great insight.

[@smokescouts]

Thank you!!

[@michaelboswell4961]

Great stuff. I’m moving forward with a blue smoker smoker due to the cost savings, lead time and because they are closer to me that I can pick up and save the shipping but really hoping it cooks as well as the 1975 and the results you’re seeing

[@smokescouts]

@@michaelboswell4961 that’s a great smoker! Are you on IG so I can message you a modification?

[@billbryant1288]

I wonder why even the best offset fabricators never provide charts like the ones you've shared here. So helpful!

[@smokescouts]

I agree 100%!!! I think builders are scared of acknowledging a hot spot. The fire and coal bed is over 1,500 degrees, so of course wherever the airflow meets the cooking surface (it has to surface at some point) there's going to be a hot spot. There's so many benefits of a traditional flow offset vs. reverse flow, etc., that sacrificing a 5 inch hot spot on a 48 inch cooking surface is a no brainer. Anyways, this topic can get me fired up as I share your same question/concern as you, but I really appreciate the comment!!!

[@billbryant1288]

@@smokescouts I just subscribed. Looking forward to more videos. Thinking about getting a 1957.

[@smokescouts]

@@billbryant1288 join the Facebook Workhorse Fans Group if you have any specific questions on the 1957. There's a lot of helpful members that will answer any of your questions.

[@billbryant1288]

@@smokescouts I would, but I don't have a Facebook account.

[@billbryant1288]

Quick update. I ordered the 1969 back in January. I’ve bookmarked your video. I think it’s the best one on KZbin when it comes to explaining the hot spot shift. Thanks so much for sharing this!

[@Qatar87]

Great video, Mike! Keep it going

[@smokescouts]

Thank you!!

[@shaneellis6955]

you got that pit dialed in dude. I get mine in september.

[@smokescouts]

Awesome, you’re going to love it! It never gets old firing it up.

[@gofigure6562]

This video was awesome. Should also help people understand that no matter how expensive the smoker there will always be a hot spot. The truck is managing the hot spot and airflow during the cook for best results.

[@smokescouts]

I agree, thank you!

[@erickwalsh9258]

This and the Jirby videos are the best brisket information out there. Thanks!!!

[@smokescouts]

Thank you!! Jirby is the GOAT!!

[@edgewater210]

Thank you for posting this video and for sharing your extensive knowledge of cooking on a stick burner.

[@smokescouts]

@@edgewater210 you’re welcome!

[@OffsetRookie]

Great video, I like how you keep the 1975 sign clean :) 🍻

[@smokescouts]

Thank you! Yes, gotta keep it shiny 😂

[@dudeman1828]

Way to go! I normally can’t stand these back yard style cooks, but you did well. I have my offset on order now and I can honestly say I did some learning, and that is the only reason I watch these videos.

[@smokescouts]

Thank you! Appreciate the feedback!

[@halaldigest]

You sir got a new subscriber.

[@smokescouts]

Thank you!!

[@theftworthrealtor]

Awesome video, great info for those of us still waiting on delivery of the Workhorse pit…I should be ready to hit the ground running knowing where to expect the hot spot and how to best utilize the damper…brisket looked awesome too…wish I had room in my kitchen for one of those warmers…

[@smokescouts]

I really appreciate the feedback! I can’t wait to see some of your cooks in the fb group in the future!

[@DanJackson415]

Thank you for posting this! My 1975 wagon isn’t due for production until March so I’m just trying to learn as much as possible ahead of time. This is one of the most helpful videos I’ve seen!

[@smokescouts]

Thank you! I love my 1975 wagon. It never gets old. Wait to you see it in person for the first time!!

[@Noname-pg3ys]

Amazing video with great quantitative data. I too love the Goldee’s method, results in such an even quality brisket.

[@smokescouts]

Thank you! I appreciate the feedback!

[@Airrick-69]

Hey man, just want to say thank you so much for these vids with the workhorse. You are helping me so much with the learning curve. Much appreciated 🙏

[@smokescouts]

You’re welcome!

[@jerrytaylor2610]

Very informative video. Thanks

[@smokescouts]

Thank you!

[@philb2054]

Man this is some awesome info for the Workhorse 1975. 👍🏽👍🏽

[@smokescouts]

Thank you for watching and the feedback!

[@workgood6610]

Well described, easy to follow, logical methodology. Thanks!

[@smokescouts]

Thank you!!

[@CoolJay77]

Great presentation. I will be looking forward for your upcoming videos.

[@smokescouts]

Thank you, appreciate it!

[@kokicubano]

Excellent vid on the damper control and temp control

[@clintblundon4880]

Excellent video!

[@smokescouts]

Thank you, really appreciate it!!

[@jmf420]

Glad I saw your reel on instagram. Didn’t realize you had a KZbin channel too. Just subscribed

[@smokescouts]

Thank you! This video was done pretty quickly on my phone so not the best quality, but the brisket turned out awesome! My 2nd video - How to build a Coal Bed… is definitely better quality. Thanks for subscribing!!

[@xity86]

Perfect trimmed briskets- good job 💪🏻💪🏻💪🏻

[@smokescouts]

Thank you, appreciate the feedback!

[@2005Pilot]

Wow!!!! Never seen the effects of air flow in stages before. Well Done!!! New Sub 👍👍

[@smokescouts]

I really appreciate the sub and feedback, thank you!!!

[@ronw4588]

Excellent video illustration and something I will implement when I get my smoker in 2 months or so 👍 Wig 😁

[@smokescouts]

Thank you! Getting so close to delivery!!!

[@mikes.3165]

Thanks Mike for sending me the link to this video

[@smokescouts]

No problem!

[@sparhawk7774]

Thanks for the video. Your explanation of the damper settings is really helpful!

[@smokescouts]

You’re welcome! Thank you for watching!

[@sparhawk7774]

@@smokescouts I have a Kat BBQ reverse flow and have struggled with fire management and temp control. No one ever talks about damper settings as clearly as you have.

[@smokescouts]

@@sparhawk7774 thanks! Let me know if you have any questions in the future.

[@wellsstationbbq1267]

Great video and info!

[@smokescouts]

Thank you for watching and the feedback, much appreciated!

[@Rbouch]

A great educational lesson on temperature management….I currently have a Texas Original and a Lonestargrillz offsets and awaiting my workhorse 1975!!! Each pit temps a little different….but the end result is amazing……thank you for posting!

[@smokescouts]

Thank you for the feedback and watching! You're exactly right. If other pit owners have access to 4 digital probes, I think it's a great idea to do a few test runs with different damper and door settings to see how the pit reacts.

[@chilecayenne]

Very helpful!! I found you from the BBQ Brethren.....thanks for giving the link!

[@smokescouts]

You’re welcome! Thank you for the feedback! This is one of my favorite videos, so that’s awesome you liked it as well.

[@wallytuesday]

Awesome video! Can’t wait to get my 1975 next year and get started. Just subscribed to your channel and love the content. Keep it coming!

[@smokescouts]

Thank you, you’ll love the 1975!!

[@BigAlsBBQ]

Really enjoyed this video, stunning bark of those briskets and I really liked the level of detail you gave on the temps and effects the damper has. I also love your pit, I cant wait for my new 1 to turn up. I have subscribed

[@smokescouts]

Thank you and I really appreciate the feedback!

[@smokescouts]

What pit did you order?

[@smokescouts]

@@BigAlsBBQ Can't wait to see the video!

[@toddpower4674]

Very nice video. Made a 80 gallon offset and just fired it up today. Couldn't get her to run below 300 with a small fire, but gonna try to damper it more tomorrow. Just gonna try ribs first.

[@steveguzman6640]

Awesome video great information thank you for sharing.

[@smokescouts]

Thank you!!

[@xity86]

Brisket perfection- respect 👊🏻

[@smokescouts]

Thank you! I have one prepped and cooking tomorrow. It never gets old!

[@thomaslahr9022]

Fantastic tutorial!

[@smokescouts]

Thank you!!

[@SandroBBQ]

This is a great video! I really appreciated the production quality and the effort put into it. The trimming is as perfect as it can be, as well as the seasoning. The end result is among the best I've seen, and I bet it tasted as great as it looked. The experiment itself was very interesting and educative, you've absolutely hit the nail with your analysis on how airflow and air velocity impact temps across the cooking grate, and move the hot spot back and forth. Liked, and subbed!

[@smokescouts]

Thank you! It means a lot coming from you - for a long time I've followed your analysis and scientific approach to understanding the impacts of the baffle/deflector/damper settings and improving your BBQ as a result! Thanks again!!

[@robertkoch7716]

Ok, I’ve watched two of your videos. Hoping I can manage my fire and get clean smoke 💨 throughout my cooks. My 1975T is awesome. I just need good fire management and clean smoke 🙏🏻

[@smokescouts]

I have naturally seasoned wood, but always have kiln dried hickory on hand in case I need to supplement a few pieces when my other wood is a little too wet or the coal bed is dire need. Well seasoned or dry wood will be your biggest help.

[@travissherer7351]

FYI… You can find Goldee’s brisket rub in Texas Wal-Mart

[@johnruplinger2449]

Great video! Really practical, useful information. I've been deep diving all the info I can on offset smokling and in particular 1975's since I wantr to make the plunge, I think with a purchase soon. Really good stuff. One question, where did you get the ash bucket/trough under your firebox door? also How high off the ground is the bottom of the firebox? OK sorry 1 more question, with the grease drain, do you leave it closed and empty at once? i wish there is a valve and that you could hang a bucket at the drain, and with the off road package, which I would want, you cant just sit a bucket on the bottom shelf. I am just curious if its a struggle dealing with that. also great info on airflow and damper use, you did a great job explaining, better than even Jeremy Yoder and some of the other professional type guys. Thanks again!

[@smokescouts]

Thank you, I really appreciate it! I got the ash bucket for a present, so don't know where it's from. The firebox bottom edge for the wagon is 11.25 inches. The caster model sits higher, I can't remember exactly but maybe 3-4 inches higher. I always leave my drain open. I want the grease out of my pit right away - cleaner and less chance of a grease fire. I have a small OKJ bucket that sits perfectly on the wagon spine and leans against the drain - it's a perfect fit.

[@johnruplinger2449]

@@smokescouts cool man, thanks for the great info,. I agree on the drain, I would not want to close it off either. good to know there is good option for getting a bucket sit in well there. Thanks again!

[@hojobbq]

Great video - thanks for sharing - have recently been playing around with damper control on my Big Phil pit - very informative ! Ted

[@smokescouts]

You're welcome! Which size Big Phil pit do you have?

[@hojobbq]

@@smokescouts 94 gallon - got one of his original Blue Collar Smokers (before he changed name to Blue Smoke) - similar in size to WH 1975 - mine is 3/8th thick (chamber and firebox) - chamber is 48 x 24 and firebox is 24 x 24 - look forward to seeing more of your videos

[@smokescouts]

@@hojobbq let me know how it goes. That is a great pit! I always recommend that pit, along with the WH when people ask.

[@bertbuchanan4198]

Nice job on the video. I just purchased a 120 gallon offset and completely ignored the damper setting on my first cook resulting in zero smoke flavor. I give your method a try!

[@smokescouts]

The damper really helps smoke flavor, especially in long cooks. The slow airflow requires you to burn a bigger fire, but burning through more wood gives the food so much more flavor. When I run my pit like that, I only can use the left half of the cooking surface, but the food is night and day difference in quality.

[@glentucker5334]

Great video. I've had my 1975 almost a year and always cook at 275 for the entire cook. Looking forward to trying your method.

[@smokescouts]

Thank you! I did the same 275 for the first 7 months. This method with add a few hours on a brisket cook, but so worth it. Let me know what you think when you try it.

[@glentucker5334]

@@smokescouts Do you do the same thing for ribs and turkey?

[@smokescouts]

@@glentucker5334 I’ve only tried it once with ribs, and it was the first time I tried the damper. But next rib cook I'm thinking the first two hours I'll cook with the low & slow 2/3 closed damper, and then high convection/stack wide open the rest of the way. Thanks again!

[@chrissouthall945]

Sick video, thanks mate

[@smokescouts]

You’re welcome, thank you for watching!

[@RipeSteel]

All I can say is wow! This hands down has to be the best fire management video I've seen. Awesome pit! How do you like the Anova oven? Seems like a good piece of equipment to have for holding the brisket.

[@smokescouts]

Wow, that means a lot. Thank you! I love my Anova oven, so precise!!

[@jeffcole8498]

@@smokescouts I’m looking at the anova…does the anova hold 2 full briskets? What mode did you use? Thx. Great video

[@smokescouts]

@@jeffcole8498 yes, I fit two in there no problem. I do an aggressive trim though. These two were 14 lbs pre trim. The one I did last week was 22 lbs pre trim and fit no problem. I set my temp at my 145 and use 30% steam with the bottom heating element. The oven doesn’t budge and the brisket stays at 141 IT indefinitely.

[@crazymonkey9611]

Great video! Saw your shout out on amokemaster d. This is all great stuff!

[@smokescouts]

Awesome! Thank you!

[@outnumberedbbq]

Great video. 🍻

[@smokescouts]

Thank you for watching! I watch and really enjoy all of your videos too !!

[@HonFarlo]

Great stuff man, I am a fellow WH75 owner and love it. I too only use the door for intake air. Question.... I have had some big cooks where fire management was a battle because of the amount of food in the chamber. I once tried a rib rack (16 racks all laid on their sides) with some on the top grate. I could not get the convection correct and had to eventually had to break it up into two sessions. The simple answer is that it was simply too much mass in the chamber but I was just wondering if you had any tricks for fire management with a LOADED chamber where the air flow becomes limited. Thanks in advance.

[@smokescouts]

I only have the main grate, but when I've cooked with it loaded up, I keep food off the hot spot area/where the hot air surfaces, so just avoid that 6 inch wide spot to encourage the airflow to circulate. Also, I made sure there was about an inch spacing between each slab of ribs too. That seemed to work for me. Did you see Backyard Warriors video where he cooked 6 briskets? He had his loaded up on both shelves. Maybe comment on his video and ask if he learned anything to prevent airflow issues on that cook - he's a great guy and will always answer questions! @Backyard Warrior

[@danwhisenant2552]

Great video! I've had my Workhorse for less than a month, and I also used digital thermometers spread across the grates to track temperature. They seemed to read higher than the gauges on the pit. I double checked my pit gauges with the boiling water calibration test, and they seem accurate. I saw your digital thermometer readings in the video appeared to vary from the pit gauges as well. Do you still go by the pit gauges for your cook? How do you factor the digital readings into the cook?

[@smokescouts]

@@danwhisenant2552 thanks! I only use my pit gauges but keep in mind that they run 25-40 degrees hotter than actual grate temps.

[@lamarwilliams185]

Great video. I wish you cut the brisket to see smoke ring, juiciness, the bend test, the pull test. Do you think it is wise to change the temp during the cook or was this just for show???? I get the best tasting brisket cooking around 200 degrees until it’s done. I don’t have to wrap unless it is a brisket with little fat.

[@smokescouts]

Thank you! Check out my more recent brisket video for those tests. Yes, on my specific pit increasing temps works much better - lower temps in the beginning to slowly bring the brisket temp up to get better smoke, no curling, and even cooking/bark, followed by higher temps in the end to render the internal fat and get the golden brown fat cap. I’ve tried cooking at one temp the whole time and the results aren’t as good.

[@lamarwilliams185]

@@smokescouts thanks for the reply. It is good to have guys like you on the internet that will answer questions so we can test it and see if we come out with the same results. One last question. Do you get consistent taste in every brisket? I am a hit and miss. Sometimes the brisket is so delicious that I cannot stop eating. Sometimes I sit and wonder what went wrong. Every brisket cook is different. I do not get the same results continuously. Is this the experience of every cook or just me. Restaurants are famous for replicating the same results continuously. Not just on certain days. I have been to some over priced or hype restaurants and had less then impressive results. Do you as a home cook/bbq aficionado experience the same thing????

[@smokescouts]

@@lamarwilliams185 thank you and yes same experiences here! I’m about 50/50 for an amazing brisket. I think a lot has to do with the cut of meat, so I’m always looking for a well marbled flat, and that has helped a lot. I went on a Texas bbq tour and got one of those rare off briskets from Franklin’s. I just got unlucky and must of had one of their bad cuts of meat in that meat shipment because it wasn’t good tasting at all.

[@stickybonesbbq9908]

As I wait for delivery of my 1975, this is the video I watch on repeat. Any chance you want to make one for ribs - is this method similar to a rib cook? Great explanation!

[@smokescouts]

@@stickybonesbbq9908 thanks! I still use this same technique for brisket even after trying other methods, it works great for brisket. Ribs are tricky. For me, I cook them two ways. 1: Hot 275-300 and fast with the stack wide open, flipping upside down halfway, then wrap after 2 hours. 2: Low and slow 250 with damper closed 2/3, flipping halfway, wrapping around the 3.5 hour mark. The one thing I did find out is that if cook them unwrapped the whole cook, there’s so much convection, that it can dry out thicker ribs exterior, jerky like, since they take longer to cook.

[@stickybonesbbq9908]

@@smokescouts thanks! I’ll be giving it a go as soon as it delivers! Appreciate the tips

[@markdeal2117]

Great video. Where did you get the galvanized bucket for the ash?

[@smokescouts]

Thank you! It was a gift, but my wife believes she got it from Northern Tool.

[@zook4478]

Your videos are terrific and insightful. Thank you for posting them. I just got the WH1975 and I’ve been practicing your techniques, but I find that whenever I close the damper (whether it be 1/3 or 2/3) the smoke begins to billow. White thick smoke. I then open the damper and the fire burns cleanly. Any suggestions?

[@smokescouts]

Thank you! Using the damper is a lot tougher especially if you have wetter wood. You have to build really big fires to compensate. Look at the short I just posted today. Getting a big coal bed and bigger fires will help. Give it a try and if you’re still having issues, message me on Instagram and we can do a video chat.

[@brettworley8395]

Awesome Vid! Its funny because I started learning alot from Mad Scientist then realized that Jirby did some things different and applied those things as well. When I saw your vid it was like you combined these methods into an easy attainable explanation. Not to mention your own personal twists as well. Thanks alot everything made more sense when I watched your vid. Can you tell me what kind of holding oven you use? Does it have humidity control as well? I have tried using an oversized crockpot do think the crockpot is ok to use?

[@smokescouts]

Thank you! You're exactly right on combining Mad Scientist and Jirby techniques and then applying and adjusting those techniques to my pit. I did a lot of testing to determine how long to keep the damper closed down at 2/3 - three hours seems to be perfect for the 1975 on a brisket cook. My holding oven is an Anova Precision Oven and it has humidity control and a lot of other really cool features (3 heating elements you can control separately, control oven from an app when not at home, internal built in probe, and 0-100% steam). They're pricey but well worth it. I found mine on FB marketplace for $275. I've seen a lot of people use large roasters to hold briskets with success. Before my Anova, I used my oven, and even though the temperature fluctuated greatly, I had good results. However, having laser precision temps and humidity control is one less variable I have to worry about.

[@smokescouts]

I did a bunch of cooks testing the different damper settings. I smoke a ton of 3-4 inch ribeye roasts, so one cook I did it with the stack wide open the entire time, the next time 2/3 closed the entire time, etc.. The ribeye is such a delicate meat and a shorter cook, so I was able to really taste and evaluate the difference. For example, when I cooked a ribeye with the damper closed 2/3 the entire cook it was way too smokey. Then using this knowledge, every brisket cook I would evaluate if the finished product wasn't smokey enough, and increase the 2/3 damper or 1/3 damper time period length. Same thing with the fat cap rendering, determining I need about 3 hours with the stack wide open at 275+ temps to get that golden brown color.

[@brettworley8395]

@@smokescouts wow what a wealth of knowledge. Thank you for sharing man. Looking forward to the ribeye roast vid!!!???!!?!?!!???!!!!!

[@brettworley8395]

@@smokescouts So if I get an anova would you mind sharing the specific specs you use when holding a brisket (steam, temp, etc.)? THANK YOU!

[@smokescouts]

@@brettworley8395 The brisket IT holds at 140.0 all night with these settings (I tightly wrap my briskets in two layers of foil). Anova Settings: Sous Vide OFF, bottom heating element, Cooking Temp 143, 50% steam, fan high

[@bbennett4339]

Wow, really nice content! I have a Workhorse 1975 pit coming later this year and your suggestions and data on damper settings will be a great help. Thanks! Oh, BTW, do you like the wagon configuration? I ordered that for some extra mobility but wasn't sure about pluses or minuses.

[@smokescouts]

Thank you, I really appreciate it! I’m planning to do an updated fire management since I run my fire a little differently using the damper all the time. The wagon is awesome, nothing negative about it. You can turn it around with a 3 point turn in a single parking space. I don’t have a ball valve, and a small black Oklahoma Joes bucket wedges in there perfectly. The mobility is great and couldn’t imagine not having it since I move my pit often.

[@bbennett4339]

@@smokescouts Awesome. I subscribed to your channel so looking forward to more videos. I really like your relaxed approach and tone to your videos. Too many youtubers use way too much music and over the top hype which gets old real fast. Keep up the great work. Glad to hear you like the wagon--can't wait to get mine.

[@smokescouts]

@@bbennett4339 thank you, much appreciated!!

[@oldcityoutdoors]

Great content here! I have been working though the stack flow and you really shortened my learning curve. I did have a question on the wrap at the end. I usually cook a day early and leave in warmer in butcher paper but liking your plastic idea as they can be too dry I noticed. Any negatives on the bark with plastic is my main question?

[@smokescouts]

Thank you! No issue with the bark since I cook unwrapped the entire cook. If I tried slicing my brisket right when I took it off the pit the bark would probably shatter into thousands pieces 😂. I just wrap in foil now, but butcher paper + plastic is essentially the same as foil. I noticed long rests in just bp can dry out if the brisket doesn’t have a lot of fat marbling or if overcooked.

[@kevinhenshaw9997]

Dude, awesome! You recommend buying that workhorse vs the competition?

[@smokescouts]

Thank you! Yes, definitely.

[@maxqbbq]

Excellent video. What kind of wood are you using? Is it locally sourced? What size splits? Length? Diameter?

[@smokescouts]

Thank you! It’s locally seasoned hickory. 14 inches long and 3-4 inches diameter.

[@jee77osu]

Thanks for the great video! Is 2 splits the way to go for cooks or just 1 split like in your previous video? Briskets look amazing!!

[@smokescouts]

Thank you!! I pretty much ran the fire identical to my first video. My splits are a tad thinner here, maybe 3 inches, so always using two works. There were a few a 4 inch splits I ran 1 on top of the coal bed too.

[@williamvanshellenbeck8643]

Great video! So you were 3 hours at 225°, 7 hours at 250°, and 4 hours at 275°? Total cook time is 14 hours for 14 lb brisket? Also, what grate probe setup is that? Does it data-log?

[@smokescouts]

Thank you! It was 4 hrs at 225, 6 at 250, and 4 at 275. Those were 14lbs pre trim - I should start weighing them post trim! I use a Thermoworks Signals. They give you a post cook graph with a ton of data points, that’s about it.

[@gregrose5001]

Your videos are great! Are you going to put out more content soon?

[@smokescouts]

Thanks! Yes, one is long over due. I’m hoping to do a revised fire management video this Spring.

[@rupman27isback]

What a great video man! Super helpful. So have you done an entire brisket cook with the damper completely open and just messing with the firebox door/the sides vents? Did it not taste that good?

[@smokescouts]

Thank you! I’ve done them all ways. Using the firebox door vs. bowtie vents doesn’t change the outcome very much. Using the stack damper will though. Cooking with the stack wide open the whole time doesn’t give that distinct sweet smoke flavor similar to the brisket I’ve had in Texas. I cook with the stack damper closed 2/3, a larger clean fire, and about 20% moisture oak the entire cook now.

[@rupman27isback]

@@smokescouts Great stuff man! Thank you so much! I'm def remembering these tips when i get my 1969. And continue to make more videos man. Great content.

[@smokescouts]

@@rupman27isback you’re welcome!

[@rupman27isback]

@@smokescouts Also, cool accent.. the way you say "hot". It sounds like "haawt" 😄

[@smokescouts]

@@rupman27isback 😂

[@JorgeValdesPhD]

Another great video, how do you like the Anova? I just purchased one as I like resting the brisket for a long period of time

[@smokescouts]

Thank you! The Anova is amazing, so precise. When holding briskets I use the bottom heating element (gentle heat) set at 145, 30% steam, fan high, sous vide off. The brisket will hold at 141 indefinitely at those settings on mine. Also, I bought a Meater wireless probe I put in the Anova for overnight rests for an “alarm” in case I ever trip a circuit when I’m sleeping.

[@kevinwong8307]

Awesome video. I have the WH69 and I constantly tweaking my fire management too. BTW, what oven warmer are you using? Does it have a humidity built in?

[@smokescouts]

Thanks! I have the Anova Precision Oven and you can control the humidity level from 0-100%.

[@koryweaver5868]

So i am considering the the 1975 and the patriot pits freedom 94. I live in a somewhat windy area. Does your door move with 20 mph winds or does it stay where you set it. I just don’t want temps to spike because the door moved. Patriot pits has a latch system that works with how you control air flow.

[@smokescouts]

It’s never moved on me but I’ve seen some people use a wood wedge or I’ve even seen someone weld a latch on. Not sure if you saw my wind prevention KZbin short, but a folding table for a wind block wedge works amazingly.

[@Nameless-x9r]

Would a baffle near the firebox prevent the hotspot from moving?

[@brianportnoy5795]

How often do you have to add wood splits to the firebox?

[@smokescouts]

@@brianportnoy5795 about every 30-40 minutes

[@GizaDog]

Question, did you put them back on the pit after wrapping in butcher paper?

[@socks_in_rocks3259]

How do you achieve your preferred first 3 hours of "dirty smoke"? Is the fire run different? The dampers?

[@smokescouts]

2/3 closed stack damper and make sure the wood isn’t super dry.

[@DMV_BBQ]

This was really a great video. I feel like I've been to a bbq class. I knew changing the damper position changed the temp and convection, but I never even considered it moving the hot spot...very clean very concise, I'm copying this test this week. And plan on charting my pits temp spots just like you did.....I've been thinking about wrapping in plastic wrap also, but was afraid it would steam and change the texture during the hold. What do you think?

[@smokescouts]

Thank you for the feedback! Using the damper will add a few hours to your cook, so try to start earlier if you can. As long as the brisket cools to 145 before the plastic wrap it's fine. Butcher paper + plastic is probably very similar to foil. That's why I really Iike this combo: butcher paper at first (so it doesn't steam during the cool down like foil), then once the cooking process stops at 145 -- plastic to prevent all those juices from leaking out the butcher paper. I'll be using this combo going forward for every brisket cook regardless of the rest time.

[@smokescouts]

I can't wait for you to try to the probe test. It's amazing how fast the temperature changes and hot spot moves when adjusting the damper -- very interesting and fun to witness in real time.

[@andrewpope204]

Great video! I'm looking at getting the 1975T. I normally cook with the fire door cracked like you did in this video. I've seen others say that they like to use the bowtie open as it gets more draw. What are your thoughts on that?

[@smokescouts]

Thanks! I actually did a biscuit test comparing the two door options and posted a video on my channel. I prefer the door cracked. JD, the owner of Workhorse, encourages only using the door, and said the bowtie was only put there to satisfy insurance purposes since the pit was for backyard use (e.g. preventing a fire on a deck). Their commercial Primitive Pits doesn't have a bowtie.

[@andrewpope204]

@@smokescouts good to know! I'll check out your other videos. Very informative amd appreciate the info.

[@kevinjones2878]

Great video. One of the better ones I've seen. Does the hotspot force you to cook on the left grate or could you fill the whole grate but be mindful to move food around? Basically would anything on the right grate have a risk of burning during any one of the three settings you covered?

[@smokescouts]

Thank you! I fill up both sides of the grate with food all the time, but I just avoid a 6 inch gap for the hot spot and most importantly so the air can rise above grate level and start circulating uninterrupted. If you’re mindful of that 6 inch wide area and avoid it, the rest cooks even. And, you can do that in any of the settings. The 2/3 closed is the easiest since the hot spot is all the way to the right though.

[@smokescouts]

Also, I’ve never had bottom burn the entire 9 months I used this pit doing what I described above.

[@DavidWilson-vq7fl]

That brisket looks fantastic! What were your final temps in the point and flat when you took it off the smoker?

[@smokescouts]

Thank you!! About 200 - 202 for both.

[@mikes.3165]

When the hotspot was closest to the Firebox in this video how was the quality of the smoke?

[@smokescouts]

It’s what I use at the beginning of every cook. Low and slower convection to get more smoke flavor. You can run it as clean as you want in any of the damper positions.

[@mikes.3165]

@@smokescouts that's really good to hear. And again thank you for your quick response

[@asan13]

Where did you buy the food warmer?

[@smokescouts]

It’s a Anova Precision Oven you can buy from Anova’s website. I found a used one on Facebook Marketplace for 1/2 off.

[@mikes.3165]

On an average about how many inches is the hotspot? And would you be able to cook on the right side of the hotspot closer to the Firebox

[@smokescouts]

6 inches. Yes, I cook on both sides of it. It’s a non-issue and a by product of a having the best convection possible, so the benefits are so great you won’t think twice about it.

[@mikes.3165]

@smoke scouts awesome thank you. About how much hotter is the top grate?

[@smokescouts]

@@mikes.3165 I don’t have the top shelf, but I think it runs 25 degrees hotter.

[@mikes.3165]

@@smokescouts oh okay got it thank you for your reply on your help.

[@socks_in_rocks3259]

What state are you in? What's your wood situation like?

[@smokescouts]

I’m in Northern IL. There’s plenty of white oak, hickory, and cherry. I like white oak the best.

[@socks_in_rocks3259]

@@smokescouts I'm in Minneapolis. I've been getting red oak and Costco primes all day.

[@rodericamos127]

I always wonder why people never regulate the damper because it was put there for a reason, just like a woodstove

[@commishg]

You know more about brisket science than the Mad Scientist ever thought he did. You understand not only the whats but the whys. Gentle smoke at the beginning because that is the stage where the cold meat absorbs the smoke like a sponge. Then greater velocity in the middle and end to generate proper fat render. And you never used more than two splits at a time. The biggest mistake in cooking BBQ on a backyard offset is using too much wood and creating an inferno in the firebox. If only they could realize that less is more. You deserve 100k followers.

[@smokescouts]

Thank you! I really appreciate the compliment. Everything you described is exactly what I’ve find out through trail and error, so it’s great to hear we’re on the same page.

[@commishg]

I wish there was an instrument to measure air/smoke velocity. There may be. If there is, you can quantify your theory, and it would be a great contribution to BBQ science. Let's face it. Most of the best restaurant briskets in the world are created by seat-of-the-pants trial and error.

[@no_skool_bbq]

👍🏾👍🏾👍🏾

[@BackyardWarrior]

👍🏽👍🏽

[@danielploy9143]

Thumbs up👍

[@scottadams5078]

Great video!

[@smokescouts]

Thank you for watching and the feedback!

[@danielholman1926]

Excellent vid!

[@smokescouts]

Thank you!