Old Country Pecos Stack Mod & New Brisket Rub Recipe

[@Alleypig]

I appreciate the postings. I just bought a Brazos. Liked the mods that you did!

[@fikscue]

Thanks for watching!

[@hilariodimas357]

Great info! 💯🔥👍🏼😂 the biscuits! Never fails!

[@fikscue]

Thanks Hilario! This is actually the first time trying the biscuit test on the Pecos after cooking on it for a year lol

[@bodeine454]

Thank you, I'm going to give this smoke stack extension a try along with adding some firebrick. We bought our Pecos 3 or 4 weeks ago and smoked on it about 4 times now. I've used kiln dried wood from Acadamy Sports up until last weekend and found a bag of Hickory and Oak mixed at a discount grocery store behind us. Never again will I use that stuff, it was a disaster from the start, it wouldn't burn worth a darn and smoked terribly so I had my wife man the smoker while I drove about 8 miles up the bypass to Acadamy to get a bag of kiln dried Applewood. It turned out OK in the end but I do think that the wood from the grocery store gave it a bitter taste somewhat. I learn as I go man! Happy smoking! 👍

[@fikscue]

Thanks, Jeff! Yeah I've used the Pecos without any mods and it works perfectly fine. With this extension tho, it runs much better for only about $10 extra, so kind of a no-brainer for me. As far as wood, I found that naturally dried woods are the best for smoking. Try finding a local wood supplier that way you'll save money compared to the bagged kinds. Happy smoking and appreciate you taking the time to watch! 🤙🏼

[@bodeine454]

@@fikscue Yes sir, thank you!

[@BackyardWarrior]

another great informative video brother... I love your approach to BBQ,very laid back and no pressure... just pure fun and joy.brisket came out excellent ,the price you pay is probably the lowest for prime in the country(at least for now).i use to pay 2:79/lb at Costco and now it's @ 4:99/lb for prime.

[@fikscue]

Thank you, brother! Doing what you love is supposed to be fun. I think haha. So I recently found out that this Costco I bought the brisket from is a comped location, which means there's a Sam's Club nearby and they lower their price to match them. The manager at another Costco location told me that when I asked why her location priced their brisket at $5.99/lb. She wouldn't price match it for me though. I just have to keep going to the comped location one from now on I guess.

[@BackyardWarrior]

@@fikscue as of now …that’s the lowest I’ve seen till prices drop again

[@fikscue]

@@BackyardWarrior Hopefully soon! 🙏🏼

[@RaleighSmoke]

Great info! I really like the extension for airflow, but I found that a lot of the hot air was traveling below the brisket. At least that was my experience. Thar leaves me with a few options…. Fat side down, removing that stack and living w/ bad air flow or keeping it and maybe removing the baffle or at least shortening it up to remove a portion of it to reduce that wave of higher heat in the center. Aaron Franklin’s pit, your 250 and so many more don’t have a baffle at all. Sure I’ll lose that right side of the cooker, but let’s be honest. Offsets are meant for brisket. P.S. I tried the oven rest for my last cook and discovered that my oven, even when recalibrated to be -20° of its lowest setting (170°) it was temping at 185-190°. Best u could do at -35° was 170°. My fix though it to find a cheap used electric or gas cabinet smoker and try to see if they’ll run it at 150° to be the ultimate resting place. 🍻

[@fikscue]

As I told you before, I"m all in with removing the baffle. I think it will actually shorten the hotspot, since the heat will just rise up without being deflected. But I know I won't be able to do it myself, so I can live with that baffle for now haha. The oven recalibration is also another mod I'm afraid to try. My wife would kill me if I mess up her oven. Thanks for the tip, as always, buddy! 🍻

[@MikeBrownBBQ]

I shortend my heat deflector 3 inches in my brazos and three quarters of my grate was even. The hottest spot at the deflector was 30 degrees higher. I haven't done the stack mod yet but I will, gonna smoke a brisket for the 4th of July depending how it goes I may remove it all together.

[@RaleighSmoke]

@@MikeBrownBBQ - Cool! I’m interested to hear how it goes. I’m really thinking the stack extension and a baffle reduction or removal is the ticket to offset airflow glory! 🧐

[@fikscue]

@@MikeBrownBBQ How are you able to do that? That's amazing. What made you only want to remove 3"?

[@MikeBrownBBQ]

@@fikscue just eyeballing it really i just new it was to dang long, instead of doing the stack mod I went all out this evening and put a franklin style smoke collector with a 4" smoke stack 36" long to me that 5 1/2" smoke stack was to big

[@raytrout8272]

Looks great try tuning plates block lower heat but that looks awesome I checked my oven with temp gauges at 170 It was all over the place 200... I cracked the door put foil Between big spoon and light Probe Stayed 150 to 155👍

[@fikscue]

I tried using tuning plates, but that just makes the smoker a bottom-up cooker. Lots of people are removing the baffle plate to prevent this bottom heat in the middle.

[@jorgearellano6923]

Such a great video!!!

[@carlosh11934]

Great video though the volume is a little low. 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.

[@fikscue]

Sorry I don't have the Pecos with me anymore. I just added 10 inches to the top of the stack, whatever its measurement was. I'm pretty sure Academy has that information. Thanks for watching!

[@MaM5411]

What size stack would you recommend on the wrangler since the cooking chamber is smaller. I have one and thought about adding to the stack.

[@raytrout8272]

Awesome channel!!

[@fikscue]

Thank you!

[@brianportnoy5795]

Is the 12 in stack extension sufficient enough?

[@michaelmayeux3964]

I have this same pit and I'm thinking I'm going to set up the firebox the way you have it. Do you find that it holds heat better as if it's insulated?

[@skylorladd8404]

I live in NE Oklahoma around Tulsa, I get my briskets at Reasors and they come already trimmed. And trimmed well! But I’m still paying $4+ a pound. Last one I got was a 12lb trimmed and paid $70 plus tax. So it fluctuates a lot but Untrimmed at sams or Costco is like $100 or close to that.

[@fikscue]

That's awesome! What meat grade is that trimmed brisket?

[@jamestingay11]

I live in the same area and Reason is a where I go to get my meat. I have heard good things about Meats n More between BA and Coweta.

[@davidchavarria2992]

Great video! So is one brisket about all that can fit on the Old Country? How many spare rib racks can it fit? I’m interested in getting an offset and possibly moving into catering. Thanks

[@fikscue]

I've done 3 briskets on the Pecos at one time. 2 on bottom grate, and 1 on top. It can fit more, but probably won't cook as good when maxed. Ribs probably 4-6 racks. Thanks for watching!

[@davidchavarria2992]

@@fikscue Do you think the Pecos or Brazos can start a catering gig? Is the quality significantly different between the OC and 250? Seems like I could do 2 briskets and 2 pork butts at one time, which is a good start. I’ve heard that the larger rigs cook better than the smaller offsets. Seems like you agree, but is it worth going all in on a 100/250 and bypass the OC or similar size rig? Thanks again!

[@fikscue]

@@davidchavarria2992 Depends on how much you're planning to cater. I started selling on my Wrangler, then added the Pecos not long after. If you have the means to get a bigger smoker, then i'd say go for it. It will be worth it. You'll generally have better performance and capacity. The OC's is no slouch either tho. You can definitely start catering with them. All depends on your budget, I guess.

[@ignoranceisnotatrend4669]

What's better, the 12 extension or the 24 ,I have the pecos smoker and which one should I go with.

[@fikscue]

I like the 12 better. Your fire is going to run too hot with the 24.

[@ignoranceisnotatrend4669]

@@fikscue thank you 👌🏾💯did the improvement become better and why you think the makers of the pecos didn't think of this modification.👌🏾please comment back and let me know.

[@fikscue]

@@ignoranceisnotatrend4669 My guess on why they didn't put a longer stack is cost of material. Also harder and more expensive to ship with longer stacks.

[@ignoranceisnotatrend4669]

@@fikscue I really like what you are doing and your style and methods of barbecuing ,what is your favorite wood to use when smoking a brisket

[@fikscue]

@@ignoranceisnotatrend4669 Thanks! I use almond wood. There's plenty around my area.

[@PercussionImprovisations]

Another great video!! What water pan are you using and where did you get it?

[@fikscue]

Thank you Nicholas! It's a 2.5' deep, quarter sized sheet pan that I got at a local restaurant supply store. I believe Amazon also carries them.

[@PercussionImprovisations]

@@fikscue thank you Fik!!

[@fikscue]

@@PercussionImprovisations Anytime!

[@williamhenry5515]

Thanks for the video! I'm picking up an Old Country Pecos next week. I actually have to tow the thing from the South to my home in New York since they don't sell them up here. What can I say, I'm dedicated. I'm looking forward to doing a few mods, including the stack extension, while seasoning it. FYI, I found an insulated, telescoping stove pipe extension at Lowe's that goes from 12" to 18". I'm hoping to find the sweet spot somewhere in there. I like the idea of adjusting the airflow to even out temps rather than buying expensive baffle plates. I'm also hoping the biscuit test will help me figure out if there are any hot spots and where they might be. I have been running one of the cheapest, poorly designed offsets for years and managed to get some good BBQ with it. I'm really looking forward to cooking with the Pecos!

[@fikscue]

Doing mods is fun, isn't it? I think I almost tried them all for the Pecos, but I find this current setup works best.Thanks for watching, William! Have fun with your Pecos!

[@Thruster26]

Nice video! I'm subbed to all these channels in the description, great info. I just purchases an Old Country Pecos, this is my first offset. I usually smoke on some drum smokers I made. I'm still learning fire management. I had a few questions if you dont mind answering, i noticed you start with a full chimney of charcoal, then you put a decent size split on. Do you happen to have rough dimensions of the splits you feed into the firebox? Do you only put 1 split in every 45ish minutes? And lastly, do you keep your firebox door wide open, crack it, or have it closed and use the vents for intake?

[@fikscue]

The splits I use is around 14-15 inches in length. Before running this firebox setup I used to cut my splits in half with a chopsaw, but now have no need for it since I can manipulate how much I want the splits to burn with the help of the bricks. Depending on the splits thickness, I wanna say I have to feed the fire about every 30-45 minutes. I always keep the smokestack wide open, and just adjust the intake by either opening the door or using the vents on the door. Thanks for watching and have fun with your Pecos!

[@miguelvillanueva4816]

I have to say that's one of the best looking briskets I've seen. Props! Quick question, from the biscuit test would you say it cooks too hot on the bottom? They looked a little toasty.

[@fikscue]

Thanks Miguel! You are correct, with the heat baffle it redirects the heat hitting the bottom of the middle part of cook chamber first.

[@TheTravelingMerchant199]

When you cooked it was it excessively dark on the bottom? I was using my old country with a 16 inch extension and we had black and dark all across the bottom. Also the hottest part of the chamber was near the smoke stack did or does that happen to you?

[@fikscue]

No, I didn't have that on the bottom of my brisket. Was yours crispy on the bottom? Mine had a little crisp on the bottom of the point, but it wasn't black. Maybe has something to do with the wood you're using. My hotspot is still by firebox side (same as no stack extension).

[@ignoranceisnotatrend4669]

As far as putting it in the oven, did it still taste smoked or did it have a oven roast taste.

[@fikscue]

The oven only acts as a warmer, so it didn't alter the taste of the brisket at all.

[@ignoranceisnotatrend4669]

@@fikscue so what's the steps before putting it in the oven if you don't mind.

[@fikscue]

@@ignoranceisnotatrend4669 After pulling off the smoker I let the brisket rest at room temp anywhere between 3-5 hours. Then they go in the oven at lowest setting (170) for at least 4 hours.

[@ignoranceisnotatrend4669]

@@fikscue can I go straight to the oven after taking it off the smoker without cooling it for 3-5 hours to cut down on time.

[@fikscue]

@@ignoranceisnotatrend4669 Of course. if you want to do that then pull the brisket a little early so it can carryover properly in the oven and not overcook.

[@doublecheeseburger1712]

Looks awesome

[@fikscue]

Thanks!

[@doublecheeseburger1712]

What does your fire management look like?

[@fikscue]

It's on the video at about minute 4

[@rodericamos127]

What size is your factory stack 5or6?

[@massapeal]

What brand is your hat

[@ignoranceisnotatrend4669]

Brisket looks good! What time did you put it on and what time did you take it off, and how long did it rest. Another question I have is, what's your favorite time to put briskets on. Please comment back, I'm trying to learn. 👍👍👍

[@fikscue]

Thank you! I normally put on my briskets between 10 am - 12 pm. I'm aiming to cook them about 12-14 hours. After I pull I rest at room temp for about 4-5 hours then put in oven at 170F for another 4-5 hours before slicing.

[@ignoranceisnotatrend4669]

@@fikscue thank you very much, I'm trying to get my technique down.

[@ignoranceisnotatrend4669]

@@fikscue I have the pecos, do you use tuning plates or no.

[@fikscue]

@@ignoranceisnotatrend4669 Anytime! No tuning plates. The pecos doesn’t need it.

[@ignoranceisnotatrend4669]

@@fikscue seems like I have a hot spot in the middle, so don't worry about my hot spot when smoking meats.

[@WookieLove1]

Still have the big phil beast?

[@fikscue]

Yup!

[@WookieLove1]

Hell yes then! Looking good!!!

[@fikscue]

@@WookieLove1 Thank you! I've been just using my Big Phil's 250 even for smaller cooks.Just easier all around to use than the Pecos

[@FruitfulForest77]

How you liking your Big Phil's 250 gallon smoker? I'm thinking about selling my Lonestar Grillz 24x48 off-set and ordering a 250 gallon from either Big Phil or Moberg Smokers... I watched your review video and two other Big Phil's 250 gallon review video's and ALL three smokers looked like they had pretty large gaps on the bottom door flanges of the smoke chambers? Is this by design, meaning that everything I've ever seen, heard, and/or read about cooker design calls for a quality cooker to have a tight door seal flange... AND THAT ITS HARD TO DO! Either way, its a beautiful cooker and I'm sure its working great for you!

[@fikscue]

Thank you! I love my 250! Very intuitive and easy to manage temps. There is a gap on the bottom of door, but easily fixed with some gasket and RTV sealant. I was bummed when I see smoke leakage, but Phil told me how to fix it and it did. Not a peep of smoke leaking from anywhere now. I think it's really hard to have completely zero leakage. I see it on all the big named pits, even Franklin's. But again, it's an easy fix.

[@FruitfulForest77]

@@fikscue All cookers can & will leak if you choke down the exhaust to much… but to have a large gap and leaking when your running your pit properly is a little disappointing for a quality build. You can’t even get a credit card to slide under ANY of the door flanges of my 24x48 LSG. I’m looking to get away from the whole “tuning plates” deal and go with a bigger cooker with a collector and/or large elbow for more natural air flow.

[@fikscue]

@@FruitfulForest77 Mine doesn't leak anymore. Good luck on finding your next pit!

[@ramart06]

Good video with really good info, although not being able to hear you at times was quite annoying. Perhaps an adjustment to the mic might help. Overall your presentation was very good. Keep up the good work.

[@2005Pilot]

Nice Job!! Thanks for the Info on stack. Brisket looked Good, Fatside down for me and if anything burns up it’s the fat on bottom. My Wrangler, being so short, works much better that way $4.99/# Costco Altamonte Springs, Florida. In 3- weeks went from 2.89-4.99. Insanity!!!

[@fikscue]

Thanks Conrad! I have a Wrangler 2 and cooked lots of briskets on it, but never tried cooking fat side down. Just never dawned on me after seeing all the Franklin videos. I will try it one of these days to see how it works. So the $4.89/lb price was at a comped Costco location apparently (meaning they have a Sam's Club nearby and try to match their price). All other Costcos around me is at $5.99/lb currently. Appreciate you taking the time to watch!

[@2005Pilot]

@@fikscue this Costco is within 5- miles of nearest Sams. The Sam’s is generally slightly lower on prime Brisket but selection is severely lacking and most are 18-22 pounders. I believe my Wrangler is original 3/16” doors & 1/8” pipe. With FS down- I can spritz or baste the flat easily, check temps knowing I’m at center of Flat, add more seasoning for heavier Bark, and makes sure the bark is set before I wrap. It works for me and can send you some pictures & short video of Bend test and juice-a-lanch at flat. Gets a Killer smoke ring too!

[@fikscue]

@@2005Pilot I've seen people do fat side down on WSM and barrel cookers, but not so much on offsets. Yes, I'd love to see some of your pics & video of it. Pls email to [e-mail] or you can DM me on instagram @fikscue. Thanks so much man!

[@WALDAWG439]

Microphone needs improvement

[@fikscue]

Definitely. We were only using the camera's mic in this video, and have gotten an external one since. Thanks for the input.