Old Country Pecos Exhaust and Heat Plate Modification Brisket cook test #brisket

welcome back everybody to brisket medic i hope you all had an amazing christmas if you're watching this uh on the day it came out christmas was just last week and i hope you and your family had an amazing blessed time if this is your first time watching please consider subscribing hitting that thumbs up and sticking around today's episode is going to be a little bit different we're going to be doing a cook but that's not the emphasis of today's video you've noticed in the past uh six months or so i've gotten a old country pits pecos smoker and um if you own one of these you know that um the quality is uh the quality of materials is pretty decent but the quality of the build is kind of a csc so-so and um there's a little bit of flaw in the engineering as far as airflow convection and things like that and if you watch people like fitzcue or raleigh smoke or people like that you've seen different things and inhibitions innovations that they've used to improve those things and i've tried a few of those things and i'm going to try some more today and i've changed up a few of those things to even things out a little bit more i'm going to move the camera over so you can see my pecos you're going to see immediately some things that i've done and we're going to walk through some of those things before we get a fire started and test it out while cooking a couple of briskets come on over here so immediately you do see the smoke stack that i have added to this um it's kind of janky i did buy a 24 inch i cut a four inch slit up the back so that the dampener could fit um i don't want to do anything permanent so i could see that this actually works so this is a 12 solution for now so uh this is technically just raising this 20 inches instead the full 24 so that actually gives us 36 inches from here to here which is about 85 of that length now according to franklin bbq 75 is adequate so this may provide a little bit too much draw we will see open up the cook chamber you'll see that i did clean and add felt all the way around here so that no heat or smoke escapes through there any longer now i do have this flat iron because when i do smoke hamburgers i like to sear them off on this and right now i've set it right over my heat deflector and i'll show you why see those holes down there these holes are going to help heat come up now generally let's talk about why why i did this generally this heat is deflected in a certain way to where the heat comes down and it's underneath great level until it comes up to the smoke exhaust the reason i know this because when i cook a brisket right here the bottom is burnt to a crisp um and it's not because i'm over cooking it's because the heat is staying down here now i've seen a lot of guys take and cut that heat exchange in half or take it completely off and that allows uh the heat zone to be you know started right about here and coming up and over but then you don't have a whole lot of heat down here um and and with both of those methods you're getting a lot of heat right here this kind of a microwave area it's blasting over the top and nothing under the bottom and i wanted to do something that would kind of mitigate having a cold zone all through here but allow the hot zone the microwave spot to be right here where my griddle plate goes and i think i found the solution to doing that and that's drilling those 7 8 inch holes throughout in a pattern with more at the bottom more at the distal in farther away from the fire box then closer and that's going to allow more heat to come out this way but it's also going to deflect it enough to have heat roll under and over causing a good amount of convection and that's what we want convection air movement energy heat that's what cooks evenly that's why we trim briskets evenly so there's one two three mods and of course i added some felt to our firebox doors as well i didn't have enough to do the back but this is kind of warped anyway so i don't know what good it's gonna do on this side so with all that being said guys i think it's time that i uh put my money where my mouth is and try it out we let that gasket sit overnight you want it to sit for 12 to 24 hours before you use it um in the pit just so that weight of the pit will settle and it's able to seal correctly so that's been done um i'm gonna go ahead and throw some b lump charcoal into my uh chimney get it lit up throw it in the firebox and throw some splits on there and get this thing heat heated up i know that's a word it just sounds so weird heated [Music] [Music] so [Music] [Applause] so we got our fire started i did go ahead and push it back to the back and threw some logs on there and uh it's got a pretty good lean there's a little bit of backdraft going on but uh it's a pretty windy day we've got about 10 miles an hour constant wind blowing right now and so i figured this would actually be a great day for that test because of that um because we're in west texas and it's always windy here but that fire has a great lean to it and that's really really what i was looking for in this so from what i understand with some of these changes you can close this door up and open the vents all the way and have good fire management that has prevented quite a bit of the uh return in the smoke and uh the the smoke stack seems to be doing well it's only been about 10 minutes so i don't know if there's enough energy or heat generated on that end of the smoker to really convect that energy across there yet but i believe it's getting there i'll check back in in about 15 minutes and see how this is going so after i don't know 20 30 minutes or so we're coming back to check on this and there's absolutely no smoke return coming from the door our pits running 305 310 somewhere in there good clean smoke rolling out of there and uh you probably can't tell it because the way i've got my mic situated but there's 10 15 mile an hour winds coming across this way and it kind of whips around in here everything's looking really good so i'm going to add another log to this and i'm going to move the camera over to the chamber side and see if we can't capture any flames or see see if there's any movement there so that i can show you kind of the new way new convection new draw and all that good stuff i don't know if we'll be able to see any flames there are a few flames kissing through there's a dry spot in the grease on the grate right there right above where this is and that tells me that that heat is dissipating this way and because all this is nice and sheen has that nice sheen where it's been warmed it's been heated and i can see it all through there and that tells me this entire smoker this chamber is getting heat dissipate dissipation uh in convection throughout the whole thing now there's more scientific ways to check that with some probes and things like that but um it's kind of been played out but uh get that closed down it was at like 305 310 something like that when i opened it up i'd also like to throw a couple more um gauges one over here and one over here just to see how well they do uh and how accurate they are across the board but uh we're gonna let that keep raising up and here in about 10 minutes i'm going to throw some briskets on here and we'll keep watching okay we're going to load these briskets up sitting right at 3 15 or so i always like to start a little over 300 and then let it level down to about 275 keep it there for a while until the wrap at the wrap i crank it back up to 300 i'm going to put these on the back side that side up point facing the firebox when you're doing two of these briskets like this um you want to do them in such a way that there's room for air to move between them so that there's even cooking all the way around so we're gonna shut this down and we're just gonna watch this fire like we normally would feed it as we need it i expect to feed it with these split sizes i don't know every 20-25 minutes with a split i found this smoker like splits eight to nine inches long um two two and a half inch diameter and uh i'll see if these modifications change that any but uh we'll keep monitoring it we'll keep it steady and i'll keep you updated see how it goes it's been about five hours since i've talked to you last and there's a reason for that um the wind has picked up to almost 30 miles an hour consistently since then this is the clearest it's been all freaking day and i'm still getting pretty good gusts of wind there is trash blowing around from areas i don't know where it's from tumbleweeds the size of christmas trees falling over and it's been kind of a nightmare to work in and it makes running a fire a consistent fire pretty difficult as well but i have noticed something with this baffle and stack um edition modification whatever you want to call it uh combo is those splits that i used to run that were about nine inches long maybe ten inches long i was getting these um pieces left over like that and i saved those for my ugly drum smoker or whatever so i'd cut them down with a miter saw and then i'd split them in half so they were just about like that well now i'm finding that with this stack extension and the the baffle plate holes the modifications that i've done this split um is about a third the size that it came i took it and split it twice with an axe but 12 to 14 inches is what it likes to burn right now and it's keeping pretty consistent tips with that so kind of a cool thing to notice but i've also noticed that with my brisket it's almost ready to wrap i don't want to open this up quite yet because the wind is picking back up and i don't want it to be full of dirt but the brisket is not crispy on the bottom it's getting a nice even color all the way around it maybe a few hot spots on the edges where that that hot air is is hitting this side and backing up but the wind is crazy guys um but other than that i'm very very happy with these results i'm definitely going to do this again with a pork butt on a more calm day so if you're looking into this if you're thinking about doing this or if you're thinking about buying a pecos like i said i've used multi-thousand dollar smokers this thing is cheap brand new i bought it for 200 um i put 50 modifications for it and it's hurting really really nicely um i'm going to slowly do more and more things but this is probably going to be the nicest smoker uh anybody could put in their backyard for under a thousand dollars with purchase and modifications for under a thousand dollars you'll have a two or three thousand dollar value pit for sure because the performance is awesome so i'm gonna keep uh i'm gonna keep at this i'll let my fire die a little bit i should have added this before i started talking to y'all but um thank you guys so much hope you have a good uh happy new years and be safe get a ride if you need to ride drink a lot of water make sure you hit that subscribe thumbs up love you [Music] do [Music] you

Channel: Brisket Medic

Views: 18,554

Keywords: Old country smoker pecos, Pecos smoker, Smoker modifications, Smoker mods, bbq, beef brisket, brisket, how to smoke brisket, mods, offset smoker, offset smoker modifications, offset smoker mods, old country bbq pits, old country pecos, old country pecos exaust, old country pecos mod, old country smoker, old country smoker pecos, old country smoker pecos mods, pecos smoker review, smoked brisket, smoker mods, stick burner mods, texas bbq, texas brisket, texas style brisket

Id: nNuvYDjzny4

Length: 14min 9sec (849 seconds)

Published: Tue Dec 28 2021