Smoked Brisket on the Old Country
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- เผยแพร่เมื่อ 21 พ.ย. 2024
- Smoked Brisket on the Old Country
Continuing to cook with the Old Country Charcoal Gravity Fed smoker we did a central Texas brisket, and it was incredible! Getting to know the smoker is always a fun challenge, but this is a very forgiving and easy to use pit. I really enjoy cooking on it, and will be using it for many more items here in the near future.
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Items I use (affiliate links, any purchases through these links help support the channel!)
Traeger Pro 34: amzn.to/3qbx7Y0
Brisket Knife: amzn.to/41LzhKj
Boning/Carving Knife: amzn.to/3IjYRPT
Knife Roll: amzn.to/3MEG70c
Traeger Pork/Poultry Rub: amzn.to/45o9T0z
Beef Concentrate: amzn.to/3MCdIYk
Wagyu Beef Tallow: amzn.to/459t7qt
Kosher Salt: amzn.to/42MH3oO
Prep Table: amzn.to/3pPqUAl
16 Mesh Pepper: amzn.to/3BEzVil
Tel-Tru Thermometer 3" Stem: amzn.to/43aXoU5
Tel-Tru Thermometer 4" Stem: amzn.to/3pLDRel
Tel-Tru Thermometer Installation Kit: amzn.to/3Wc441W
Tactical Apron: amzn.to/3MiJ7hh
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Your enthusiasm is contagious. The meat looks amazing. Nice apron, too.
Thank you very much for the high compliments, I sincerely appreciate it. Thank you for watching!! And I agree with you, I love that apron - it's got tons of storage space in it that I can load up when moving from place to place. I also keep a healthy complement of gloves in there at all times 😂
Brisket makes me "hallelujah" as well. Good looking brisket there!
LOL!! It was a completely involuntary reaction 😂 Thank you very much!
Having used mine for 3 years now, I find putting wood layered into the chute provides the best smoke ring and profile. I still add more to the box as needed. I find the wood in the chute tends to smolder from all sides where the lump touches it. Where the box is only the top where embers have landed. (unless you leave the fire box door open, when you get a darker, sooty smoke) I also find loading up with lump for the first 6 to 8 hours gives a better flavor, then for any remaining time I switch to briquet as I get a longer run time and can sleep well overnight knowing I have a full 10-12 hours with briquets. Lump I tend to get between 6 and 8 hours a chute load depending on piece size. Also if you have not added a probe controlled fan to the inlet, it's a game changer. I'm in the Florida Panhandle where in winter we go from 80*+ daytime to 40* overnight. So when running a brisket overnight the fan keeps things perfect. The insulated box does well with temp changes, but a 40* swing will need an adjustment to the ball valve with out a controlled fan.
Nice save and that Brisket looked great!
I will someday get something similiar but for now I am happy smoking briskets on my weber kettle. I would love to be able to cook 3-4 briskets at a time. Looks like this smoker can use Chunks just fine and that is important for me as I live in Alaska and there is not a abundance of smoking woods here that I could get locally. Keep these videos coming.
haha Thank you!!! Yeah I was actually very surprised at the effectiveness of the wood chunks in the smoker - compared to my stick burner I wasn't sure I'd get enough smoke. And I'll say that Weber equipment is the stuff that makes the BBQ world go round - there is literally something for every need, size, occasion, food, everything. Thanks for the support, and happy BBQing in Alaska - that sounds very awesome to me.
Dying to get my hands on one of these. Unfortunately, they'r a couple thousand miles away. I've been smoking on the Char-Griller 980 gravity fed and it's great - but this... A Couple questions if I may.
Is there a probe port?
The 980 tends to bridge with Charcoal. Any issues with bridging?
Last, is there no ash pan? Cleanup seems like it'd be easier If it did.
I have both the Thermoworks Signals with Billows fan and the Fireboard pushing the stock fan. I love them both, with the fireboard just edging out Signals. Fireboard has programmable cooks and much better alarms. Though I do prefer the signals display and App.
Thanks for the great vids!
Hey thank you for your comment and kind words, I sincerely appreciate it.
- No probe port, but I've had no issues just closing the door on the cables to my Fireboard thermometer
- I've had no issues with bridging so far
- There is no ash pan, so I just stick a metal bucket under the door and scrape the ashes into that. It's no fuss!
- I use the Fireboard which overall I absolutely love, though I agree they could probably improve the look of the display and app - though if I had to choose one I'd prefer accurate temps over a fancy look. That said, I still want the fancy look! XD
Thanks again for the support!
Great cook! Life has a way to kick us in the butt sometimes. Would love to see more videos on the gravity cooker, along with how much smoking wood you used vs smoke flavor.
Thank you for the comment, and you’re very right-life will put one right in there when you’re least needing it! 😂
Definitely more videos to come, and I’ll make sure to focus on the wood/smoke flavor ratios. This thing had great smoke flavor, and next time I’ll add even more wood chunks as I could have used a bit more smoke in my opinion. Thank you for watching, and more to come.
Awesome! I just ordered a gravity fed smoker, just waiting to get it. So I’m loving all the info I can get. Living in Washington State we don’t have any good bbq so I’m taking it into my own hands.
@@BigWood76 smart move, and so far I love my gravity fed so I think you’ll be very happy. Everything is juicy, and cooks a touch faster than it normally would on an offset or pellet smoker. Enjoy and I look forward to hearing about your results.
great job!!! I've been really interested in a gravity fed smoker.
Thank you very much!! I highly recommend - I’m loving it so far
I knock out some Killer briskets in my OC gravity fed. I mix smaller wood chunks in the chute and put bigger ones in firebox. Briquette charcoal only - no lump. i like 275-300* running an IQ120 on it.
Great tips right there-I’m looking forward to trying the wood chunk method, and seeing what that temp does to the briskets. Seems like it will be perfect!
6:53 Great video and appreciate the review! So as objective as you can be, how close is the gravity feed vs an offset? Thanks!
Hey thank you very much! You ask a very great question - THE question if you will. I'm not sponsored by OCBP or anything, so my comments are indeed objective - the gravity fed is the closes thing one can get to an offset, and you won't be disappointed in the results. I would say that there is more of a wood smoke profile on the offset indeed, but the gravity fed still produces an amazing smoky flavor that does not disappoint. Between the two, you're really selecting which flavor profile you prefer, more than one being higher or lower quality which makes it all the more fun. And I'll say it's becoming my dedicated ribs cooker - it's magical to the ribs 😂
@@lordsaunderssmokehouse Thanks for the reply! I’ve gone from pellet to a drum..PBC.. it don’t want that overpowering charcoal yet I don’t have the great space for an offset. Is like to do some larger cooks but want something that won’t disappoint in smoke flavor..again not overwhelming..want good balance. Really like your channel! Thanks again!👍
That brisket look's great. How much charcoal did it take to cook that brisket?
Thank you very much! I appreciate the kind words. Re:charcoal: foolishly I combined charcoal from the ribs cook so I don't quite have an accurate measurement, but I believe it was somewhere between 1 to 1.5 big bags of charcoal briquettes.
Outstanding!!!!!!
Thank you very much!!
I bought the same exact setup yesterday. I love super heavy smoke flavor on my meats . What type of wood do you recommend and add to the chute or just in the bottom where the ash falls?
Congratulations!! If you have the option I like post oak or pecan, and I just put mine in the bottom where the ash falls to avoid any potential flow issues in the chute. You’re going to love the gravity fed absolutely-it’s the perfect balance of work and flavor lol.
I’m looking into buying a used one of these for 1k. How many briskets do you think will fit at one time? It looks like between maybe 6 and 9 if they go front to back?
I have a lot of smokers now including a 500 gallon that I mostly use but I want something new.
So I would say that realistically you can get three in there properly - you could probably shove 5 in there, but I'm not sure I'd recommend it. That said, you *might* be able to get some smaller ones in there front to back, but I don't think 16 lb full packer briskets could go front to back. But now that you've said that, I'm going to see what I can do front to back 🤣
@lordsaunderssmokehouse oh wow. I may not consider this at all then. I was thinking I could get 3 per shelf in there, at minimum 2 per shelf, considering there is 3 shelves.
I'm always cooking big volume, so to only fit 5 comfortably means that unless I'm just bored at home cooking singles for my family, this won't really benefit me at all.
@@Stewmiester86 I could be wrong about that as I'm always looking for ways to do more volume, but I think yeah, 3-5 briskets is going to be the max.
What was the cook time and temp? And about when did you need to add more charcoal?
Thanks for your comment!! With a full chimney to start the project I don't usually need to fill the chimney for the entirety of the cook. It's great.
Man…for the money, it sure does seem like the best option for a GF smoker.
@@PanhandleHunter without a doubt
I'm looking at buying an old country gravity fed. Does it really give you a smokey flavor? Did the brisket end up with a smokey or charcoal flavor
So I was very concerned about it being too much of a charcoal flavor and not enough woodsmoke-and while it’s definitely a different flavor profile than an offset, I really enjoyed the smokiness flavor that resulted from it. I will add more wood chunks overall as I do more cooking, but I recommend this method to anyone absolutely!
I saw somebodies video and they added a split right down the middle of the charcoal chute
@@OGBamBam-06 yeah I’ve heard of people doing that, but I’ve heard contradictory experiences where that is I’ll advised, so I only do the little wood chamber at the bottom. I’ve like the results though so I’m good with it