Love your videos man! I’m in the KC metro too. I did my first brisket on my 800 during that snow storm we had last week. The flat came out super dry and tough but the point came out pretty good! I’m hoping my issue was the uniformity. The point was super tall and the flat seemed very thin. Oh well, only paid $3lb for choice from Hy-Vee so it was worth a shot. Excited to try my next one!
If your first one ever was edible it was better than mine 😂. Give this method a try. I’ve done two big cooks for paying clients now and that overnight hold over really keeps it really juicy and tender. When I cook on my 800 I use the middle rack and also do some rotating and flipping before I wrap it too just because of hot spots.
@@kansascitysmoked6263 I use the middle rack as well when smoking on my 800. I did rotate the brisket, but did not flip. I’ll definitely have to do the overnight hold next time. Keep up the great videos!
I was always curious if you thought your exhaust stack was a to small and the intake vent was small? Most smokers I see that are the size of yours they are bigger. Looks to run fine but I was just curious.
I don’t think so. 4” pipe on a backyard size is more than enough. That smoke collector is almost as wide as the cooking grate too. I’m going to build a new one that’s a full length 150 gallon and it’ll be reverse flow. That one will have a 5” stack since it’ll be about 30” longer. I think the height of the one I have now helps with the draw too. It holds temp really well
Well done guy...I like the spicy impressions by your side. Regards from Germany!
Great smoker, even better looking brisket, great job dude! I agree, overnight rest for the win
Awesome video bro! I need to knock a brisket video out soon. That Overnight rest will definitely be used. Keep up the excellent work!
Thanks man! That hold in the 170° oven is money. Go get you one this week and do it!
@@kansascitysmoked6263 Will Do bro
Incredible looking brisket!
Thank you! That overnight hold over is where it’s at.
Love your videos man! I’m in the KC metro too. I did my first brisket on my 800 during that snow storm we had last week. The flat came out super dry and tough but the point came out pretty good! I’m hoping my issue was the uniformity. The point was super tall and the flat seemed very thin. Oh well, only paid $3lb for choice from Hy-Vee so it was worth a shot. Excited to try my next one!
If your first one ever was edible it was better than mine 😂. Give this method a try. I’ve done two big cooks for paying clients now and that overnight hold over really keeps it really juicy and tender. When I cook on my 800 I use the middle rack and also do some rotating and flipping before I wrap it too just because of hot spots.
@@kansascitysmoked6263 I use the middle rack as well when smoking on my 800. I did rotate the brisket, but did not flip. I’ll definitely have to do the overnight hold next time. Keep up the great videos!
I was always curious if you thought your exhaust stack was a to small and the intake vent was small? Most smokers I see that are the size of yours they are bigger. Looks to run fine but I was just curious.
I don’t think so. 4” pipe on a backyard size is more than enough. That smoke collector is almost as wide as the cooking grate too. I’m going to build a new one that’s a full length 150 gallon and it’ll be reverse flow. That one will have a 5” stack since it’ll be about 30” longer. I think the height of the one I have now helps with the draw too. It holds temp really well