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.


Items I use (affiliate links, any purchases through these links help support the channel!)

Traeger Pro 34: https://amzn.to/3qbx7Y0
Brisket Knife: https://amzn.to/41LzhKj
Boning/Carving Knife: https://amzn.to/3IjYRPT
Knife Roll: https://amzn.to/3MEG70c
Traeger Pork/Poultry Rub: https://amzn.to/45o9T0z
Beef Concentrate: https://amzn.to/3MCdIYk
Wagyu Beef Tallow: https://amzn.to/459t7qt
Kosher Salt: https://amzn.to/42MH3oO
Prep Table: https://amzn.to/3pPqUAl
16 Mesh Pepper: https://amzn.to/3BEzVil
TelTru Thermometer 3" Stem: https://amzn.to/43aXoU5
TelTru Thermometer 4" Stem: https://amzn.to/3pLDRel
TelTru Thermometer Installation Kit: https://amzn.to/3Wc441W
Tactical Apron: https://amzn.to/3MiJ7hh