Glad it was helpful, I want to play around with getting some smoke rolling for the first two hours next time, don't think it will make much difference going 7 hours total time to 8 or 9 hours, including rest. Thanks for watching, commenting and subscribing!
Yeah, not going to lie its a little disappointing. I was expecting a variance, but 50 degrees is like somebody just didn't care! I am excited to try a steak on it though, should be the first really pellet smoker sear!
You should, do this as a base case, then experiment from there. Next time, i'm going to add 2 hours in the beginning of a lowest smoke temp setting, to see if I can get some smoke on it, then pump the heat. I will say, a few days later, this is by far my favorite left over brisket i've had!
@@ComparisonCooking yea my GMG serves me well but its the "Davy Crockett" the smallest one. I bought it when i was living in an apartment and had a tiny patio to bbq on. Now that I'm in a house i need a Big Boy smoker lol. Or maybe one of them Blackstones like Juicy J Harmon has!
Nice cook on your new toy, Keven. I saw a vid where the guy put wood chips instead of pellets in a smoke tube. He said he got more smoke flavor that way. This might work on the hot and fast cooks. Just my two cents. Cheers.
Hahaha, I saw that video and what I immediately thought while tasting the brisket was that smoke tube video. That guy was funny, very against pellets. Thanks for watching Preston!
Thanks Lar! I personally have not, I know a few people on Instagram that use their portable Traeger over all their other smokers, they swear it produces the best smoke flavor & food!
This was a pretty good video couple things what's your brisket weigh before you trimmed it and what did it weigh afterwards also why aluminum foil instead of butcher paper
14.5 before trim an 12.6 after trim. I decided to use foil last minute, was going for a steam and keeping more moisture effect. Love butchers paper though and will probably try that next time.
@@ComparisonCooking thank you for responding means a lot to me because sometimes you have to have an explanation to learn something you can always watch a video and be able to learn what you need to learn
Interesting cook and I recognize that smoker. 😂 Mine runs much hotter as well and unfortunately the temps from their included probe don’t match my inkbird either. There’s also a large temp difference from the bottom grate to the shelf. Not to mention that I had to replace the controller board after a few cooks because it blew out. Wait until you try searing, it’s an inferno. Looking forward to seeing the comparison and what you think.
My Rider runs about 25° hotter and on hot n fast I use the middle rack but the best briskets I have done on the DLX were on the bottom grate set at 250°. The best hot n fast cooker is hands down an ugly drum IMO. Pellets can do it but they tend to dry out some from my experiences. Have a great weekend Kevin!
What brand of pellets are you using? I have a ZGrills pellet smoker. I was running Treager pellets and my temps were to hot like yours were. I changed to Pit Boss pellets and my temps are within 5-10 degrees now. Don't know if your experience is the same as mine, but something to try?
I would definitely like to see a low and slow versus hot and fast I've always been curious about this myself I found hot fast to be a little bit better but I try not to go over 315
I want to do 2 hours of 180f to get the smoke rolling next time, than a 300f. To see if I can get it done in 6-7 hours. 350 was hot, but I’ve seen others do it at that level . Thanks for watching, commenting, and subscribing!
@@ComparisonCooking I did the same one my last cook and it worked out pretty decent thank you I don't think I would go above 275 though those have been my best results
It sure looked good, but how yours wasnt super juicy.... thats my fear that it wont be juicy even with injecting, wrapping and adding juice. i believe low and slow is the best way to go, great video as always bro keep it up!
What I can say, a few days later. This is by far the best leftover brisket I've had. I only have a little left because I kept eating it. Still no smoke flavor, but the seasoning and tenderness is pretty incredible. What I would like to try next is two hours of low low smoke setting to let that penetrate, then crank the heat up to 300/325F to get it cooked. I definitely went aggressive at 350F. Thanks for watching and commenting!
Very good video. The brisket looked good. Just wondering the weight was it choice or prime? Also I noticed you just wrapped in foil rather than butcher paper to help continue to get a good bark and some extra smoke flavor. I will say though I will try it on my Smokefire.
Thank you very much! Brisket before the trim was 14.5lbs and after trim right above 12lbs. It was a choice from walmart. I normally do butchers paper, but i was trying to keep the moisture trapped in because I was running so hot. THanks for watching, and have a great day!
What pellets are you using in the Oklahoma Joe's DLX? Do you 'have to' use Oklahoma Joe's brand pellets? Thanks and keep up the great videos! I just got a DLX myself! Picking up today!
You can use any pellets you like. I used the Oklahoma Joe pellets in these videos, but you can go with any brand! You are going to love it, congratulations!
@@ComparisonCooking Awesome thanks man!! The thing is a BEAST! Assembling tomorrow and looking forward to smoking some meat low and slow! I'm going to order one of the thermometers you have linked in your videos so I can get a handle on how off the temps are from the actual reading. Thanks again!
Traeger vs Oklahoma Joe: ua-cam.com/play/PLlWEJETj_xqNQNVhU4HhBw0cqhL68anb2.html
Responded
Impressed this could happen in this amount of time
I'm still blown away by this whole process!
That Ryder is a beast for sure! Can’t wait to see the VS. Series. Cheers brother
This thing is going to sear some steaks, i know that much! Thanks for watching, looking forward to the show tonight!
Nice sharing👍very useful product
Thank you 🙏
What a time saver. I gotta try it. Great video!
Glad it was helpful, I want to play around with getting some smoke rolling for the first two hours next time, don't think it will make much difference going 7 hours total time to 8 or 9 hours, including rest. Thanks for watching, commenting and subscribing!
Nicely done! That temp variance was huge. The brisket looked good. 👊💯
Yeah, not going to lie its a little disappointing. I was expecting a variance, but 50 degrees is like somebody just didn't care! I am excited to try a steak on it though, should be the first really pellet smoker sear!
Great video. I’m sure you will be doing a low and slow vs hot and fast. You won’t be able to resist. Looking forward to the new series.
Hahaha, you know me sooo we’ll 👍🤣🙌🙌
Great video and a topic I have thought a lot about.
You should, do this as a base case, then experiment from there. Next time, i'm going to add 2 hours in the beginning of a lowest smoke temp setting, to see if I can get some smoke on it, then pump the heat. I will say, a few days later, this is by far my favorite left over brisket i've had!
Thanks For A Great Channel!!
Appreciate the comment!
my goodness, looks unbelievable 👍👍
Thank you! Cheers!
we are planning to do brisket tomorrow. this looks so tender, juicy. Love the smoke ring.
Thank you, turned out great, looking forward to see how yours turns out!
Great cook and very informative! I will be watching to see what you think of the pellet comparison! Have a great week Kevin! Cheers!
Thanks! You too!
I wanna see a microwave vs smoker brisket vid🤣🤣. Jk man! I happen to like the hot and fast method, but I haven't tried it with cooking yet😄
😂😂😂that would be funny! Hot and Fast Blackstone 😎
Great video, Kevin! Kinda looking into getting an Oklahoma Joe. I'm impressed with the results of your brisket.
I'll be releasing a lot of info between the two in the next couple weeks, should help guide your decision. Thanks for watching Kris!
Looks really good! I have yet to do it.
It’s pretty cool, still can’t believe it only took 5 hours! Thanks for watching Hobie!
That thing is a BEAST Kev! i need to upgrade from my GMG!
It’s kinda of nuts how big of a smoker and how hot this thing runs is. Thanks for watching Kevin, hope you have a great week 👍🙌
@@ComparisonCooking yea my GMG serves me well but its the "Davy Crockett" the smallest one. I bought it when i was living in an apartment and had a tiny patio to bbq on. Now that I'm in a house i need a Big Boy smoker lol. Or maybe one of them Blackstones like Juicy J Harmon has!
Nice cook on your new toy, Keven. I saw a vid where the guy put wood chips instead of pellets in a smoke tube. He said he got more smoke flavor that way. This might work on the hot and fast cooks. Just my two cents. Cheers.
Hahaha, I saw that video and what I immediately thought while tasting the brisket was that smoke tube video. That guy was funny, very against pellets. Thanks for watching Preston!
you always put out good videos.. have you had experience with the portable pellet smokers? i look forward to your next video.. Lar
Thanks Lar! I personally have not, I know a few people on Instagram that use their portable Traeger over all their other smokers, they swear it produces the best smoke flavor & food!
This was a pretty good video couple things what's your brisket weigh before you trimmed it and what did it weigh afterwards also why aluminum foil instead of butcher paper
14.5 before trim an 12.6 after trim. I decided to use foil last minute, was going for a steam and keeping more moisture effect. Love butchers paper though and will probably try that next time.
@@ComparisonCooking thank you for responding means a lot to me because sometimes you have to have an explanation to learn something you can always watch a video and be able to learn what you need to learn
Interesting cook and I recognize that smoker. 😂 Mine runs much hotter as well and unfortunately the temps from their included probe don’t match my inkbird either. There’s also a large temp difference from the bottom grate to the shelf. Not to mention that I had to replace the controller board after a few cooks because it blew out. Wait until you try searing, it’s an inferno. Looking forward to seeing the comparison and what you think.
I thought I remember saying you had to replace something, and was interested to hear your take on the temp probe difference. Pretty nutty!
My Rider runs about 25° hotter and on hot n fast I use the middle rack but the best briskets I have done on the DLX were on the bottom grate set at 250°. The best hot n fast cooker is hands down an ugly drum IMO. Pellets can do it but they tend to dry out some from my experiences. Have a great weekend Kevin!
I thought the pellets might have a drying out affect, glad I injected it. I see a UDS in my future 🤔 thanks for the help Ricer!
What brand of pellets are you using? I have a ZGrills pellet smoker. I was running Treager pellets and my temps were to hot like yours were. I changed to Pit Boss pellets and my temps are within 5-10 degrees now. Don't know if your experience is the same as mine, but something to try?
Thank you, that’s a great idea! I am using the OK Joe competition blend. They just seem a bit dry though.
I would definitely like to see a low and slow versus hot and fast I've always been curious about this myself I found hot fast to be a little bit better but I try not to go over 315
I want to do 2 hours of 180f to get the smoke rolling next time, than a 300f. To see if I can get it done in 6-7 hours. 350 was hot, but I’ve seen others do it at that level . Thanks for watching, commenting, and subscribing!
@@ComparisonCooking I did the same one my last cook and it worked out pretty decent thank you I don't think I would go above 275 though those have been my best results
It sure looked good, but how yours wasnt super juicy.... thats my fear that it wont be juicy even with injecting, wrapping and adding juice. i believe low and slow is the best way to go, great video as always bro keep it up!
What I can say, a few days later. This is by far the best leftover brisket I've had. I only have a little left because I kept eating it. Still no smoke flavor, but the seasoning and tenderness is pretty incredible. What I would like to try next is two hours of low low smoke setting to let that penetrate, then crank the heat up to 300/325F to get it cooked. I definitely went aggressive at 350F. Thanks for watching and commenting!
Comparison Cooking sounds like a great plan for the next smoke on it for sure!
Very good video. The brisket looked good. Just wondering the weight was it choice or prime? Also I noticed you just wrapped in foil rather than butcher paper to help continue to get a good bark and some extra smoke flavor. I will say though I will try it on my Smokefire.
Thank you very much! Brisket before the trim was 14.5lbs and after trim right above 12lbs. It was a choice from walmart. I normally do butchers paper, but i was trying to keep the moisture trapped in because I was running so hot. THanks for watching, and have a great day!
I appreciate your response. Appreciate you taking the time to read my response.
Looks like no probe grommet. Can you add one easily?
I believe so.
What pellets are you using in the Oklahoma Joe's DLX? Do you 'have to' use Oklahoma Joe's brand pellets? Thanks and keep up the great videos! I just got a DLX myself! Picking up today!
You can use any pellets you like. I used the Oklahoma Joe pellets in these videos, but you can go with any brand! You are going to love it, congratulations!
@@ComparisonCooking Awesome thanks man!! The thing is a BEAST! Assembling tomorrow and looking forward to smoking some meat low and slow! I'm going to order one of the thermometers you have linked in your videos so I can get a handle on how off the temps are from the actual reading. Thanks again!
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Thank you 🙏