how to make TEXAS STYLE SMOKED BEEF BRISKET on an Offset Smoker (Oklahoma Joe's Smoker)
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- Опубліковано 30 чер 2024
- A comprehensive guide to making the mother of all BBQ: the Texas Style Smoked Beef Brisket. In this in-depth video I'll teach you everything you need to know to smoke a Texas Style brisket on an offset smoker (in this video, the Oklahoma Joe's). From brisket selection to the rub, to smoking it low and slow, wrapping, resting and slicing - I got you covered!
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Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F
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Get SMOKE TRAILS BBQ BRISKET RUB here: www.amazon.com/dp/B0CBY1DB1F
Meater+ Wireless Leave-in temperature probe (Essential for long cooks, temp alerts and temp graphs for nerding out and recording how your cooks went. It’s a game changer for BBQ):
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Get the MEATER on Amazon: amzn.to/3e7Dz7E
Cheap Instant-Read Temp Probe (If you have no budget and can buy nothing else. It's a good starter and will work for a year or two just fine. Not a replacement for a leave-in probe): amzn.to/37ROmSi
Marinade Injector (needed to inject brisket, pork, turkey etc. to retain moisture and add flavor): amzn.to/3jFfSVq
Tongs (click click! I like the silicon ones because they don't mess up the bark as much): amzn.to/2HR80Tq
Set of Good BBQ Knives: amzn.to/34HQoTk
Bread Knife (Your workhorse for slicing brisket): amzn.to/3kHSkke
Cutting board (get a big one with juice channels, trust me): amzn.to/2JesAhj
Cotton and black nitrile gloves (use them both for heat + liquid protection): amzn.to/31Vly7Y amzn.to/31WPIaO
Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves): amzn.to/37RXEOa
Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping): amzn.to/2HMsYDe
Butcher paper (also for wrapping): amzn.to/2HQUgbl
Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.): amzn.to/35Kc00x
Wood chips (for electric smokers): amzn.to/2TBG2xL
Pellets (for pellet grills): amzn.to/3mAnk6i - Навчання та стиль
Try Smoke Trails BBQ BRISKET RUB on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
The V pattern in the smoker box for the charcoal is a GAME CHANGER!
I normally plan to spark up my fire about 15 hrs before the target serving time: about 2 hrs to get the pit ready for the meat to come on (in which time I also trim and season the meat), about 12 hrs for the actual cook, then another hour to let the meat rest at room temp. So if I want to serve brisket for dinner at 6 pm, we're talking getting up at 3 am and getting straight to work, which is usually how I do it. It might seem scary to the beginner, but it's loads of fun every time! You spring out of bed if you enjoy bbq-ing.
Damn right.
i used to do overnight cooks with my electric smoker all the time.. easy peasy.. new to this offset smoker, so I'm learning. I'm curious as to how much wood and charcoal you typically use to cook Full Packer Brisket over 12 hours?
Finally someone that actually smokes a brisket on a true BBQ pit and not cooking it there oven aka Traeger!!! Good job on the details of your video.
The brisket I smoked on my Traeger came out better than this thing. Plus this dude has a Traeger himself dummy
@@heyzeus6149 sorry but there’s no way a pellet smoker can smoke anything close to as good as an offset smoker.
@@jmf420 we using real fire and Wood💪 True Texas style for my preference. But if people wanna use pellet ones that's fine but for me it ain't it unless it's an Offset Smoker
@@heyzeus6149I lie to myself when I make the wrong decisions too lol nothing wrong with the convenience of a pellet but it’s not coming close to an offset
Just an observation (and I may be wrong), the butcher paper that you're using is waxed butcher paper. At a high enough temperature, the wax will separate from the paper and get on to your meat. You'll also lose the breathability that a non waxed butcher paper gives you.
Followed this guide yesterday to smoke my first brisket, ever. Used an Okie Joe's Highlander, Royal Oak lump coal, and hickory splits. I am now famous with the fam and friends. lol... Came out damn near perfect! Beautiful delicious barks, perfect smoke ring, juicy, and fork tender. Thanks Steve!!! I owe ya a beer, buddy!
Hi Steve you have by far the best instructions and information when it comes to smoking after watching quite a few of your videos I finally attempted first brisket. Followed your instructions from trimming it all the way to smoking, resting and even slicing it and it turned out amazing. I never thought I would be able to produce such a great tasting brisket being a beginner. Thank you!
Just finished using this process and my brisket is cooling nicely. Not sure I can wait another hour to dive in! It's a work of art. Thanks, Steve
Hope it turns out great!
Good looking brisket you did there brother. Definitely a great video for all of us BBQ geeks that just love soaking up BBQ video content. I've been doing brisket FOREVER and I swear it is a meat that I don't know if we ever really "master" it. THAT keeps us hungry for making it better and better each time though. The pursuit of perfection. lol Good luck with your channel my man. 👊🍻👊🍻👊🍻
The point, where what you called the "kernel" or layer of hard fat located immediately underneath, is commonly referred to as the “deckle.” That deckle fat does not render and is pretty useless. Good job pointing out that it should be removed. Just using salt and pepper, and smoking over post oak is known as Central Texas-style brisket. Which we here in Central Texas believe is the holy grail of brisket (of course). Come see us here and we'll smoke one, and some beef plate ribs and tell lies and solve all the world's problems over a cold one!! I enjoy your videos...keep a smokin'!!
really like how you detailed every step! awesome. subscribing now
Absolutely amazing tutorial and information packed video you’ve given me a very grand idea 💡 for my firebox on my offset pit and I’ve got to say your a brilliant awesome amazing fantastic pit master thank you very for all the incredible information and insight to smoking brisket your a ROCK STAR IN MY BOOK. AWESOME COOK!!!!!!!! And now I am a new subscriber and I’ve hit the notification bell 🔔 so that I’ll stay up to date on all your interesting awesome COOKS.
That bark was incredible!!
I've really enjoyed my Oklahoma Joe's smoker! It cooks really well, the smoking time is really relaxing for me.
Thats awesome!
@@SmokeTrailsBBQ àààa
Excellent video. This got me all the way through my first brisket.
I love this video - you're really hitting all the spots - THANK YOU VERY MUCH
end result is beautiful! great smoke ring. look forward to watchin' more videos on your channel! cheers
Thank you!! I am going to use this tutorial to cook my first Brisket on my Highlander on Labor Day!! Thanks again from Houston TX!!
Good luck ...I'm on the hunt for a OJHS in the UK they're hard to source.
Thank you for a great "smoking process" video. I couldn't agree more with your comment about enjoying the process or lifestyle of smoking meat. Smoking a brisket or pork shoulder is a very enjoyable way to decompress from the weeks stresses. Of course that includes your beverage of choice. Cheers!
Absolutely. I love my stick burners. Its the lifestyle. Ive burned through 3 Joes in the last 10 years.
I started using your "V" firebox pattern ( 16:00 ) and found it to be extremely helpful with maintaining both a good coal bed and maintaining heat overall
Yes it works really well for me! Glad it helped!
I'm not a novice to bbq and I've cooked quite a few briskets but I still enjoy poking around and watching these kinds of vids. What I enjoyed about this one is your take on the mentality behind long cooks and it being a lifestyle choice. You have to enjoy the experience, occasionally tending to the fire and heat and indulging in some beverages. Perfect way to put it.
Thats my philosophy on alot of things in life. Bbq isnt about getting done, it's about bbqing. Thanks for watching and enjoying!
These videos are very good. You cover things in such depth that you answer a lot of questions other youtube tutorials don't.
Thanks Gareth!
The best, thank you for being so very detailed. I am doing my first brisket tomorrow and can't wait. Thanks again for being so thorough with your video.
Should've watch this clip before my first aweful brisket experiment haha thanks!!
Failure is all part of the game!
you are the absolute best when it comes to showing how to cook a brisket! Thank you!!
Literally word for word an Aaron Franklin video... literally the best brisket cooker in Texas
I think your right!! There is a video by him that is exactly the same!!! That’s funny!
@g.h.schoenberg4582 which is proper Texas style smoking. Anyone who does it Texas style does it that way.
I have a smokin joes offset smoker I am planning to do my first brisket next week while I am on vacation... I sure am glad I found this channel. I really like the baffle idea and will definitely be using it. Thanks a lot for taking the time to explain everything so thoroughly.
Hope it turns out awesome Eric!
Looks so good, great video. Thanks for sharing 🙂
Like the way you take the time to explain how and why you cook the brisket the way you do. I have an Oklahoma Joe Highland and tried to smoke a few whole briskets. Always takes longer than I thought. Common to eat at 9pm . But friends and family rave about it. It is a lifestyle. I’m retired I have all day. Thanks trying beef short ribs next.
Really informative video. I’m thinking about getting a smoker and was eyeing on the same smoker like you have. Going to try this since it’s my first time smoking meat. Real simple rub, let the smoke flavor the meat. Great job..just by looking @ the brisket I’m getting hungry
Made this recipe yesterday and it came out amazing! Thanks bro.
you did almost the same mods to your OKJ like I've did - awesome! I thought I was crazy when I did all my mods - the baffle plates do the trick!
Lots of good info. I much prefer the taste from a stick burner verses an easy bake oven, it's a skill set and so worth the effort!
your the first BBQ/smoker channel I have subscribed to and believe me I have watched a lot. Bottom line is I like your style, how you present and clarity in the message, much like the clarity of the perfect smoke. I have been using Kamado Joes and Webber kettle to do my smoking with chunks of wood and not splits but ready to graduate to Workhorse 1975. From around Toronto Ontario Canada and really appreciate your channel
.
Thanks man!
@@SmokeTrailsBBQ not quite sure how I get your responses and not sure how I got my handle. I didn't register a name when I subscribed so assume that was the handle handed to me but will keep watching (WTF is a Skibet). Where is your home base in the US? Now watching your large library of videos. All good
@@skibet87 I'm in canada
Hey, I’m a new subscriber and just got an Oklahoma joe offset Friday. On Saturday I made my first brisket using this way. It turned out so good. Thank you so much
Welcome man! glad it turned out great!
Just wanted to say Thank you this Video really help me Smoke my first Brisket on my oklahoma Joe grill it came out awesome my family loved it. Thanks
Cheers man!
Wow you make look really easy, thank you im going to give this a shot
Underrated channel, deserves a lot more subs
Thanks!
Awesome video, good information. Have been smoking for about 2 years. Haven't done beef yet, just pork & chicken. Today is my first brisket. Going to be another learning experience. Using an old 16" okj offset. Thanks for the video.
How did it turn out
@@paulyd423 excellent, wrapped it around 170, boosted temp to 300, pushed it out to 205, let it sit an HR. Real tender. The wife said who needs bbq sauce lol.
Dude thank you for this Video. I've been trying to do briskets on biscuits online Oklahoma Joe for a while and they never come out. I tried the V thing and the heat shield and it's already cooking way more consistently than it did before
I love my Oklahoma joes 3 in one combo smoker done a. Lot of smokes on it came awesome going to try a brisket for the frist time here soon may do for st Patrick's day
Awesome job man! Really useful and looks great!
Thanks Jake. Hope it helps you with your brisket
Awesome job. I like your channel!
Best brisket how to video ever thanks!
I got into BBQ during the lockdown. This man is spot on. It’s literally therapeutic. Only a sane person would by a pellet smoker.
Yeah same here. I built my smoker last year in July during the lockdown. I’ve done about 8-9 briskets since then. It truly is therapeutic. Love it
An Oklahoman watching a Canadian make Texan BBQ on an Oklahoman smoker. This should be interesting!
Man I gotta learn more about Oklahoma. You guys have a state capital that was founded in some kind of hunger-games style battle to the death race to claim land, tiger zoos, guns, smokers and great BBQ. Definitely on my bucket list to visit.
@@SmokeTrailsBBQ becarful before you know it you're in texas
Is this NAFTA at work?
You don't want to visit Oklahoma. I was born and raised there. It is all Joe Exotic types of people and anyone who says otherwise is a liar.
@@SmokeTrailsBBQ just vist Texas instead lol
Awesome video!!! Don't like short ribs!!! Your school of thought is consistent with everything I've heard from Champion Master Grillers!!! Thank You!!!
Thanks Chris!
Love your fridge!
This looks really good
EXCELLENT VIDEO...all the information a beginner needs to smoke a brisket!!!
Nice crocs mate!.. thanks for the informative video. I will be cooking a brisket now😎
BBQ crocs ftw
Hi Steve. I am a new subscriber. I wanted to tell you that I followed your instructions from this video on my Horizon Offset Smoker. In a nutshell, my brisket came out nearly perfect! In fact, my Choice 15+ pound packer brisket (after trimming), finished nearly identical to yours. I had been in a brisket slump over my last few tries and your instructive video was just what I needed. My only concern was at the end of the cook. I had noticed mine stalled at 192-194 degrees. I was worried it was not quite done. But, it had the same feel as you described when you were checking your’s for doneness. So, remembering that you had talked about your’s stalling at the end, prompted me to pull it off, and follow the resting procedure you described. Unlike the one you cooked, mine had some nice threads of marbling across the flat. Surprisingly, I only had to trim 2 1/2 pounds. So, I am wondering if the amount of fat marbling in it allowed it to finish sooner? Thanks again for a very informative video. -A
Hi Anthony. Congrats on the successful cook! A little-known fact is that brisket can have a "second stall" at around 190-200. It sounds like you may have been experiencing this. I've had briskets stall at 190-200 for HOURS. Here's what to do if you get stuck in a "second stall": A. stay calm and do not pull it off until you are positive it's done. Better to over cook than under cook. (I used to freak out because nobody talks about the second stall), B. keep checking back every 30 minutes and do the probe test and C. keep on cooking until it probes tender like room temperature butter (which does not mean NO resistance, it will still have a little resistance and that's normal), then pull it out and rest it. After probing it every 30 minutes during the "second stall" it will be a lot of resistance and then finally your probe will go in very easily and you'll have an "ah ha" moment, and you'll know it's done.
Regarding your second question, I don't know if higher fat content causes a brisket to cook faster or slower. Anecdotally, I find that briskets I've cooked that have more marbling tend to finish earlier for me. But that could be because they are more moist and tender from the extra intra-muscular fat, so they tend to meet the bend and probe tests a lot earlier than a leaner brisket would.
Steve, to expand a little about the end of the cook. As stated, the feel of the point and the flat when I decided to pull them were as you described, not at 199/197 respectively, but at 194. The second stall lasted about 30 minutes (at 192) before it jumped to 194. (I only was using one temp probe.) So, I reasoned that since I was 2 1/2 hours away from serving, I would let it rest for 15 min (as you stated in the vid), then put it into the cooler for the next 2 hours, guessing that the heat being withheld would be enough to continue the tenderizing process and redistribute the juices. That is exactly what happened. The meat in the flat was pull-apart tender but NOT dry, the point was also pull-apart tender, but did require the slightest amount of tug before it separated. To finish, since only my wife and I were eating the brisket this time, I wrapped the remaining point and flat with plastic wrap, as you described, and refrigerated. When it is time to serve them, I will reheat as you described with an oven temp of 190. Btw, if I am not mistaken, your Oklahoma Joe smoker may have been built by the same guy who now builds the Horizon smoker I use. If memory serves me correctly, he built them, before selling the franchise to a major company. He later started Horizon. Can’t think of the guy’s name right now, but his shop was in Perry, Oklahoma.
please make more vids like this about pork butt and brisket love this
That looks amazing! I plan to graduate soon from my pellet smoker (I know I know) to a big boy real wood smoker. Early on you said you NEVER close your side door unless raining or very windy. But later you say to increase temp to power through the stall before wrapping. How do you increase the cooking temp if the side door is fully open already and the chimney vent is removed? I trust your walk through as it looks awesome but not clear on how to increase temp as others utilize the door slider and chimney baffle to modulate temp. Thanks for any info!
Hi Steel Toe, nothing wrong with a pellet smoker. I have two of my own. To increase temps in an offset simply add more wood/charcoal. For example, if you are throwing down a split of oak every hour, throw one down every 30 minutes. Or if you are adding a few chunks of lump charcoal every hour, add them every 30 minutes. These are illustrative examples. Ultimately you need to watch that temperature dial at your target temp and add more fuel right before it stops dropping.
Well I guess I just needed to search, found video after seeing your manage fire video! For sure will suscribe!
I've been intimidated for a long time family and friends have been asking me when are you going to do a brisket I was born and raised in Texas and I told them that if I f- up a brisket they might kick me out of the state LOL but after watching this video I think I'm ready I have been smoking ribs and pork butts for about 2 years now on my Oklahoma Joe offset smoker im pretty confident i can pull this off I really appreciate the tips and tricks now it's time to find the perfect brisket wish me luck
You got this Chris! Honestly, the best way to get better is to screw it up. Worst thing is never starting. You think Aaron Franklin or Myron Mixon got it right the first time?
Bought a charcoal basket but I really like that v setup with the grates. Going to try that with the brisket in a few days
Let me know how it turns out man
This guy is going to be the best old man ever.
Oh you betcha
Good job my friend. Looks real good.
Thank you Chris
Sweet vid !!!
Thanks for the tip on making to serve the next day.
Doing my first brisket this weekend. Hope I don’t mess it up but I’m hopeful.
I may have missed this part, but what do you spray on the brisket while it is smoking?
Dude....you must be my brother I swear! Born in Texas, I am now in Mpls, or Murderapolis, I love the bbq life, especially getting up at midnight to do my brisket! Loved your fire management video. Thank you for your wonderfully awesome channel!
I'm your Canadian brother! Midnight cooks are fun but I like sleeping too
@@SmokeTrailsBBQ I dont sleep much! Funny story: last year I was doing my brisket thing and at 3am in the morning I hear something, " This is the Brooklyn Park police, we have the house surrounded, come out with your hands in front of you single file!" Love it here..... love the night cooks.
Again, great videos, keep it up!
@@jimmyblair7597 hope it wasn't your house lol
@@SmokeTrailsBBQ Haha! Neighbors on the other corner, thank God they are not there anymore!
Great video. This just proves you don't need a $2000.00 smoker for good brisket.
People have used standard grills for them.
Adding a 3" metal elbow to the chimney inside the main chamber is another great option to keep smoke from escaping and ensures good smoke on the meat
Thought about it. Might try it out
I just got the double with the offset smoker. I had no idea it was so entailed.
I'm a native Texan. Still live here in Austin. Every bbq place I frequent uses a dry rub that's more than salt and pepper on brisket. Salt and pepper rub is used on pork ribs though. Not sure where in Texas your recipe came from but it looked great. I'm a mesquite-smoked fan, though I wouldn't say no to oak or hickory.
dude, you're in Austin and don't know what Central Texas-style brisket is? For 45 years I've smoked brisket Central Texas style. You need to check out Franklins BBQ in Austin, or Louie Muellers' in Taylor. People stand in line for 4 hours or more to get a taste. Start here ua-cam.com/video/VmTzdMHu5KU/v-deo.html
@@michaeldehart648 Franklins BBQ isnt the original owner in that location E. 11th.. He bought that Bbq rest from Ben's Longbranch who used to cater Governors and Cowboys events. And Ben's bbq was better though I suspect Franklin uses some of Ben's recipes. Southside BBQ in Elgin is good and The Salt lick and Terry Blacks. But like I said, if it's not smoked with mesquite then I'm not interested.
28:00-28:40 Soo true this is a life style 🍻
Totally!
Thank you for your labors. I’ve used a Weber Smokey Mountain up til now in my smokes, but will be smoking on a stick burner this Saturday, LORD willing. I couldn’t tell from your video how you regulated yourself temp on the OJ. Keeping your vents wide open seems like it would burn hot, and on the WSM, vent closing/opening was how I regulated the temp. I wanna make sure I understand temp regulation on this offset before it comes time to cook. Any direction would be appreciated. P.S. - Did a pork butt in oven with the brine and activated charcoal and it was a hit at church.
That's awesome to hear! I'm glad the pork butt was a hit. My temperature regulation method involves getting a very hot base of lump charcoal for the initial warm up. Then I add 10-14 ounces of lump charcoal and large chunks of wood (weber brand wood chunks in the bag) to maintain the heat every 30 mins to an hour when i see the last few chunks on the fire are shouldering down and not producing actual fire. These things do not run like a WSM and require real wood to maintain temps above 225. You can try my method of the charcoal/wood chunk mix. However, if you have access to full hardwood splits then that is the way to go. The oklahoma joes is designed to be run with real burning wood and not just charcoal. Many people complain that they can't get the temperature high enough in this unit but the reason is they are just using charcoal. T-roy cooks has a great video on fire management with wood splits.
Here is the video I mentioned: ua-cam.com/video/BS1veMrDOC4/v-deo.html
@@SmokeTrailsBBQ Funny you should mention that one. I stayed up way too late watching it before you posted this comment. Ha
@@SmokeTrailsBBQ Yes, I have wood splits (oak). I guess I was trying to understand the purpose of wide open vents. I smoked some pork loins on the offset last night, and couldn't really get the temp below 300, even when closing the vents on the chimney and the fire box (not sure if those are correct terms). It's a "Lyfe Tyme" smoker out of Uvalde, TX. Plan to pick up some lump charcoal to use in conjunction with the wood. Have some butcher paper being shipped too. Thanks for the responses!
Beautiful!
This is the best no bullocks advice you can get.
I’ll add one thing
Keep those temps at 250 or more.
The lower the temp the longer the cook and the stall will kill you.
I’ve had to cook a 16 pound brisket for 20 hours to hit 210 degrees.
Way to low of a temp and very poor fire management was to blame.
I love the “ this is a life style, plan you day around the process”
Yeah you will burn the entire day and more doing this. It’s work, it sucks, but it’s so worth it.
Man.... I did a cookout for a boy scout fundraiser when I was 15. We cooked some 250 or so Lbs the first night. We had to rent a professional smoker to hold all the briskets and cook them evenly. I will say though, you have many of the tricks laid out in the video quite nicely. There are however a handful of tricks that us Texans don't divulge freely. It's why Texas brisket and bbq remains the best of the best and you have to come to Texas to experience it. I will give you a freebie... type of wood matters. =)
Unfortunately they don't grow post oak up here in Canada!
Great video Im watching this video while I'm Smoking a brisket in my OJ I usually boil water with a little wine Thick sliced onion s & Garlic And pour in in my water pan ,if its going to get moisture from the water pan why not aromatic water just to add a little more flavor
I find the damper and vent very handy. I tend to use both depending on outside temperature and the type of fuel used. Using mostly charcoal allows you to restrict air flow like a kettle. Sometimes it can go above 300F if you add new fuel. I try to keep my flames down because the firebox was not designed for roaring fires. When I am done cooking I snuff out the fire by closing the vent and damper. Then I reuse the remaining fuel for next time. I got tired of heat loss when opening the cook chamber so I added lava rock on racks with a layer of foil on top. It has greatly improved uniform temperatures and buffers the heat loss. I get my lava rock from the garden center because it is the same and it costs less than the rock in the BBQ section. Just rinse the dust out.
Great idea with the lava rocks. I'm too afraid of the radiant heat that they might give off though. I find that the FARTHER AWAY the brisket is from the steel and the bigger air gap, it seems to cook it more evenly and prevents the bark from getting to "fried"
I just did the v formation in my smoker box and the baffle plate set up in the main unit… what a difference I must say thank you for that tip!. I have 2 questions, the bricks that you wrap in foil that are in your main unit are those just normal house bricks? And the spray for this brisket what are you using?
thank you for sharing hace a nice day friend
Thank you too
nicely done hope i get it right.. thanks
This video was absolutely perfect! Very informative and everything explained properly! Thank you and god bless!
Mr. Smoke Trails, this is an old video of yours on cooking brisket. I found it, however, most instructive. This pre-dated your other more complicated methods, sous vide, etc. It covered basic instruction on a simple OK Joe smoker. That is the same stick burner I have and will use, come the morrow, on a brisket.
This is a great resource! I've smoked a few briskets before, but there's always something new to learn from others. I liked your tips and tricks. What's the custom V setup you have in your firebox? where can I find one? thanks!
I too would like to know more about acquiring this V shaped box/grate
The Oklahoma Joe's Highland already comes.with 3 grates you can arrange into the "v". I tried this and wasn't a fan. I felt I kept losing the coals. I ended up getting a charcoal basket for like 20 bucks.
A couple of questions: would the reason you need that baffle plate is because you have all your vents 100% open and so the heat just bellows out the top without getting a chance to touch the meat maybe? And if you find it’s too Smokey with them closed some, then you wood chunks are too big or your custom v setup doesn’t allow them to burn efficiently?
I did the atbbq tip and separate tip and flat at the stall and wrap them separately. Turned out awesome just as this one in the vid. :)
How did you do your deflector plates!? Or grate for the heat to rise from the bottom I love that I have a charcoal griller offset would I just get an old grate and wrap it and place it over the opening facing down !? Really love it!
Great content
Thanks!
I'm new to your channel and I really like how you talk through the subject matter. I'm looking at an Oklahoma Joe Highland Reverse Flow. What are your thoughts on reverse flow vs an offset?
Never used a reverse flow but I hear they work great
Question about your firebox setup:
Where did you get the grills for the “V”-shape fire grate? I’m getting a Oklahoma Joe’s in the next couple weeks, and I really like your firebox setup. Any suggestions will help a lot.
Im wondering the same thing
He made it most likely.
My main issue is finding hardwood not to mention splits. The farmers here in South Dakota remove every tree they see so there's not much available. Guess that's why Traegers are so popular. My highland sits most of the time unless the Traeger is broke down.
Wake up call, 500 am, put on smoker at 630. Let's see how it goes. Great video
Let's gooooo!
That was perfect
Awesome video allot of good sense..so with both vents wide open so ur temps don't get to high its the amount of wood that is used correct?
Yes control temps by the amount of wood you add
I forgot to comment when I first came across your video last year and thank you, my first ever attempt came out to be a complete success. I have a question though do you change any of your methods for cooler weather? For instance your fire box door do you still keep wide open for air flow regardless of the cold. Where talking like low 40’s nothing 40 or below. Thank you!
Thanks Dan! Not really, I just add more fuel more often
I have the Oklahoma Joe Highland reverse flow, would you still put the brisket towards the ends or in the middle?
Question, when doing the reheat method. I'm going to have my brisket rested within paper. Should I remove the paper and wrap in plastic wrap or leave that paper on? Also melted plastic sounds scary. I presume a baking sheet when reheating will prevent any damage, but what is the preferred method?
Enjoying your channel and videos. Q: if you are keeping the door to your firebox wide open all the time and the lid to your smokestack open all the time how are you regulating a specific temperature? Thanks!
Within a range of Temps.check out my fire management video
Hello thank you for your video i smoked my first Ribs yesterday watching your rib video. I want to do a brisket i have a quaestion what liquid did you have in the spray bottle thank you
Usually I just use water. Some apple cider vinegar mixed in sometimes.
This is exactly the video I was looking for and it was on my home page. Been watching for a while was just about to look through your page for something like this. You rock man.
Thanks man!
Would like to know more about the v-set up in the firebox. I use a basket but would like to try this. The extra grates from my Highland RF seem too long. did you cut them down or use other, and if so what's the dimensions? thanks, great video.
They are the grates that go on the bottom of the highland offset if you want to use the main chamber as a grill. So I don't know if they come with the RF version. So that's what I used
If I cooked the brisket this way, and wanted to serve the next day for the party...what would I need to do in order to reheat? Do I rest it for a few hours like you said ? I just want to make sure it stays moist.