OKLAHOMA JOES BRONCO/BRISKET ON THE OKLAHOMA JOES BRONCO/PRIME BRISKET/OKJ BRONCO
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- Опубліковано 15 вер 2024
- AFTER CONDUCTING A COMMUNITY POLE OF WHAT MY FIRST COOK SHOULD BE ON MY OKLAHOMA JOES BRONCO, THE MAJORITY OF THE VOTES WERE FOR BRISKET. THIS SMOKER REALLY SURPRISED ME HOW EFFICIENT IT WAS.
THERE ARE THOUSANDS OF WAYS TO MAKE A BRISKET, AND THIS IS ONE OF MY VERSIONS. ENJOY THIS VIDEO, I HAD FUN MAKING IT. LIKE, SUBSCRIBE, SHARE, HIT THE NOTIFICATIONS BELL.
#OKLAHOMAJOESBRONCO #BRISKET #BRISKETONTHEOKLAHOMAJOESBRONCO #OKJBRONCO #BBQDRAGON #CHIMNEYOFINSANITY #BRISKETONTHEBRONCO
#BRISKETONTHEOKJBRONCO #HOWTOMAKEBRISKET #BRISKETONTHEBRONCOSMOKER #HANGINGABRISKET #SMOKEDBRISKET #HOWTOMAKEBRISKET #OKJBRONCOMODIFICATION #OKLAHOMABRONCOBRISKET #PRIMEBRISKET #PRIMEBRISKETONTHEOKLAHOMAJOESBRONCO #IAMACREATOR #MEATCRANIUM #MEATCRANIUMBBQANDREVIEW #MEATHEADKNIVES #MEATHEADKNIVES.COM
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Loving this brisket very great video
soulfoodqueen.net THANKYOU very much
That bronco is awesome FLARIBROMIGO! Them burnt ends had my mouth watering! And “wash your meat!” Lol
Cooking With CJ ALWAYS WASH YOUR MEAT!! Lol. It is pretty sweet. I’m making a mod to get more room. Thanks for the support and watching Brother
what grabbed my attention the most was the ginger and Chinese five spice. I never would have thought of that for brisket. thanks for sharing
Fam_Eats_ Ginger is one of the secret spices COMP PEOPLE don’t acknowledge they use. The Chinese 5 spice adds a bit of sweetness to compliment the saltiness and spicy of rubs your using. Look at what 5 Spice contains: Cinnamon,, Anise, fennel, Licorice Root, And Ginger. All those spices Compliment both Pork and Beef Beautifully. Try it next time. Thanks for the support and watching
Bronco Looks Like Its Pretty Well Made. Suprized How Well Held Temp,Good Looking Brisket My Friend.
East Coast Tony It surprised me as well. If I used the entire basket I wouldn’t of needed to refuel at all. It’s definitely durable. Thanks for the support and watching Brother
I love the out of the box spices! Chinese 5 spice and ginger, nice!
mark Davies it really makes the flavors POP!! Thanks for the support and watching
MeatCranium BBQ AND REVIEW I think if anything would not let that spice over power it, it would be that big hunking piece of beef!
Just picked up the Bronco on clearance at Walmart. $150 feels like I stole it. Seasoned it yesterday. Can’t wait to try the brisket.
Shug Man WOW!! I paid $297 when they first came out. Lol. Excellent deal. You are going to love it, it’s definitely one of my favorites. Thanks for the support and watching
Damn 150 is a steal!!!!
Jesussss….you should have bought the rest and resold them! I paid like $350 for mine 2 months ago.
2 1/2 years ago I buy this for $80 in the box new from Lowes. $80 bucks for a solid metal drum smoker. Should have bought the other 3 that were there. Well built and I store it inside the garage so it still looks new. I like it, good unit for all kinds of cooks.
Excellent video, Chris. It all looked great.
Cooking with Kory THANKS BROHEEZY!! It was Awesome. Thanks for the support and watching
that was a HUGE brisket!!! gotta love Costco, ¨I wash my meat¨.....lol....., however that is a GREAT IDEA!!!!..love how you seasoned that meat
Spain on a Fork Albert sorry I missed your comment Brother. Yeah it was really tasty. I really liked it. Thanks for the support and watching Brother
That is some super brisket and the burnt ends are meat candy at its best! 👍🌟😋
Pete Thomas Total meat candy. They were gone by the end of the night. LOL. Thanks for watching her the support
After u pat it down. Put it in the freezer for an hr and it will trim alot better and set a paper towel down on your cutting board and your brisket won't slide around as much.
Sparkling water is my go-to 👌
Barlow BBQ LOL. I know right
Really enjoyed your video makes me wanna go out and buy one.
William Fifer It’s really a solid cooker, and the price is affordable. Thanks for the support and watching
Hello my friend good morning to you. How are you? The brisket looks amazing. Thank you
Stephanie Yeminez I am wonderful. I’m currently working on another comparison video. I’m glad you enjoyed it. Thanks for the support and watching
Absolutely your very welcome.
The OJB did well Meat!! I definitely keep my meat washed....but I drink the Zepherhills! Hey bud....delicious brisket! Great video as always!
BBQ PIT DOG That dang Bronco is a champ, I will be doing a comparison test of this versus the BARREL HOUSE COOKER Soon. Always wash your meat. Lol. Thanks for the support and watching Brother
This ain't no mukbang...LMOA! That freaking thing cooks good! Nice cook brother!👍🏼
Smokin' Joe's Pit BBQ I ain’t no CRUNCHY MUNCHY EITHER. Lol. Thanks for the support and watching Brother
@@meatcranium4280 bro that chit is funny AF!😂
That's amazing that you can get it tender without it falling off the hook. That's quite the flavor profile in that brisket!
Grill Top Experience Yeah I had some 5 spice left over from the Battle Of The Kitchens, and determined that would go great on some Beef. Hey I’m filming SNS VS GRILL STONE. I started at 9:40 this morning and 10 hours later the Grill Stone finally gave up the ghost. The SNS is still going. Thanks for the support and watching
@@meatcranium4280 Wow! I'm surprised it beat it out by that much. I thought it would be close. Arent 10 hour tests fun?
Grill Top Experience OODLES OF FUN!!🙄 LOL. I think 10Hours was Great. The grillstone did have much better heat distribution though. I called it ahead of time. The SNS Is currently at 226. Look like it can go for 2 more hours
Loving the burnt ends. Never done those before. They are on my to do list now. Great cook brother. I enjoyed.
Never trust a skinny chef Shane They are super easy and you can do them while cooking a Packer Brisket. Thanks for the support and watching Brother
The food looked delicious! ☆
ChiTown Scratcher It was outstanding. Thanks for the support and watching
I'm a huge fan of Chinese & Korean cuisine but having a tough time wrapping my brain around the ginger & 5 spice brisket seasonings...lol. Nice vid ;-)
All I can say is you have to try it. Thanks for the support and watching.
wow amazing cook with such low fuel.great job mate much appreciated
Lynn J I’m glad you enjoyed it. Thanks for the support and watching.
Great looking brisket brotha! Them burnt ends looked excellent.
Aim'em and Claim'em Smokers Thanks Brother James, they were most excellent. Thanks for the support and watching
Bad azz video Chris . The cook the narration music all top notch....
The Gallery Backyard BBQ Thanks Brother
Hello I was a certified Chef for over 30 years and I’ve never washed any type of meats as that is a sure way to spread germs 🦠 and bacteria 🦠. When heat comes into contact with meat that removes all bacteria and germs that is on the surface of any meats also it’s a very good idea to smell all meats and feel the surface from bad smells and slimy feels of the meat. I’ve trained thousands of Chef and cooks alike and I’ve always told them not to ever wash meats as it can spread unwanted bacteria 🦠 and germs 🦠. So would most definitely recommend you stop telling folks to wash their meats and go take a servsafe certification class to learn more about food safety and guideline
That's what I'm talking about bro. Mighty fine looking brisket cook. Great idea with adding the dome on top. Looks the Bronco is worth the money and then some. Ya'll have a great weekend.
THEREALSHOWBBQ I wasn’t to sure a first, but this thing is a tank. It held temps Awesome. Thanks for the support and watching Brother, God Bless
@@meatcranium4280 do you have trouble keeping temps around 225-250? Debating either with this or the Weber Smokey Mountain
mptemplin It holds those temps great, just barely crack it, like 1/8 inch, and you should hit 225 with no problem. Thanks for the support and watching
I really wanted my 1st cook to be a brisket too, but I wasn't able to get a good one in time for our gathering, so we did 5 lbs of tri-tip (2) instead. Pretty much like how you did things except I placed a foil pan exactly like the one you used to rub your meat under the tri-tips ontop of the heat diffuser with some apple juice and water to give things moisture. I think there are a LOT of things this drum smoker can do and experiments are endless. I cooked our meat for 6.5 hours at 250F until internal temps were 160F. I think I will try my 1st brisket pretty much like you did here, thanks! Great video
Mic That sounds good too. I like that. There are ALOT of options with this. I’m working on a gravity fed charcoal basket for Drum smokers. Thanks for the support and watching Brother
You do such a great job of explaining your cooks step by step. You’re a natural. I need to take some notes 😉👍👍 BEAUTIFUL brisket btw 🔥
Barlow BBQ Thanks Matthew. Y’all have fun on Vacation. I really like this Pit. Thanks for the support and watching Brother
😩🤤🤤 great video! And you're hilarious. Definitely subscribed and will be sharing!
Those burnt ends tho 🙌🏾🙌🏾
QueenMeATL THANKYOU very much I try to keep it entertaining. Thanks for the support and watching
I liked that technique you used to hang the brisket. Also thanks for the close up if your bronco. I might have to do that. I just got my bronco smoker.
Victor Santoyo Hanging it is the only way to go. You are going to love the Bronco. Thanks for the support and watching
Nice looking brisket. If you have to choose one between the bronco or the barrel house cooker. Which one would you buy? Ignore the price. Ty
xXTitanfallXx BRONCO IS THICKER. More mods to do with the Barrel House Cooker. If I had to choose only one 🤔. I have a bigger body of work on the Barrel House Cooker, so I would pick the Barrel House Cooker. Thanks for the support and watching Brother
xXTitanfallXx bought the barrel house last year. Awesome smoker. It holds heat 9 hrs with the full basket. However, I just got the Oklahoma Joes. Main advantage for me is you can flip the heat diffuser and place charcoal basket on top of it to use for grilling. You can also grill with BHC but it’ll be low to ground unless you have a fire proof table to place it on.
Cant wait to see this thing in action!
its pretty neat brother. Thanks for the support brother
Thanks for your insights and video much appreciated.
Well done sir. I've cooked briskets and pork butts for years now with all sorts of from webber grills, electric smoker, vertical outbox smoker ETC.
And have been contemplating on getting me one of those OJB seems to work well and I like how it holds the temp pretty steady for hours of time.
Evar Florendo I have been seeing people talking about how they can get them below $200, if so that’s an excellent price. You will really like it, It is constructed well. Thanks for the support and watching Brother
@@meatcranium4280 yeah I saw one at Walmart for 300 and it's pretty solid and not too big. Will definitely come handy for boating and camping and just load it up on my truck.
@@evarflorendo1989 Walmart near me is running a sale, marked down to $184 from $294
@@markriddle1580 Hell yeah.. I'll keep my eyes open here in Indianapolis
@@evarflorendo1989 check the website, looks like some near you on sale and can be picked up today. www.walmart.com/ip/Oklahoma-Joe-s-Bronco-Drum-Smoker/475458441
Awesome inagural cook Sir. Thank you
Lasse's Food and Barbecue I was really impressed with how efficient this cooker was. Thanks for watching and the support brother
Nice new toy bro, I'm looking for something that will do a brisket. That's a good option. That brisket came out great!
Cooking with Kirby You have something that will do a Brisket. Use your kettle. I made my brisket in 4 hours on my Kettle. Thanks for the support and watching Brother
I'm really enjoying your channel. This video speaks to me, can't wait to try this. Thanks for the vids
New subscriber here. You have alot of informative videos. Just purchased a OKJ Bronco. Wash your meat t-shirts and caps would be cool. Lol
I like it
Great cook. I've had this cooker for six months. The difference between the OKJ gauge and my ink bird runs as much as 50 degrees as does some of my other buddies who have this smoker.
Trust the ink bird, it’s accurate. I found it take almost an Hour or two for the Bronco temp gauge to catch up to the ink bird temp, and even then it took a minimum of 5 cooks for it to break in. I’ve learned to never trust the stock gauges on smokers/ cookers. Thanks for the support and watching brother.
Great video
Great looking brisket and the cooker seems to be a good piece of kit.
Keyboard Cowboy moment- Spends Brown Sugar is not sugar free. Coming from a line of diabetics I try to avoid excess sugar where possible. The Spenda brown sugar is a half and half mix of straight brown sugar and Splenda. I have no idea what a Keto diet requires but thought I’d point that out because many people just think all Splenda products are sugar free. Fun fact - I used to work with one of the chemist that invented Splenda.
Apex Brewer Good to know. You contributed to the conversation. It shows on the back 2 Grams of sugar per serving, which is low sugar, and that falls in line with a Low Carb, Low sugar, Keto Lifestyle, but Yes it does contain Sugar. I’ve been corrected. Thanks for the support, watching, and contributing to the comments
I have been eyeballing one of these for a few months now. Do you think it would be worth the price of the bronco pro. Seems a bit larger and could fit a few racks of ribs at the same time as the brisket. Great video bro!
View to a grill The Bronco should meet all your Smokin needs. I can fit probably 10 racks of ribs easily on the Bronco. The pro is so expensive , however if you can afford it, get it. Thanks for the support and watching Brother.
I enjoy watching your videos.
That turned out very good. The OJB is a very interesting cooker. Man, pick that burnt end up and blow on it, then eat it. 5 second rule. lol
Phil N Florence Funny thing is, is that I actually forgot about that piece until about four hours later, it was all covered in ants and nasty. I washed it off and give it to the dog. Thanks for watching and the support
That Heath Riles rub is amazing on baby backs and tri tip also.
Russyl Royer My wife recently put the garlic jalapeño on some popcorn it was really good too. Thanks for watching and to support
Also just an aside, I filled this Bronco up with Weber briquettes, using the minion method I burned at 250 for 12 hours. So the basket is plenty big for all day smoke !
Jonathan B You are absolutely correct. When I seasoned the smoker I went a good time with it not even full, so I can imagine how long it goes being full. Thanks for watching and the support brother.
Are you suppose to let the charcoal burn for a while to get clean smoke? Or once you dump the flamed charcoal into the wood and new charcoal your good to go?
Thanks for the video, picked up my Bronco today, assembled it, ready to go. Waiting on the concrete slab I poured for it to cure. Looking forward to seasoning and first cook. Thx again, keep em coming!
Richard Vickers Your Welcome. You are really going to like it. It seems to be very efficient. Thanks for the support and watching Brother
Just got my Oklahoma Joe's Bronco Drum Smoker today and I told my wife it's all your fault! I had to get it because of your un-boxing video LOL at lease that's my story and I'm stickin to it! Love this drum smoker, it's built like a tank, has every thing you need except the cover and a 2nd rack, super easy to dial in the temps and at $247 from Walmart you can't beat it! Keep the videos rolling, I love to see what crazy S#%$ your going to do next. Guarantee you can cook as good if not better BBQ on this cheap drum smoker as anyone rolling one of those $10k rigs great job!
I am Honestly Super impressed with this Smoker. I need to order another Rack, and I’m working on a Basket build unlike any you have ever seen, this Basket will blow your mind IF I can get it made to my specifications. Thanks for the support and watching Brother. I love taking the blame
😎❤this👍
Steve Litteral 👍🏼💪🏼🇺🇸Thanks brother
That's a mighty fine looking piece of brisket. Great work as always. I'm a little wary of doing a full brisket, and want to get some other cooks under my belt, but you've certainly given me some confidence. 8)
Just8Ate Once you do your first one, you learn that they aren’t hard. There are thousands of different ways to prepares them. I have made them At least 6 different ways for my Channel. Just Do It. Thanks for the support and watching
Great video... I especially like it as I have the Bronco and seems more familiar. I do have a question for you... I noticed you didn't use the heat diffuser. I have tried hanging ribs with and without it but wanted to get your opinion. Maybe even a comparison video??
John Schock With the diffuser I wouldn’t of had enough room to hang. I’m working on a Gravity fed Basket Right now for it, so I can use all the room in it. The Bronco can be used with or without the diffuser plate. Thanks for the support and watching Brother
Awesome video! Waiting for Fathers Day to get my Bronco! 🤞🏼I learned so much from this video alone. Too many points to list, but definitely a video I’ll rewatch prior to throwing my first brisket in the new Bronco. Thanks!
3rd Coast Fisherman right on mane. I glad I helped you out
Excellent cook Amigo. You are definitely creative with the mods and I don’t remember seeing anyone hang a brisket. Looks like that little cooker stayed dead on and worked great. Nice looking brisket. 🍻
I was really impressed. It stay spot on. That Brisket was awesome. I have hung 2 Briskets in my BHC and they came out fantastic too. Thanks for the support and watching Brother
Does it not burn what pointed down toward the coals? Seems close but I’ve never tried hanging anything like that.
Its to bad you can't save the juices that run off from a vertically hanging brisket.I catch mine in a pan in my offset then inject it back into it after its been in cooler.that juice is the nectar man.Might buy one of these for my son see how he does with it.Subscribed. Revision...I just watched another guy do a brisket laying flat on the grate with a catch pan under it.Nice.
I prefer hanging because it cooks more even. I could probably catch the dripping by placing a pan on the diffuser plate, but the dripping going onto the coals gives an added flavor to the smoke and atmosphere of the pit. I don’t inject brisket anymore, I use too, however, the best briskets I have ever made was non injected. Try it hanging and letting the fat drip on the coals, it’s amazing. Thanks for the support and watching Brother.
An excellent review. You did a wonderful cook on the brisket really tender a d moist a job well done .
Jacklyn n dad Thank you very much I do appreciate it the bronco is a really nice piece of equipment to cook on
Just discovered you through a comment on Good Eats with Noob. Really great video! Thank you for the work you put into this cook, brisket looked delicious.
Good first cook on the bronco! I really enjoyed the what are you drinking segment.
You know what BIG LEW, I see these Beer reviews all the time and I could care less. This was a fun cook, I learned something, and I know what improvements I need to make. Thanks for the support and watching Brother
I couldn’t care less about the beer reviews either. Ihave often thought about mocking their brews with brew, ... iced tea or coffee. You beat me two. I knew what you were doing and it made me laugh! Laugh 😆
Big Lew BBQ I use alcohol to cook with and I am proficient at it, but generally I skip through the Alcohol reviews. You should still do it. That would be great.👍🏼
Glad you cooked it hanging! I've never seen cutting the point up at the stall and then braising it, but it makes sense.
fly 13 hanging is the only way to go. I think if you lay it down it defeats the purpose of having a drum type smoker. Thanks for the support and watching.
I like the way that OK Joe Bronco works! The brisket turned out fantastic! I like to wash the meat and then dry it, because I feel like the inner moisture pulls in some of that rub or salt.
Light 'em Up Outdoors you are exactly right. They say it spreads Carcinogens when you wash the meet. Question is, why would it not spread Carcinogens With it on there. I always air on the side of caution and wash it and pat it dry. Thanks for watching and the support
All meat deals with shrinkage from time to time. 🍻
Nick Blevins I absolutely agree especially in cold water. Lol. This Dang Brisket was great. Thanks for the support and watching Brother
@@meatcranium4280 Haha. Love the channel man. Do you ever inject your briskets?
I always say, Brisket is the test of a pitmaster. I believe you passed with an A+. Rock on Meathead.
The Root Boy Cooks ! me Too Sal. I didn’t get many A+’s in school so getting one now is pretty cool. Thanks for the support and watching Brother I do appreciate it
Nice cook Brother! i'm actually contemplating on getting one as a xmas gift to myself.
DO IT!! You will love it. Thanks for the support and watching brother
I grabbed a Bronco at Academy Sports yesterday for $299. Easy build and I must say, it's built like a Sherman tank. My RecTec pellet pooper will soon be on furlough lol
@@chrisbalcer4893 Academy Sports. I love trading there stock ASO. Lol. Sorry went nerd real quick. Yeah the Bronco is definitely well built.
Nice video brother ! I bought the bronco , caught a end of season sale at Walmart $90 ! I seasoned it and cooked on it last night . I cooked beef ribs , pork baby back ribs and chicken all hanging . My only real complaint is that the fire basket is way to small . Between the seasoning and the cook I did 3 loads of lump charcoal. I live in Wisconsin so the low temp cold weather could have played a part in fuel consumption. It made some of the best ribs ever ! I never had a smoke ring so deep in my ribs before . I normally smoke in my kamado joe . I have to admit the ribs are more moist off the kamado but not enough to make me not use my bronco
I am actually working on a Basket for it right now. I need to get the specs off to have it assembled. My basket last a minimal of 8 hours, but then again I’m also in Florida. Thanks for the support and watching Brother.
You mentioned the brisket being 16 pounds. Would it of fit on the grate they include with the smoker, or is that brisket too big?
I can’t recall, however I normally hang my briskets so they cook even. I like to use the hooks that included with the smoker for brisket, my personal preference. When the point is down towards the fire it’s hotter, the flat is up towards the top where it is cooler, so therefore you get an even cook. Thanks for the support and commenting
@@meatcranium4280 no problem. Keep on BBQ'N!
LOL!! always wash your meat!! I always try to find a brisket with a thick flat. That is some awesome watered down water. lmao!! awesome idea putting the dome on!! You dropped a burnt end...shame on you! lol.. you are now a mukbang channel. ha. Fantastic smoke brosef!!
Cooking With James I am for dang sure not a crunchy MUNCHY Channel. Lol. I forgot about that piece, went out there 4 hours later and it was covered in ants. I washed off the ants and gave it to the dog. Lol. Thanks for the support and watching Brother
Nice Hat!
Fire & Water Cooking I agree. It’s in my rotation. Best thing is, is that this Video will get a lot of views. Thanks for the support and watching Brother
@@meatcranium4280 Are you interested in doing a meet up at my house when Kent is in town in May?
@@meatcranium4280 I also shared your video in a few BBQ Facebook groups.. 😉😉
Fire & Water Cooking Honestly I wouldn’t be able to. If my wife doesn’t go with me then I wouldn’t. I try to spend all my off time with her and my son. She doesn’t like to share. Sorry mane. I appreciate though
Fire & Water Cooking I do Appreciate, anything helps. Thanks for the support
Any thought on putting apple juice in the cans instead of Water?
I’ve done that experiment. It’s only water that will evaporate you won’t get an apple juice flavor. Thanks for the support and commenting.
Hey, great show! just wondering why you used question, Splenda?
J. Cisneros To cut back on the carbs and sugar. That’s all. Thanks for the support and watching Brother
@@meatcranium4280 Right on!
Great video my friend ! !! ! ! I send you nice greetings from FRANCE ! ! ! !! 🌟🍄🍊🍓🍎🍚💖🍭💛😍
Au MENU Je vous propose #AU010101 THANKYOU very much for watching I’m glad you enjoyed it. Bon Jor
I saw this at Walmart. I was thinking about getting it, but I thought 🤔. Is it better to hang and smoke you food or lay it on a smoker.
P Adams 🤔 Depends. My BARREL HOUSE COOKER makes phenomenal Turkey and Brisket. I have never made ribs in my vertical smoker. I think it’s great to have both. I have found certain Cookers make Better Q than others. I love to make Pork butts, and ribs in my offset and pellet smoker. Now. Is the OKJ BRONCO worth the money? I don’t have a big enough body of work to go on right now, however I am really impressed with what I have seen so far. Thanks for the support and watching Brother
Hi MeatCranium, (love the videos btw), when smoking for 8 plus hours, how do you recommend removing the heat deflector to easily to add more fuel to the fire and putting it back into the drum? I have not been able to come up with an easy solution. Thanks!!
There is no easy solution other than not using it. Seriously. Do Not use the heat deflector on long cooks.
looks good from here
Freekin awesome
How does the drum compare to like a weber Smokey mountain? Looking to buy a new smoker I have propane masterbuilt now. But still a beginner
Tom Lucas I can’t speak on the WSM because I don’t have one, however I would LOVE to have one. Now for the Bronco. This thing is well built, like a tank, and is as easy as a Sunday morning. I’m actually making a Cow Tongue video this weekend using it. If you can pick up a Bronco cheap than a WSM... DO IT!! Lol. Thanks for the support and watching Brother
MeatCranium BBQ AND REVIEW thanks great videos. Love the keto and low carb hints
Wash your meat cranium! Looked damn good! Love how you have something special for every step of the way! Great attention to detail when you cook!
Josh Benware channel Thanks my Brother. I do appreciate your support. Always wash that dang meat. Lol
Now I want brisket, great great video.
Have you ever used Green Pecan, I got a load the other day and want to use it. My cook isn't for another 2 weeks, what do you think. I assume by using it i can use less wood.
M W I have used it. It smolders at the beginning but it ends up burning fine. I find Pecan different than almost all other woods. I have no problem burning the bark, and burning it green. IMHO. Thanks for the support and watching Brother
Burnt, hahaha. We sometimes let pork butts run until they look like black burnt meteors. Perfect. Chinese 5 spice is great on ribs. won money using that stuff.
I love the style of your videos, good stuff. When I ask why, you answer in the next clip lol keep it up meathead!
Louis Kolomatis Hey man I do appreciate it. Thanks for the support and watching Brother
Love the video I have the same smoker and am doing a brisket tomorrow! How long was your cook and how’s the fat tender? Good bark or too much fat? Thanks and keep up the great work
I would have to rewatch but I should have said how long the cook was. This Brisket was fantastic, fat rendered perfectly. Thanks for the support and watching
Brisket really turned out. Thank you for that WASH YOUR MEAT rant. It was about time somebody said it on UA-cam. 👍🤝
Nextbesthing81 I see all these guys take the meat out of the package then pat it dry then put The Rubs on. It’s nasty. Only time you don’t need to is when your brining then you rinse off the Brine anyhow. Thanks for the support and watching
What else can you ask for when you cook perfect brisket with burnt ends! The rubs took it to another level! The middle finger made me feel special lol. Great set up inside the bronco with the water cans! Overall flo-bro awesome job!!! Cheers and keepbbqing
Smokin’ Jazz Bbq LOL DELABRO. My wife gets on me about pointing with my middle finger all the time. This smoker is freekin efficient. Thanks for the support and watching Brother
Looks amazing. Buying this smoker as I type. Thanks! Does it come with the hooks?
I can’t see which video this is for. If the Bronco, yes, if the Big Easy , no. I’m on the app and it not showing which video that your comment is for. Thanks for the support and watching.
Hey brother, love the videos! I've never been one to really watch other's tips and tricks to cooking and tend to freestyle and come up with my own, that's part of the magic of cooking to me, but these have been very informative and well put together videos that I've really enjoyed and have gotten me pumped up about cooking. Found your channel when checking out reviews on the OkJ Bronco and have now suscribed. I hope this isn't a dumb question but can you elaborate a little on the bricks in the coal bowl? Are they a divider to separate the coals from the water cans or do they have function for heat control and what not? I know bricks retain heat but didn't know how all they were being applied here. Thanks again for your time and awesome videos and keep rocking it bro!
Clifton Tarrant The Heat they retain is minimal as compared to the overall cook. I use them to manage the burn, like a snake method in the charcoal basket. I do appreciate the support. I have another Bronco video coming out this Saturday. Thanks for watching.
@@meatcranium4280 Thanks for the quick response! The bricks are something I will try now as well. I'm getting the bronco some time this week and will be tackling a brisket this weekend on it. I'm looking forward to the bronco video you're going to do Saturday, this smoker has me impressed already from watching your videos. I've always been an offset barrel smoker guy so I'm excited to try something different. Take care bro and thanks again!
Awesome my brother... Had to watch it twice. Always keep that meat clean😂..loved how you used your spices, not overpowering, just right, wish I was there. I bet that watered down drink you had paired nicely with those burnt ends. Your doing it right, keep on cooking👊🏻
VCN I was going to review a French Beverage called Dasani, or maybe it’s Italian🤔. I don’t know. It did pair most excellent with such a fine piece of protein. Lol. Thanks for the support and watching Brother
When you hang the brisket do you remove the ash pan
No I don’t
Great cook Chris! I liked how you created the separate cook chamber on top, great ideas. Keep washing your meat. Lol
Grate Meals BBQ I just try to solve some problems before I begin. I’m mocking up a gravity fed charcoal basket for it. Hopefully I’ll have that soon. Thanks for the support and watching Brother. Always wash your meat. Lol
Am I missing the links in the description? I’d like to support you, but not seeing any links. Links to the knife you use and the temp probe would be awesome.
I didn’t know. Thanks for the heads up
Great 👍 Video you make the bronco shine. End product was great. I learned new term keyboard Cowboy 🤠 I know you mentioned that you wash your meat, what are your drop product rules is 3 seconds good or is that why you need a dog?
John Knapp It’s funny, that piece of meat I forgot about. I went back four hours later and there was ants all over it, I washed it off and gave it to the dog. Generally iwhen something hits the floor I don’t need it, unless it’s right after I get done cleaning the floors and steam mopping them. Thanks for the support and watching Brother
Awesome vid man. I’ve been looking to buy one of these smokers, think I’ll go ahead and pick one up. I know it’s about 3 months late but you just got another subscriber. Btw what’s the background music??
Love your videos! I've smoked ribs, butts, and all kinds of chicken. I've never smoked a brisket. I think it's because every time I've tried it in a restaurant, I havent cared for it. I wonder if that's just because it's restaurant brisket, or I'm just not a brisket person. It's an awful big investment (time and money) to find out I'm not. Thoughts?
I have an Okie Joe as well (in the past, I've used pellet grills and the Weber Smokey Mtn). My first meat was short ribs and probably the best tasting meat I've had to date. Then I tried hanging ribs and it scared me. I thought they'd fall into the fire. Or the bottom would cook twice as fast. I panicked & cooked the last hour horizontal. Then I tried short ribs again and they were horrible. Probably the cut of meat. Now I bought a brisket and after watching this video, I need to wait for my jaw to return to normal position. I don't think I'll chance removing the distribution plate. I liked the water cans. I was going to put my dog's water dish in there but its too big.
Dennis L. Sometimes you have to go for it. Pit Barrel and Barrel House Cooker have no plate. Just let the fat fall onto the coals, trust me it will be amazing. It’s a new concept and sometimes hard to get out of the horizontal smoker thinking. Thanks for the support and watching Brother
Way to keep your meat clean ! Brisket looks great! Would the bronco be a good option if I were looking at the pit barrel? I would still like to get a pit barrel but man that bronco looks nice! Great video sir.
Good Eats With The Noob I am Actually very impressed with the Bronco, with the few times I’ve used it. I have a few mods planned that Will free up a ton of room. I think it’s a great purchase. Thanks for the support and watching Brother
Love this vid, watching it a second time. My wife surprised me with a Bronco a month ago, still in the learning curve. Any chance you can do more Bronco vids? Maybe how to get the best smoke with the grill grate and defuser on? I'm asking this after a long fruitless youtube search. And please keep up ALL the great videos! thank you
I have been using Chinese 5 spice in my rubs for awhile!!! I love the reaction I get from folks, who try my Q!!! I need to get a BRONCO!! A '68 is on my list as well as an Oklahoma Joe!!!
Ken Schmaling you know what. I am Super impressed with this Cooker. It’s efficient as one 3x the price. Thanks for the support and watching Brother
Looks good...i just don't like putting anything sweet on beef.....straight up seasoned salt and pepper for me.
I respect that, generally me too, however burnt ends are the exception. Thanks for the support and commenting.
@@meatcranium4280 I like getting meat at Costco also.....little pricey but great quality and you will notice the difference....I live in imperial beach California a suburb of San Diego and they just opened up a butcher shop called the Chop Shop and they sell wagyu beef there....will have to by a 250 dollar briskit and put on my WSM and see what all the fuss is about wagyu beef.
Just checking in to show our love as we have become non active we have ad to put your notifications back on and subscribed back to you let’s hope we can start to be active again to each other
John its tuff to attend all your lives. If you go back to making videos I can watch those. I try. Thanks for the support
perfect temperature of 205 lol!!!!!!!!!!!!!!!!!
Where do you get the your base seasoning “that’s incredible”
P Adams It’s made by Heaven Made products. It’s addicting. Thanks for the support and watching
My bronco gauge is 🗑. It’s always off by like 30-35 degrees lol
Yeah mine was to for about5-8 cooks, even after that it takes about an hour for it to read accurately. Thanks for the support and commenting
@@meatcranium4280 yes sir!….yeah today it’s been within about a 7-9-11 degree difference….my 4th cook so maybe it just needed to get broken in lol….I got a brisket on it right now….is it normal for the internal tip to STILL be around the low 180s for the last 2-2.15 minutes…fires been at 260-271 consistently…..first ever brisket…prolly gonna be my last 🤣 shit takes tooooo dammm long. I was hoping for a 8 hr cook…looking more like 12-13 with rest time. Gonna let it rest for 2 hrs once it hits 203 in the point and flat.
@@DerbyBandit my best guess is it’s a false reading. A brisket is a massive piece of meat and takes up space. If your getting 260 by the fire then your good to go. I always wait 30-45 for temps to level out and adjust
@@meatcranium4280 fuckkk I need help ASAP 🤣….
@@meatcranium4280 the wind kicked up baddddd…I was inside when it was raining and I had an umbrella hovering over top…temp was 256 inside the pit…came outside after the rain and the wind kicked it up to about 330+…I closed the intake and I have the top vent on the “2”. And it ain’t choking out the heat 🤦♂️. I can’t get it to comedown….181 and 189 temps on the brisket.
Oh no! Never drop the meat!....
Gorillas & Guns the dog got it 4 hours later after I washed off the ants. Lol. Thanks for the support and watching Brother
Do you have a video on doing pork shoulders or butts?
Austin .S No not yet, however it is super simple. Inject, place on grate, wrap at 165, and pull at 205. Thanks for the support and watching
@@meatcranium4280 Alright sweet, im just starting to learn how to smoke and i figured that would be an easy first bet, thank you!
57 for prime. Just saw one at HEB for $133.00 :(