Hey Moe😃Happy Anniversary to your parents🙏🏻Great job trimming it😁In the middle of the night a neighbor might have woke up and asked their household, do you smell brisket😆WOW!!!!!!! That Brisket is BLACK GOLD😀Dude, that looks really delicious😋I almost broke my monitor trying to grab a piece🤣A "BIG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Great video Moe! I watched this video countless times along with others you’ve uploaded. I made a prime brisket using mesquite for a friend’s baby shower over the weekend. It was the best brisket I’ve ever made. Was scared it would be too smokey but it was subtle and flavorful. Keep up the good work man!
Nice job. Haven’t used my barely used highlander and been posting it for sale but this makes me want to actually try using it instead. It really does take dedication with this thing ehhhhh. Nice job for the fam!
It takes patience to use this smoker. I've had this smoker for 8 years now. I've learned a lot about how to use it. Keep cooking on it and you will get it down.
I added a split 25-35 minutes. It all depended on the size of the split. I use smaller splits to keep the temperature of the Highland around 250f. I do split the wood if I need it to be smaller. Bigger wood, will have the Highland running hot. That's the reason why I split my wood. I did have to add charcoal to help keep a bed of coal to help keep the wood splits lit.
I had a question brother. Do you get the bottom of the brisket harder than the top? In my we Weber and Smokey Mountain, I never got that and I do my briskets around 225-275 same temperature with the offset. If you have a solution, I would appreciate it. I have tried to put the homemade baffle plate with the aluminum wrapped next to the opening, put a water pan underneath, and placed it right in the middle to get the same result. Tender on top, and kind of hard on the bottom. I have the Oklahoma Joe longhorn smoker.
@timetraveler6615 I've had that issue before with my Oklahoma Joe's Highland. I cooked the brisket fat side up. I started cooking it fat side down. Allowing the fat to take the brunt of the heat from the bottom, and I got a better result.
What I have is a gasket around the cooking chamber, and if I need it to draw better, I add 18" tail pipe bought from auto zone to attach to the smoke stack.
I just inherited a Highland. Already broke in. I can’t wait for an all nighter.
Have you done an all nighter?
Hey Moe😃Happy Anniversary to your parents🙏🏻Great job trimming it😁In the middle of the night a neighbor might have woke up and asked their household, do you smell brisket😆WOW!!!!!!! That Brisket is BLACK GOLD😀Dude, that looks really delicious😋I almost broke my monitor trying to grab a piece🤣A "BIG"👍🏻ROCK ON!!!!!!!🤘🏻🤙🏻✌🏻
Thank you! I did wonder if the neighbor to my left could smell the smoke inside the house.
Man that brisket was soooo good and tasted and looked amazing! Definitely did a great job Moe! Thank you also!
I'm happy everyone enjoyed it. We still have to do what we all talked about.
@@MoesBlackGoldBBQ yes we do that would be fun to do we need to figure out a time and just do it
Great video Moe! I watched this video countless times along with others you’ve uploaded. I made a prime brisket using mesquite for a friend’s baby shower over the weekend. It was the best brisket I’ve ever made. Was scared it would be too smokey but it was subtle and flavorful. Keep up the good work man!
Just got my okj highland and seasoned it. I wanna do a brisket. This video taught me so much!! Thank you!!!
You're welcome. Let me know how the brisket cool goes.
Awesome Cook My Bro 🔥
Thank you for watching!
That looked good compa!!
Thank you! I had fun with this cook.
Just got my highland smoker def need to try making a brisket it looks delish good job man
Thank you for watching! Congratulations on your new Highland.
Don’t miss the opportunity to collect, save and when you have enough collected over time, render the trimmed fat to tallow!
Oh yeah. I have done just that.
Nice job. Haven’t used my barely used highlander and been posting it for sale but this makes me want to actually try using it instead. It really does take dedication with this thing ehhhhh. Nice job for the fam!
It takes patience to use this smoker. I've had this smoker for 8 years now. I've learned a lot about how to use it. Keep cooking on it and you will get it down.
How often did you add a split? The splits that come do you split them in half? Also on this cook did u refuel on charcoal or only used wood?
I added a split 25-35 minutes. It all depended on the size of the split. I use smaller splits to keep the temperature of the Highland around 250f. I do split the wood if I need it to be smaller. Bigger wood, will have the Highland running hot. That's the reason why I split my wood. I did have to add charcoal to help keep a bed of coal to help keep the wood splits lit.
You have a link where I can purchase post oak .? Tnx looks good
Thank you for watching. I purchased the post oak from Academy Sports and Outdoors.
I like your videos keep up the good work 👍🏾👍🏾
Thank you!
I had a question brother. Do you get the bottom of the brisket harder than the top? In my we Weber and Smokey Mountain, I never got that and I do my briskets around 225-275 same temperature with the offset. If you have a solution, I would appreciate it.
I have tried to put the homemade baffle plate with the aluminum wrapped next to the opening, put a water pan underneath, and placed it right in the middle to get the same result. Tender on top, and kind of hard on the bottom. I have the Oklahoma Joe longhorn smoker.
Is the brisket fat side up, or is it fat side down when you cook it?
@ fat side up all the way through and I smoke it somewhere between 250-275
@timetraveler6615 I've had that issue before with my Oklahoma Joe's Highland. I cooked the brisket fat side up. I started cooking it fat side down. Allowing the fat to take the brunt of the heat from the bottom, and I got a better result.
What part of TX are you. Nice cook
Which do you prefer for smoking? Bronco or Highlander?
As much as I love my Highland, I prefer using my Bronco. It can do so much.
@MoesBlackGoldBBQ Bronco it is!! I will be purchasing one right now. Thanks for the fast reply. Great videos, keep them coming 👌
@SkyHawk2849 You're gonna love it!
How would you cook in this with charcoal in the main tube? Wpuld u out chsrcop on tray? Or juat in main tube floor?
The smoker comes with charcoal grates to place on the bottom of the cooking chamber.
If I had a fire like yours my ok Joe highland would be running at 600°
Do you have that issue all the time?
Do you have any mods on yours I just got a highlander past weekend
What I have is a gasket around the cooking chamber, and if I need it to draw better, I add 18" tail pipe bought from auto zone to attach to the smoke stack.
I don’t trim all the fat off because that’s where the taste comes from but to each their own.
Thank you for watching!
🍺🎸🤘
Need some pulled pork on the bronco!
That I do! Pulled pork sandwiches and nachos!