If you are looking for an awesome cutting board head over to www.haileyhome.com/deadbrokebbq and use my promo code DEADBROKEBBQ. They will also engrave your board and that adds that personal touch!
Glad I could help out Samantha!!! Pretty good pit but I always dumped the pellets because it would jam up it I didn't other than that it ran great!! Thanks for the comment!!!!
Just found your channel! I've really been enjoying watching your product reviews on the Oklahoma Joe's Rider. I just recently upgraded from a small Masterbuilt electric smoker to the Rider pellet grill - and I will say that your videos have put me at ease immensely. Thanks man!
You're welcome and glad I could help!!! I really liked this pit and gave it to my buddy that was a little down on his luck so mine is still running strong!!! The only thing is dump and burnt out them pellets helps prevent those auger jams!!! Thanks for watching and remember for the most part you can follow my other cooks just got to adjust for the different cooker!! I appreciate you leaving a comment!! Have fun mastering that DLX!!!!
Hey thanks Papa Doof! Ya I had to do all the old Texas style music in this one!! Expect for down by the swap had to add a little Bayou tune to that part!! ha ha Hope you are having a great weekend!
Getting ready to do my first brisket on my new OJ Rider 900. I'm planning to start it about midnight at 200, 20lb brisket. I plan to wrap it in butcher paper and add tallow at the wrap, no braising. Then rest for 5-7 hours before serving in the afternoon. Loving the smoker.
Hahaha well the water pan did help a little by just keeping a little moisture in the pit but would work better with a smaller pan on the bottom grate like I typically do. Thanks for watching Brian and good luck with yours!
Cool I got my for Christmas having using yet had back surgery 3 weeks ago can't wait to get to do it. Son-in-law got out on the patio for me. What do I do for Easter?
A nice spiraled ham brother!! I am telling you it is an easy cook but so dang tasty and gives you a chance to learn the pit a little!!! I got a video on the DLX doing a ham and the family requests this all the time!! Thanks for watching and glad to hear your getting around and ready to start cooking!! Take care Charles!!
Great video!! Sitting here drooling over the brisket. For my brisket cooks with my pellet grill I use hickory pellets, and instead of the apple cider vinegar spritz I use a blend of 50% pineapple juice, 25% soy sauce, and 25% lemon juice. Shouldn't work but my family loves it.
Hey the pineapple juice sound pretty good! I have used it on pork butt before but never beef! I might have to try that one of these days! Thanks for watching and I hope you are having a great weekend! Sorry for the drool!! hahaha
Thank you Jesse and just pull it at 205° unless you want it a little. more tender like this one!!! ha ha Good luck and have a great time with that brisket cook!! You got this!!
Well I hope yours turned out Mike but honestly it ain't that hard to get some good protein of the DLX! Thanks for watching and I hope you are having a great weekend brother!
This looks good have a question can you give a site on where to get a new pid controller for pitt boss rancher if you cant no biggie love the vids watch all.the time
Hahaha I sometimes call it the country jacuzzi!! hahaha Ya it looked great and was packed with flavor but just a little overdone as far as tenderness. We ate all of it still!! ha ha Thanks for watching and hope all is good by you!!
I have to say I like the added flavor of some wine to beef for sure! Just gives it a little different flavor but it certainly isn't over powering! Thanks for watching and I hope you are having a great weekend!
Hahaha ya I could own 6 Riders for what my cameras and lenses cost. hahaha It does fine in the rain, I have ran it a few times in the rain but not while I was filming. Not a down pour just a steady rain! Thanks for watching!!!
Of course I can do one on the Rider for ya!! It will be a little while because I have a new Bronco drum smoker OK Joe sent me that I will do a few cooks on but I will be back on the Rider soon! Thanks for watching and glad to hear you are enjoying your Rider!!
Thank you very much! Dale and I had a blast filming this video for sure!! I appreciate you stopping in and leaving a comment! I hope you have a fabulous weekend!!
Ricer, How did the smoke flavor on the brisket from the Rider DLX compare to other pellet grills you’ve used? I just picked up a Rider DLX and will do my first brisket this weekend. Thanks for the helpful videos…I love them!
Hi Brett, it was always decent!! I really always liked that pit but you got to just realize there are a few hangups on that pit. First ALWAYS dump your pellets and 2nd learn your controller to what it is set at and what the pit actually runs at. Thanks for joining the Nation brother and good luck, YOU GOT THIS!!!!!
@@DeadBrokeBBQ Yeah…I followed your videos to get it set up, burned off and seasoned. Put probes everywhere and noticed some pretty high heat differences from right to left on the 250* smoke setting. I noticed the differences weren’t too drastic at the 200* smoke setting. I figure, over time, it might even out a bit…any tips to bring the temps lower on the right would be much appreciated!
Right to left is an issue on every pit but mess with those stacks some! I know at one time I got it pretty dialed in but it changed a little over time?!?!? Just rotate your product and know your pit and you will crush it!! Glad I was able to help you out!!
Filled it once at around 6 hours in but I check every time I spritz, call it rabbit I guess. It took 9 1/2 hours total cooking time with 1 1/2 hours rest but I did over shoot it so plan for a good 9 hours Arnel! Plus it was still only around 50° here that day so air temps can effect your cook. I knew it was done at 205° on the point but got stubborn and left it on longer than I normally would have. No it wasn't the Rioja's fault---well it might have helped a little!! hahah Good luck and hope you are having a great weekend!
Well honestly I run my fat cap down on all my cookers. But with the DLX I would certainly run that fat cap down to help give it a little heat shield! Have fun with that brisket cook! Be patient but don't over cook it like I did!! hahaha Thanks for watching!!
have you had the auger jam up yet on yours? Mine just did it after 6 weeks. Granted I have used it about 3-4 times a week but follow all the recommendations. The only thing I heard was to run the pellets out on "high" for 10 mins after cooking...your thoughts?
I had 1 auger jam and I started dumping my pellets because I did a high temp cook--very close to 700°!! ha ha Honestly I don't think anything needs to be cooked at that high of a temp but I blame the high heat and some burn back in the auger tube and I decided that it is way easier to just dump and burn out the remainder. Plus it burns off some of the grime on the grate! Hope this helps!! Thanks for watching!!
Yes you do but it is probably best you find someone who has one because you might be more interested in a stick burner or a drum smoker. Pellet grills never over smoke meat and the only pit that comes really close to my old offset is my Lone Star Grillz pellet grill. The others though do a good job. Thanks for watching!
Brisket looks great. I smoked my 1st one a week ago and was awsome. I also have a Oklahoma Joe's rider dlx. This weekend memorial day i would like to smoke a butt and 2 racks of spare ribs. Question is.. how muck cook time am I looking at and what steps as far as timing goes. When should I place meats in smoker for a noon time meal. Thank you in advsnce.
Thanks Rodney and welcome to the Rider club!! Well it all depends on cooking temps. If you watch my pork butt video I think it took 10 hours but i never crutched it so I would plan for at least 8 hours before you can start eating that pork butt. The spares probably on average take me 4 hours to do but again just depends on what you set your temps at. My Rider runs hotter than what the controller is set at so I run mine at 200-225° for low n slow cooks! Good luck but you got this!!
I sure can Christian but it might be a couple weeks before I can do it. I got the a few charcoal cooks coming next. But I have done steaks on the DLX and I ran it at max and gave them about 3 mins a side rotating every 1 1/12 minutes. Just don't use much rub and NO sugar rubs so check the label!! This rig gets way to hot and will burn the sugar in seconds! You got this brother!
Dead Broke BBQ I guess my main curiosity is how well it smokes compared to a timberline 1300 and how well it sears after because I have a hard time searing on the Traeger
Yes of course you can easily do 4 in the rider but you would have to rotate them if you want them to finish all around the same time. I would put both on the bottom rack at a slight angle start with 1 of them with the point toward the back and the other to the front and rotate them end for end and front to back every couple hours. If doing 2 I would foil pan them separate and rotate them from middle to bottom rack. I rotate my protein all the time because every cooker has a little different cooking temps in different areas of the chamber! Hope this helps and have a great week!!
Nice brisket Ricer! I did some pork shoulder on my DLX on Saturday. It needed a little more time, but still tasted great. How do have the smoke stacks set?
Well I have them set but I am thinking about adjusting them some again! Need to try to dial it in a bit!! Might just open them all the way to get that temp a little lower! Ya I use times for reference only, I go by probe tender. Thanks for watching and have a great week!
Great video Jeff !! The brisket looked good to me man, especially for the 1st one on the new smoker...not bad at all Brother !! I like the bloopers at the end Lol !! Have a great week !! CHEERS !!
Thanks Sean!! Ya not bad but i second guessed myself and that is always a risky move!! Still tasted fantastic and it had the look for sure! Thanks for watching Sean!! Have a great week bro!!
Thanks Ricky! Ya the ink bird is a nice little probe! I have several types but I use that on because it is a great entry level bluetooth temperature multi probe monitor!! I appreciate you watching and hope you are having a great weekend!
Thanks John!! Ya it was a passing grade but I was pissed because I second guessed my lame ass and left it in there a little longer!! haha I almost pulled it right away but I was dang happy about that bark! Thanks for watching bro and hope you are having a great weekend!
Thanks Keith and I got the assembly and burn off on the Bronco filmed and that will be the next video! Thinking chicken breast on it tomorrow!?!?! Been a way out of control busy past 2 weeks! ugh I need to take a vacation to do UA-cam. Next week scheduling a couple days off to get a few cooks done! Like always bro thanks for watching and I hope you are having a great weekend!
Man that looks great. I’m doing my first brisket on the DXL tomorrow and it’s only my third brisket ever (I have a lot to learn). I can NEVER seem to smoke anything on the main grate I always get flare ups and yes the seat plate is closed.
Hi Dennis! Well it could depend on the temp you are cooking at but I have had good luck on the lower grate! I have also used the middle rack but typically I run it on the cast iron. I hope your brisket turn out awesome for you!! Have a great week and keep pushing that protein on the DLX!!!
Thanks Eric and I love the new logo brother!! Ya I wasn't pissed just a little like you moron you knew it was done 30 minutes ago!!! hahaha Darn wine slowed down the brain but it sure was tasty!!! Thanks for watching brother and have a great week!
Meat probe temp malfunction ..did the standard one hour per pound but that was too much .. Everyone said it was great but I know I can do better and I enjoy practicing👍 ..thank you
Well it would help the grate surface some but honestly the DLX holds pretty true through out the chamber. From the controller temp to one of my ambient temp probes it is only 20° off. Thanks for watching and hope you are having a great week!!
Hey buddy awesome cook! I like mine cooked to dissolved state lol heck with competition judges I love melt in your mouth brisket! Good job my friend!...your friend hillbilly
Thanks HillBilly! It turned out fine but I knew I should have pulled it 30 minutes earlier! I think the wine got to me a little!! ha ha Thanks for watching brother and I hope you have a great week brother!
Hey Ricer, Have you tried to do a pizza on the DLX? I've spent the last 2 days trying using the griddle and the crust burns quickly...I'm thinking that maybe I need to cook the pizza's using one of the shelves (I tried using a pizza stone instead of the griddle and still burns within the first minute). I've watched videos with other pellet grills for pizza but I don't think they get as hot as the DLX. I even tried it on the smoker side vs sear and still too hot (again doughy on top and black on the bottom).
I have not done one in the DLX yet. That carbon steel skillet will get screaming hot for sure!! The other thing is that the DLX has a huge chamber so you might want to preheat the Rider longer. Here is what I would try with the problem you are having. I would put a dome over the top of the pizza and close that gap. Prop the dome up a couple inches above the pizza but try to get that heat to come back down towards the top of the pizza?!?!?! Do not give up but you could certainly get that up towards the top of the chamber!! Good luck and part of the battle is getting perfection in BBQ and the practice is always a lot of fun!!! Have a great weekend Rhonda!!
Well usually everyone’s first brisket is their worst brisket. But go by tenderness not temperature. But 205 is a good temp ceiling to where it is done typically. Start with a smaller brisket. I have a few videos on brisket. Don’t be consumed with fear if you don’t try how do you get better at it. Thanks for watching and you got this!!
Texas style, ahhhhh. Reason enough bro. lol So it looks like you are digging that cooker huh? And man that Smoke Shake is the business!!! Good job bro!
Ha ha well I figured I had to call it that because of the 2 Texas lads that provided the rub for it! Ya the Rider is a pretty darn good entry level pellet grill. I would like to see them enhance off it in the next model they make but this one is still a pretty good cooker! Thanks for watching Alton and I hope you are having a great weekend!
Thanks Tommy! Ya might be a little twist on the typical salt and pepper Texas brisket but hey it turned out pretty darn good and it didn't last very long in the fridge!! Thanks for watching bro and hope you are having a good weekend!
Thanks Rus! Ya they just introduced this cooker line back in the beginning of the year! Runs darn good and gets some pretty high grilling temps! I have had it up around 700° many times and that is pretty good for a pellet grill. I was very happy with the flavor and the bark but the wine told me to leave it on the Rider for another 30 minutes!?!?! The darn grape devil got me second guessing when I knew it was done when that point hit 205°!! Oh well even Custer lost a few battles!! hahaha I appreciate you dropping in and leaving a comment and I hope you are having a great weekend!
Ya most of the time I just use a foil pan now for braising. Guarantees no leaks! Plus just easier to handle and move around but costs more obviously. You can get the full and half pans at Sam's or Costco pretty reasonable! The grates are pretty cool but I lean towards the stainless grate, I guess they just clean up easier IMO. Like always thanks for watching Kevin and i hope you are having a great weekend!
Thanks Bill! It was almost a home run but still passed the grade! Again thanks for the info on the ICBA because I can use that again if I get a little tipsy and over think!! hahaha Thanks for watching bro and hope you are having a great weekend!
@@DeadBrokeBBQ I roast it like normal but no stuffing or apples and such. Put some oranges and champagne in the cavity and pour the rest over the bird. I did use a dry rub but I cant remember that was all in it. Then I put a tinfoil lid and bam. Awesome Turkey.
Hahaha ya Exposure for sure!! Ok like all my stories this one is long but a lot of Rider owners are so afraid of that bottom grate and a flare up so I am showing that they shouldn't be so consumed with fear!ha ha But because of the convention and that middle grate is not much cooler than the bottom cast iron grate so I added the pan just for a minor little moisture help even if the majority went right out the stacks! Plus this way that beast didn't look so empty!! hahaha Like always thanks for watching Dash!! Hope you are having a great weekend brother!!
Thanks bro and me too!! hahaha I saw one video where a guy had a flare up on a pork butt and that was filmed when the Rider first came out and I think everyone in the world that sees that video poops their pants about a flare up fail. So far I have yet to see that happen! The small heat deflector seems to work pretty dang good and the grease seems to run or dry up quickly!
Of course Sean you can send me a message anytime. Instagram is probably the best place! Thanks for watching and hope you are having a great weekend brother!
Just adding some moisture even if it doesn't help as much as it would below but I am proving that with this cooker you can cook right above that fire pot lowNslow with out anything burning to the ground! ha ha Plus with the fan convention that middle rack is just as warm as the bottom rack for the most part. Thanks for watching Jimmy!!
I’d gnaw on that brisket any day, Jeff! My families’ tastes lean more to over-done, mine too. My preference is to get the point as spot on as I can, with the flat just along for the ride. As cooks… we ALL second guess most of our cooks, unnecessarily. Bottom line is… we backyard cook so our family can have what we want, when we want it, and the way we like it. This cook earned you a visa into Texas my friend. Cheers… 🍻🍻🍻
Why thank you Grumpus!!! Ya my family always says I am way to picky when i cook but we always eat it but when I second guess myself almost every time I made the wrong choice!! ha ha I will accept that Visa---been about 15 years since I was down there!! Great state but I would have to come during the winter----my Viking blood would start to boil!! hahaha Thanks for dropping in and leaving a comment! Ps.. I think your steak rub should be there real soon!! Have a great week bro!!
Hot dang that brisket looks good, nice Texas rub combo, maybe slightly overdone but I’d still take it. Killer video brother and those bloopers were hilarious! Keep on knockin them out, can’t wait to see the bronco in action. Wanna be bffs? 😂
Thanks Charley!! Ya it was still a keeper and it had a killer bark and fantastic flavor!! The next video is the Bronco assembly and burn off! Excited to get back on some charcoal again!! Thanks for watching bro and hope you are having a great weekend!!
Thanks Todd! Can't win them all but it sure did have a great Texan flavor!! I would recommend that combo to anyone!! Thanks for watching bro and I hope you are enjoying your weekend!
Thanks Tom! Just a little over tender for my liking but it had the flavor and plenty of juice so it could have been a lot worse! Thanks for watching and I hope you are having a great weekend bro!
I’m actually planning a frog leg cook soon. Do you want to collaborate on a frog leg cook? The brisket looks excellent. You and the OK Joe Rider dis quite well. I made a brisket last week I thought was overdone , my family said it was one of the best I had ever made.
Sure I would love to do up some frog legs but I have to find a supplier! I don't have time to hit the swamp right now!! Been a few years since I grilled up some Kermit!! ha ha Thanks for watching Lew!!!
Thanks Johnny! Yes the Rider is rocking out the protein just in time for me to go back to charcoal!! hahah But I will be back on it again soon! I am just excited to crank out a couple cooks on the Bronco drum smoker. I miss that charcoal smoked flavor! Thanks for watching bro and I hope you are enjoying your weekend!
I always leave the fat cap down when the heat source is directly below the protein. Makes a nice heat shield and helps protect the meat IMO. Now on an offset with a firebox I do it both ways but prefer to still go fat cap down so that beautiful bark shines and not filled with grate marks. Thanks for watching and have a great week!
SPG is Salt Pepper Garlic Janie. Simple rub is 4 parts Kosher salt-2 parts course black pepper-1 part granulated garlic. Thanks for watching and have a great week!!
Hahahaha I know over a 100 Texan BBQ competitors and pit masters. You are wrong but the most popular is S&P especially for the backyard and central Texans. Thanks for watching.
Hahaha ya but I ain't completely lying because both Dan and Kenneth are my buds that have lived in Texas their whole lives. But I know it isn't the typical restaurant style 3-1 black pepper and salt or the Texas Trinity. I had to have a little fun!!! hahaha Thanks for watching Roland and I hope you have a great weekend!!!
If you are looking for an awesome cutting board head over to www.haileyhome.com/deadbrokebbq and use my promo code DEADBROKEBBQ. They will also engrave your board and that adds that personal touch!
Watched heaps of videos and this is the best for the rider dlx best explanation and detailed. Thank heaps love from Australia.
Glad I could help out Samantha!!! Pretty good pit but I always dumped the pellets because it would jam up it I didn't other than that it ran great!! Thanks for the comment!!!!
Just found your channel! I've really been enjoying watching your product reviews on the Oklahoma Joe's Rider. I just recently upgraded from a small Masterbuilt electric smoker to the Rider pellet grill - and I will say that your videos have put me at ease immensely. Thanks man!
You're welcome and glad I could help!!! I really liked this pit and gave it to my buddy that was a little down on his luck so mine is still running strong!!! The only thing is dump and burnt out them pellets helps prevent those auger jams!!! Thanks for watching and remember for the most part you can follow my other cooks just got to adjust for the different cooker!! I appreciate you leaving a comment!! Have fun mastering that DLX!!!!
That brisket looks great ricer also the background music is awesome old western theme love it!!!
Hey thanks Papa Doof! Ya I had to do all the old Texas style music in this one!! Expect for down by the swap had to add a little Bayou tune to that part!! ha ha Hope you are having a great weekend!
Getting ready to do my first brisket on my new OJ Rider 900. I'm planning to start it about midnight at 200, 20lb brisket. I plan to wrap it in butcher paper and add tallow at the wrap, no braising. Then rest for 5-7 hours before serving in the afternoon. Loving the smoker.
Awesome Erik and I bet it turned out great!! Resting is KEY!!!! Thanks for watching!!
So glad I watched your video before heading to bed. I forgot the waterpan! Thanks Jeff! You eliminated another excuse.
Hahaha well the water pan did help a little by just keeping a little moisture in the pit but would work better with a smaller pan on the bottom grate like I typically do. Thanks for watching Brian and good luck with yours!
Cool I got my for Christmas having using yet had back surgery 3 weeks ago can't wait to get to do it. Son-in-law got out on the patio for me. What do I do for Easter?
A nice spiraled ham brother!! I am telling you it is an easy cook but so dang tasty and gives you a chance to learn the pit a little!!! I got a video on the DLX doing a ham and the family requests this all the time!! Thanks for watching and glad to hear your getting around and ready to start cooking!! Take care Charles!!
Great video!! Sitting here drooling over the brisket. For my brisket cooks with my pellet grill I use hickory pellets, and instead of the apple cider vinegar spritz I use a blend of 50% pineapple juice, 25% soy sauce, and 25% lemon juice. Shouldn't work but my family loves it.
Hey the pineapple juice sound pretty good! I have used it on pork butt before but never beef! I might have to try that one of these days! Thanks for watching and I hope you are having a great weekend! Sorry for the drool!! hahaha
Great video! Just got myself a Oklahoma Joes Smoker and Gonna try this out tomorrow! Great content man seriously, great production value
Thank you Jesse and just pull it at 205° unless you want it a little. more tender like this one!!! ha ha Good luck and have a great time with that brisket cook!! You got this!!
Great video, Ricer! I needed this one yesterday! I smoked a brisket on my DLX yesterday. Keep up the good work 🤙🏼
Well I hope yours turned out Mike but honestly it ain't that hard to get some good protein of the DLX! Thanks for watching and I hope you are having a great weekend brother!
Dead Broke BBQ Came out pretty solid love the DLX. You have a good weekend as well!
This looks good have a question can you give a site on where to get a new pid controller for pitt boss rancher if you cant no biggie love the vids watch all.the time
Thanks for watching Shawn!! Check out www.smokedaddy.com they have great PID controllers for many different brands and easy to install!
Great cook Ricer! Looked perfect, love the pool! Lol, thanks for sharing brother, stay safe!👍
Hahaha I sometimes call it the country jacuzzi!! hahaha Ya it looked great and was packed with flavor but just a little overdone as far as tenderness. We ate all of it still!! ha ha Thanks for watching and hope all is good by you!!
You ever use Kosmos Q cow cover and spg?
Yep I have a couple videos where I used the cow cover, I love it!! Thanks for watching Joe!!
Great video! I may try that wine braise on some beef ribs.
I have to say I like the added flavor of some wine to beef for sure! Just gives it a little different flavor but it certainly isn't over powering! Thanks for watching and I hope you are having a great weekend!
Nice honest review.
Curious can the dxl perform in the rain? I noticed u were worried about the camera instead of both
Hahaha ya I could own 6 Riders for what my cameras and lenses cost. hahaha It does fine in the rain, I have ran it a few times in the rain but not while I was filming. Not a down pour just a steady rain! Thanks for watching!!!
@@DeadBrokeBBQ
ok cool thxs for the feedback..
@@caughtoncamera27 You bet!!
Man, Loving your videos. And I'm loving my DLX!!!! Would like to see a Prime Rib cook!!
My wife's FAVORITE. Thanks for your work!😁
Of course I can do one on the Rider for ya!! It will be a little while because I have a new Bronco drum smoker OK Joe sent me that I will do a few cooks on but I will be back on the Rider soon! Thanks for watching and glad to hear you are enjoying your Rider!!
I enjoy your videos, have you done turkey on the rider dlx?
Sorry, I have not done a turkey in the Rider yet. I am planning on doing one in a month or so. Thanks for watching and have a great week!!
You did an awesome job with this, man!! Great video!
Thank you very much! Dale and I had a blast filming this video for sure!! I appreciate you stopping in and leaving a comment! I hope you have a fabulous weekend!!
Ricer,
How did the smoke flavor on the brisket from the Rider DLX compare to other pellet grills you’ve used?
I just picked up a Rider DLX and will do my first brisket this weekend.
Thanks for the helpful videos…I love them!
Hi Brett, it was always decent!! I really always liked that pit but you got to just realize there are a few hangups on that pit. First ALWAYS dump your pellets and 2nd learn your controller to what it is set at and what the pit actually runs at. Thanks for joining the Nation brother and good luck, YOU GOT THIS!!!!!
@@DeadBrokeBBQ Yeah…I followed your videos to get it set up, burned off and seasoned. Put probes everywhere and noticed some pretty high heat differences from right to left on the 250* smoke setting. I noticed the differences weren’t too drastic at the 200* smoke setting. I figure, over time, it might even out a bit…any tips to bring the temps lower on the right would be much appreciated!
Right to left is an issue on every pit but mess with those stacks some! I know at one time I got it pretty dialed in but it changed a little over time?!?!? Just rotate your product and know your pit and you will crush it!! Glad I was able to help you out!!
How many hours in total and when did you have to refill the hopper? I also have the OJ’s Rider DLX; I’m planning to make brisket this Friday.
Filled it once at around 6 hours in but I check every time I spritz, call it rabbit I guess. It took 9 1/2 hours total cooking time with 1 1/2 hours rest but I did over shoot it so plan for a good 9 hours Arnel! Plus it was still only around 50° here that day so air temps can effect your cook. I knew it was done at 205° on the point but got stubborn and left it on longer than I normally would have. No it wasn't the Rioja's fault---well it might have helped a little!! hahah Good luck and hope you are having a great weekend!
Looks awesome! So would you recommend fat cap down for the DLX?
Well honestly I run my fat cap down on all my cookers. But with the DLX I would certainly run that fat cap down to help give it a little heat shield! Have fun with that brisket cook! Be patient but don't over cook it like I did!! hahaha Thanks for watching!!
have you had the auger jam up yet on yours? Mine just did it after 6 weeks. Granted I have used it about 3-4 times a week but follow all the recommendations. The only thing I heard was to run the pellets out on "high" for 10 mins after cooking...your thoughts?
I had 1 auger jam and I started dumping my pellets because I did a high temp cook--very close to 700°!! ha ha Honestly I don't think anything needs to be cooked at that high of a temp but I blame the high heat and some burn back in the auger tube and I decided that it is way easier to just dump and burn out the remainder. Plus it burns off some of the grime on the grate! Hope this helps!! Thanks for watching!!
Do you taste much smoke flavor. I like more smoke then most people. Can you get that with a pellet grill? Thank you
Yes you do but it is probably best you find someone who has one because you might be more interested in a stick burner or a drum smoker. Pellet grills never over smoke meat and the only pit that comes really close to my old offset is my Lone Star Grillz pellet grill. The others though do a good job. Thanks for watching!
Brisket looks great. I smoked my 1st one a week ago and was awsome. I also have a Oklahoma Joe's rider dlx. This weekend memorial day i would like to smoke a butt and 2 racks of spare ribs. Question is.. how muck cook time am I looking at and what steps as far as timing goes. When should I place meats in smoker for a noon time meal. Thank you in advsnce.
Thanks Rodney and welcome to the Rider club!! Well it all depends on cooking temps. If you watch my pork butt video I think it took 10 hours but i never crutched it so I would plan for at least 8 hours before you can start eating that pork butt. The spares probably on average take me 4 hours to do but again just depends on what you set your temps at. My Rider runs hotter than what the controller is set at so I run mine at 200-225° for low n slow cooks! Good luck but you got this!!
@@DeadBrokeBBQ thank you
What spritzer do you use?
Here is my Orange Spritzer: amzn.to/2XY9YWa thanks for watching!
How long was it on the Rider DLX? I’m about to do a 19 lb this weekend
I say in the video but I plan for 8-10 hours for cooking time. Have fun and good luck!
Can you make some med rare stakes on the Oklahoma joe? I can’t find any videos of anyone cooking stakes on it anywhere.
I sure can Christian but it might be a couple weeks before I can do it. I got the a few charcoal cooks coming next. But I have done steaks on the DLX and I ran it at max and gave them about 3 mins a side rotating every 1 1/12 minutes. Just don't use much rub and NO sugar rubs so check the label!! This rig gets way to hot and will burn the sugar in seconds! You got this brother!
Dead Broke BBQ I guess my main curiosity is how well it smokes compared to a timberline 1300 and how well it sears after because I have a hard time searing on the Traeger
Once you covered it and turned the smoker up to 250, how long did it take to get to 205 internally? For planning purposes
About 2 hours bro but I ran this one over. Got cocky and should have pulled it 20 minutes earlier!! Enjoy your 4th!!
I will always watch a good brisket video!
Thanks for stopping in Sylvia!! YA this brisket for the most part was pretty dang good! Thanks for watching and I hope you are having a great weekend!
Do you think it’s possible to cook two briskets on the dlx? How would go about it?
Yes of course you can easily do 4 in the rider but you would have to rotate them if you want them to finish all around the same time. I would put both on the bottom rack at a slight angle start with 1 of them with the point toward the back and the other to the front and rotate them end for end and front to back every couple hours. If doing 2 I would foil pan them separate and rotate them from middle to bottom rack. I rotate my protein all the time because every cooker has a little different cooking temps in different areas of the chamber! Hope this helps and have a great week!!
Nice brisket Ricer! I did some pork shoulder on my DLX on Saturday. It needed a little more time, but still tasted great. How do have the smoke stacks set?
Well I have them set but I am thinking about adjusting them some again! Need to try to dial it in a bit!! Might just open them all the way to get that temp a little lower! Ya I use times for reference only, I go by probe tender. Thanks for watching and have a great week!
Great job brother! Looks great.
Thanks Jake and it turned out pretty good! Thanks for watching brother!
Where did u get that spritser
Orange Spritzer: amzn.to/2XY9YWa sometimes they are out of stock but this is where I got it! Thanks!
Looks good! What grade of brisket was that? Did you pick it up at a local butcher or a big box store?
That was a prime from Costco. Typically the best place in my area to find prime cuts. Thanks for watching!!
How many hours in total you smoke it for? I’m about to do a 19lb this weeekend.
8 - 10 hours
Great video Jeff !! The brisket looked good to me man, especially for the 1st one on the new smoker...not bad at all Brother !! I like the bloopers at the end Lol !! Have a great week !! CHEERS !!
Thanks Sean!! Ya not bad but i second guessed myself and that is always a risky move!! Still tasted fantastic and it had the look for sure! Thanks for watching Sean!! Have a great week bro!!
That was flavortown right there!!!! Wow thanks man great video
Yes it was Kenneth and thanks again for sending me the Smoke Shake!! You got a prize right there bro!! Enjoying the rest of your weekend!
awesome brisket bro! The ink bird is awesome, i used it yesterday for my pork shoulder cook and was cool to look at the temps with my phone.
Thanks Ricky! Ya the ink bird is a nice little probe! I have several types but I use that on because it is a great entry level bluetooth temperature multi probe monitor!! I appreciate you watching and hope you are having a great weekend!
Ricer that brisket turned out really good. Juicy and great smoke ring. Hope your doing well stay safe .. Cheers brother
Thanks John!! Ya it was a passing grade but I was pissed because I second guessed my lame ass and left it in there a little longer!! haha I almost pulled it right away but I was dang happy about that bark! Thanks for watching bro and hope you are having a great weekend!
How did u let the brisket rest?????
Once it cooled down a bit stopped cooking I put it back in the foil pan and tucked it away in the cooler for 2 hours. Thanks for watching brother!
Your probably right...IBCA it would do well..Judges use plastic cutlery..great video as always...Can't wait for videos with the bronco!
Thanks Keith and I got the assembly and burn off on the Bronco filmed and that will be the next video! Thinking chicken breast on it tomorrow!?!?! Been a way out of control busy past 2 weeks! ugh I need to take a vacation to do UA-cam. Next week scheduling a couple days off to get a few cooks done! Like always bro thanks for watching and I hope you are having a great weekend!
Man that looks great. I’m doing my first brisket on the DXL tomorrow and it’s only my third brisket ever (I have a lot to learn). I can NEVER seem to smoke anything on the main grate I always get flare ups and yes the seat plate is closed.
Hi Dennis! Well it could depend on the temp you are cooking at but I have had good luck on the lower grate! I have also used the middle rack but typically I run it on the cast iron. I hope your brisket turn out awesome for you!! Have a great week and keep pushing that protein on the DLX!!!
Great brisket and great share I’m surprised your still standing up right after that low and slow cook and good looking brisket and sir bill is correct
Thanks Eric and I love the new logo brother!! Ya I wasn't pissed just a little like you moron you knew it was done 30 minutes ago!!! hahaha Darn wine slowed down the brain but it sure was tasty!!! Thanks for watching brother and have a great week!
Trying this Saturday..Thank you
Have fun!!! This was a great tasting brisket just should have pulled it at 205° but the wine got in my way!! hahaha
Meat probe temp malfunction ..did the standard one hour per pound but that was too much .. Everyone said it was great but I know I can do better and I enjoy practicing👍 ..thank you
I was curious if anyone has tried using grill grates to level out heat on the rider dlx? I have heard that it should work but wasnt sure
Well it would help the grate surface some but honestly the DLX holds pretty true through out the chamber. From the controller temp to one of my ambient temp probes it is only 20° off. Thanks for watching and hope you are having a great week!!
Bark looks amazing!
Thanks Eric and soon I will be watching your North Texas BBQ Addicts smoke shake video!!
Hey buddy awesome cook! I like mine cooked to dissolved state lol heck with competition judges I love melt in your mouth brisket! Good job my friend!...your friend hillbilly
Thanks HillBilly! It turned out fine but I knew I should have pulled it 30 minutes earlier! I think the wine got to me a little!! ha ha Thanks for watching brother and I hope you have a great week brother!
Hey Ricer, Have you tried to do a pizza on the DLX? I've spent the last 2 days trying using the griddle and the crust burns quickly...I'm thinking that maybe I need to cook the pizza's using one of the shelves (I tried using a pizza stone instead of the griddle and still burns within the first minute). I've watched videos with other pellet grills for pizza but I don't think they get as hot as the DLX. I even tried it on the smoker side vs sear and still too hot (again doughy on top and black on the bottom).
I have not done one in the DLX yet. That carbon steel skillet will get screaming hot for sure!! The other thing is that the DLX has a huge chamber so you might want to preheat the Rider longer. Here is what I would try with the problem you are having. I would put a dome over the top of the pizza and close that gap. Prop the dome up a couple inches above the pizza but try to get that heat to come back down towards the top of the pizza?!?!?! Do not give up but you could certainly get that up towards the top of the chamber!! Good luck and part of the battle is getting perfection in BBQ and the practice is always a lot of fun!!! Have a great weekend Rhonda!!
Nice brisket Ricer ol' boy !!!! 👌
Thanks Brian!! Turned out ok but had some fantastic flavor!! Have a great week brother!
Relatively new at smoking but I wanna try a brisket but I’m scared I’ll mess it up any pointers
Well usually everyone’s first brisket is their worst brisket. But go by tenderness not temperature. But 205 is a good temp ceiling to where it is done typically. Start with a smaller brisket. I have a few videos on brisket. Don’t be consumed with fear if you don’t try how do you get better at it. Thanks for watching and you got this!!
You are so classy drinking that wine!
Hahaha Eric well I need to stick that pinkie of mine out though when I take a swig!! hahaha Thanks for watching brother!
Dead Broke BBQ 😂
Texas style, ahhhhh. Reason enough bro. lol So it looks like you are digging that cooker huh? And man that Smoke Shake is the business!!! Good job bro!
Ha ha well I figured I had to call it that because of the 2 Texas lads that provided the rub for it! Ya the Rider is a pretty darn good entry level pellet grill. I would like to see them enhance off it in the next model they make but this one is still a pretty good cooker! Thanks for watching Alton and I hope you are having a great weekend!
You say Texas Style and Brisket, Im here. Good Job.
Thanks Tommy! Ya might be a little twist on the typical salt and pepper Texas brisket but hey it turned out pretty darn good and it didn't last very long in the fridge!! Thanks for watching bro and hope you are having a good weekend!
Well it looked pretty darn good from where I'm sitting! I didn't know Oklahoma Joe even made a pellet grill. It did a jammin job on the brisket Ricer!
Thanks Rus! Ya they just introduced this cooker line back in the beginning of the year! Runs darn good and gets some pretty high grilling temps! I have had it up around 700° many times and that is pretty good for a pellet grill. I was very happy with the flavor and the bark but the wine told me to leave it on the Rider for another 30 minutes!?!?! The darn grape devil got me second guessing when I knew it was done when that point hit 205°!! Oh well even Custer lost a few battles!! hahaha I appreciate you dropping in and leaving a comment and I hope you are having a great weekend!
That brisket looks awesome! I haven't seen the tin container method before, but that makes a lot of sense. The DLX grill grates look pretty sweet.
Ya most of the time I just use a foil pan now for braising. Guarantees no leaks! Plus just easier to handle and move around but costs more obviously. You can get the full and half pans at Sam's or Costco pretty reasonable! The grates are pretty cool but I lean towards the stainless grate, I guess they just clean up easier IMO. Like always thanks for watching Kevin and i hope you are having a great weekend!
Looks great Jeff!! Good bbq is good bbq! And IBCA is a tenderness contest!!
Thanks Bill! It was almost a home run but still passed the grade! Again thanks for the info on the ICBA because I can use that again if I get a little tipsy and over think!! hahaha Thanks for watching bro and hope you are having a great weekend!
Ever try using champagne when roasting a turkey? It is amazing. I stuff them with oranges too.
hmmmmm I got some Champagne sitting on the desk right now!! Might have to give it a whirl!! Thanks for the idea!!
@@DeadBrokeBBQ I roast it like normal but no stuffing or apples and such. Put some oranges and champagne in the cavity and pour the rest over the bird. I did use a dry rub but I cant remember that was all in it. Then I put a tinfoil lid and bam. Awesome Turkey.
Sounds awesome!! Maybe I need to inject a yard bird with a little champagne sometime for a test!!
Hey man... try putting the water pan under the brisket since you have the second shelf. That Booze Exposure though!
Hahaha ya Exposure for sure!! Ok like all my stories this one is long but a lot of Rider owners are so afraid of that bottom grate and a flare up so I am showing that they shouldn't be so consumed with fear!ha ha But because of the convention and that middle grate is not much cooler than the bottom cast iron grate so I added the pan just for a minor little moisture help even if the majority went right out the stacks! Plus this way that beast didn't look so empty!! hahaha Like always thanks for watching Dash!! Hope you are having a great weekend brother!!
@@DeadBrokeBBQ I see said the blind man! Welp... that is a valid reason for leaving it down. Glad to see it did a great job!
Thanks bro and me too!! hahaha I saw one video where a guy had a flare up on a pork butt and that was filmed when the Rider first came out and I think everyone in the world that sees that video poops their pants about a flare up fail. So far I have yet to see that happen! The small heat deflector seems to work pretty dang good and the grease seems to run or dry up quickly!
Nice cook Ricer! Still getting ready to get my first video done up. Ok, to contact you for some tips?
Of course Sean you can send me a message anytime. Instagram is probably the best place! Thanks for watching and hope you are having a great weekend brother!
Wait! What? Why was the water pan above the meat and away from the heat source?
Just adding some moisture even if it doesn't help as much as it would below but I am proving that with this cooker you can cook right above that fire pot lowNslow with out anything burning to the ground! ha ha Plus with the fan convention that middle rack is just as warm as the bottom rack for the most part. Thanks for watching Jimmy!!
Have you done a pastrami on the dlx?
Not yet Dan but someday I will. Thanks for watching!
I’d gnaw on that brisket any day, Jeff! My families’ tastes lean more to over-done, mine too. My preference is to get the point as spot on as I can, with the flat just along for the ride. As cooks… we ALL second guess most of our cooks, unnecessarily. Bottom line is… we backyard cook so our family can have what we want, when we want it, and the way we like it. This cook earned you a visa into Texas my friend. Cheers… 🍻🍻🍻
Why thank you Grumpus!!! Ya my family always says I am way to picky when i cook but we always eat it but when I second guess myself almost every time I made the wrong choice!! ha ha I will accept that Visa---been about 15 years since I was down there!! Great state but I would have to come during the winter----my Viking blood would start to boil!! hahaha Thanks for dropping in and leaving a comment! Ps.. I think your steak rub should be there real soon!! Have a great week bro!!
Guinness for braising.
Hot dang that brisket looks good, nice Texas rub combo, maybe slightly overdone but I’d still take it. Killer video brother and those bloopers were hilarious! Keep on knockin them out, can’t wait to see the bronco in action. Wanna be bffs? 😂
Thanks Charley!! Ya it was still a keeper and it had a killer bark and fantastic flavor!! The next video is the Bronco assembly and burn off! Excited to get back on some charcoal again!! Thanks for watching bro and hope you are having a great weekend!!
Good job Ricer
Thanks Todd! Can't win them all but it sure did have a great Texan flavor!! I would recommend that combo to anyone!! Thanks for watching bro and I hope you are enjoying your weekend!
If your cooks come out perfect every single time, that means you're not experimenting enough!
Well said!! Thanks for watching!
That Bess I got one smoker 👍👍😍😍😍
Thank you! Have a great week and I appreciate you watching!!
I cant wait to smoke a brisket. Probably one off my favorite cuts.
I think the apple cider vinegar would add some nice flavor
Awesome Meegs and get it done!! Brisket is just time and tenderness! Let me know how it comes out!! Have a great weekend!
Nice lookin Brisket!
Thanks Tom! Just a little over tender for my liking but it had the flavor and plenty of juice so it could have been a lot worse! Thanks for watching and I hope you are having a great weekend bro!
I’m actually planning a frog leg cook soon. Do you want to collaborate on a frog leg cook? The brisket looks excellent. You and the OK Joe Rider dis quite well. I made a brisket last week I thought was overdone , my family said it was one of the best I had ever made.
Sure I would love to do up some frog legs but I have to find a supplier! I don't have time to hit the swamp right now!! Been a few years since I grilled up some Kermit!! ha ha Thanks for watching Lew!!!
Dead Broke BBQ Availible at just about every local meat market or butcher shop around here! I’m to old to go frog gigging.
Not pencil thin slices...if you know you know
The bark was crazy stiff and my dexter couldn't get through it! ha ha Thanks for watching!
Beefy goodness for the win!
Thanks Jon! Tasted great! Hope you are having a great weekend brother!!
Looking Good Ricer. You are breaking in the rider like a champ! Take care.
Thanks Johnny! Yes the Rider is rocking out the protein just in time for me to go back to charcoal!! hahah But I will be back on it again soon! I am just excited to crank out a couple cooks on the Bronco drum smoker. I miss that charcoal smoked flavor! Thanks for watching bro and I hope you are enjoying your weekend!
Nice vid!
Thank you dude!
Why aren’t you cooking fat side up? Just wondering
I always leave the fat cap down when the heat source is directly below the protein. Makes a nice heat shield and helps protect the meat IMO. Now on an offset with a firebox I do it both ways but prefer to still go fat cap down so that beautiful bark shines and not filled with grate marks. Thanks for watching and have a great week!
Dead Broke BBQ thank you I was wondering
You dont seem too thrilled about the dlx
What??hahaha I like this cooker a lot and I am very happy with it. The sear zone is the best I have used so far. Thanks for watching.
I'm in the market for a grill/smoker like this....its between the dlx, cuisinart twin oaks and the pitboss kc combo...can you give any advice? Thanks
Nice and Juicy !
Ya for the most part it turned out pretty darn good! Thanks for watching and i hope you are having a great weekend!
👍
Hey stranger!! Thanks for stopping in bro and when ever you are ready send me some of your spices!! Have a great Memorial Day weekend bro!
@@DeadBrokeBBQ Yes I'm still around. I will get some 2gether. You njoy the wk n as well. Cool new toys...😊👍. Good 4 u
Awesome Steve! Can't wait to give them a whirl! Thanks bud!
What’s PSG
SPG is Salt Pepper Garlic Janie. Simple rub is 4 parts Kosher salt-2 parts course black pepper-1 part granulated garlic. Thanks for watching and have a great week!!
Thanks for the quick response I’m also leaning towards the OJ pellet pit
Texas brisket has no rubs or marinades or sauce, just salt pepper and smoke for ten plus hours. Rubs are for Yankees
Hahahaha I know over a 100 Texan BBQ competitors and pit masters. You are wrong but the most popular is S&P especially for the backyard and central Texans. Thanks for watching.
However, that really isn't a Texas-Style Brisket. We never cook them that way.
Hahaha of course but hey I got the rubs from 2 Texans! Thanks for watching and I hope you are having a great week!
Looked tasty but calling it a Texas Brisket is a stretch.
Hahaha ya but I ain't completely lying because both Dan and Kenneth are my buds that have lived in Texas their whole lives. But I know it isn't the typical restaurant style 3-1 black pepper and salt or the Texas Trinity. I had to have a little fun!!! hahaha Thanks for watching Roland and I hope you have a great weekend!!!
Why are you calling this TX style brisket?
Because I didn't call it Central Texas style brisket. Both rubs are made by born and raised Texans so pretty simple right?? Thanks for watching!!