Try Smoke Trails BBQ BRISKET RUB on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
@jlopez474 жыл бұрын
I normally plan to spark up my fire about 15 hrs before the target serving time: about 2 hrs to get the pit ready for the meat to come on (in which time I also trim and season the meat), about 12 hrs for the actual cook, then another hour to let the meat rest at room temp. So if I want to serve brisket for dinner at 6 pm, we're talking getting up at 3 am and getting straight to work, which is usually how I do it. It might seem scary to the beginner, but it's loads of fun every time! You spring out of bed if you enjoy bbq-ing.
@SteelinDan4 жыл бұрын
Damn right.
@georgelouie53302 жыл бұрын
i used to do overnight cooks with my electric smoker all the time.. easy peasy.. new to this offset smoker, so I'm learning. I'm curious as to how much wood and charcoal you typically use to cook Full Packer Brisket over 12 hours?
@kimbroughtaylor11443 жыл бұрын
The V pattern in the smoker box for the charcoal is a GAME CHANGER!
@rickreynolds93063 жыл бұрын
Followed this guide yesterday to smoke my first brisket, ever. Used an Okie Joe's Highlander, Royal Oak lump coal, and hickory splits. I am now famous with the fam and friends. lol... Came out damn near perfect! Beautiful delicious barks, perfect smoke ring, juicy, and fork tender. Thanks Steve!!! I owe ya a beer, buddy!
@jesuscano85244 жыл бұрын
Just an observation (and I may be wrong), the butcher paper that you're using is waxed butcher paper. At a high enough temperature, the wax will separate from the paper and get on to your meat. You'll also lose the breathability that a non waxed butcher paper gives you.
@cinchup114 жыл бұрын
Finally someone that actually smokes a brisket on a true BBQ pit and not cooking it there oven aka Traeger!!! Good job on the details of your video.
@heyzeus61494 жыл бұрын
The brisket I smoked on my Traeger came out better than this thing. Plus this dude has a Traeger himself dummy
@jmf4202 жыл бұрын
@@heyzeus6149 sorry but there’s no way a pellet smoker can smoke anything close to as good as an offset smoker.
@dabeanne2 жыл бұрын
@@jmf420 we using real fire and Wood💪 True Texas style for my preference. But if people wanna use pellet ones that's fine but for me it ain't it unless it's an Offset Smoker
@Jaydawg5622 ай бұрын
@@heyzeus6149I lie to myself when I make the wrong decisions too lol nothing wrong with the convenience of a pellet but it’s not coming close to an offset
@justanopinion7909Ай бұрын
@@heyzeus6149 savage called him a dummy 😂😂😂
@shawnmcfarland6172 жыл бұрын
Hi Steve you have by far the best instructions and information when it comes to smoking after watching quite a few of your videos I finally attempted first brisket. Followed your instructions from trimming it all the way to smoking, resting and even slicing it and it turned out amazing. I never thought I would be able to produce such a great tasting brisket being a beginner. Thank you!
@GregoryEOgdenАй бұрын
I really liked your explanation of 'how to pick a brisket' and disinfect the bag before starting. Other videos mostly gloss over this part.
@gregpalme2022 Жыл бұрын
Just finished using this process and my brisket is cooling nicely. Not sure I can wait another hour to dive in! It's a work of art. Thanks, Steve
@SmokeTrailsBBQ Жыл бұрын
Hope it turns out great!
@charlesf44283 жыл бұрын
Thank you!! I am going to use this tutorial to cook my first Brisket on my Highlander on Labor Day!! Thanks again from Houston TX!!
@sprig60433 жыл бұрын
Good luck ...I'm on the hunt for a OJHS in the UK they're hard to source.
@drow85693 жыл бұрын
I've really enjoyed my Oklahoma Joe's smoker! It cooks really well, the smoking time is really relaxing for me.
@SmokeTrailsBBQ3 жыл бұрын
Thats awesome!
@bme90923 жыл бұрын
@@SmokeTrailsBBQ àààa
@hyphenizm3 жыл бұрын
I'm not a novice to bbq and I've cooked quite a few briskets but I still enjoy poking around and watching these kinds of vids. What I enjoyed about this one is your take on the mentality behind long cooks and it being a lifestyle choice. You have to enjoy the experience, occasionally tending to the fire and heat and indulging in some beverages. Perfect way to put it.
@SmokeTrailsBBQ3 жыл бұрын
Thats my philosophy on alot of things in life. Bbq isnt about getting done, it's about bbqing. Thanks for watching and enjoying!
@michaeldehart6483 жыл бұрын
The point, where what you called the "kernel" or layer of hard fat located immediately underneath, is commonly referred to as the “deckle.” That deckle fat does not render and is pretty useless. Good job pointing out that it should be removed. Just using salt and pepper, and smoking over post oak is known as Central Texas-style brisket. Which we here in Central Texas believe is the holy grail of brisket (of course). Come see us here and we'll smoke one, and some beef plate ribs and tell lies and solve all the world's problems over a cold one!! I enjoy your videos...keep a smokin'!!
@TheDawgfathasBBQ4 жыл бұрын
Good looking brisket you did there brother. Definitely a great video for all of us BBQ geeks that just love soaking up BBQ video content. I've been doing brisket FOREVER and I swear it is a meat that I don't know if we ever really "master" it. THAT keeps us hungry for making it better and better each time though. The pursuit of perfection. lol Good luck with your channel my man. 👊🍻👊🍻👊🍻
@compzman4 жыл бұрын
Literally word for word an Aaron Franklin video... literally the best brisket cooker in Texas
@g.h.schoenberg45823 жыл бұрын
I think your right!! There is a video by him that is exactly the same!!! That’s funny!
@robertbrooks98052 ай бұрын
@g.h.schoenberg4582 which is proper Texas style smoking. Anyone who does it Texas style does it that way.
@skibet872 жыл бұрын
your the first BBQ/smoker channel I have subscribed to and believe me I have watched a lot. Bottom line is I like your style, how you present and clarity in the message, much like the clarity of the perfect smoke. I have been using Kamado Joes and Webber kettle to do my smoking with chunks of wood and not splits but ready to graduate to Workhorse 1975. From around Toronto Ontario Canada and really appreciate your channel .
@SmokeTrailsBBQ2 жыл бұрын
Thanks man!
@skibet872 жыл бұрын
@@SmokeTrailsBBQ not quite sure how I get your responses and not sure how I got my handle. I didn't register a name when I subscribed so assume that was the handle handed to me but will keep watching (WTF is a Skibet). Where is your home base in the US? Now watching your large library of videos. All good
@SmokeTrailsBBQ2 жыл бұрын
@@skibet87 I'm in canada
@garethstruivigdegroot48373 жыл бұрын
These videos are very good. You cover things in such depth that you answer a lot of questions other youtube tutorials don't.
@SmokeTrailsBBQ3 жыл бұрын
Thanks Gareth!
@josephvaughn30164 жыл бұрын
EXCELLENT VIDEO...all the information a beginner needs to smoke a brisket!!!
@bigjohn8561313 жыл бұрын
I started using your "V" firebox pattern ( 16:00 ) and found it to be extremely helpful with maintaining both a good coal bed and maintaining heat overall
@SmokeTrailsBBQ3 жыл бұрын
Yes it works really well for me! Glad it helped!
@papascruffy2 жыл бұрын
Lots of good info. I much prefer the taste from a stick burner verses an easy bake oven, it's a skill set and so worth the effort!
@robertbrooks98052 ай бұрын
Absolutely. I love my stick burners. Its the lifestyle. Ive burned through 3 Joes in the last 10 years.
@blueciel843 жыл бұрын
Should've watch this clip before my first aweful brisket experiment haha thanks!!
@SmokeTrailsBBQ3 жыл бұрын
Failure is all part of the game!
@Andre-oc7gg3 жыл бұрын
Underrated channel, deserves a lot more subs
@SmokeTrailsBBQ3 жыл бұрын
Thanks!
@JC-lf8pr3 жыл бұрын
Thank you for a great "smoking process" video. I couldn't agree more with your comment about enjoying the process or lifestyle of smoking meat. Smoking a brisket or pork shoulder is a very enjoyable way to decompress from the weeks stresses. Of course that includes your beverage of choice. Cheers!
@scottvriethoff66333 жыл бұрын
I got into BBQ during the lockdown. This man is spot on. It’s literally therapeutic. Only a sane person would by a pellet smoker.
@jonascazares1532 жыл бұрын
Yeah same here. I built my smoker last year in July during the lockdown. I’ve done about 8-9 briskets since then. It truly is therapeutic. Love it
@ericsell34343 жыл бұрын
I have a smokin joes offset smoker I am planning to do my first brisket next week while I am on vacation... I sure am glad I found this channel. I really like the baffle idea and will definitely be using it. Thanks a lot for taking the time to explain everything so thoroughly.
@SmokeTrailsBBQ3 жыл бұрын
Hope it turns out awesome Eric!
@AG-gk2pf4 жыл бұрын
Hi Steve. I am a new subscriber. I wanted to tell you that I followed your instructions from this video on my Horizon Offset Smoker. In a nutshell, my brisket came out nearly perfect! In fact, my Choice 15+ pound packer brisket (after trimming), finished nearly identical to yours. I had been in a brisket slump over my last few tries and your instructive video was just what I needed. My only concern was at the end of the cook. I had noticed mine stalled at 192-194 degrees. I was worried it was not quite done. But, it had the same feel as you described when you were checking your’s for doneness. So, remembering that you had talked about your’s stalling at the end, prompted me to pull it off, and follow the resting procedure you described. Unlike the one you cooked, mine had some nice threads of marbling across the flat. Surprisingly, I only had to trim 2 1/2 pounds. So, I am wondering if the amount of fat marbling in it allowed it to finish sooner? Thanks again for a very informative video. -A
@SmokeTrailsBBQ4 жыл бұрын
Hi Anthony. Congrats on the successful cook! A little-known fact is that brisket can have a "second stall" at around 190-200. It sounds like you may have been experiencing this. I've had briskets stall at 190-200 for HOURS. Here's what to do if you get stuck in a "second stall": A. stay calm and do not pull it off until you are positive it's done. Better to over cook than under cook. (I used to freak out because nobody talks about the second stall), B. keep checking back every 30 minutes and do the probe test and C. keep on cooking until it probes tender like room temperature butter (which does not mean NO resistance, it will still have a little resistance and that's normal), then pull it out and rest it. After probing it every 30 minutes during the "second stall" it will be a lot of resistance and then finally your probe will go in very easily and you'll have an "ah ha" moment, and you'll know it's done.
@SmokeTrailsBBQ4 жыл бұрын
Regarding your second question, I don't know if higher fat content causes a brisket to cook faster or slower. Anecdotally, I find that briskets I've cooked that have more marbling tend to finish earlier for me. But that could be because they are more moist and tender from the extra intra-muscular fat, so they tend to meet the bend and probe tests a lot earlier than a leaner brisket would.
@AG-gk2pf4 жыл бұрын
Steve, to expand a little about the end of the cook. As stated, the feel of the point and the flat when I decided to pull them were as you described, not at 199/197 respectively, but at 194. The second stall lasted about 30 minutes (at 192) before it jumped to 194. (I only was using one temp probe.) So, I reasoned that since I was 2 1/2 hours away from serving, I would let it rest for 15 min (as you stated in the vid), then put it into the cooler for the next 2 hours, guessing that the heat being withheld would be enough to continue the tenderizing process and redistribute the juices. That is exactly what happened. The meat in the flat was pull-apart tender but NOT dry, the point was also pull-apart tender, but did require the slightest amount of tug before it separated. To finish, since only my wife and I were eating the brisket this time, I wrapped the remaining point and flat with plastic wrap, as you described, and refrigerated. When it is time to serve them, I will reheat as you described with an oven temp of 190. Btw, if I am not mistaken, your Oklahoma Joe smoker may have been built by the same guy who now builds the Horizon smoker I use. If memory serves me correctly, he built them, before selling the franchise to a major company. He later started Horizon. Can’t think of the guy’s name right now, but his shop was in Perry, Oklahoma.
@RandyCatiller4 жыл бұрын
Excellent video. This got me all the way through my first brisket.
@uncomfortablethepodcast9733 жыл бұрын
you are the absolute best when it comes to showing how to cook a brisket! Thank you!!
@bassbabe824 жыл бұрын
really like how you detailed every step! awesome. subscribing now
@ThePastorPiper3 жыл бұрын
Hey, I’m a new subscriber and just got an Oklahoma joe offset Friday. On Saturday I made my first brisket using this way. It turned out so good. Thank you so much
@SmokeTrailsBBQ3 жыл бұрын
Welcome man! glad it turned out great!
@christopherochoa14463 жыл бұрын
Awesome video!!! Don't like short ribs!!! Your school of thought is consistent with everything I've heard from Champion Master Grillers!!! Thank You!!!
@SmokeTrailsBBQ3 жыл бұрын
Thanks Chris!
@garydebrou26292 жыл бұрын
Like the way you take the time to explain how and why you cook the brisket the way you do. I have an Oklahoma Joe Highland and tried to smoke a few whole briskets. Always takes longer than I thought. Common to eat at 9pm . But friends and family rave about it. It is a lifestyle. I’m retired I have all day. Thanks trying beef short ribs next.
@carlosbado94942 жыл бұрын
Just wanted to say Thank you this Video really help me Smoke my first Brisket on my oklahoma Joe grill it came out awesome my family loved it. Thanks
@SmokeTrailsBBQ2 жыл бұрын
Cheers man!
@jerrymartinez8397 Жыл бұрын
Made this recipe yesterday and it came out amazing! Thanks bro.
@7bootzy4 жыл бұрын
An Oklahoman watching a Canadian make Texan BBQ on an Oklahoman smoker. This should be interesting!
@SmokeTrailsBBQ4 жыл бұрын
Man I gotta learn more about Oklahoma. You guys have a state capital that was founded in some kind of hunger-games style battle to the death race to claim land, tiger zoos, guns, smokers and great BBQ. Definitely on my bucket list to visit.
@moonman9084 жыл бұрын
@@SmokeTrailsBBQ becarful before you know it you're in texas
@adamallen98163 жыл бұрын
Is this NAFTA at work?
@DandyDonut13 жыл бұрын
You don't want to visit Oklahoma. I was born and raised there. It is all Joe Exotic types of people and anyone who says otherwise is a liar.
@chrismurray73543 жыл бұрын
@@SmokeTrailsBBQ just vist Texas instead lol
@ericalston78803 жыл бұрын
I may have missed this part, but what do you spray on the brisket while it is smoking?
@Wesamonamos3 жыл бұрын
Dude thank you for this Video. I've been trying to do briskets on biscuits online Oklahoma Joe for a while and they never come out. I tried the V thing and the heat shield and it's already cooking way more consistently than it did before
@floydperry00332 жыл бұрын
The best, thank you for being so very detailed. I am doing my first brisket tomorrow and can't wait. Thanks again for being so thorough with your video.
@bigdogpeck18744 жыл бұрын
Absolutely amazing tutorial and information packed video you’ve given me a very grand idea 💡 for my firebox on my offset pit and I’ve got to say your a brilliant awesome amazing fantastic pit master thank you very for all the incredible information and insight to smoking brisket your a ROCK STAR IN MY BOOK. AWESOME COOK!!!!!!!! And now I am a new subscriber and I’ve hit the notification bell 🔔 so that I’ll stay up to date on all your interesting awesome COOKS.
@SmokedReb4 жыл бұрын
That bark was incredible!!
@grgprez6 күн бұрын
You’re the 5 star pit master
@gs68103 жыл бұрын
This guy is going to be the best old man ever.
@SmokeTrailsBBQ3 жыл бұрын
Oh you betcha
@generasian5553 жыл бұрын
Really informative video. I’m thinking about getting a smoker and was eyeing on the same smoker like you have. Going to try this since it’s my first time smoking meat. Real simple rub, let the smoke flavor the meat. Great job..just by looking @ the brisket I’m getting hungry
@justinstroud99653 жыл бұрын
please make more vids like this about pork butt and brisket love this
@KayHudasch3 жыл бұрын
I love this video - you're really hitting all the spots - THANK YOU VERY MUCH
@chrismurray73543 жыл бұрын
I've been intimidated for a long time family and friends have been asking me when are you going to do a brisket I was born and raised in Texas and I told them that if I f- up a brisket they might kick me out of the state LOL but after watching this video I think I'm ready I have been smoking ribs and pork butts for about 2 years now on my Oklahoma Joe offset smoker im pretty confident i can pull this off I really appreciate the tips and tricks now it's time to find the perfect brisket wish me luck
@SmokeTrailsBBQ3 жыл бұрын
You got this Chris! Honestly, the best way to get better is to screw it up. Worst thing is never starting. You think Aaron Franklin or Myron Mixon got it right the first time?
@KayHudasch3 жыл бұрын
you did almost the same mods to your OKJ like I've did - awesome! I thought I was crazy when I did all my mods - the baffle plates do the trick!
@jimmyblair75973 жыл бұрын
Dude....you must be my brother I swear! Born in Texas, I am now in Mpls, or Murderapolis, I love the bbq life, especially getting up at midnight to do my brisket! Loved your fire management video. Thank you for your wonderfully awesome channel!
@SmokeTrailsBBQ3 жыл бұрын
I'm your Canadian brother! Midnight cooks are fun but I like sleeping too
@jimmyblair75973 жыл бұрын
@@SmokeTrailsBBQ I dont sleep much! Funny story: last year I was doing my brisket thing and at 3am in the morning I hear something, " This is the Brooklyn Park police, we have the house surrounded, come out with your hands in front of you single file!" Love it here..... love the night cooks. Again, great videos, keep it up!
@SmokeTrailsBBQ3 жыл бұрын
@@jimmyblair7597 hope it wasn't your house lol
@jimmyblair75973 жыл бұрын
@@SmokeTrailsBBQ Haha! Neighbors on the other corner, thank God they are not there anymore!
@joekds88263 жыл бұрын
Awesome video, good information. Have been smoking for about 2 years. Haven't done beef yet, just pork & chicken. Today is my first brisket. Going to be another learning experience. Using an old 16" okj offset. Thanks for the video.
@paulyd4233 жыл бұрын
How did it turn out
@joekds88263 жыл бұрын
@@paulyd423 excellent, wrapped it around 170, boosted temp to 300, pushed it out to 205, let it sit an HR. Real tender. The wife said who needs bbq sauce lol.
@voldem0rt3 жыл бұрын
Man.... I did a cookout for a boy scout fundraiser when I was 15. We cooked some 250 or so Lbs the first night. We had to rent a professional smoker to hold all the briskets and cook them evenly. I will say though, you have many of the tricks laid out in the video quite nicely. There are however a handful of tricks that us Texans don't divulge freely. It's why Texas brisket and bbq remains the best of the best and you have to come to Texas to experience it. I will give you a freebie... type of wood matters. =)
@SmokeTrailsBBQ3 жыл бұрын
Unfortunately they don't grow post oak up here in Canada!
@pkflyers3 жыл бұрын
This looks really good
@Alex-ye1br3 жыл бұрын
Love your fridge!
@asse11123 жыл бұрын
Best brisket how to video ever thanks!
@miketotten51293 жыл бұрын
I love my Oklahoma joes 3 in one combo smoker done a. Lot of smokes on it came awesome going to try a brisket for the frist time here soon may do for st Patrick's day
@jackk28983 жыл бұрын
Sweet vid !!!
@quiphammukbang6106 Жыл бұрын
thank you for sharing hace a nice day friend
@SmokeTrailsBBQ Жыл бұрын
Thank you too
@dustin8294 жыл бұрын
That looks amazing! I plan to graduate soon from my pellet smoker (I know I know) to a big boy real wood smoker. Early on you said you NEVER close your side door unless raining or very windy. But later you say to increase temp to power through the stall before wrapping. How do you increase the cooking temp if the side door is fully open already and the chimney vent is removed? I trust your walk through as it looks awesome but not clear on how to increase temp as others utilize the door slider and chimney baffle to modulate temp. Thanks for any info!
@SmokeTrailsBBQ4 жыл бұрын
Hi Steel Toe, nothing wrong with a pellet smoker. I have two of my own. To increase temps in an offset simply add more wood/charcoal. For example, if you are throwing down a split of oak every hour, throw one down every 30 minutes. Or if you are adding a few chunks of lump charcoal every hour, add them every 30 minutes. These are illustrative examples. Ultimately you need to watch that temperature dial at your target temp and add more fuel right before it stops dropping.
@icanfartloud3 жыл бұрын
I'm a native Texan. Still live here in Austin. Every bbq place I frequent uses a dry rub that's more than salt and pepper on brisket. Salt and pepper rub is used on pork ribs though. Not sure where in Texas your recipe came from but it looked great. I'm a mesquite-smoked fan, though I wouldn't say no to oak or hickory.
@michaeldehart6483 жыл бұрын
dude, you're in Austin and don't know what Central Texas-style brisket is? For 45 years I've smoked brisket Central Texas style. You need to check out Franklins BBQ in Austin, or Louie Muellers' in Taylor. People stand in line for 4 hours or more to get a taste. Start here kzfaq.info/get/bejne/jNOErcd-rduZe4k.html
@icanfartloud2 жыл бұрын
@@michaeldehart648 Franklins BBQ isnt the original owner in that location E. 11th.. He bought that Bbq rest from Ben's Longbranch who used to cater Governors and Cowboys events. And Ben's bbq was better though I suspect Franklin uses some of Ben's recipes. Southside BBQ in Elgin is good and The Salt lick and Terry Blacks. But like I said, if it's not smoked with mesquite then I'm not interested.
@tamps21474 жыл бұрын
28:00-28:40 Soo true this is a life style 🍻
@SmokeTrailsBBQ3 жыл бұрын
Totally!
@rickyporter1265 Жыл бұрын
I LOVE THE SMELL OF THE WOOD SMOKE, I MUST BE A COUNTRY BOY! LOL
@AFairytaleFlavor4 жыл бұрын
Looks so good, great video. Thanks for sharing 🙂
@tinfoilmafia72093 жыл бұрын
Great video. This just proves you don't need a $2000.00 smoker for good brisket.
@dabeanne2 жыл бұрын
People have used standard grills for them.
@tedfritsch33403 жыл бұрын
Thanks for the tip on making to serve the next day.
@notorioussouljur3 жыл бұрын
Wow you make look really easy, thank you im going to give this a shot
@rodypollock89353 жыл бұрын
Wake up call, 500 am, put on smoker at 630. Let's see how it goes. Great video
@SmokeTrailsBBQ3 жыл бұрын
Let's gooooo!
@kcstott4 жыл бұрын
This is the best no bullocks advice you can get. I’ll add one thing Keep those temps at 250 or more. The lower the temp the longer the cook and the stall will kill you. I’ve had to cook a 16 pound brisket for 20 hours to hit 210 degrees. Way to low of a temp and very poor fire management was to blame. I love the “ this is a life style, plan you day around the process” Yeah you will burn the entire day and more doing this. It’s work, it sucks, but it’s so worth it.
@danielflowers19853 жыл бұрын
Adding a 3" metal elbow to the chimney inside the main chamber is another great option to keep smoke from escaping and ensures good smoke on the meat
@SmokeTrailsBBQ3 жыл бұрын
Thought about it. Might try it out
@MeatyMike4 жыл бұрын
end result is beautiful! great smoke ring. look forward to watchin' more videos on your channel! cheers
@chrisjohns58772 жыл бұрын
Doing my first brisket this weekend. Hope I don’t mess it up but I’m hopeful.
@jesseesser49404 жыл бұрын
9 minutes in and your knives give me a migrane...!! Still gonna watch the whole vid tho.
@SmokeTrailsBBQ4 жыл бұрын
Do I have sharper spoons in my drawer? Yes! Could I have trimmed the brisket better with karate chops? oh yea! but...ah, that's all I got.
@insert74934 жыл бұрын
Never heard of silver skin rendering out though.
@insert74934 жыл бұрын
So we want TURBULENT air going across an aerodynamic brisket? Seems conflicting..
@aaronlowinger44653 жыл бұрын
@@SmokeTrailsBBQ dude ikea has these super awesome knife sharpeners their about 5-7 bucks each it’s called ASPEKT try it out it will change your fear of sharpening knives
@bravozulubbq55024 жыл бұрын
Awesome job. I like your channel!
@Unit38 Жыл бұрын
Mr. Smoke Trails, this is an old video of yours on cooking brisket. I found it, however, most instructive. This pre-dated your other more complicated methods, sous vide, etc. It covered basic instruction on a simple OK Joe smoker. That is the same stick burner I have and will use, come the morrow, on a brisket.
@vickismall68593 жыл бұрын
I just got the double with the offset smoker. I had no idea it was so entailed.
@robbyerob3 жыл бұрын
What is the spray bottle? Did I miss that part. What do you spray from the spray bottle
@arcturusbbqsausagemaking24353 жыл бұрын
Great video Im watching this video while I'm Smoking a brisket in my OJ I usually boil water with a little wine Thick sliced onion s & Garlic And pour in in my water pan ,if its going to get moisture from the water pan why not aromatic water just to add a little more flavor
@jessehazard62414 жыл бұрын
A couple of questions: would the reason you need that baffle plate is because you have all your vents 100% open and so the heat just bellows out the top without getting a chance to touch the meat maybe? And if you find it’s too Smokey with them closed some, then you wood chunks are too big or your custom v setup doesn’t allow them to burn efficiently?
@itsjussjerry4 жыл бұрын
Watch in 1.25x speed. Thank me later
@josh20453 жыл бұрын
Everyone knows the speed dial exists. Unless you are the developer who added it to the ui, why would anyone thank you.
@abelgamino3 жыл бұрын
I never knew that existed. Thanks.
@josh20453 жыл бұрын
@@abelgamino 🤣
@JPumpkinKing3 жыл бұрын
Question about your firebox setup: Where did you get the grills for the “V”-shape fire grate? I’m getting a Oklahoma Joe’s in the next couple weeks, and I really like your firebox setup. Any suggestions will help a lot.
@WhitewaterOutdoors3 жыл бұрын
Im wondering the same thing
@icanfartloud3 жыл бұрын
He made it most likely.
@AG-gk2pf3 жыл бұрын
Just put a brisket onto the smoker. As I shared in the comments a month or so ago, followed your guidance. Brisket was great (even when reheating, it was awesome)!! Doing it again today. One question. You used two meat thermometers (flat and point) . With having only one meat thermometer to monitor the process, where should it be placed?
@SmokeTrailsBBQ3 жыл бұрын
Awesome! The best place is through the point and down into the tgickest part of the flat underneath it
@Secondrunnerup6135 ай бұрын
On the V in the firebox....what grates are you using? I currently use a stretched steel basket but I like your idea better.
@royreyes84223 жыл бұрын
nicely done hope i get it right.. thanks
@Cuffie073 жыл бұрын
Well I guess I just needed to search, found video after seeing your manage fire video! For sure will suscribe!
@JDSchwarzMT3 жыл бұрын
Bought a charcoal basket but I really like that v setup with the grates. Going to try that with the brisket in a few days
@SmokeTrailsBBQ3 жыл бұрын
Let me know how it turns out man
@poorpuritan84803 жыл бұрын
Thank you for your labors. I’ve used a Weber Smokey Mountain up til now in my smokes, but will be smoking on a stick burner this Saturday, LORD willing. I couldn’t tell from your video how you regulated yourself temp on the OJ. Keeping your vents wide open seems like it would burn hot, and on the WSM, vent closing/opening was how I regulated the temp. I wanna make sure I understand temp regulation on this offset before it comes time to cook. Any direction would be appreciated. P.S. - Did a pork butt in oven with the brine and activated charcoal and it was a hit at church.
@SmokeTrailsBBQ3 жыл бұрын
That's awesome to hear! I'm glad the pork butt was a hit. My temperature regulation method involves getting a very hot base of lump charcoal for the initial warm up. Then I add 10-14 ounces of lump charcoal and large chunks of wood (weber brand wood chunks in the bag) to maintain the heat every 30 mins to an hour when i see the last few chunks on the fire are shouldering down and not producing actual fire. These things do not run like a WSM and require real wood to maintain temps above 225. You can try my method of the charcoal/wood chunk mix. However, if you have access to full hardwood splits then that is the way to go. The oklahoma joes is designed to be run with real burning wood and not just charcoal. Many people complain that they can't get the temperature high enough in this unit but the reason is they are just using charcoal. T-roy cooks has a great video on fire management with wood splits.
@SmokeTrailsBBQ3 жыл бұрын
Here is the video I mentioned: kzfaq.info/get/bejne/eLlhqch-16qzc2g.html
@poorpuritan84803 жыл бұрын
@@SmokeTrailsBBQ Funny you should mention that one. I stayed up way too late watching it before you posted this comment. Ha
@poorpuritan84803 жыл бұрын
@@SmokeTrailsBBQ Yes, I have wood splits (oak). I guess I was trying to understand the purpose of wide open vents. I smoked some pork loins on the offset last night, and couldn't really get the temp below 300, even when closing the vents on the chimney and the fire box (not sure if those are correct terms). It's a "Lyfe Tyme" smoker out of Uvalde, TX. Plan to pick up some lump charcoal to use in conjunction with the wood. Have some butcher paper being shipped too. Thanks for the responses!
@NeenertinsBBQ Жыл бұрын
How did you do your deflector plates!? Or grate for the heat to rise from the bottom I love that I have a charcoal griller offset would I just get an old grate and wrap it and place it over the opening facing down !? Really love it!
@miguelvillanueva48162 жыл бұрын
I died a little inside when you poured that juice off the brisket lol
@GregoryEOgdenАй бұрын
Steve, have you or can you made a video on how you'd inject a brisket through the bag? Wouldn't this make a mess when you go to trim the meet?
@elmerolion2424 Жыл бұрын
With all this new toys I just don’t see people cooking like this anymore unless they getting paid to lol . I still do about 3-5 cooks a year like this but its definitely work
@davidtovar66233 жыл бұрын
What do you spritz with? Oil or water?
@christopherhobby83914 жыл бұрын
Good job my friend. Looks real good.
@SmokeTrailsBBQ4 жыл бұрын
Thank you Chris
@joelsalto27313 жыл бұрын
Nice crocs mate!.. thanks for the informative video. I will be cooking a brisket now😎
@SmokeTrailsBBQ3 жыл бұрын
BBQ crocs ftw
@marcjo-annetessier2796 Жыл бұрын
Hey Steve: I am trying to follow your lead with the Oklahoma Joe smoker. How do you maintain a good coal bed while maintaining a 250 to 275 cooker temperature?
@SmokeTrailsBBQ Жыл бұрын
Keep adding a few handfuls of charcoal every time you add splits
@Jakesfoodbible4 жыл бұрын
Awesome job man! Really useful and looks great!
@SmokeTrailsBBQ4 жыл бұрын
Thanks Jake. Hope it helps you with your brisket
@krummyraider54213 жыл бұрын
This is exactly the video I was looking for and it was on my home page. Been watching for a while was just about to look through your page for something like this. You rock man.
@SmokeTrailsBBQ3 жыл бұрын
Thanks man!
@backyardq18503 жыл бұрын
First time watching subscribe
@acon78464 жыл бұрын
Great results on the brisket!!! Looks like I have the same smoker you do the Oklahoma Joe Highlander, I've only been smoking for about 4 months now and I've had a lot of good results. One question I have is, what temperature do you look at when smoking, the gauge on the smoker or the temperature on the probe? I have a probe on my smoker that I put about in the middle of the smoker on the grate and it seems to measure about 20 to 25 degrees hotter than the gauge on the smoker. So sometimes the probe will be reading 275 but then my gauge on my smoker will be reading about 250. Thanks for the help.
@SmokeTrailsBBQ4 жыл бұрын
Great question. I monitor one probe in the meat (thickest part of the point on a brisket or right in the middle of a pork butt) and another ambient probe that is right in the middle of the smoker at grill level, just to the right of the meat where the heat from the firebox would be right before it hits the meat. That's the sweet spot you want to monitor the temperature at. The thermometer on the lid is really high and it's going to read either really high or really low compared to grate level temps which are the temps you actually care about. If you get it really dialed in and know the temp at grate level always corresponds to a certain temp at lid level (lets say it's 25 degrees lower than grate level) then you could just go by the lid-level thermometer and add 25 degrees to it mentally. But the easiest and most accurate way is as I said: one meat probe and one probe just to the right of the meat to measure ambient heat right before it hits the meat. Hope that helps. Happy smokin!
@jayseward97644 жыл бұрын
225 on my side smoker. Roughly an hour a pound, depending on your cut. Couple adjustments make the world of difference. Add dryer vent from flue to the grill grate. The longer the vent the better. Lets smoke build up and keeps heat in. Thermometers should relocate to grill grate level. That's your true cooking temperature. You will notice a huge difference in wood consumption and quicker cook times. You'll also be able to accurately maintain the temperature on a side smoker.
@karenbui78023 жыл бұрын
@@jayseward9764 hi, Do you have a picture of this setup? Interested in how that is done.
@samueltruong74454 жыл бұрын
This is a great resource! I've smoked a few briskets before, but there's always something new to learn from others. I liked your tips and tricks. What's the custom V setup you have in your firebox? where can I find one? thanks!
@adventuresarbitrary3 жыл бұрын
I too would like to know more about acquiring this V shaped box/grate
@Filorob733 жыл бұрын
The Oklahoma Joe's Highland already comes.with 3 grates you can arrange into the "v". I tried this and wasn't a fan. I felt I kept losing the coals. I ended up getting a charcoal basket for like 20 bucks.
@zerocool1603 жыл бұрын
Smiles and thank you for your mastership of knowledge in this area. But my point I would like to make a suggestion if you would try to cut the brisket as you talking it would keep me interested watching. just saying no offence.
@Secondrunnerup6135 ай бұрын
What do you use as a spritz??? Apple cider?? ACV??