Damn right.

i used to do overnight cooks with my electric smoker all the time.. easy peasy.. new to this offset smoker, so I'm learning. I'm curious as to how much wood and charcoal you typically use to cook Full Packer Brisket over 12 hours?

The brisket I smoked on my Traeger came out better than this thing. Plus this dude has a Traeger himself dummy

@@heyzeus6149 sorry but there’s no way a pellet smoker can smoke anything close to as good as an offset smoker.

@@jmf420 we using real fire and Wood💪 True Texas style for my preference. But if people wanna use pellet ones that's fine but for me it ain't it unless it's an Offset Smoker

@@heyzeus6149I lie to myself when I make the wrong decisions too lol nothing wrong with the convenience of a pellet but it’s not coming close to an offset

@@heyzeus6149 savage called him a dummy 😂😂😂

Hope it turns out great!

Good luck ...I'm on the hunt for a OJHS in the UK they're hard to source.

Thats awesome!

@@SmokeTrailsBBQ àààa

Thats my philosophy on alot of things in life. Bbq isnt about getting done, it's about bbqing. Thanks for watching and enjoying!

I think your right!! There is a video by him that is exactly the same!!! That’s funny!

​@g.h.schoenberg4582 which is proper Texas style smoking. Anyone who does it Texas style does it that way.

Thanks man!

@@SmokeTrailsBBQ not quite sure how I get your responses and not sure how I got my handle. I didn't register a name when I subscribed so assume that was the handle handed to me but will keep watching (WTF is a Skibet). Where is your home base in the US? Now watching your large library of videos. All good

@@skibet87 I'm in canada

Thanks Gareth!

Yes it works really well for me! Glad it helped!

Failure is all part of the game!

Thanks!

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

Hope it turns out awesome Eric!

Hi Anthony. Congrats on the successful cook! A little-known fact is that brisket can have a "second stall" at around 190-200. It sounds like you may have been experiencing this. I've had briskets stall at 190-200 for HOURS. Here's what to do if you get stuck in a "second stall": A. stay calm and do not pull it off until you are positive it's done. Better to over cook than under cook. (I used to freak out because nobody talks about the second stall), B. keep checking back every 30 minutes and do the probe test and C. keep on cooking until it probes tender like room temperature butter (which does not mean NO resistance, it will still have a little resistance and that's normal), then pull it out and rest it. After probing it every 30 minutes during the "second stall" it will be a lot of resistance and then finally your probe will go in very easily and you'll have an "ah ha" moment, and you'll know it's done.

Regarding your second question, I don't know if higher fat content causes a brisket to cook faster or slower. Anecdotally, I find that briskets I've cooked that have more marbling tend to finish earlier for me. But that could be because they are more moist and tender from the extra intra-muscular fat, so they tend to meet the bend and probe tests a lot earlier than a leaner brisket would.

Steve, to expand a little about the end of the cook. As stated, the feel of the point and the flat when I decided to pull them were as you described, not at 199/197 respectively, but at 194. The second stall lasted about 30 minutes (at 192) before it jumped to 194. (I only was using one temp probe.) So, I reasoned that since I was 2 1/2 hours away from serving, I would let it rest for 15 min (as you stated in the vid), then put it into the cooler for the next 2 hours, guessing that the heat being withheld would be enough to continue the tenderizing process and redistribute the juices. That is exactly what happened. The meat in the flat was pull-apart tender but NOT dry, the point was also pull-apart tender, but did require the slightest amount of tug before it separated. To finish, since only my wife and I were eating the brisket this time, I wrapped the remaining point and flat with plastic wrap, as you described, and refrigerated. When it is time to serve them, I will reheat as you described with an oven temp of 190. Btw, if I am not mistaken, your Oklahoma Joe smoker may have been built by the same guy who now builds the Horizon smoker I use. If memory serves me correctly, he built them, before selling the franchise to a major company. He later started Horizon. Can’t think of the guy’s name right now, but his shop was in Perry, Oklahoma.

Welcome man! glad it turned out great!

Thanks Chris!

Cheers man!

Man I gotta learn more about Oklahoma. You guys have a state capital that was founded in some kind of hunger-games style battle to the death race to claim land, tiger zoos, guns, smokers and great BBQ. Definitely on my bucket list to visit.

@@SmokeTrailsBBQ becarful before you know it you're in texas

Is this NAFTA at work?

You don't want to visit Oklahoma. I was born and raised there. It is all Joe Exotic types of people and anyone who says otherwise is a liar.

@@SmokeTrailsBBQ just vist Texas instead lol

Oh you betcha

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?

I'm your Canadian brother! Midnight cooks are fun but I like sleeping too

@@SmokeTrailsBBQ I dont sleep much! Funny story: last year I was doing my brisket thing and at 3am in the morning I hear something, " This is the Brooklyn Park police, we have the house surrounded, come out with your hands in front of you single file!" Love it here..... love the night cooks. Again, great videos, keep it up!

@@jimmyblair7597 hope it wasn't your house lol

@@SmokeTrailsBBQ Haha! Neighbors on the other corner, thank God they are not there anymore!

How did it turn out

@@paulyd423 excellent, wrapped it around 170, boosted temp to 300, pushed it out to 205, let it sit an HR. Real tender. The wife said who needs bbq sauce lol.

Unfortunately they don't grow post oak up here in Canada!

Thank you too

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.

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

@@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.

Totally!

People have used standard grills for them.

Let's gooooo!

Thought about it. Might try it out

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.

Never heard of silver skin rendering out though.

So we want TURBULENT air going across an aerodynamic brisket? Seems conflicting..

@@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

Everyone knows the speed dial exists. Unless you are the developer who added it to the ui, why would anyone thank you.

I never knew that existed. Thanks.

@@abelgamino 🤣

Im wondering the same thing

He made it most likely.

Awesome! The best place is through the point and down into the tgickest part of the flat underneath it

Let me know how it turns out man

That's awesome to hear! I'm glad the pork butt was a hit. My temperature regulation method involves getting a very hot base of lump charcoal for the initial warm up. Then I add 10-14 ounces of lump charcoal and large chunks of wood (weber brand wood chunks in the bag) to maintain the heat every 30 mins to an hour when i see the last few chunks on the fire are shouldering down and not producing actual fire. These things do not run like a WSM and require real wood to maintain temps above 225. You can try my method of the charcoal/wood chunk mix. However, if you have access to full hardwood splits then that is the way to go. The oklahoma joes is designed to be run with real burning wood and not just charcoal. Many people complain that they can't get the temperature high enough in this unit but the reason is they are just using charcoal. T-roy cooks has a great video on fire management with wood splits.

Here is the video I mentioned: kzfaq.info/get/bejne/eLlhqch-16qzc2g.html

@@SmokeTrailsBBQ Funny you should mention that one. I stayed up way too late watching it before you posted this comment. Ha

@@SmokeTrailsBBQ Yes, I have wood splits (oak). I guess I was trying to understand the purpose of wide open vents. I smoked some pork loins on the offset last night, and couldn't really get the temp below 300, even when closing the vents on the chimney and the fire box (not sure if those are correct terms). It's a "Lyfe Tyme" smoker out of Uvalde, TX. Plan to pick up some lump charcoal to use in conjunction with the wood. Have some butcher paper being shipped too. Thanks for the responses!

Thank you Chris

BBQ crocs ftw

Keep adding a few handfuls of charcoal every time you add splits

Thanks Jake. Hope it helps you with your brisket

Thanks man!

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!

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.

@@jayseward9764 hi, Do you have a picture of this setup? Interested in how that is done.

I too would like to know more about acquiring this V shaped box/grate

The Oklahoma Joe's Highland already comes.with 3 grates you can arrange into the "v". I tried this and wasn't a fan. I felt I kept losing the coals. I ended up getting a charcoal basket for like 20 bucks.