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Smoked Brisket On The Oklahoma Joe's Highland - An Overnight Cook
Рет қаралды 167,704
Күн бұрынHere's my full overnight cook of a brisket on my Oklahoma Joe's Highland Smoker, from prep to tasting to lessons learned. It was a windy, tiring, and very fun night.
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Music used in this video, 'OctoBlues' and 'Angel Share' Kevin MacLeod (incompetech.com)
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Low Salt Brisket Rub
1 teaspoon salt
3 tablespoons light brown sugar
2 tablespoons ground black pepper
2 tablespoons garlic powder
1 tablespoon paprika
1/2 teaspoon chipotle pepper
1/2 teaspoon cumin
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Final Statistics
13.82 Pound USDA Prime brisket
Wood Used: Mesquite, Hickory, and Cherry
Outdoor Temp: 65-75 F
Pit Temp: 200-225 F
Cooked To 195 F Internal Temp
Total Cook Time: 12 Hours
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#grilling #cooking #brisket #bbq #barbecue
@TheOzarksPicker 6 жыл бұрын
Good job! I'm not sure what smoker I'm wanting to buy yet. I like the idea of the Offset, I've been eyeing prices on this at Walmart and they are now down to $249. I like the fact you get to use full pieces of wood on this as well. I haven't priced wood like that since I'm used to using Chips on my electric smoker I've had awhile. I'm kinda in between on either getting the electric Big Easy Smoker, the Weber Charcoal Smoker or this one! Any suggestions are welcome. We are a small family with just the 4 of us to cook for. Thanks! Great Video! Fun watching!
@CookingWithRy 6 жыл бұрын
I started with electric about 9 years ago, and still use them quite a bit. But I do love learning on the offset, and the results it produces are incredible. Takes a bit of learning, but I'm glad I started with a less expensive model (Highland) before jumping right in with a Yoder or a Lang. If I hadn't enjoyed the stick burning process I'd be out a lot of dough :)
@TheOzarksPicker 6 жыл бұрын
Cooking With Ry my thing is I want a crust on my meat. The electric just doesn't produce enough. .. Now yesterday I did a brisket and it was fantastic. I bought a Z-Smoker Tube on Amazon and that thing produced smoke from 1 o'clock until 11 last night. The taste of the brisket was incredible. I didn't wrap it. My first bite of the crispier parts tasted initially of beef jerky and it was terrific! It was the 2nd brisket I've ever done. It was actually just the fatier easier to not screw up part not the meatier part. That parts in the freezer. Anyways I'm a big believer in this new Z-SMOKER Tube. I'll be using it for cold smoking this winter for cheese etc! The package said it's supposed to smoke 5 hours but it lasted twice as long! Very affordable smoking method! It will take me a long time to go through my 20lb bag!
@CookingWithRy 6 жыл бұрын
You'll get a great bark once you get dialed in on an offset :)
@marklyons6299 6 жыл бұрын
I have an off set. The same one. I wish I would have bought a Webber Smoky mountain It's much easier to maintain the temp. The offset is hard to learn. I'm still trying. Way different animal
@marklyons6299 6 жыл бұрын
Also I like to use mustard before I rub. Seems to help with the bark. And I don't wrap it. But I got a lot to learn. Thanks for the video
@prevost8686 5 жыл бұрын
Learning to cook brisket isn’t for those that are easily discouraged. Even after watching numerous pros cook them a person still can only learn by doing it and learning from our mistakes. Great video. Thanks.
@CookingWithRy 5 жыл бұрын
Thank you :)
@rickross199 5 жыл бұрын
Great video Ry it's RARE people in KZfaq land have confidence enough to video reality and work through troubleshooting. Hat's off and thanks for the video.
@aaronrroy 4 жыл бұрын
Once it’s wrapped, I will switch to the oven. Heat is heat at that point. Thinking about an overnight cook for lunch
@porsche944mt 5 жыл бұрын
One saying we have in Texas is "If you're looking, you ain't cooking!" Basically, once the brisket is placed in the cooker, close the top and don't open it until at least 4-5 hours has past. After that, just keep an eye on it every 1-2 hours or so. Those first 4-5 hours you are allowing your cooker to do its job. Also with an off-set cooker, every time you open it you're letting the heat out and that will drive your temps all over the place. Still, you did a great job under the circumstances with the wind.
@CookingWithRy 5 жыл бұрын
Yeah that wind was something to deal with :)
@markj363 5 жыл бұрын
Don't wanna burst your big 'ol Texas bubble, but that's not a Texas saying, its a saying "we, all, every" smoker have used for years. Has absolutely nothing to do with Texas.
@user-tb9lm3sk9o 3 жыл бұрын
Goto to rotate and spray hourly
@dcrane4 4 жыл бұрын
You’re a great teacher! What makes you a great teacher is the fact that you are a great student. Thanks!
@williamdennis1537 3 жыл бұрын
What a golden addition to a growing compendium of BBQ erudition. I appreciate your humor and apparent character, as well as your analytical skills following your cook. Thanks for time well spent and good times to spend. Bill
@brianveestrom6784 4 жыл бұрын
This cooking adventure is what makes your channel so special. The first few briskets are a huge learning curve. When you finally get a lottery winner result, you think you did the magic, only to be humbled on your next cook. I have watched this video a few times and it gets better each time for different reasons.
@sixpeach22 7 жыл бұрын
the key to controlling yoyr fire in high winds is to face your fire box into the wind to get more flow threw the chambers..hope that helps next time.
@CookingWithRy 7 жыл бұрын
That's a good point. I should have shifted the pit 90 degrees. Even with the wind swirling as it was, I think more airflow would have been directed into the firebox intake. Thanks!
@frankalmeida691 5 жыл бұрын
Agree 100% I do that all the time !
@johncampbell8462 2 жыл бұрын
I've been watching you for a while now and you are so real. No smoke and mirrors. I've learned so much from you. Great channel.
@CookingWithRy 2 жыл бұрын
Thanks so much 😊
@RTGx86 5 жыл бұрын
My respect to you for your determination and openness to learning things. I really enjoy learning things from people who work through obstacles and things people can really run into. I learned a lot from this and can't wait to make something like this myself. Excellent video!
@CookingWithRy 5 жыл бұрын
Thank you! I learn something new with every cook :)
@k3khgk3khg 7 жыл бұрын
Enjoyed riding along on the all nighter brisket. I also use a stick burner and I believe they can turn out some of the best meat compared to other pits. I know you were having a problem with the wind snuffing out your firebox and lowering the cook chamber temp. What I do on windy days or when I smoke in the winter is to lay a folded welding blanket over top the cooking chamber. That really helped me to maintain pit temp even with lower firebox temps. Yup,stick burners sure aren't a set it & forget it type pit,but that's what makes them so much fun to use. Looking forward to your next video.
@CookingWithRy 7 жыл бұрын
That's a great tip about the welding blanket. Thanks!
@smokinpaleos4978 5 жыл бұрын
Went through the exact same conditions today and have a negative 'que experience. Was pretty bummed until I found this video. Thanks for sharing!
@CookingWithRy 5 жыл бұрын
The wind can be a major pain :)
@trowe1975 3 жыл бұрын
I have the same smoker. I also have an electric one. It makes me more proud to work the wood and fire! Air flow all work together slow cook and comes out amazing meat!! Great job sir! I smoked a turkey for friends that invited me for Thanksgiving well now its every year!
@phil43055 5 жыл бұрын
This was almost identical to my first all night brisket. I shared the frustrations and joys with you while watching.
@CookingWithRy 5 жыл бұрын
It was a challenge but a lot of fun :)
@kyleholman7191 5 жыл бұрын
I did my first some on my new OJ offset with a 14lb. Brisket. I had a hard time keeping the temp consistent as well. I think what I need to do is learn fire management on this thing on say wings or ribs first before doing another brisket. I had been smoking wings and ribs on my 22" Webber kettle with a charcoal box on one side, putting tinfoil down in the rest of the coal grate and got some firebrick to create a heat shield from where I kept my meat. Oh also got one of those grill grates with the flaps so I can add wood as needed. I had been using the Webber for a little over a year and recently had a smoke where I ended up with very accrid tasting skin on the wings. I ended up doing some research and found out that adding un-coaled wood keeps you getting white smoke instead of the blue smoke you are really looking to get so I went and bought a cheap standalone firepit to have a fire going to getmy wood coaled prior to putting it in the smoker. That has helped me a ton in getting a better tasting product.
@fredlittlejohn5401 4 жыл бұрын
Just practice building your 🔥. Don't worry about cooking anything. I practiced fire management for a month before I put anything in the smoker. It helped out %1000. Even used different woods to see how the burn and how long. The more you understand how your smoker works the more successful you are going to be. Every smoker runs different. I don't care if it's made by the same company and is the same model. That's just the nature of using a offset smoker. Hope that helped.
@jasondavis1453 Жыл бұрын
I used your webber kettle brisket vid for my first brisket it was excellent. Now that im looking into an offset, I'm scoping out your offset vids
@TheColonelJJ 4 жыл бұрын
Dang! First video that actually mentioned why the meat hits a "stall." Thank you!!
@andrewmitchell7850 3 жыл бұрын
I was thinking the same thing. I never knew.
@muchosmasfrijoles 5 жыл бұрын
Adding the lessons learned part at the end made this a great video
@georgegerena363 4 жыл бұрын
I just bought an Oklahoma joe offset highland smoker. I'm excited to use it. I've done about 4 or 5 briskets on a propane vertical and the last had a quick rise in temperature too. Stall came and went quickly while keeping it at 225 f.
@ericwiese7479 3 жыл бұрын
It’s a great smoker
@avionweaver2177 5 жыл бұрын
This is one of the reasons why I bought an electric smoker. Sometimes the wind is a factor and then also I love to smoke during the winter so while it is extra cold outside in California I can keep a consistent temperature with the electric smoker. Good video
@CookingWithRy 5 жыл бұрын
Yeah I love my electric. I treat it like an outdoor oven :)
@tomevans5458 5 жыл бұрын
More power to you. After 34 years in the fire department, sleep is too important to me baby sit the smoker/fire. Congrats on making the necessary adjustments on the fly.
@CookingWithRy 5 жыл бұрын
Yeah you have to grab sleep when you can. I have the luxury of sitting by a fire that's not trying to kill me :)
@jonathantaylor5666 6 жыл бұрын
I absolutely love this video, it's important for people to understand all of the elements that can play on a cook of this scale. Well done sir!
@CookingWithRy 6 жыл бұрын
Thank you! Wind was not my friend that day and night ;)
@jasonsteele9580 6 жыл бұрын
I’ve cooked a bunch of brisket. You did a wonderful job. Brown sugar will help with tour bark. Turn that firebox into the wind. Even with swirling wind it’ll still push through. I always wrap. Meat will only take smoke for about 4 hrs. That’s when I wrap and cook through the stall. Anyway that’s my 2 cents and it won’t buy you anything. It still looked awesome. Next time you cut that point off, make burnt ends with it. They’re great. Enjoyed it brother
@CookingWithRy 6 жыл бұрын
Yeah that was a fun night with all that wind, and absolutely on the burnt ends on my next brisket :)
@mwilliams151 6 жыл бұрын
Ry great video! Jason thanks for tip on turning the firebox into the wind. I too have struggled with the exact same issue Ry did during his cook. Doing a brisket tonight/tomorrow, can't wait!
@rustywoo713 5 жыл бұрын
I'm cooking a brisket for Thanksgiving I was going to cook slow in the oven for 5 hours then finish in smoker any tips will be greatly appreciated
@PautKalun 5 жыл бұрын
Naw the meat will take in smoke flavor as long as its surface is moist enough. Spritzing will help with that. Flavor is only surface lvl but the meat will continue to take in flavor as long as the surface don't dry up.
@ericwiese7479 3 жыл бұрын
Off set is by far my favorite to use. Flavors are excellent
@josepena5906 6 жыл бұрын
Love the intro, it made me laugh a lot hahahaha
@juice9767 2 жыл бұрын
Your night went exactly like my full day went when I just tried my first Smoked Pork Shoulder, I wasn't prepared for going thru as much charcoal or wood trying to keep up with a 250° temp. Had me questioning my Wood, my charcoal and my weather conditions lol, but it was still worth getting in my first experience. Thanks for sharing
@davidj7271 5 жыл бұрын
Dude, that was amazing! I learn something new every time I watch your videos, thank you.
@CookingWithRy 5 жыл бұрын
Glad you enjoyed it!
@Jet_D 4 жыл бұрын
For a first brisket on an offset smoker I've gotta say well done sir! The small offsets like that are the hardest ones to cook brisket on (in my opinion) and the wind definitely makes it much more challenging. Thanks for sharing your experience and tips at the end. Your into, and the MIL's reaction were both epic!
@calgondave 2 жыл бұрын
I’m a newbie at this. Thank you for sharing your experience!
@markschumacher7408 2 жыл бұрын
Welcome to the family!
@foothillstrailhiker2426 4 жыл бұрын
Thanks so much for making these videos. This video will be my reference when I attempt my first brisket in the Highland.
@JoseLopez-hh6fp 6 жыл бұрын
Awesome video. I smoked my 2nd brisket last week. I faced many of the difficulties you did through this video. Awesome video. Thank you for uploading.
@CookingWithRy 6 жыл бұрын
Thanks! I'm filming another brisket video as I type this reply :)
@fibreoptik 4 жыл бұрын
Your attitude is great and the time lapse was a nice edition. This is a 30min bbq/smoking movie. Very nice 👍🏻
@esvacharnock 5 жыл бұрын
Did this over the weekend for friends & family, great tutorial! First brisket I'd had ever tried and everything turned out great. Keep up the good work Ry!
@CookingWithRy 5 жыл бұрын
That's great!
@sneakyblackdog 4 жыл бұрын
You are now a brisket master. You've come a long ways, keep up the good work
@TheGreyshine 5 жыл бұрын
Tried this method and it was awesome especially for my first brisket. The first 5 cuts on the flat were a little dry but everything else was awesome. Thanks Ry!
@CookingWithRy 5 жыл бұрын
Glad you enjoyed it!
@MartinGonzalez-me8sx 2 жыл бұрын
Great video! I live in the high desert in CA. and we always have wind. I have experienced the same issues. Can’t always have perfect weather.
@framerw47 3 жыл бұрын
Ry, I love these OK Joe Highland videos. I’ve just watched this one for the third time! :) I’ve had my Highland since the end of June and still have trouble managing the fire but thanks to videos like these, I think I’m about to get it. 👍👍
@Boxeopafamilia 7 жыл бұрын
i smoked my 1st brisket on Saturday on my oklahoma joes highland smoker....it didnt come out as tender as i wanted it but i guess it was still good because everyone that i invited ate it and there was none left over. love your video btw
@CookingWithRy 7 жыл бұрын
Thanks! I imagine that every brisket I cook will be better and more tender than the one before. Each one is a learning experience :)
@harveygoodman8078 2 жыл бұрын
I'm getting a Oklahoma Joe smoker very soon so this was incredibly helpful for me!!! Thanks a lot for describing the situations so well!!!
@seraphthegatekeeper 2 жыл бұрын
I've been playing the poor man with a Charboil offset smoker for the last 8 years, fight an eternal battle to maintain heat. Using an Oklahoma Joe Highlander was like moving into a mansion in comparison. I think you'll like it.
@craigjacob3704 3 жыл бұрын
Frank it always takes me at least 23 hours of sitting on top of it babysitting the smoker. I'm wore out after cooking and have to sit back and enjoy watching everybody eat while I wait to eat.
@barringtoncarlisle2056 6 жыл бұрын
Mr Ry, its great that these video's of yours are just sitting waiting to be viewed because they are, without doubt, the most helpful things to anybody, like me, just beginning the offset smoker journey, in fact any type of smoker. I tried to smoke a large beef joint, won't bother with which type as for certain it will have a different name in the UK from the US. Had exactly the same problem with high winds and controlling temps and amounts of wood and charcoal burnt, didn't understand about wrapping and ended up with a very bitter, though super tender, slab of meat with a terrific smoke ring! Wish I'd seen this great video before I'd attempted it, hell I wish I'd done a whole lot more research before attempting it! Your videos are becoming something akin a BBQ bible for me so keep them coming..
@CookingWithRy 6 жыл бұрын
Thank you so much. I'm still learning something with ever cooking session :)
@mgeorgejags 4 жыл бұрын
Mother in law was adorable!
@dustinwilkinson6264 2 жыл бұрын
This should be titled "How to smoke a brisket during a hurricane" lmao I live next to a cornfield, I can relate to these issues. Burning through wood and coal is an understatement, pure insanity
@KingsGambit1111 3 жыл бұрын
Great job Iam doing my first one this weekend.
@CookingWithRy 3 жыл бұрын
Good luck!
@thegrumpyoldman2019 4 жыл бұрын
I agree with everything you did except when you pulled it, I always pull mine between 203 and 205 it come out very tender.
@robertjones6324 3 жыл бұрын
Great video with lessons learned. Most videos are always with perfect weather. This was so unique with the wind. I live in the NE corner of NYS, on the Canadian border. Always windy. My first brisket may be in the Char-Broil e-smoker, or the Weber kettle. I can't decide. Brisket looks challenging. Love your family too!
@CookingWithRy 3 жыл бұрын
Thanks! It definitely was a challenge :)
@openureyes929 7 жыл бұрын
Great video. Ive never made one and by watching videos like this you help shorten the learning curve. Appreciate it..!!
@CookingWithRy 7 жыл бұрын
D.Steele You're very welcome. It sure is a learning process.
@jrc480 3 жыл бұрын
I really liked the end with lessons learned. Great job!
@ratherbecamping5564 6 жыл бұрын
Love that your on here just learning with us. Looks great by the way. You need a few beers though if your up all night!! Excellent work my friend
@CookingWithRy 6 жыл бұрын
LOL. I'd have to start drinking first ;)
@victorcantu8257 3 жыл бұрын
Overnight sounds like fun with a 12 pack
@asse1112 3 жыл бұрын
Only a 12 pack?!! Haha
@jennifercooksey6550 3 жыл бұрын
I have that same smoker. I use it till about a internal temp of 160. By that point you have plenty of smoke. Transfer inside to oven. Save on charcoal and or wood.
@toddsheffield4271 4 жыл бұрын
Hey Ry, just joined the channel, can't wait to get started. You have really inspired me to try. Thank you for everything.
@CookingWithRy 4 жыл бұрын
Awesome! Have fun with everything you cook 👍
@kekoadavidson581 5 жыл бұрын
Great tutorial on how to cook a brisket. I used your other video on making a metal basket. I’m looking forward to making a brisket with some of your mod recommendations.
@ftrj6111 6 жыл бұрын
Good, informative video! I have a small brisket am getting ready to try on my OK Joe smoker. Thanks!
@CookingWithRy 6 жыл бұрын
Thanks! I'm looking forward to my next brisket :)
@roberthikade9759 5 жыл бұрын
Top notch effort i think you did a great job. ill take and use some of your tips on my next brisket.
@GriffsFish 4 жыл бұрын
Great job when that wind attacks ya spin that grill around use the wind to your advantage
@143sc 6 жыл бұрын
Loved the post cook breakdown. Great stuff.
@CookingWithRy 6 жыл бұрын
Thanks! Glad you enjoyed it :)
@spencerrow8201 6 жыл бұрын
Great video man. Really helpful. Just got the Oklahoma Joe Combo Grill with offset and I’m using it for the first time very soon!
@CookingWithRy 6 жыл бұрын
Fire that bad boy up!
@wroberts1707 7 жыл бұрын
Respect dude. Am going to try this at the weekend. All the best and thanks for the video.
@CookingWithRy 7 жыл бұрын
Good luck. Hope it turns out well for you. It's some tasty meat.
@ryantrott9529 3 жыл бұрын
Just bought a Highland smoker. Wish me luck. Luv your vids man!
@CookingWithRy 3 жыл бұрын
Enjoy it!
@TheJohnnyMannion 7 жыл бұрын
Offsets give such amazing Smoke rings!! Dang! Great lessons for the next brisket! Diggin your channel!
@CiderTalbotToo 7 жыл бұрын
Hi dude I have the OJ to and did a Brisket on Saturday. Started at 3am I used charcoal to start and then logs of Oak Hazel and Birch it is very difficult to keep 225f to 250f and a clean smoke without keeping the side door ajar. To be honest the Brisket I used had to much fat cap removed at the Butchers. It went for 7 hours and then rapped in foil for the rest. I also used injections to keep it moist. It came out dryer than I would like but it's all a learning curve. I have done other Briskets without any problems in the past so could of been the lack of fat cap. I will be posting a video soon about it please keep your eyes out for it and would love to here your thoughts. Great video thanks for sharing 👍🔥
@CookingWithRy 7 жыл бұрын
Yeah the side door air inlet is pretty small for this smoker. I usually have to leave the door a bit open as well.
@iliaat 5 жыл бұрын
Hi, Ry, this was like you pointed with your fingers all what i did wrong with my frist Ribs Thanks man.
@oldshovelhead 6 жыл бұрын
Great video - really like the step by step. Looks like you've done a nice job with the mods on your OJ. I've got an older version of the same, I love it and have smoked dozens of briskets with it. The meat will usually take smoke for the first three to four hours, after that you can cross it up with wood and the kingsford coals for less smokey more even/controllable heat- lump burns way to hot and fast for the low and slow! I've found better heat management using the entire door on the firebox instead of just the vent. Seems with the door you can keep the wood from smoldering so much - the smoldering can add a sooty or even creosote like flavor - how bogus when that happens. I was really glad to see your video today - couldn't decide on a pork butt or brisket for this weekend - BRISKET WINS! Thanks again for a great video :)
@CookingWithRy 6 жыл бұрын
I'm with you--brisket wins! LOL :)
@sidcoe4572 2 жыл бұрын
that's my biggest problem - maintaining temperature
@oldshovelhead 2 жыл бұрын
@@sidcoe4572 It's a job for sure with the small firebox on this smoker. Using a dual-probe thermometer so you can keep an eye on the temp in the smoke chamber you can add fuel as soon as you see the temp starting to dip. Sometimes I'll keep a half full charcoal chimney ready to light up if the temp really starts to plummet. Also smaller wood splits will fire up quickly which helps to maintain temp. And not to write a book here, but if do the gasket mod on the smoker and the firebox it will help level things out. The bottom line though, with a small firebox it's always going to be work to maintain a good steady temp.
@67polara 3 жыл бұрын
I ran my Highland in the wind once the only thing that worked is to open the firebox loading door and turn it into the wind. Then I closed the stack halfway. Smoker was super-charged!
@TheKnightOperator 7 жыл бұрын
i know this may sound sacralidge but ater 6 or so hours of heavy smoke, i just move it to the oven at 225 with a dheet pan and go to bed. lol. it has enough smoke now it just needs time and heat. started doing this a few years ago and smoking became easier, and i was able to avoid oversmoked food. and i got some sleep. start at 7 go to oven/bed round midnight. ready by lunch the next day and i didnt touch it since the previous night. perfect every time.
@VirtualWoodshed 6 жыл бұрын
I was gonna suggest the exact same thing. I started doing Boston butts that way a couple years ago and now it’s much easier to get consistent results. I’ve had a hard time fitting the whole hogs in the oven though... 🤔.
@Mickcotton 6 жыл бұрын
Knight Operator I do the same thing after 7 hours of smoke I wrap and put the Brisket in the oven at 235’F and it all ways come out Perfect. When the Temp Of The Meat reaches 200’F it’s done and I let it rest at least 1 hour😇 Awesome Video
@Chilax 6 жыл бұрын
That’s the best way. Basically when it’s at stall might as well do it in the oven. The wood and coal for the grill is only for heat now and is way more expensive than the oven. It’s way more consistent too
@hdctx 5 жыл бұрын
I'm about to do my first brisket. I learned a lot from your video, thanks.
@CookingWithRy 5 жыл бұрын
Good luck and have a great time doing that brisket :)
@byroncoleman2802 5 жыл бұрын
Great video
@benbryce2788 4 жыл бұрын
Im turning back time with this early video, great music on this one and some good lessons learnt. When i cooked my first brisket i didn't get any bark either, mine tuned out like a big schnitzel. How bout another brisket video on the Oklahoma looking back at one of your first
@CookingWithRy 4 жыл бұрын
Good idea :)
@SaltsNC 7 жыл бұрын
I have a cheap vertical smoker so I can't do a brisket. However for wind issues to help keep my temps up I took some scrap plywood that i had in the garage and build a quick and dirty that would stand around the smoker on 3 sides. It works great to keep the wind out of the vent holes. For the ash problems I got rid of the crappy ash "bowl" that was included and made a charcoal basket. Now I am able to smoke for at least 5 hours without adding any coal. Anyway I know the offset would take more plywood but that is an option to help you with the wind.
@CookingWithRy 7 жыл бұрын
Good suggestion on the windbreak :)
@CookingWithRy 7 жыл бұрын
900 would be smoking! You might need plutonium :)
@BEARx-hs1gb 11 ай бұрын
I get mine to 170 which at that point it won't take any smoke and finish it off in the oven on 210 till it's juicy. Always turns out great.
@890mikes 5 жыл бұрын
I just did my first brisket on my Highland. I so wish I had watched this first. I had no Idea about the "Stall" Lesson learned.
@CookingWithRy 5 жыл бұрын
Oh we all deal with the stall every time :)
@calebd7371 5 жыл бұрын
the stall is the worst part lol.. try finding highly marbled meat... I find the better the quality of the meat, the shorter the stall is generally... however always you time and never rush your brisket
@ddaurer 5 жыл бұрын
Really enjoyed your video, Learned a lot. Am buying an Old Country Pecos offset today.Will try a brisket after I get used to it. Love your videos.
@CookingWithRy 5 жыл бұрын
Enjoy that new smoker!
@framerw47 4 жыл бұрын
denis daurer the Old Country Pecos is what I wanted when I bought the OK Joe Highland. I just couldn’t afford it at the time.
@dakotaclark5572 6 жыл бұрын
Next time you could use your oven, if you are going to wrap the brisket anyway. Just set it to the same temperature as you would want your smoker. I understand it's not through and through bbq, but it would work if you got put in a pinch. Great Brisket tho, a really nice smoke ring for Sure!
@dakotaclark5572 6 жыл бұрын
It's something I have read about, but I should have also said that to smoke it up to the stall, and then wrap and put it in the oven. Saves ya charcoal, and headaches in some cases. Happy New Year's to ya!
@hashtagunderscore3173 5 жыл бұрын
@@dakotaclark5572 I know this was a year ago, but if you see this, I was thinking the same thing. I smoked my first brisket a few weeks ago and I figured "a) meat will only accept smoke up to about 160F, and b) once it's wrapped, what's the difference between this and the oven?. I only had a half brisket, those things have to be special ordered because apparently, Germans don't make the same cuts of meat like Americans; at least not so that it's readily available. Anyway, it turned out a little tough and dry, but it was still great.
@rustywoo713 5 жыл бұрын
I respect this video because I'm learning how to smoke as well..its defenitly harder with the offset smokers but very rewarding when you master it....I learned to try the minion method where you pour lit charcoal on coals that are not lit and add a little wood on the top.
@CookingWithRy 5 жыл бұрын
It’s a continual learning experience :)
@chriskey8575 6 жыл бұрын
I think you did a great job for ur first time i did a brisket on my webber smoky mountain and it just was a mess lol from it tasting like ash to dry no good all around i did just pick up a Char-Broil Oklahoma Joe's Highland Reverse-Flow Smoker today and im pumped up to use it lol so your vido showed me alot i dint know
@CookingWithRy 6 жыл бұрын
That reverse flow will be nice!
@glennbell7909 3 жыл бұрын
To keep a better draft an stable temps add a 18 inch piece of stove pipe to your exhaust pipe it will help pull heat across the grates
@dondiesel1100 3 жыл бұрын
Get you a Snake River farms brisket you won't beat in that prime or choice anymore great video
@robertblock7471 5 жыл бұрын
You know personally I am of the belief that you just gotta keep it simple, from the dry rub all the way down to the actual grilling. Most reviews I have read of some great bbq places was because of the simplicity of the bbq and how it was prepared. Now you can jazz up the dry rub and go crazy with then trimming if you like but what is gonna show is the end product
@boldswede1280 6 жыл бұрын
Have you considered a shield for the chimney? May help with the gusts of wind effecting your temps.
@CookingWithRy 6 жыл бұрын
That was such a freak wind event. We rarely get anything over 10 mph here, and my back yard is pretty shielded. That was just a weird windy night. But a shield could work :)
@CarlosGonzalez-vu1ew 7 жыл бұрын
Awesome mods and very clean setup.
@CookingWithRy 7 жыл бұрын
Thanks!
@mikearocho3859 6 жыл бұрын
Great video. Have the same grill with tuning plates. Never done a brisket, looking foward in the future. I going to change a few things in the firebox to see if I could improve the air flow. Love your video. Keep up the good smoking.
@CookingWithRy 6 жыл бұрын
Briskets are great fun. And great eats :)
@67polara 3 жыл бұрын
My favorite description of the stall is boiling. Water 'stalls' at about 212 F until it's mostly gone....
@RickHdz36 7 жыл бұрын
one of the few using a offset smoker! awesome job, keep it up
@CookingWithRy 7 жыл бұрын
Thanks!
@VirtualWoodshed 6 жыл бұрын
Great vid. Nothing like an overnight smoke. I’ve done several whole hogs and many picnic shoulders in my homemade cinder block pit, but you’ve inspired me to try a brisket. The only thing you’re missing is a couple buddies and a good bottle of bourbon! 😉. Keep on smokin’!
@CookingWithRy 6 жыл бұрын
I am really looking forward to the day when I can do a whole hog!
@VirtualWoodshed 6 жыл бұрын
Cooking With Ry go for it! I built my pit for about $175. Got the steel grate from a metal scrapyard and the cinder blocks from Lowe’s. Great excuse to have a big party. Just make sure you’ve got a full 24 hours to cook! 🐖
@leslieadams1965 5 жыл бұрын
Thanks fellow smoker!
@jamesarmstrong8835 4 жыл бұрын
I’m considering getting the Oklahoma Joe this video was very informative keep up the good work👍🏽
@nighthawk_predator1877 4 жыл бұрын
i have had my Ok smoker, (with heat plates option) Longhorn for about 2 yrs now and i love it! My 2nd side firebox smoker. I like old school smoking. No pellets for this guy. lol the OK smoker is a nice smoker btw. Get a good cover for it and don't forget the step of seasoning it first. Very important step. Good luck!
@cemeteryman1000 5 жыл бұрын
Great video - I am killing it with pork but brisket is killing me - watched your video and I am off to the store tomorrow to snag a brisket and try again !
@idb2b 7 жыл бұрын
Loved the video. I really appreciated how easy you make it all seem. I'm a little wary of doing a full brisket, and want to get some other cooks under my belt, but you've certainly given me some confidence
@CookingWithRy 7 жыл бұрын
It's really not that hard. The main thing I learned during that cook is patience and adaptation to the weather conditions. You'll have a great time doing a brisket!
@ratherbecamping5564 6 жыл бұрын
IDRANKBEER don't do a full Brisket. Do just the "point" of the brisket. The cooking time will also be much less. You won't have to be up all night.
@hogtherapybbq2513 4 жыл бұрын
You could spin the cooker around and let the wind hit the firebox side. Enjoy all your stuff.
@boy531 2 жыл бұрын
After I wrap, I do what harry soo does. I just pop it in the oven at 225. It’s not taking any more smoke after wrapping anyway
@lieblichbourdon 5 жыл бұрын
Great video. Just curious, you said you were going to put the brisket in a cooler after it was done. Do you eat it cold?
@CookingWithRy 5 жыл бұрын
No the cooler (ice chest) just serves as an insulated container to keep the wrapped brisket warm as it continues to tenderize. Wrapped in foil (or paper) in old towels in a cooler, a brisket can stay very warm for several hours :)
@lieblichbourdon 5 жыл бұрын
Cooking With Ry thanks so much
@stuartkiernan7892 6 жыл бұрын
Great video Ry. I havent done a brisket yet on my smoker ill give it a go and let you know how it turns out.
@CookingWithRy 6 жыл бұрын
Good luck :)
@edwardbenitez529 7 жыл бұрын
Great video ! 🖒 I've seen a lot of them in the past years and I'm going to watch more of your video's cause of the way and how you explain everything. Thank you and keep them coming. I have an Oklahoma Joe Longhorn.
@CookingWithRy 7 жыл бұрын
+Eddie B I almost got the Longhorn for the extra space :)
@ibehl 6 жыл бұрын
That's a very good video Ry, thanks for the lessons! I'm about to cook my first brisket in a weber Kettle, I'll let you know how to went. Greetings from MExico!
@CookingWithRy 6 жыл бұрын
Good luck! Enjoy that brisket :)
@jcav4429 4 жыл бұрын
A chimney cap might have helped keep the wind from causing the downdrafts you experienced
@CookingWithRy 4 жыл бұрын
Possibly, though it's not designed to accept one. Would take a whole new top vent design to allow adjustment. I should learn some welding :)
@jonathanfrench5323 7 жыл бұрын
Great video! Oh man I felt your pain! Santa Ana winds, I remember that night they were wicked. That was a fun story and adventure to ride along on and in the end not a bad ending to your final product. I still run with my Cookshack electric smoker but your video makes me want to look for an offset. (well in some ways maybe not LOLOL) Cheers!!
@CookingWithRy 7 жыл бұрын
Yeah that was a night! I still use my electric all the time :)
@benh580 3 жыл бұрын
Its really windy by my area this time of year. I've been making sure my fire box is on the side the wind is coming from so it adds oxygen to the fire. . I'm having the opposite problem with my highland. My temps get too high
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