Do modifications to an offset smoker really make a difference? Steve Gow from@SmokeTrailsBBQ cooks a brisket on a #Oklahomajoes Highland Offset Smoker and compares it to a brisket smoked on a highly modified Highland with a fire basket, air scoop, gasket seals, clamps, a grate-level stack and a stack extension.
Products used in this video Smoker Gasket: www.oklahomajoes.com/smoker-g...
Clamps/latches: www.oklahomajoes.com/smoker-l...
Charcoal Basket: www.oklahomajoes.com/charcoal...
Offset Smoker Brisket Recipe
Stack extension: When purchasing an exhaust extension make sure to measure the Outside Diameter (OD) of your stack as the diameter is different for the Highland and Longhorn.
Ingredients:
Meat
- 12-15 lb full packer brisket
Rub
- Spiceology SPG blend: spiceology.com/products/salt-...
Technique
- Trim brisket and rub. Let sit on counter for 30 minutes
- Place large water pan near the firebox side of the smoker
- Smoke at 250 degrees for around 5 hours until the brisket starts to visibly sweat moisture and probes at around 140-150 degrees internal.
- Increase temperature to 275-300 degrees for 5-7 hours until brisket probes at least 190-195 internal everywhere in the brisket
- Wrap brisket in butcher paper with beef tallow and clarified butter
- Place wrapped brisket in aluminum pan with quarter cup water added, foil top tightly. If aluminum pan is unavailable, wrap brisket with aluminum foil, ensuring liquid cannot leak from bottom.
- Place brisket into holding device (holding oven, electric smoker, regular oven etc.) at 150 and hold for 15-20 hours. If using oven, check manual for instructions on how to adjust temperature down to attain 150 degrees - recommend confirming actual oven temps ahead of time with remote-graphing probe thermometer placed in a pan of water in the oven to ensure oven can hold meat at a steady 150 indefinitely.
- Remove brisket from wrap, slice against the grain and serve.
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