Try Smoke Trails BBQ BRISKET RUB on your next brisket! You can get it here: www.amazon.com/dp/B0CBY1DB1F
@jesuscano8524
4 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.
@jlopez47
4 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.
@SteelinDan
4 жыл бұрын
Damn right.
@georgelouie5330
2 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?
@kimbroughtaylor1144
3 жыл бұрын
The V pattern in the smoker box for the charcoal is a GAME CHANGER!
@TheDawgfathasBBQ
4 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. 👊🍻👊🍻👊🍻
@ericalston7880
3 жыл бұрын
I may have missed this part, but what do you spray on the brisket while it is smoking?
@rickreynolds9306
3 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!
@7bootzy
4 жыл бұрын
An Oklahoman watching a Canadian make Texan BBQ on an Oklahoman smoker. This should be interesting!
@SmokeTrailsBBQ
4 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.
@moonman908
4 жыл бұрын
@@SmokeTrailsBBQ becarful before you know it you're in texas
@adamallen9816
4 жыл бұрын
Is this NAFTA at work?
@DandyDonut1
4 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.
@chrismurray7354
3 жыл бұрын
@@SmokeTrailsBBQ just vist Texas instead lol
@michaeldehart648
3 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'!!
@jesseesser4940
4 жыл бұрын
9 minutes in and your knives give me a migrane...!! Still gonna watch the whole vid tho.
@SmokeTrailsBBQ
4 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.
@insert7493
4 жыл бұрын
Never heard of silver skin rendering out though.
@insert7493
4 жыл бұрын
So we want TURBULENT air going across an aerodynamic brisket? Seems conflicting..
@aaronlowinger4465
3 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
@shawnmcfarland617
2 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!
@josephvaughn3016
4 жыл бұрын
EXCELLENT VIDEO...all the information a beginner needs to smoke a brisket!!!
@cinchup11
4 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.
@heyzeus6149
4 жыл бұрын
The brisket I smoked on my Traeger came out better than this thing. Plus this dude has a Traeger himself dummy
@jmf420
3 жыл бұрын
@@heyzeus6149 sorry but there’s no way a pellet smoker can smoke anything close to as good as an offset smoker.
@dabeanne
2 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
@Jaydawg562
3 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
@justanopinion7909
2 ай бұрын
@@heyzeus6149 savage called him a dummy 😂😂😂
@tinfoilmafia7209
3 жыл бұрын
Great video. This just proves you don't need a $2000.00 smoker for good brisket.
@dabeanne
2 жыл бұрын
People have used standard grills for them.
@backyardq1850
3 жыл бұрын
First time watching subscribe
@itsjussjerry
4 жыл бұрын
Watch in 1.25x speed. Thank me later
@josh2045
4 жыл бұрын
Everyone knows the speed dial exists. Unless you are the developer who added it to the ui, why would anyone thank you.
@abelgamino
4 жыл бұрын
I never knew that existed. Thanks.
@josh2045
3 жыл бұрын
@@abelgamino 🤣
@charlesf4428
3 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!!
@sprig6043
3 жыл бұрын
Good luck ...I'm on the hunt for a OJHS in the UK they're hard to source.
@JPumpkinKing
3 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.
@WhitewaterOutdoors
3 жыл бұрын
Im wondering the same thing
@icanfartloud
3 жыл бұрын
He made it most likely.
@danielvera647
4 жыл бұрын
Oh hell naw dude I can’t watch any more of this so stingy with the seasoning n so scared to get your hands Dirty like why even do it
@ascendedvegeta
3 жыл бұрын
There's nothing wrong with one hand clean and one hand dirty. And if you look close you can see where he cut the part where he was applying the rub
@AG-gk2pf
4 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
@SmokeTrailsBBQ
4 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.
@SmokeTrailsBBQ
4 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-gk2pf
4 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.
@blueciel84
4 жыл бұрын
Should've watch this clip before my first aweful brisket experiment haha thanks!!
@SmokeTrailsBBQ
3 жыл бұрын
Failure is all part of the game!
@drow8569
3 жыл бұрын
I've really enjoyed my Oklahoma Joe's smoker! It cooks really well, the smoking time is really relaxing for me.
@SmokeTrailsBBQ
3 жыл бұрын
Thats awesome!
@bme9092
3 жыл бұрын
@@SmokeTrailsBBQ àààa
@gs985
3 жыл бұрын
Yeah I watched the Aaron Franklin Masterclass too! Lol. How about a little credit to the source ?
@SmokeTrailsBBQ
3 жыл бұрын
BBQ Jesus is the source of all my videos.
@sprig6043
2 жыл бұрын
You should patent that firebox setup I'm telling you don't sleep on it
@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!
@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
@bigjohn856131
3 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
@SmokeTrailsBBQ
3 жыл бұрын
Yes it works really well for me! Glad it helped!
@Andre-oc7gg
3 жыл бұрын
Underrated channel, deserves a lot more subs
@SmokeTrailsBBQ
3 жыл бұрын
Thanks!
@dustin829
4 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!
@SmokeTrailsBBQ
4 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.
@Wesamonamos
3 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
@christopherochoa1446
3 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!!!
@SmokeTrailsBBQ
3 жыл бұрын
Thanks Chris!
@andrewbrigs5093
3 жыл бұрын
Safe from what again? With disinfectant wipes? Why not cook till Pasteurization? Not hard... Millennials...And he has a greasy face and hair... Now I am laughing!!!
@SmokeTrailsBBQ
3 жыл бұрын
It's good practice especially of you just brought it home and are storing it in the fridge for a while. Cross contamination is real
@CarlosLopez-bc2xq
3 жыл бұрын
@@SmokeTrailsBBQ but you flipped it to the contaminated side after wiping it down and cut it open and put your brisket on it 😂
@bigdogpeck1874
4 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.
@LorenKyleDiedrich
Жыл бұрын
Your wife must have a really good job.
@KyleAnderson-bv7qf
2 жыл бұрын
While smoking your brisket what do you use in your spray bottle
@SmokeTrailsBBQ
2 жыл бұрын
Water
@robbyerob
3 жыл бұрын
What is the spray bottle? Did I miss that part. What do you spray from the spray bottle
@gs6810
3 жыл бұрын
This guy is going to be the best old man ever.
@SmokeTrailsBBQ
3 жыл бұрын
Oh you betcha
@jojo-the-circus-monkey
2 жыл бұрын
Question if anyone knows. I've seen people online do this and don't know why. When smoking brisket or ribs people will put a cut of what ever wood they are using on the grill grates with the meat like they are dividing the meat from each other. Why is that?
@SmokeTrailsBBQ
2 жыл бұрын
When they put it beside the meat? It's to block heat and/or preheat the wood. If it's under the meat it's to prevent water pooling on the brisket.
@jojo-the-circus-monkey
2 жыл бұрын
@@SmokeTrailsBBQ thanks I always wondered but know one responded . Ty
@paulk782
4 жыл бұрын
Put a glove on. Your worried about disinfecting a bag 🤷♂️
@SmokeTrailsBBQ
4 жыл бұрын
Hi Paul. Sounds crazy right? But how many of those 90,000 people watching this are going to get a brisket with some nasties on the cryovac bag? Probably more than a few. Especially with all the recent outbreaks at meat cutting plants. If I can prevent just a few people from getting sick it's worth me taking a second to say "disinfect your cryovac bags"!
@paulk782
4 жыл бұрын
@@SmokeTrailsBBQ that's fair. Thanks for what you do.
@joelk7923
4 жыл бұрын
Lol he disinfected the top and then flipped it over onto the "infected" side.
@ThePastorPiper
3 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
@SmokeTrailsBBQ
3 жыл бұрын
Welcome man! glad it turned out great!
@quiphammukbang6106
Жыл бұрын
thank you for sharing hace a nice day friend
@SmokeTrailsBBQ
Жыл бұрын
Thank you too
@ronaldmckinney5693
4 жыл бұрын
11 min. in ,and you are still talking .You don`t know what you are doing, you don`t even have a sharp knife.
@SmokeTrailsBBQ
4 жыл бұрын
Ron, my man, you sound like you've cooked a brisket or ten. I gotta BREAK IT DOWN for the first timers so they can have a good time. Happy smokin' (P.S. I bought a knife sharpener)
@RandyCatiller
4 жыл бұрын
Excellent video. This got me all the way through my first brisket.
@RealAndyOriginal
Жыл бұрын
How do you regulate temps with both ends wide open ?
@SmokeTrailsBBQ
Жыл бұрын
The fuel
@startupbusinesscoaching
14 күн бұрын
Hi Steve! Got a new OJoe a few weeks ago. New ones have no door, just the ash collector with an air slider You recommend taking off the slider to get the air flow you show? Thanks, J. ps: subscribed!
@punkdudex69
3 жыл бұрын
Breaking in the highlander today. The highlander is chugging along this am on this crisp California 60 degree morning. My cousins getting a nice surprise for his bday dinner when I bring this over tonight. 🎰. My old 2 chamber was pretty leaky and old so I had to mod it pretty extensively to get decent cooks out of it. #1 issue was light wind...Do you have issues with temperature and very light wind on this Oklahoma joe? I think I'll have like 10mph by early this afternoon.
@SmokeTrailsBBQ
3 жыл бұрын
Yes, when I do I close the intake door a little and try to push the fire closer to the cook chamber, or if it's really bad prop up some 6 foot folding tables around the firebox to act as a windbreak
@punkdudex69
3 жыл бұрын
@@SmokeTrailsBBQthanks! yea I already have the make shift plywood windbreaker from the last que. Today i get just start learning curve on the new one. I got alot of insight from the fire management video you had previously posted. Thanks to you I have a nice foundation to start with. California sure ain't texas so the bbq knowledge is not word of mouth!
@punkdudex69
3 жыл бұрын
Although texas is on a fast track to get taken over by California these days during this mass exodus. Weather they like it of not, here they come! 🏳️🌈👀🤺
@SmokeTrailsBBQ
3 жыл бұрын
They want some of that sweet sweet freedom! And BBQ
@mpounds2002
3 жыл бұрын
@@punkdudex69 Please, please leave the California politics there when you come to Texas. I'm in Austin and the town has absolutely been ruined at this point. Highest property taxes in Texas, homeless camping on every corner, defunded police department, and rampant criminal activity. Insanity. Leave that crap in California.
@skibet87
2 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 .
@SmokeTrailsBBQ
2 жыл бұрын
Thanks man!
@skibet87
2 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
@SmokeTrailsBBQ
2 жыл бұрын
@@skibet87 I'm in canada
@bobbinishino2570
Жыл бұрын
What warmer is best for an overnight rest? I want to buy one, just don’t know where to start.
@SmokeTrailsBBQ
Жыл бұрын
Vevor or anova precision oven
@bobbinishino2570
Жыл бұрын
Thank you!!!
@justinstroud9965
3 жыл бұрын
please make more vids like this about pork butt and brisket love this
@fabo3655
2 жыл бұрын
What knife or knifes do u recommend for trimming
@SmokeTrailsBBQ
2 жыл бұрын
I like dalstrong boning or filet knives
@AG-gk2pf
4 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?
@SmokeTrailsBBQ
4 жыл бұрын
Awesome! The best place is through the point and down into the tgickest part of the flat underneath it
@jessehazard6241
4 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?
@chadadams1127
4 жыл бұрын
For the record silver skin does not render down, out or even miraculously disappear. It must be removed, it is inedible...
@AirmanMedicVet
4 жыл бұрын
I dont understand how you dont have a steel to hone your knives. A sharp knife is a safe knife. Anyone that cooks/barbecues knows this.
@KayHudasch
3 жыл бұрын
I love this video - you're really hitting all the spots - THANK YOU VERY MUCH
@gregjones8453
4 жыл бұрын
Did you maintain 250 the entire cook, or did you do averages? For instance, you kept temp between 225-275 for an avg of 250 and 255 -305 for and avg of 280? I asks because its really difficult to maintain one specific temperature on an offset smoker.
@SmokeTrailsBBQ
4 жыл бұрын
Hi Greg. I think what you propose is fair and realistic and will work for this recipe, I'd just be really careful to not go over 300. I literally sit there all day and watch the gauge, if a chunk of wood catches fast and spikes the temp then I might actually just take it right out of the firebox for a few minutes (because if you choke off the air to lower temps you get bad smoke). I also look at the wood chunk burning and when it's pretty burnt up I'll add another chunk to anticipate when those btu's are going to decrease. So in other words, I'm a psychopath with a ton of time on my hands. For normal people what you are saying works just fine.
@gregberger9478
2 жыл бұрын
How do you make the "v" with grates ?
@SmokeTrailsBBQ
2 жыл бұрын
Just set them up in a v shape. The grates come with the okj
@johngreen5837
2 жыл бұрын
Why don't my briskets get a hard black bark? Is it because I have a water pan?
@SmokeTrailsBBQ
2 жыл бұрын
What are you smoking them on?
@johngreen5837
2 жыл бұрын
@@SmokeTrailsBBQ longhorn reverse flow
@johngreen5837
2 жыл бұрын
@@SmokeTrailsBBQ inkbird ibt-6 2 @ grate level one in the flat. Brought it to 175 then wrapped in foil. Put it back on til 203. Pretty much probed like butter, I should've came up a little more in temp. The flat didn't pull apart like yours does
@mynamea.n.s.s5472
2 жыл бұрын
It should be Olympic sport
@SmokeTrailsBBQ
2 жыл бұрын
It should! And eating it should be
@papascruffy
2 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!
@GTORazor
7 күн бұрын
Bro, you don't have a knife sharpener???? What the how? Meat needs sharp knives to make your job easier as a pit master. I haven't even finished watching the video and had to comment lol. Your other video's are awesome, I have already subscribed. I smoked my first Ribs in a Weber Kettle and its almost too small for brisket. Looking forward to more of your videos.
@acon7846
4 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.
@SmokeTrailsBBQ
4 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!
@jayseward9764
4 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.
@karenbui7802
3 жыл бұрын
@@jayseward9764 hi, Do you have a picture of this setup? Interested in how that is done.
@anthonydellarciprete4370
4 жыл бұрын
What kind of food cooking enthusiast doesn't have a dam knife sharpener, lol...
@QueIncorporated
3 жыл бұрын
Hell, he has a coffee cup at the start of the video, flip that over, and sharpen the blade edge on the unglazed bottom. Improvise, Adapt, Overcome.
@anthonydellarciprete4370
3 жыл бұрын
@@QueIncorporated lol
@garethstruivigdegroot4837
3 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.
@SmokeTrailsBBQ
3 жыл бұрын
Thanks Gareth!
@generasian555
3 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
@bassbabe82
4 жыл бұрын
really like how you detailed every step! awesome. subscribing now
@windsblowcold
2 жыл бұрын
I forgot to comment when I first came across your video last year and thank you, my first ever attempt came out to be a complete success. I have a question though do you change any of your methods for cooler weather? For instance your fire box door do you still keep wide open for air flow regardless of the cold. Where talking like low 40’s nothing 40 or below. Thank you!
@SmokeTrailsBBQ
2 жыл бұрын
Thanks Dan! Not really, I just add more fuel more often
@samueltruong7445
4 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!
@adventuresarbitrary
4 жыл бұрын
I too would like to know more about acquiring this V shaped box/grate
@Filorob73
3 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.
@Threedog1963
2 жыл бұрын
Seems like a lot of waste. However, that excess fat can be rendered down to make tallow which is good to sear steaks with. Also, tallow, if you have enough makes a good fry grease for french fries. We have some very lean ground beef we got from a processor, so, I'm going to run the fat chunks through a meat grinder and mix with the extremely dry ground beef. About 3 ounces per pound.
@carlosbado9494
2 жыл бұрын
Hello thank you for your video i smoked my first Ribs yesterday watching your rib video. I want to do a brisket i have a quaestion what liquid did you have in the spray bottle thank you
@SmokeTrailsBBQ
2 жыл бұрын
Usually I just use water. Some apple cider vinegar mixed in sometimes.
@davidtovar6623
3 жыл бұрын
What do you spritz with? Oil or water?
@drd9973
3 жыл бұрын
2 things jump out at me as maybe you should rethink it. Brisket should be smoked with the FAT side DOWN, as the rendered fat will flow out the bottom if its not. You have Way too much fat on that fat cap. Salt and seasonings will not penetrate the Fat.
@GregoryEOgden
2 ай 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.
@KayHudasch
3 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!
@larryohara6513
3 жыл бұрын
You don't have a knife sharpener...C'mon man..... and you are worried about pathogens on a cryo0bag that has been sitting in a freezer....
@jimmyblair7597
3 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!
@SmokeTrailsBBQ
3 жыл бұрын
I'm your Canadian brother! Midnight cooks are fun but I like sleeping too
@jimmyblair7597
3 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!
@SmokeTrailsBBQ
3 жыл бұрын
@@jimmyblair7597 hope it wasn't your house lol
@jimmyblair7597
3 жыл бұрын
@@SmokeTrailsBBQ Haha! Neighbors on the other corner, thank God they are not there anymore!
@hunkenpunken
2 жыл бұрын
Your talking about "patogens" from people in stores, and still your cocking with a ring on a finger. What gew accumulates under a whole week under that ring 😂🤮
@girlieanda6669
3 жыл бұрын
better to watch this in fast forward (16×) ..LOL😂😂😂😂🙏😂😂
@elenigiannoutsos449
3 жыл бұрын
The amazing step-grandmother intuitively blind because correspondent latterly prepare vice a secretive saturday. thoughtless, busy meat
@zerocool160
3 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.
@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!
@ratlips4363
4 ай бұрын
For knives, how about just learning how to sharpen? I mean it is a tool and if you aren't maintaining your tools, time to get someone else to do it. There are plenty of shops that sharpen knives for a slight fee.
@robertbrooks9805
3 ай бұрын
Absolutely. I love my stick burners. Its the lifestyle. Ive burned through 3 Joes in the last 10 years.
@randydavis9973
4 жыл бұрын
butt I did not see you wash your hands ??? sorry, just looks bad on your video........sorry........
@MeatyMike
4 жыл бұрын
end result is beautiful! great smoke ring. look forward to watchin' more videos on your channel! cheers
@jimoliver601
2 жыл бұрын
Enjoying your channel and videos. Q: if you are keeping the door to your firebox wide open all the time and the lid to your smokestack open all the time how are you regulating a specific temperature? Thanks!
@SmokeTrailsBBQ
2 жыл бұрын
Within a range of Temps.check out my fire management video
@GregoryEOgden
2 ай 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
@davelaurich3061
3 жыл бұрын
As some have stated that is waxed butcher paper you do not want that on your brisket. Yuck. "Plain butcher paper"
@JeWCyDuDe
6 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.
@feloniousfloyd2203
3 жыл бұрын
Just gonna rock a couple of darts, head down to the liquor store for a 2-4, and just fucking give ‘er.
@compzman
4 жыл бұрын
Literally word for word an Aaron Franklin video... literally the best brisket cooker in Texas
@g.h.schoenberg4582
4 жыл бұрын
I think your right!! There is a video by him that is exactly the same!!! That’s funny!
@robertbrooks9805
3 ай бұрын
@g.h.schoenberg4582 which is proper Texas style smoking. Anyone who does it Texas style does it that way.
@itsnotcasper5535
3 жыл бұрын
Is this smoker the longhorn or is it the highlander
@SmokeTrailsBBQ
3 жыл бұрын
Highland
@itsnotcasper5535
3 жыл бұрын
Thanks mate I appreciate the reply your videos are awesome. Your very knowledgeable. Will be buying a highlander in about a week once again thank you mate
@itsnotcasper5535
3 жыл бұрын
It’s very rare that big Creators reply so thanks mate I appreciate you
@SmokeTrailsBBQ
3 жыл бұрын
@@itsnotcasper5535 thanks man! I'm not a big creator though lol. Just a guy making some Q!
@jjd1239
3 жыл бұрын
Informative yes but the subtitles are on the way of details on video the visibility of some visual instruction is covered
@chriswhusker
3 жыл бұрын
Silver skin will not render. You're guaranteed to be chewing on it later if you don't remove it during trimming.
@PayneCountyRust
3 жыл бұрын
I see why you're not concerned in this vid about dull knives. Seems to me you're focusing on the process and trying to set viewers' minds at ease about making sure their knives are perfect. Good video man! I loved them idea of injecting through the cryo bag! I think you may also like my brisket vid: kzitem.info/news/bejne/l5uM1oqZjqyHnII
@davidh5573
3 жыл бұрын
What kind of plastic wrap are you talking about when you stated cooking it a day before and using plastic wrap to put it in the oven
@tomsmith2331
3 жыл бұрын
Nothing will cut you faster than a dull knife ! If you do not know how to sharpen a knife ! You should not be cutting meat !
@SmokeTrailsBBQ
3 жыл бұрын
Neat story. Merry Christmas Tom!
@vickismall6859
Жыл бұрын
I have a double barrel Joe with an offset smoker. Have you done a 6lb brisket via snake method?
@jerrymartinez8397
Жыл бұрын
Made this recipe yesterday and it came out amazing! Thanks bro.
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