If you put a large water pan (something that can hold at least a gallon) on the coal grate right by the fire box outlet in the main cooking chamber, it acts as a buffer and keeps the temperature more stable. The more you can fill up the firebox outlet with the pan, the more the incoming heat has to be directed around and across the water, stabilizing the incoming smoke temps. Water boils @ 212*F so the resulting air temps as the smoke passes by the water pan are stabilized. On my Char-Griller offset, the hole is about the size and shape of a football. Also, the water pan helps the temperature in the cooking chamber to return to temp faster after opening the lid since you have a large mass of heated water to warm the air back up. I've used this method a lot and have always recommended it to friends who use offset smokers and they are always amazed the first time they try it. Obviously, the larger the pan, the longer burns you can do before it needs to be filled up. My .02 Hope this helps.
Dude, this is an incredible video. I will probably never try this but the video is excellent, entertaining and just damn fun to watch. Really great job man. I'm sure it took a LOT of work.
This is awesome! As a dad, the time commitment keeps me from using my stick burner as much as I’d like. Not sure a Tip-Top-Temp will fit on my Old Country Wrangler, but even without that I’ve been holding for 4.5 hours on a little more than half a basket of lump with a simple minion method starting at one corner. I never would have thought to rely on the exhaust cover for temp regulation, but it’s working great!! Even if I had to refill a basket once on a long smoke, it’s a great improvement over my old approach. The charcoal doesn’t feel as “purist” as oak splits, but it’s far better than not having barbecue! Game changer!! Edit: One OK Joe’s basket full of B&B lump charcoal with some apple wood chunks interspersed lasted almost exactly 8 hours. It seemed to have at least another 1-2 hours worth of fuel left once I shook the ash off.
Problem is people think you have to smoke a brisket and serve it right after you pull it off. Truth is long rests actually make briskets taste way better. I smoke my briskets the day before and by 11pm they are done and I let them rest overnight. Next morning I throw them back on the smoker to warm them up to 150 and they come out amazing.
Double wrap those briskets in foil and place them in a cooler that you had poured hot water in then dump the water out. Pack old towels around those briskets and they'll stay hot for several hours. No need to warm them back up if you time it right.
@@mikeroller4110 yeah the yeti keeps my fine but I do rest for 8+ and I always plan to be done way before it “needs” to be done because if it ain’t done then you’re in trouble so sometimes I do have to go back on to heat up but it’s totally fine. Jeremy Yoder condones that practice as well.
I forget what channel it was but I think I remember he smoked his brisket for 12 hours then let it rest in the oven wrapped overnight just not letting it got lower than 135 I think he kept it between 150 or 160
This is incredible, but can’t help but feel that all this work could have been avoided with a simple “not gonna happen” in the first scene. But you took one for the family, and I applaud you for that.
As a fellow family man with 3 kids ranging from 0.5-4 years old I need set and forget which is what pushed me to get a pellet grill but your combination of techniques is really great
I like to start cooking around 1pm at around 160° to 180° in smoker, brisket internals will be 165° at 10pm, wrap in pink butcher paper, brisket has absorbed most of smoke it can so put in oven at 200°, put in thermo pro, set for 200° and another for 165°, put receiver by your bed, sleep to 6 am, turn oven up to 275°, take off at probe tender, let cool to 180° set oven to 150°, put brisket in, ready to slice at noon or 6pm, your choice, Franklin's briskets done around midnight and then sit in warmer at 150° until 11am when store opens, ready to slice and serve
My son decided to try a brisket at high Temps. I was skeptical and said it's not going to taste as good. He cooked one in 5 hrs at 425 and I'll be darned if it wasn't just as good as the ones we did low and slow. We wrapped at 3 hrs. It was just as juicy and tender. We've since done a pork butt and a bunch of ribs the same. I was surprised. Great video btw.
I always used coconut charcoal in my Weber for long cooks. Love that you discovered it and made it work in an offset! I just gave up and got the pellet grill. LOL.
A pellet cooker will never match raw skills and raw man power and execution it’s just a lazy smoke versus an exquisite smoke that comes from the soul of man, mind, wood, soul&fire that just can’t be matched🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🏆 (You have to tap in with the universe with an offset and the proof is in the pudding! When all is in alignment you have absolute perfection 🍖🤤👌💨
Nice video. I use a BBQ Guru Digi Q on my Smokin Tex electric. It uses a SCR to switch the element on and off. Once it reaches temp it flat lines dead on. They also offer the same controller with a small blower for wood burners. We have an Original Oklahoma Joe’s smoker I purchased back in the mid 90’s. My son inherited it several years back. Happy Cookin!
Totally dig the dedication to acting a challenge and figuring out a way to make something happen. Regardless of the outcome of taste the outcome of figuring out how to make it burn for longer times is outstanding!! If only half the world would live their lives like that instead of hitting the easy button we all would be in a better place in life. Great job 👍🏻👍🏻!!!
@@SmokeTrailsBBQ no need to worry about vents temps all u need is time and your favorite spray to spray when checking it. i too have an off set and there is no comparison the pellet smoker leaves your brisket 100 times juicier than offset.
@@mariaescandon8022 it's definitely easier to use but I find that (1) the smoke flavor and bark is very hard to get because the pellets burn so cleanly and (2) anything over 220 tends to burn the bottom of the meat over long cooks because of the dirct radiant heat from the drip deflector. I use my pellet grill as well but I like the offset for better flavor, bark and the hands on experience and fun
That was Impressive my brother. As a father of 4, newborn, 4, 6 & 8 FT home-schooling, I applaud you. I mean which kind of man sleeps that long. Haha but all jokes aside, the science and techniques were fantastic. Very interesting points you raised on briquettes as that's what I mainly use but so many antennas spiked.
I've been grilling on a weber kettle often for the last 5 years and never heard a scientific explanation for how the vents actually work. Some people say they work only the bottom others just the top and some say use both. But this makes perfect sense and I'm going to experiment with it this weekend. Awesome video!
Ok, I own neither an electric or charcoal smoker, but I am glad there are people like you out there... I learned quite a lot! Why not create a hoper with a timer to dispense more charcoals over time?! OR buy a sous vide machine and cook your meat (insert any meat’s name you want to cook here) and then smoke your brisket for JUST a few hours...!
Where can I purchase a Tip Top Temp? Not seeing it on Amazon. Spent quite a few overnight brisket cooks at work for lunch service the next day, would love to try the temp control.
I am doing some experimentation on making a cold smoker mod for my MES. I have one of the cheap tubes you can find on amzn and grabbed a Char-Griller side firebox as more or less the mailbox of a mailbox mod. Something I noticed is it was creating a lot of white smoke because there wasn't enough draft. This was solved by lighting a small charcoal fire. I wonder if you could Increase your wood flavor game by using a pellet tube. Seems like the coconut char will provide good clean heat and you can utilize pellets for smoke flavor. I'd think if you mod the OK Joe to have mod your ok joe to have a intake baffle (additional water pan would be beneficial) you could move your fire closer to the smoker and then put the tube so that it creates a semicircle on the air intake side. I think this would do 2 things. Cleaner initial combustion of the pellet and provide basically an "afterburner" for the smoke through the hot embers/flame of the charcoal. Buy a couple of tubes and all you have to do is swap it out once should provide more than enough smoke.
Definitely an interesting experiment for a set it and forget it honestly. I'd try this sometime for sure if I didn't have the time to tend my offset. I would call that a win for sure. However (not having the time aside) do people not realize you can do a 12+ hour cook from noon to midnight and then rest it in the oven at 170 overnight for as long as you want and it will be FAR better than an 11 hour cook with little to no rest time same day? That is a different use case than what you have here, but will always produce a more tender and superior brisket (worthy of it's own video experiment!) - but overnight brisket cooks are a myth. Note: You can see the lack of rest when you cut in and all your juices blew out all over the cutting board vs 12+ hour rest to reabsorb back in and let the brisket loosen back up.
For sure! Lots of ways to skin a brisket. The benefit with this method is zero time tending the fire. It's set and forget. I do think burning sticks and tending the fire produces better bark and cooks it faster as well though. Also the whole 12 hour rest thing - that works for sure and I do it in my oven as well, but that method really just hit mainstream awareness in the last year or so.
@@SmokeTrailsBBQ Oh for sure, the core of this video is legit and super informational! Set it and forget it brisket is legendary, I would love to see you do this and THEN rest it overnight! Re: 12 hour resting - if you know, you know ;)
Did you see this one i made a few months ago? I got my oven to hold a steady 150 and rested it in the oven overnight th-cam.com/video/BwijOsMoCss/w-d-xo.html
That dream Szene... It will haunt me You should get a Gravity Smoker, really the best of both world. I sleep like a baby, even if there is a 16lbs Brisket running. Flavor is amazing, you can add wood and it will be very very close to an offset.
Smoke to a core temp of 131 (rare) or149 F (medium rare) for your preferred time. Then subtract the time your meat has been at 149 in the smoker from 24 hours and sous vide for the rest. This breaks down and liquifies the collagen and it also helps the maillard reaction. You can toss it on the grill briefly to reheat if you want the exterior hot before serving.
Thanks! I saw your vid on it as well loved it. I was going to say " T T T" in the video but it sounds too much like "titty" if you say it really fast haha!
Amazing video, and effort you put in to keep your family happy, and your craft going! Great research and experiment too! I honestly did not expect the juices to gush out when you sliced into that brisket 😮👏🏽👏🏽🤙🏽
This is the greatest video in the history of grilling videos. I learned more here than any half drunk chat over a smoker with the community “expert”. Perfect.
Sometimes I think about starting a BBQ channel than I see videos like yours and realize I would never succeed. Well done Sir, great information, editing and flow.
so when you set up the dividers in the box did you ever try that with the lump charcoal? looks like you went briquettes then to the coconut stuff? also on the set and forget method did you wait for the cooker to come up to temp first before adding Briskett?
..need an Insulated Cabinet Smoker with a BBQ Guru or FireBoard on the 2" ball valve and you got 24+ hrs of set and forget, save the offset for when you got time to play...
interesting, those coconut brickets having the hole through them allow for a relatively constant surface area throughout the burn. naval guns use powder with this shape for this exact reason.
The white smoke you were showing near the 8:00 minute mark is an indication of low oxygenated fire and would certainly cause all the symptoms were you describing if you inhaled it. But you would get the same thing if you were burning wood and didn't have enough oxygen too.
Ref the Tip Top Temp: I'm shopping now for one, and no model is made for my 3" vent (Char-Griller Offset similar in appearance to your OK Joe) . Was that a type of putty or clay you used to create that seal with your Tip Top Temp?
Hey Steve, when it comes to sprencing or spraying your brisket… When do you start doing that into the cook??? I do it too early and the bark doesn’t solidify to the meat… what’s your rule of thumb or what do u use as an indicator? Thanks!!
Absolutely love your videos. Can you tell me which model Tip Top Temp you used for the oklahoma joe's longhorn as there are a few different ones. The smoke stack is 3 inch on mine. Thank you very much
Question. Sorry I’ve watched the video a couple times thinking I’m missing something. How did you finish the brisket? Wrap and oven? If so what temp? And for how long? Were you able to let it rest? How long? What was the Total time front to serve? Was the brisket room temp when you put it in the smoker? Sorry I’m very analytical. I absolutely loved the video until the end lol; I felt like you cut the whole finishing process out… Great stuff though! I am definitely getting the tip top temp!
One thing of note when using the “minion method” typically you’ll use a ring of unlit charcoal surrounding the lit charcoal rather than dumping lit charcoal on top of unlit charcoal.
I love that you didn't just cave in and use a pellet smoker like 90% do. I'm pretty committed to not going to a pellet grill, but I'd also love to "set & forget" brisket for at least 4-5 hours at a time. I'm going to try your method!
Very good video! You could also check out the "Perfect Draft", which is a temp control fan for offsets. Also, if you're just using charcoal, as a future solution, you could get a WSM, or Ugly Drum, both of which will run a basket of any kind of charcoal for well over 12 hours.
Multitasking skills are 1000 dang.... Exercise ✅ Play the game✅ Watch my baby✅ All at the same time ✅ Got my respect I would have tripped, fell on my baby while the controller hit me in top of the head!!!🤦🏾♂️
Haha! Really im just playing video games, just happen to also be walking with a baby strapped to me. I usually run on the treadmill while I'm gaming (but not with the baby)
I just had to bribe my son with ice cream to accompany me on a 2-hour round trip to the other side of the city where the Home Depot there appears to be the only place around that has any of those coconut briquettes left! I bought 4 boxes, lol. Tip top temp is arriving Thursday. Excited to try this as I’ve done several briskets now the “traditional” way on my Oklahoma Joe’s offset using only wood splits and the cleanest smoke in the lands. But staying up all night really sucks and throws me out of whack for a good few days. Also got a MEATER+ recently so that will help too. Thanks for the awesome video and making my bbq life better! Cheers from Ottawa
Have you tried the Costco Kingsford professional competition charcoal briquettes? They are 100% natural wood which I’m assuming there are no fillers. I’ve always used those to grill and I get almost no ash which usually means it’s 100% wood in like other brands that leave so much ash.
Great video. I really admire your dedication and research in accomplishing your end goal. You have an abundance of patience as demonstrated during those six or seven days. Thanks for sharing. I BBQ a lot in northern Japan where there’s a lot of moisture in the air and wind. I’m sure the device you used on the exhaust vent will help with the times of elevated temps. Didn’t realize such a device existed. Thanks again. Have a blessed day.
@@SmokeTrailsBBQ It's why you make videos and I am a mere commenter. Thank you for the entertaining content! I cook brisket quite a bit and learned a lot from this (and your other vids).
Haha yea I think I overestimate what I can get done in the short term and underestimate what I can get done in the long term. Some of these videos take me months.
After watching this video I purchased the Tip Top Temp and some Coconut charcoal, not the brand shown but a larger box of another maker. That Temp minder is something I can really use! I have always used the cover on the chimney to regulate the temp in my CharGriller offset.
@@hiredgun05 I found it on Amazon. The ones I got are called Blazing Coco Charcoal logs. They are a little beat up in the bag, and don't have the hole in the middle. I have yet to use them.
@@moemanm1202 Mine says 5" BUT I think the main part that does all the work is a generic size. So I won't use the 5" mount and just stick the main works to the top if the chimney.
Love the video but I did have a question about the tip top temp. You mentioned in the video that as long as you set the tip top temp correctly that you would get the desired results you were looking for, can you tell me what you set the tip top temp to? Thanks and smoke on!
Maybe I can't see them all cause I'm viewing on a phone, but I didn't see a link for the coconut charcoal you used. I am very interested in trying this method on my own Oklahoma Joe just for better efficiency. I feel like I'm burning through so much wood and charcoal when I do my briskets.
I run a baffle plate on my okj and it makes it Neary impossible to reach over 300 in the pit with the stack wide open. Definitely saves you from having spikes that are too hot.
sleeping 10 hours with a newborn is almost more impressive than getting pellet smoker ease with an offset.
No I'm pretty sure it IS more impressive 🤣...anyway great video tho.
O my god you couldn't be more right hahahahahahaha
Absolutely. That struck me more than anything else in this video.
Im like a zombie for 1.5 years so yes youre right
That was my biggest takeaway haha
If you put a large water pan (something that can hold at least a gallon) on the coal grate right by the fire box outlet in the main cooking chamber, it acts as a buffer and keeps the temperature more stable. The more you can fill up the firebox outlet with the pan, the more the incoming heat has to be directed around and across the water, stabilizing the incoming smoke temps. Water boils @ 212*F so the resulting air temps as the smoke passes by the water pan are stabilized. On my Char-Griller offset, the hole is about the size and shape of a football. Also, the water pan helps the temperature in the cooking chamber to return to temp faster after opening the lid since you have a large mass of heated water to warm the air back up. I've used this method a lot and have always recommended it to friends who use offset smokers and they are always amazed the first time they try it. Obviously, the larger the pan, the longer burns you can do before it needs to be filled up. My .02 Hope this helps.
Great idea. I always put my water pan at grate level above the baffle but putting it below makes alot of sense. Something to try for sure.
@@SmokeTrailsBBQ I look forward to your results!
Fantastic idea, I never thought of that. I have done water pans in the bbq under the meat but never by the fire. That makes sense!
I love when my wife volunteers me to do stuff for her friends.
At least I had advance warning this time
Our wives have to be related.. I love when I get volunteered and have no idea till the "by the way" words are thrown at me..
@@gabelozano5891haha! luckily I like smoking brisket though so not the worst request
@@SmokeTrailsBBQ same here but a heads up would be nice!! Can't rush perfection my friend..
Don't have friends.
A new dad who loves to bbq as well. My man, this video speaks to me so much. Appreciate you doing this for the moms and dads out there
Thanks!
Dude, this is an incredible video. I will probably never try this but the video is excellent, entertaining and just damn fun to watch. Really great job man. I'm sure it took a LOT of work.
Thank you! Yea it took a while lol
I never mentioned how much I appreciate the dad humor and dedication to backyard perfection keep up the good work.
This is awesome! As a dad, the time commitment keeps me from using my stick burner as much as I’d like. Not sure a Tip-Top-Temp will fit on my Old Country Wrangler, but even without that I’ve been holding for 4.5 hours on a little more than half a basket of lump with a simple minion method starting at one corner. I never would have thought to rely on the exhaust cover for temp regulation, but it’s working great!! Even if I had to refill a basket once on a long smoke, it’s a great improvement over my old approach.
The charcoal doesn’t feel as “purist” as oak splits, but it’s far better than not having barbecue! Game changer!!
Edit: One OK Joe’s basket full of B&B lump charcoal with some apple wood chunks interspersed lasted almost exactly 8 hours. It seemed to have at least another 1-2 hours worth of fuel left once I shook the ash off.
Love your passion for the traditional methods and how you incorporated the science to accomplish the results wanted.
Thanks Will!
Problem is people think you have to smoke a brisket and serve it right after you pull it off. Truth is long rests actually make briskets taste way better. I smoke my briskets the day before and by 11pm they are done and I let them rest overnight. Next morning I throw them back on the smoker to warm them up to 150 and they come out amazing.
Double wrap those briskets in foil and place them in a cooler that you had poured hot water in then dump the water out. Pack old towels around those briskets and they'll stay hot for several hours. No need to warm them back up if you time it right.
I'll second this. The overnight rest makes a huge difference in the quality of the finished product.
@@mikeroller4110 yeah the yeti keeps my fine but I do rest for 8+ and I always plan to be done way before it “needs” to be done because if it ain’t done then you’re in trouble so sometimes I do have to go back on to heat up but it’s totally fine. Jeremy Yoder condones that practice as well.
I forget what channel it was but I think I remember he smoked his brisket for 12 hours then let it rest in the oven wrapped overnight just not letting it got lower than 135 I think he kept it between 150 or 160
@@ketobeast8489 Yea I’ve done that too and wrapping in towels in a cooler with hot water. I just get better results doing it the way I do it now.
This is incredible, but can’t help but feel that all this work could have been avoided with a simple “not gonna happen” in the first scene. But you took one for the family, and I applaud you for that.
Haha! I don't think anyone would watch that video
😆
Looks like he had no choice.
happy wife happy life
As a fellow family man with 3 kids ranging from 0.5-4 years old I need set and forget which is what pushed me to get a pellet grill but your combination of techniques is really great
Right there with you!
I like to start cooking around 1pm at around 160° to 180° in smoker, brisket internals will be 165° at 10pm, wrap in pink butcher paper, brisket has absorbed most of smoke it can so put in oven at 200°, put in thermo pro, set for 200° and another for 165°, put receiver by your bed, sleep to 6 am, turn oven up to 275°, take off at probe tender, let cool to 180° set oven to 150°, put brisket in, ready to slice at noon or 6pm, your choice, Franklin's briskets done around midnight and then sit in warmer at 150° until 11am when store opens, ready to slice and serve
Without a doubt the best BBQ content I’ve ever seen!!!
My son decided to try a brisket at high Temps. I was skeptical and said it's not going to taste as good. He cooked one in 5 hrs at 425 and I'll be darned if it wasn't just as good as the ones we did low and slow. We wrapped at 3 hrs. It was just as juicy and tender. We've since done a pork butt and a bunch of ribs the same. I was surprised. Great video btw.
How much did the brisket weigh?
What a great dad. Still finding a way to smoke some brisket while taking care of the baby. Major props.
Cheers Matt! Hope you're smoking up some good Q this weekend!
I always used coconut charcoal in my Weber for long cooks. Love that you discovered it and made it work in an offset! I just gave up and got the pellet grill. LOL.
I can get a solid 9-10hrs out of my kettle using the snake method with a water pan in the center.
Where you buy the coconut charcoal?
A pellet cooker will never match raw skills and raw man power and execution it’s just a lazy smoke versus an exquisite smoke that comes from the soul of man, mind, wood, soul&fire that just can’t be matched🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🔥🏆
(You have to tap in with the universe with an offset and the proof is in the pudding! When all is in alignment you have absolute perfection 🍖🤤👌💨
As a OKJ owner for 8 years I commend your dedication to the pit !🤠
I'm thinking about buying one tomorrow, do you like yours?
Nice video. I use a BBQ Guru Digi Q on my Smokin Tex electric. It uses a SCR to switch the element on and off. Once it reaches temp it flat lines dead on. They also offer the same controller with a small blower for wood burners. We have an Original Oklahoma Joe’s smoker I purchased back in the mid 90’s. My son inherited it several years back. Happy Cookin!
Totally dig the dedication to acting a challenge and figuring out a way to make something happen. Regardless of the outcome of taste the outcome of figuring out how to make it burn for longer times is outstanding!! If only half the world would live their lives like that instead of hitting the easy button we all would be in a better place in life. Great job 👍🏻👍🏻!!!
Totally agree! The fun for me was figuring it out and seeing if it was possible
If you want to know how to burn up a brisket just talk to me
A+ on the video bud. Your dedication to the craft is impressive!
Thanks Kev!
Just get it ALL done.
I've got my first child coming this summer. You may have saved my life with this video!
It works! Just set it up the night before and you can really forget about it until late morning the next day.
@@SmokeTrailsBBQ buy yourself a pit boss xl pellet smoker and do your son and your family a favor.
@@SmokeTrailsBBQ no need to worry about vents temps all u need is time and your favorite spray to spray when checking it. i too have an off set and there is no comparison the pellet smoker leaves your brisket 100 times juicier than offset.
@@mariaescandon8022 i had a little pit boss but then i bought a traeger
@@mariaescandon8022 it's definitely easier to use but I find that (1) the smoke flavor and bark is very hard to get because the pellets burn so cleanly and (2) anything over 220 tends to burn the bottom of the meat over long cooks because of the dirct radiant heat from the drip deflector. I use my pellet grill as well but I like the offset for better flavor, bark and the hands on experience and fun
Very detailed and educational. You can always spot a fellow canuck when smoking/grilling in flurries is never even a question.
dude, you missed an opportunity - you need an outro on the treadmill, but with a brisket in the baby sling instead of the kid.
Haha!
Thank you for finally explaining the science and utility of the top and bottom vents! Great video
That was Impressive my brother. As a father of 4, newborn, 4, 6 & 8 FT home-schooling, I applaud you. I mean which kind of man sleeps that long. Haha but all jokes aside, the science and techniques were fantastic.
Very interesting points you raised on briquettes as that's what I mainly use but so many antennas spiked.
I've been grilling on a weber kettle often for the last 5 years and never heard a scientific explanation for how the vents actually work. Some people say they work only the bottom others just the top and some say use both. But this makes perfect sense and I'm going to experiment with it this weekend. Awesome video!
The gaming on the treadmill is bad ass lol. That just made my day
Well, if he's stumbling for whatever reason he won't fall on his face!
But ... uh oh
Why?
Ok, I own neither an electric or charcoal smoker, but I am glad there are people like you out there... I learned quite a lot! Why not create a hoper with a timer to dispense more charcoals over time?! OR buy a sous vide machine and cook your meat (insert any meat’s name you want to cook here) and then smoke your brisket for JUST a few hours...!
Great idea! I think that's what the masterbuikt gravity smoker does
Lived in Kansas City for 10 years loving bbq your information is five star and high five to you
Is there a video explaining the inside the main chamber setup ? Looks like bricks in foil? Thanks .
I have a baffle plate and a water pan. That's all I use at the moment.
ROFLMAO! The opening scene with you and the baby on the treadmill and play Modern Warfare, was priceless.
I'm not gaming I'm "exercising" (is what I tell my wife)
outstanding video Sir!. 5/5stars. entertaining, extremely informative,answered multiple questions please continue!
I don't have an offset smoker. And I don't plan on smoking a brisket. I just enjoy watching this stuff 👍👍 good video
Thanks Dylan!
I want to know two things:
1. How did you adapt your smoker chimney to fit the Tip Top Temp?
2. Where to get the coconut charcoal logs you have. Link?
Dough to seal it. Got the charcoal at home depot. Not there anymore
@@SmokeTrailsBBQ Thank you!
So that is what my smoker's voice sounds like. 😂 this video was exactly what I was looking for. Thanks!
EXCELLENT VIDEO...
Thank you for sharing all this great information.
Congratulation on your new baby too.
Thank you so much!
Where can I purchase a Tip Top Temp? Not seeing it on Amazon. Spent quite a few overnight brisket cooks at work for lunch service the next day, would love to try the temp control.
Check out their website
Found it, thanks!
www.amazon.com/dp/B095RFJG3Q/ref=cm_sw_r_cp_apa_glt_fabc_T65G1FBFB5PQMAB6TBD8?psc=1
I am doing some experimentation on making a cold smoker mod for my MES. I have one of the cheap tubes you can find on amzn and grabbed a Char-Griller side firebox as more or less the mailbox of a mailbox mod. Something I noticed is it was creating a lot of white smoke because there wasn't enough draft. This was solved by lighting a small charcoal fire. I wonder if you could Increase your wood flavor game by using a pellet tube. Seems like the coconut char will provide good clean heat and you can utilize pellets for smoke flavor.
I'd think if you mod the OK Joe to have mod your ok joe to have a intake baffle (additional water pan would be beneficial) you could move your fire closer to the smoker and then put the tube so that it creates a semicircle on the air intake side. I think this would do 2 things. Cleaner initial combustion of the pellet and provide basically an "afterburner" for the smoke through the hot embers/flame of the charcoal. Buy a couple of tubes and all you have to do is swap it out once should provide more than enough smoke.
Definitely an interesting experiment for a set it and forget it honestly. I'd try this sometime for sure if I didn't have the time to tend my offset. I would call that a win for sure.
However (not having the time aside) do people not realize you can do a 12+ hour cook from noon to midnight and then rest it in the oven at 170 overnight for as long as you want and it will be FAR better than an 11 hour cook with little to no rest time same day? That is a different use case than what you have here, but will always produce a more tender and superior brisket (worthy of it's own video experiment!) - but overnight brisket cooks are a myth.
Note: You can see the lack of rest when you cut in and all your juices blew out all over the cutting board vs 12+ hour rest to reabsorb back in and let the brisket loosen back up.
For sure! Lots of ways to skin a brisket. The benefit with this method is zero time tending the fire. It's set and forget. I do think burning sticks and tending the fire produces better bark and cooks it faster as well though. Also the whole 12 hour rest thing - that works for sure and I do it in my oven as well, but that method really just hit mainstream awareness in the last year or so.
@@SmokeTrailsBBQ Oh for sure, the core of this video is legit and super informational! Set it and forget it brisket is legendary, I would love to see you do this and THEN rest it overnight! Re: 12 hour resting - if you know, you know ;)
Did you see this one i made a few months ago? I got my oven to hold a steady 150 and rested it in the oven overnight th-cam.com/video/BwijOsMoCss/w-d-xo.html
11:19
Is that the NOMAD Charcoal they use in their "Suitcase" portable grill?
Similar I think
Dude your editing has gotten so good!
Thanks!
Parenthood and BBQ. GODS GIFT TO ALL
And beer!
Never ever going to do this, but thank you so much for doing it for us.
chemical engineering undergrad here trying to take on bbq as a hobby, I appreciate your transport explanations!
Cheers!
That dream Szene... It will haunt me
You should get a Gravity Smoker, really the best of both world. I sleep like a baby, even if there is a 16lbs Brisket running. Flavor is amazing, you can add wood and it will be very very close to an offset.
Haha! Yea its a bit creepy lol. I want to try a gravity smoker for sure
Great video sir, I learned about coconut charcoal today. Loved how you explained how you control the temperature with the dampers.
Cheers 🍻
Enjoyed all the technical info very interesting. Dream sequence was hilarious. Great stuff!
Hah thanks Tom glad someone liked it.
We loved it 😁
Smoke to a core temp of 131 (rare) or149 F (medium rare) for your preferred time. Then subtract the time your meat has been at 149 in the smoker from 24 hours and sous vide for the rest. This breaks down and liquifies the collagen and it also helps the maillard reaction. You can toss it on the grill briefly to reheat if you want the exterior hot before serving.
I have those same exact dreams. I have 2 TTT’s I need to do this. Excellent video
Thanks! I saw your vid on it as well loved it. I was going to say " T T T" in the video but it sounds too much like "titty" if you say it really fast haha!
@@SmokeTrailsBBQ LOL! That’s funny
One of the joy of smoking, adjusting or modifying/fined tuning to fit the desired needs.
For sure!
Amazing video, and effort you put in to keep your family happy, and your craft going! Great research and experiment too! I honestly did not expect the juices to gush out when you sliced into that brisket 😮👏🏽👏🏽🤙🏽
Crazy right? Never had a brisket with that much juice come out
This is the greatest video in the history of grilling videos. I learned more here than any half drunk chat over a smoker with the community “expert”. Perfect.
BTW. That was a fantastic brisket! We absolutely loved it...Thanks again!
Thanks! Glad you enjoyed!
Sometimes I think about starting a BBQ channel than I see videos like yours and realize I would never succeed. Well done Sir, great information, editing and flow.
Go watch my first video, that will give you some motivation!
Best explanation of smoker airflow ive ever seen
Thanks!
so when you set up the dividers in the box did you ever try that with the lump charcoal? looks like you went briquettes then to the coconut stuff? also on the set and forget method did you wait for the cooker to come up to temp first before adding Briskett?
I've only used briquettes, lump is too inconsistent. Yes I brought it to temp first
Her: "Hey babe, I invited a friend over for lunch that requires 8-12 hours of labor to prepare."
Me: "That sounds horrible, good luck though."
Lol
That broad interupts my warzone without atleast a sandwich and an apology.. and she's gonna have explain to that friend why her eye is black
@@joshuamitcham1519 stupid. Grow up.
@@joshuamitcham1519 yeah that was a bit much lol
Ok
"And that's when I had a dream" Dude you're killing me :D :D :D I love this video! Combining fiddling around AND BBQ is the best.
Charcoal causing flu like symptoms? Turn in your flannel shirt, sir 😂 great idea
It's real!
I'm just starting out with smoking and watching this gives me hope. Time patience and dedication goes a long way
..need an Insulated Cabinet Smoker with a BBQ Guru or FireBoard on the 2" ball valve and you got 24+ hrs of set and forget, save the offset for when you got time to play...
Thats all gibberish to me but I feel like it's 100% right lol!
interesting, those coconut brickets having the hole through them allow for a relatively constant surface area throughout the burn. naval guns use powder with this shape for this exact reason.
The white smoke you were showing near the 8:00 minute mark is an indication of low oxygenated fire and would certainly cause all the symptoms were you describing if you inhaled it. But you would get the same thing if you were burning wood and didn't have enough oxygen too.
I agree 100%. Funny thing is I didn't get that thick white smoke with the coconut charcoal with all other things being equal.
Ref the Tip Top Temp: I'm shopping now for one, and no model is made for my 3" vent (Char-Griller Offset similar in appearance to your OK Joe) . Was that a type of putty or clay you used to create that seal with your Tip Top Temp?
It's OK if it's a bit bigger. I used dough to seal it
B&B Charcoal makes a similar type of long burn charcoal that you got.
Yea people keep mentioning it. I'm trying to find it in Canada
@@SmokeTrailsBBQ Not sure if y'all have Academy way up there, but thats where I get it.
@@way2kul4any1 no but we have cabellas, bass pro and some specialty bbq shops. I'll check those out
Sir, you think I can use that contraption for the exhaust in my Kamado?
Also, is it worth it to buy the coconut 🥥 charcoal for just ribs and chicken?
Yep I think it works on the kamado. I would just use whatever charcoal you have for chicken and ribs
11 hrs of sleeping??? What kind of human sleeps that much without being drunk 🤣🤣🤣
I never said I wasn't drunk 🤣
@AstrahNOT don't bring logic or Knowledge in here
Hey Steve, when it comes to sprencing or spraying your brisket… When do you start doing that into the cook??? I do it too early and the bark doesn’t solidify to the meat… what’s your rule of thumb or what do u use as an indicator? Thanks!!
I only spritz when I see an edge is drying out too fast, it's really to slow the cook down on the thinner parts and points of the brisket
@@SmokeTrailsBBQ great, thanks! Keep up the great content and KILLER music videos - they’re epic!lol
So the technical name for Convection is 'Stack Effect'. Sounds good!
Absolutely love your videos. Can you tell me which model Tip Top Temp you used for the oklahoma joe's longhorn as there are a few different ones. The smoke stack is 3 inch on mine. Thank you very much
I used the one designed for the weber kettle
@@SmokeTrailsBBQ thanks very much
Ok... Who sleeps 10 hours? I don't have a kid and I get about 4-6 hours if im lucky
This one was good. I watched it all the way through. It's crazy how much your video have progressed over the years. Awesome.
Great! Your medal is in the mail!
Hang in there man, it wasn’t until my kid turned 2 (just this past February) that I got to go back to smoking meats. Good video!
When you straddled that smoker I ran and locked the door.
Lol
Question. Sorry I’ve watched the video a couple times thinking I’m missing something. How did you finish the brisket? Wrap and oven? If so what temp? And for how long? Were you able to let it rest? How long? What was the Total time front to serve? Was the brisket room temp when you put it in the smoker? Sorry I’m very analytical. I absolutely loved the video until the end lol; I felt like you cut the whole finishing process out… Great stuff though! I am definitely getting the tip top temp!
One thing of note when using the “minion method” typically you’ll use a ring of unlit charcoal surrounding the lit charcoal rather than dumping lit charcoal on top of unlit charcoal.
Snake/minion its all the same principle
I love that you didn't just cave in and use a pellet smoker like 90% do. I'm pretty committed to not going to a pellet grill, but I'd also love to "set & forget" brisket for at least 4-5 hours at a time. I'm going to try your method!
Very good video! You could also check out the "Perfect Draft", which is a temp control fan for offsets.
Also, if you're just using charcoal, as a future solution, you could get a WSM, or Ugly Drum, both of which will run a basket of any kind of charcoal for well over 12 hours.
you have to use wood to flavor the meat,, BS no charcoal or wood will burn 12 hours
I use the briquettes. What else do you recommend I use. I don't wanna get sick from all the processing like your saying
Multitasking skills are 1000 dang....
Exercise ✅
Play the game✅
Watch my baby✅
All at the same time ✅
Got my respect I would have tripped, fell on my baby while the controller hit me in top of the head!!!🤦🏾♂️
Haha! Really im just playing video games, just happen to also be walking with a baby strapped to me. I usually run on the treadmill while I'm gaming (but not with the baby)
I just had to bribe my son with ice cream to accompany me on a 2-hour round trip to the other side of the city where the Home Depot there appears to be the only place around that has any of those coconut briquettes left! I bought 4 boxes, lol. Tip top temp is arriving Thursday. Excited to try this as I’ve done several briskets now the “traditional” way on my Oklahoma Joe’s offset using only wood splits and the cleanest smoke in the lands. But staying up all night really sucks and throws me out of whack for a good few days. Also got a MEATER+ recently so that will help too. Thanks for the awesome video and making my bbq life better! Cheers from Ottawa
Nice! Good luck man! Fyi I had my tip top temp set to "4" (the number 4 in the 9 o clock position)
@@SmokeTrailsBBQ awesome thanks for the tip!
0:27 Man, you are SAVAGE! Taking care of a baby, get you daily steps and Play COD. Respect
Gotta multi task!
Hi did you think if I put large wood with coconut charcoal will give my more smoke
You are a real "Pitt Master."
Who gets a "man-cold" when using brickette charcoal ...
Have you tried the Costco Kingsford professional competition charcoal briquettes? They are 100% natural wood which I’m assuming there are no fillers. I’ve always used those to grill and I get almost no ash which usually means it’s 100% wood in like other brands that leave so much ash.
The wood used is 100% natural, they still use binders. They just distract you from that by clever labels.
Totally defeats the purpose of an offset smoker that provides optimal flavor from fully combusted logs that burn clean.
Totally. When I set out to defeat the purpose of something you better believe I'll defeat it!
Great video. I really admire your dedication and research in accomplishing your end goal. You have an abundance of patience as demonstrated during those six or seven days. Thanks for sharing. I BBQ a lot in northern Japan where there’s a lot of moisture in the air and wind. I’m sure the device you used on the exhaust vent will help with the times of elevated temps. Didn’t realize such a device existed. Thanks again. Have a blessed day.
I would have been like "we're ordering pizza".
That would have been a quick video haha!
@@SmokeTrailsBBQ It's why you make videos and I am a mere commenter. Thank you for the entertaining content! I cook brisket quite a bit and learned a lot from this (and your other vids).
@@zachb.6606 thanks man! Lemme know if you want me to do a vid on anything
What’s the stuff on the smoke stack to keep the tip top temp in place?
Dough
You and Jeremy from Mad scientist bbq should link up.
For sure. Next level bbq content! Science!!!
That probably won't happen... Jeremy actually knows how to run an offset smoker.
@@mts635htr thank you for your input
What type of putty do you have around the inside of the temperature regulator
Dough
Doesn’t have time because newborn.
*tests the grill for hours a day, multiple days over the span of 8 days and cooks two briskets back to back*
Haha yea I think I overestimate what I can get done in the short term and underestimate what I can get done in the long term. Some of these videos take me months.
A Smoker Clockwork Orange!😂😂 A great journey and info my friend. 🙏🏾❤️
After watching this video I purchased the Tip Top Temp and some Coconut charcoal, not the brand shown but a larger box of another maker.
That Temp minder is something I can really use! I have always used the cover on the chimney to regulate the temp in my CharGriller offset.
Where did you get the charcoal?
I'm checking Amazon and Ebay and can't find any kind of similar logs.....
@@hiredgun05 I found it on Amazon.
The ones I got are called Blazing Coco Charcoal logs.
They are a little beat up in the bag, and don't have the hole in the middle.
I have yet to use them.
which tip top temp did you get. there's Soo many to choose from
@@moemanm1202 Mine says 5" BUT I think the main part that does all the work is a generic size. So I won't use the 5" mount and just stick the main works to the top if the chimney.
negatively charged air... that hurts m8, having studied physics
I meant "negative pressure air" :p
Man physicists have no chill. It was obviously a misspeak since he was talking pressure.
@@schmidthead311 always cool to label a great profession with plenty of chill people. You show me negative pressure and I'll show you a noble price
Love the video but I did have a question about the tip top temp. You mentioned in the video that as long as you set the tip top temp correctly that you would get the desired results you were looking for, can you tell me what you set the tip top temp to? Thanks and smoke on!
Can't remember tge setting but I think it will be a bit different for everyone
@@SmokeTrailsBBQ okay, thank you!
Can concur with the SITBACK method. Also what did you use to get the tiptoptemp to stay on the smokestack?
Dough
Can’t wait to pop open a can of biscuits and GO TO TOWN on this method
Maybe I can't see them all cause I'm viewing on a phone, but I didn't see a link for the coconut charcoal you used. I am very interested in trying this method on my own Oklahoma Joe just for better efficiency. I feel like I'm burning through so much wood and charcoal when I do my briskets.
Its napoleon coconut charcoal
@@SmokeTrailsBBQ thank you!
Dude you’re a genius! Not to mention you deserve father of the year for sure.
Thanks man!
I run a baffle plate on my okj and it makes it Neary impossible to reach over 300 in the pit with the stack wide open. Definitely saves you from having spikes that are too hot.