Oklahoma Joe’s Highland (Texas Style Smoked Brisket & How To Setup Your Firebox For A Clean Burn)
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- เผยแพร่เมื่อ 17 ก.ย. 2021
- Hey everyone! In this video I show you how I setup my firebox for a clean burn. I also smoke a prime brisket for the first time on my Oklahoma Joe offset smoker. If you like this and your new to the channel hit the Subscribe to join the team.
#oklahomajoes #brisket #offset
Happy Mango Butcher;
237 Mapleview Dr, E Barrie Ontario
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That's how I run my ok joe. I also have the 3x18 stack extension. I made a baffle out of the food grates that came with smoker. Works real good.
Nice vid Paul keep it goin man!
Great video!
Fat Cap Up. So the juices saturate into the meat. Also, try running it at 220 degrees until the internal temp is 200 degrees. Also, close your firebox damper, I keep mine at 1/4 open on the firebox and a half-inch open on the chimney.
I bet you have pretuatis amounts of white smoke with that method
Not even the best brisket cooks in Texas agree with fat cap up or down. Either way will produce a great brisket. Even the best cooked brisket will be somewhat overcooked on the thinnest end of flat. That’s why brisket restaurants serve the ends in beans instead of serving it in the slices. I still remember when nobody would buy the brisket in meat markets and it was sold for dog food producers. My how things have changed.
Winner winner brisket dinner. Thanks for posting this, you’ve changed my mind about offsets :)
Outstanding. I haven’t had much luck with briskets on my masterbuilt. I think an OK Joe is in order.
Love the fire box mods and the v shaped grates for the firebox. The ashes have gotta be much easier to handle with that. Great looking brisket, Paul! 🐄
🎉looks delicious man!
I smoke everything on my Oklahoma Joe turkey taste great
Good to see another fellow Canadian cooking on an Oklahoma Joe great video Paul keep knocking them out .
Nice look’n brisket! Add a few fire brick in the bottom of your firebox to protect the bottom of the Firefox from burn through as well as acting as a heat sink. I have lined my cook chamber as well for a heat sink and to even out temps in the cook chamber. Helps with temp recovery after opening the lid.
Thank you for the video! I am thinking of purchasing an. OK Joe Highland, for primarily briskets and stuff like that that don't do well in my vertical smoker, which is worn out. My question is, what's the largest brisket you've done on the Highland? It's seemed to easily accommodate the 12 to 14 Lbs on the video. Do you feel it could accommodate a larger brisket?
Looking good Paul ... stay hungry m8
you had one rib video from months back where you created a deflector plate (i assume foil-wrapped grates), but your other rib video and also this video you didn't use the deflector plate. i use a home-made deflector plate as well for my OKJ offset smoker, for brisket. but honestly i haven't seen any difference using it vs not using it. (edit - i should add that whether i use the deflector plate or not, i cook fat side up with point towards the fire box). ** i was curious what your experience is WITH and WITHOUT the deflector plate. great video, thanks!!
So, when I do this my temps are a lot higher. Is it because you have those pans catching the drippings that it's keeping the temps around 250-260? Or are you closing the damper on the stack some?
With your firebox grates in a "V", isn't it hard to scoop out the ash build up during the cook?? Also, close your firebox door and open vent half way...will reduce your ash in the cook area.
I think I will use your fire box configuration this afternoon. Thanks for the video.
This video was def on point thanks man
I appreciate your wisdom.
I have the Oklahoma Joe's Highland Smoker.
I will try the offset. This is an excellent method for smoking the Brisket.
Great Video.
I'm thinking about buying a highland? Do you feel a 14 Lbs brisket would easily fit on there?
@@phillipgrace8190absolutely it will
so jealous right now! I'm going to have to buy me a brisket for next weekend! thanks for the video!
What does your temp run from the probe to the temp on top of the smoker how far off also I bought the heat plate for the bottom of mine
One good thing about cooking with a breeze the fire stokes easier
I think I'm going brisket shopping here in nova scotia today.
Nice cook
neato
I'm doing exactly this on my OJ tomorrow. Starting at 5am to be ready for college football. Great job there and great video.
Looked great
Looking good man 👍🏼👍🏼👍🏼
Backyard Baby!!Nicce!!!
First!!👍Such a great looking brisket. Man I bet that bark was crispy cause I could hear it when you sliced it. Looks wonderful Paul. Great cook as usual. Hope you and the family have a great weekend!👍👍👍
Thank you Carl, we had a good weekend. Have a great week brother
Well done Paul!! I have my FIRST brisket going right now, on the FIRST cook on my Oklahoma Joe! Probably pretty risky cooking my first big brisket on the first cook on the OK Joe, but I feel very confident. It's not my first rodeo with smoking or BBQ. I appreciate you guidance on setting up the fire box in the V.
I’m glad this video was some use for you. Hope your first cook went well and your brisket turned out great. I find sometimes a long cook like this is best for a new pit cause you get to see and learn a lot about the pit more so then a short fast cook.
You could but something to stop the wind so it doesn't get ashes everywhere
I thought you were supposed to burn all the white smoke off first? So how did it taste lol
Grill needs to be 3 feet from that wall for fire safety
I just got the exact grill and your vid was very good info.
Good Job!
Did you leave the vent open in the smoker area the entire time? Do you leave both vents open?
Yo I love the ash on the meat, everyone can get it !
Your the man, thanks for the show
Of the big joe! I like how you did it and how you talk, legit !
Hey man can you make a video on how you maintain your heat on you oklahoma joe? I try but i think the method i do doesnt really work to good for me.
Yeah don’t pay attention to them instagrammers, slice that brisket up right! 😁 very practical approach. I’m new to your bbq, you use butcher paper?
Hey Chris, I don’t use butcher paper. I’d like to try it out one day just to see the difference vs foil, normally I don’t wrap at all.
@@paulsq_ It’s helps keep “bark” on your brisket even though it’s wrapped. Thanks for the reply!
Thanks for the shout out Paul. No shit here. I know you know how to slice a brisket. 🤣
Any time Duane, I figured you’d get a kick out of me saying that lol
Looks good
Question are you able to brine a brisket and then season it for more flavor? I see people mostly just dry rub ut for the nice crust
I’m sure you can brine a brisket for more flavor if you wanted to. I know Montreal Smoked Meat is brisket that is brined and smoked. I’ve never done one yet but will be in the future.
If you shut the side vent b4 opening the lid the ashes aren't gonna fly that much
I'm sure it was good...most people woulda failed...good job...oh yeah...,you shoulda threw in a lil "baddabing baddaboom" while narrating...😎
How often do you spritz it and is 10 1/2 hours a normal cook time at 250?
Resting 10-12 hrs in cooler would have helped with the over cooking.
Prime 14lb brisket, hate to see that bill lol , great cook
If my splits were that big, my temps would explode.
I use splits the size of kindling
I like how confident you are with each step even though it’s your first brisket. It looked dry and crumbly. But hey, if you enjoyed it, more power to you.
And less power to you for not even having the balls to post a video. But girl enough to talk shit for someone spreading knowledge.
It don’t look dry though. You can see the juices
“No bend on this one.” It’s crumbly and overcooked.
@@Rollingstone2009 I’ve never cooked one so I can’t say. I plan to try my first soon. I did see other videos where when they hold it and it bends all the way over.
This brisket is DRY!!!!
Never smoked meats with the entire gate open.
Dude I watched you stoking Pit Boss 1150 which I bought then returned due to continued electronic issues on their new unit. It sure looks like you guys are more about making you tube bucks than real experience
I don’t even have a Pit Boss 1150 or have ever talked about one. Whatever problems you had with it have nothing to do with me. I’m not getting rich by any means off TH-cam, I’m also not sponsored by any company that would cause me to favore them and push a product for a commission. If you were misled by a video of mine I’m not sure how cause I keep it real and give my honest and unpaid for thoughts and advice based on the grills I have.
No homo, yo voice is ASMR
This might be the driest brisket I’ve ever seen on youtube
You Funny 😁 you know that’s is one dry piece of meat. 10hr cooks need a lots of FAT. I think you just made Charcola 😂 next time keep more FAT on.
Bro, CLOSE the side door of the firebox😢
Unfortunately I have to leave the door open because I don’t get enough air flow through the door vent and the fire starts dying out when the door is fully closed with the vent wide open. The one downside to this stick burner is the small firebox it has.