OKLAHOMA JOES BRONCO/BRISKET ON THE OKJ BRONCO/OKLAHOMA JOES BRONCO MOD/HOW TO HANG A BRISKET/2021
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- IN THIS VIDEO I PUT MY OKLAHOMA JOES BRONCO CHARCOAL BASKET MOD TO THE TEST AND MAKE A BRISKET. I SHOW YOU HOW TO TRIM A BRISKET, SET UP YOUR SMOKER, SHOW YOU HOW TO HANG A BRISKET, AND TEST THE CHARCOAL BASKET MODIFICATION THAT I MADE FOR THE BRONCO. THIS VIDEO WILL AIM TO PLEASE. LIKE, SUBSCRIBE, SHARE, AND COMMENT.
#HOWTOHANGABRISKET #OKJBRONCO #OKLAHOMAJOESBRONCO #OKJBRONCOMODS #HOWTOTRIMABRISKET #BESTBRISKETRUB #HANGINGABRISKETINADRUMSMOKER #BESTBRISKETRECIPE #BESTBRISKET
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The irony of BBQ today is that people think that the meat needs to be prime to be good. Back in the day, the poor slow smoked meat because it was the cheapest, toughest cut that the rich didn’t want. Taking a cheap meat to an awesome tasting product is TRUE BBQ in my mind.
Completely agree. That why I love foods from island nations, they do the most with the least. Thanks for the support and watching brother
Growing up we ate skirt steak because it was cheap. Now it’s right there with tri-tip
@@TheGuyThatWondersWhy skirt steak is in my top 5 favorite cuts of beef, I like it better than ribeye, however if you over cook skirt it get tough, so it like mine a nice rare. Mmm so good.
Found a butcher today here in Costa Rica who understood EXACTLY what I wanted when I told him a brisket. He showed me his own smoker and photos of his brisket. He trimmed up a whole brisket, ended up with 12 pounds, for $4 a pound. Mught sound expensive, but Walmart sells their crap for $7.25 a pound here. Pretty excited.
What butcher was that? Looking for a decent butcher to get a nice brisket cut. Costa Rican here :)
An easier way to build your vertical charcoal holder is to use a chimney starter. Remove the handle and you basically just have a vertical tube with an open bottom for ashes and holes for air flow.
I considered that but that metal would not last as long and it’s smaller than what I’m looking for. I do totally agree that it would make as nice basket.thanks for the comment and support.
I agree man, my best brisket so far was a select grade. Smoke on!
I still recommend that Bronco. I had to pay$600 for it when I bought it here in Costa Rica two years ago. Worth every penny.
The brisket looks so succulent. Very nice. Cheers, Chris! ✌️
It was Freekin phenomenal, now I just need a proper brisket knife. Lol. Thanks for the support and watching.
Having trouble with bark on a brisket since switching to the bronco……. Seems to melt off any thoughts ?????
This is off the charts, bro. My stomach needs your regular services. You'll see my face often.
That’s awesome!! Lol. Thanks for the support and watching brother.
I tried NOT trimming one single thing from my brisket last week. THE best brisket I ever made
The few hangy down things that got a bit burnt were incredible in my beans.
I’m ready for this to be made again, it taste great.
Really? Okay!! Done
@@meatcranium4280 yes please
.I have watched all of you incredible videos !! you are a natural .i am curios why you would not leave your fat on the brisket and cook it fat side down and let your meat juice dripping down on your charcoal for incredible smoke flavors
Good looking brisket, Chris. I’ve never hung a brisket before… but you got me wanting to try it now! Nice video.
I love the way you "tucked the brisket in"
Lol. Thanks….I guess.
@@meatcranium4280 No offense intended. It just reminded me of tucking in a baby.
HOOAHH ,the Best brisket flat.. all I ever bbqd on my kamander ,was from winn dixie ,on sale , had to be cheap ..I'm on a budget.. bro.. so effing good!! It's all about the rub, n temp baby!!! I'm with ya troop!!!😋
I’m just tired of people trying to discount someone if they don’t use Prime or Wagyu or some of the other higher grades. I will take on those guys, beat there ass, with select of choice. It does come down to temp, wood and rub, o yeah I don’t inject either, one of the worst briskets I’ve ever made. Thanks for the support and watching brother.
Awesome video bro. I bought my OKJ Bronco last summer because of you and your videos and I'm still in love with it, matter of fact I haven't even cooked on my offset barrel smoker since getting it. Thanks for the videos and your dedication to cooking good food!
I’m In the same boat. I love my OKJ HIGHLAND however I have neglected it fir awhile. The more I use the Bronco the more I love it. Thanks for the support and watching brother.
That's one sharp knife, just saying.
I just bought a Bronco yesterday. I hold you and AmazingRibs partly responsible for this!
I will take full blame. Lol. You will love it. Thanks for the support and commenting
Trying to find one of these is impossible currently. Great videos great smoker. Love your content.
Forget a brisket knife. It cut it well enough for me to be hungry! I totally stand behind charbroil and their purchase of oklahoma joe. I have an orange pro and love that thing. Runs like a tank, once the temp sits down it stays put. Just got a longhorn reverse to pair with it. Truthfully, I have a charbroil 20" bullet smoker and that thing settles in easier than the 18 and 22" wsm to me. Thanksgiving i usually have to have them all going for turkey orders. I was surprised. Good stuff tho my man! Nice mod. Reminds me of Ken. I have footage that I've never posted of a rotisserie brisket. You have inspired me to buy 2 small ones and have a cook off to see which comes out better and easier to manage, the rotisserie or the hanging.
I haven’t done a rotisserie one but that sounds awesome. It would be an experiment I would really enjoy seeing. Thanks for the support and watching brother.
Brisket looks delicious! Thinking about cooking a flat up tomorrow on my Bronco for the Superbowl. Love the charcoal pan mod as well. I ordered the Pro pan and it also works great in the regular Bronco and all you have to do is flip the deflector for it all to fit. Happy Smoking Brother 👍🏻
I haven’t seen or heard of that. is that for the Bronco pro or is it called the pro pan? I’m interested. I love that dang Bronco. Thanks for the support and watching brother.
Nice cook. I don't know why I haven't thought of hanging a brisket in my Barrelhouse Cooker
The best brisket I ever made was a select grade on my barrel house cooker. You must try it, it is , in my opinion, the best way to make one. Thanks for the support and watching brother.
Nice cook! I just got a bronco a week ago today and you honestly have the best videos! And I’ve been scared of doing a brisket but you got me tempted to try it
Did you do a brisket? I love mine. Thanks for the support and commenting.
@@meatcranium4280 where can I get some of that brisket rub here in San Antonio..
@@gabelozano5891 go to heavenmadeproducts.com or call Michael Petre @ (863)262-2955 tell him I sent you. I do not get paid by him, I just love the products. He is in Texas I believe, or Louisiana.
I purchased my bronco a couple months ago-I’m new to smoking but from Texas and not new to BBQ. I’m doing a brisket in Feb for my Sunday Dinner. I’ll purchase a smaller brisket that will fit on the grate-do you have any experience with cooking briskets on the grate? Do you prefer daisy chaining them over cooking on the grate?
I can appreciate the time involved in making this video Chris. You'll get the bucket worked out I'm sure. You know I'm a PBC guy, but I almost always don't hang briskets...and I don't know why LOL! I sure wouldn't pass up a plate of this though. Good work bud! Take care down there!!
Rob my man!! I have done both, hang and lay down, in my opinion, hands down hanging is the way to go. I want a PBC to replace the TITAN great outdoors pit I sold, or a Bronco pro. Thanks for the support and watching brother
Hang it & tell us how it is
Oh I think I'm first
Btw I just got my bronco last week. Love it
They are pretty awesome. I want the Bronco Pro now. Thanks for the support and watching.
@@meatcranium4280 yeah the bronco pro looks like a beast.
Hey meat, I noticed last night with my cook it was hotter towards the front of the grate (towards the handle) than the back (towards the hinge) by like 40 degrees.
Have you noticed that? I started the charcoal on the temp gauge side, maybe I need to start the charcoal in the middle of the basket.
@@benh580 straight up!! I have never checked the temps on one side versus the other. I would think that it would all even out throughout a cook. It really wouldn’t be that big a issue over the long term, just lay them coals down and make some beautiful Q.
I enjoy watching you experiment and try to perfect the cookers . Nice looking brisket as well- yeah I would eat that
Probably dont have to season overnight. The meat will already be spending looong hours cooking.
A couple hours ahead while meat comes up from fridge temps as some people do
Thanks to the both of you for the comment. I’m going to perfect it as my mission for world domination. Now, seasoning the brisket. You can do either right before or the day before. You want your meat to sweat out it helps in the cooking process and also absorption of smoke and rub flavor, be it it will just be on the surface. I have done both and I will continue to bounce from Rub before and rub a day before. Thanks for the support and watching from both of you.
Hey Chris I am impressed with end product that Bronco puts out. Keep up the good meats
I know right. It’s a bad boy. Thanks for the support and watching
wish you were my neighbor, be nice, to have a bbq fan next door.
Man. I would buy one of those vertical smoker mods. Seems like a genius idea! Might try to fabricate one for myself. The brisket looks delicious as well!
That’s a nice looking brisket. Cheers 🍻
It’s was really good. Thanks for the support and watching. Cheers
Looks great
Thanks mane. I appreciate it.
Thanx Need a Brisket Fix asap 👍🏻👍🏻
Yes indeed. Do it
Orlando Magic💪🏿💪🏿💪🏿
Yeah sir!! 5th and 8th pick this year, maybe they can package them and move to 1.
How about them magic lately!!! Whooo!!!
I hope they keep it up. I made an 18lb brisket today on my Bronco.
What's wrong with the heat deflector that it comes with
I hope you are ok. Dutch
Looked great man!
Thanks mane. It was awesome. Thanks for the support and commenting.
Ever thought about adding a second upper barrel body to the Bronco to get more hanging space? I cant find small whole briskets to fit.
I did that with my barrelhouse cooker, I modified the entire thing,I could probably fit a whole suckling pig. Thanks for watching and commenting.
OMG, this looks delicious!
Looking good buddy, what about soley using expanded metal instead of the bucket?
I thought of that, and I’m going for more of channeling the heat up and to the side a little. I was considering cutting off the bottom completely and making that expanded metal so the ashes could filter better. Thanks for the support and watching brother.
I minimum trimmed mine, it's been so long I forget what I did!!! I should have videod it
I generally do minimal trim and bring the point down as much as I can and it usually works out well for me, and this brisket end up cooking evenly. Thanks for the support and watching brother.
How are you doing, Chris? Did you get the job you wanted?
Nope not yet. I’m being age discriminated against badly. I’m still working a crap job making a crap wage.
@@meatcranium4280 I pray for you often. I nearly died after falling into the river and suffering septic shock. I had been taking dydroxychloriquine 3-4 times a week, and the Dr said that helped save me. We recruit for the mortgage industry and the last 2 years have been hell since Biden, but it's getting better now. Good luck. Do a video. I'm doing a brisket this weekend with potato salad
Is that the pro model?
Hey, Bubba, glad you're feeling better. I bought a 4 1/2 pound piece of a brisket. Anything I should do differently with such a small piece?
Thanks mane. I would go with a lower temp to manage the temp better, other than that, nothing. Thanks for the support and commenting.
@@meatcranium4280 THANK you! I usuall mess up my brisket, but that's good advice. Keep it arround 225?
@@dutchvelcamp5425 yeah 210-225 and you will be golden.
@@meatcranium4280 Good Ralphie. I have never run a smoker that low. Always nervous, but Ralphie has been cranking along at 210 degrees for two hours now.
@@meatcranium4280 on mostly USED charcoal
What are your thoughts on the kingsford long burn briquettes.
I like it. I’m not sure if it last longer or not, but I know it does burn well enough to get the job done. Thanks for the support and watching brother.
@@meatcranium4280 no problem enjoy the videos I got the bronco back in December and have done a few briskets and chicken on it. Going to hang ribs and whole chickens on it for the big game tomorrow
@@joshbarrick4509 O’Yeah, that sounds nice
FINALLY doing my first whole brisket tomorrow. Have you ever smoked a brisket the day before and ate it the day later?
How did it go? Yes I have, and it came out great.
@@meatcranium4280 7 hours on Ralphie, up to temp but hard a s a rock. Wrapped for 2 hours in the oven at its lowerts temp. Still not tender. 3 hours wrapped in the coller, pullaaprt tender end very juicy. Perfect Made the mistake of doing the first three hours on lump and had to refill with briquettes. Live and learn.
@@dutchvelcamp5425 the rat is just as important as the cook itself. Good to here my man.
What is your suggestion on 5 lb. Brisket on oklahoma joe bronco for time and temp.
I’d do 6 hours
Hey Meat! Never been a fan of hanging briskets, or anything TBH. To many different temp zones, but with the size of this pit that's probably the only option.
I know you are determined to make this bucket mod work, but I'de rethink starting with the lit coals on the bottom, if you do continue.
I know you are looking for an indirect set up so the meat isn't hanging over the hot coals. So why not just get a piece of expanded Metal used as
a separator for the briquettes and the indirect side for hanging? Just saying....it worked for me. Or get the Bronco Pro! 😁 Metal On! \🔥/
I actually have been designing something similar to that. I have a bunch of cut up expanded metal that I have been trying to form into something like that. I just need to find time to finish it, and need more cutting disc. Thanks for the support and watching brother.
I’ve been testing my Bronco for about 4 months now. Brisket finally on sale now for Super Bowl and I’m ready to try. Hoping to squeeze it on flat instead of hanging. Wish me luck
Good luck. I have done both ways and Hanging is WAAAAAY better. You should be able to easily hang a 12-15 pounder. Thanks for the support and watching.
@Dutch after cooking close to 10 briskets on the Bronco, on the grate and hanging, hanging is the way I prefer. I think it may the whole gravity thing and keeping it stretched out gives it a better taste and overall moistness to the meat. You want the high temp to be on the point and less on the flat, as in this cook, the internals of the brisket were separated by 50 degrees at the beginning and towards the end they were only 9 degrees off, that to me is even. Good luck to the both of you. Brisket cook anyway is awesome.
@Dutch very true, however you have to do a spatchcock chicken on a bed of herbs and orange slices laying down on the grate. Absolutely amazing
It’s in the smoker right now. It barely fit the rack so I decided not to hang it. I may have messed up by trimming off the fat cap. Rookie mistake but keeping temp low and flipping it over to avoid unevenness. We shall know shortly
@@drdrew3 you should have left some of that fat on. A nice low n slow should counter the not leaving the fat on, I would wrap a little earlier though to retain moisture. Good luck,
Handle is on the wrong side lol😂
I fixed it
👎
yeah, lets mention the thin end of the flat, but not take it off.. Then put the flat at the heat..🤣😂. Then you take it straight off the heat, wrap and then put in a cooler... dude, you just made roast beef...proof was when you sliced and it shredded... way over cooked...