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    Pork shoulder questions

    Wanting to tackle smoking a pork shoulder for the first time on my new OKJ Bronco drum smoker. Assuming my meat is in the 6-7 pound range (I think that's pretty average), what's a good temperature to target for the chamber? I'm thinking 250-260F might be appropriate. And if I'm able to maintain...
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    General question about brisket and internal temperature

    Well, armed with some of the ideas I gathered on this thread, I attempted my first brisket on my new OKJ Bronco Drum Smoker. The results were quite satisfactory!
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    General question about brisket and internal temperature

    Yes, it's hot and fast only because that's how the PBC works. Now that I'm retiring it in favor of the Bronco, I should have much better control over the temps and be able to drag the cook out to 8-10 hours or even longer. I've heard some users have gotten 14-15 hours of cook time on the Bronco...
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    General question about brisket and internal temperature

    Thanks for the input. So you seem to be confirming my suspicion that there is no reliable rest period regardless of how long it takes to reach the target internal temp. So if I reach that temp and decide to do the probe test and find that it's still not fully tender, should I just leave it in...
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    General question about brisket and internal temperature

    I have about 10 years of experience as a Pit Barrel Cooker (PBC) owner, but my results smoking briskets has always been very hit or miss. The guidance I've had suggests that once it reaches somewhere in the 200-205F range internal, then it's time to pull it and let it rest (wrapped, of course)...
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    A poorly written review of the Oklahoma Joe Bronco

    I've had the PBC for about 10 years and it's served me well, but it is showing its age now. The newer ones have a porcelain enamel surface which should handle the elements better than mine. But before buying a new PBC, I just discovered the Bronco and for about the same price, the Bronco appears...
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