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Recent content by Settertude Smokin'
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Thank you sir. I think I'm gonna agree with that.
I had made some nice splits of apple, so I reckon, I'll work on some post oak.
The Okie Joe seems to like them just so size...I'm learnin'.
Thanks, Mike---well a funny thing just happened. Max the setter and I just drove over to see the local rancher meat guy and picked out some Beef short ribs. LOL--so gonna smoke those today instead of the pork.
Does this mean some Texas post oak instead?
:-)
Welcome from Oklahoma, Andrew--fantastic advice from these guys!
I use yellow mustard on my butts and let it set a while before applying the rub and then frog it overnight or at least a couple hours.
ON fire management. It seems the size of the splits is the key. Not too big and not too small, but 'just right'.
:-)
That and leaving the main chamber lid cracked open on this occasions when the heat rises too much.
Still learning, but its definitely an art. Also--I like the way apple wood coals...
THe wife tasted it and went--WOW!--and the pup did a flip mid-air.
Success! She was a bit skeptical that this off-set would do better than the WSM, but she gets its now.
Indirect Wood fire is the best!
What a blast.
I thought brisket usually stalled at around 150, but this one has taken an hour to go from 183 to 187 and the Smoker temp is 235. Kinda thinking I want the bark to firm up more before wrapping.
What do you think?
First brisket on the Okie Joe started at 7:15 this morning. About 4.5 hours in and looking good. Internal temp is 183 and tender to the probe. Pretty much stalled. Gonna wrap it soon. and put it back on.