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  1. M

    Finishing off Brisket in kettle?

    I smoke.it in an offset smoker (Joe's longhorn ) Yes meant moving it after I wrap.it to the kettle where I can have a bed of coals burning to give constant temp i believe easier and with less need for attending to it than a smoker I believe ? I still have to run a few trial.cooks with the...
  2. M

    Finishing off Brisket in kettle?

    Hello, Just got a BlackJack Joe's kettle for BBQ, and wondering about wether it makes sense to finish off smoked meat (brisket and ribs) after wrapping in the kettle. I have finished briskets in electrical oven and held there as well for hours with good results, however oil dripping in the...
  3. M

    Brisket lStruggling with flat

    I had placed multiple probes on the cooking grate and have an idea where the hotshots are which matches with areas where flat is cooking hotter. This is more difficult to manage when smoking 2-3 briskets at same time.
  4. M

    Brisket lStruggling with flat

    Weirdly that was my struggle. Last few cooks.
  5. M

    Brisket lStruggling with flat

    Yes offset style. I have modified the fire chamber so it's more tight and find myself having to open up the air flow door to fight lower temps than struggling with high temps. Rotating the meat is something I have missed so will definitely experiment with that. Will check turning plates and see...
  6. M

    Brisket lStruggling with flat

    Interesting I always thought point would run hotter as its facing the fire. Flat picked up much faster than point in this cook and point only caught up after few hours at around 170 degrees F which was a first for me, not sure if its because point was much thicker or because of the hotter area...
  7. M

    Brisket lStruggling with flat

    Point probed soft flat was a bit harder on the probe so I kinda knew it was coming out a bit on the dry side. Wondering if closing the smoke stack anbit would lead to more uniform temperature throughout the smoker ? Yet at times I struggle to get the temp above 250 so not sure if closing smoke...
  8. M

    Brisket lStruggling with flat

    Hello Last 3-4 briskets I did flat is coming out rather dry, it's not dead dry but still not enjoyable. I notice that the back side of the smoker (joes smoker long horn ) is 25 degrees hotter than its middle. I thought of turning the brisket around so flat is in middle of the smoker but that...
  9. M

    Brisket for lunch. Ovenight hold ?

    Amount of juice when I unwrapped was crazy and brisket was moist and hated great. Bark.was great as well.Not sure if I should have cooked a bit hotter for fat to break down more but this is the brisket for burnt ends I removed at 190... it was smoked cut in cubes for 1 more hour with sauce...
  10. M

    Brisket for lunch. Ovenight hold ?

    Thanks for all the input. I went with a day cook which took about 14 hours (bit longer than I expected) and rested from.2 am till 2 PM next day. Had an American choice brisket (couldn't find a prime one ) cut around half so basically a point with a pice if flat below it that I did for burnt...
  11. M

    Brisket for lunch. Ovenight hold ?

    Planing a brisket for lunch for few friends. Considering two options Option 1 more trusted less preferred: start 7 pm day before end around 7-8 am next morning rest the brisket and take a rest till noon. That's my common way of doing briskets but normally for dinner where I start at around 2...
  12. M

    Top smoker gauge vs probe on grate

    I do have the thermoworks signals and I cooked based of its ambient probe at grate level. I calibrated those in boiling water and they are surprisingly spot on from factory. Yet I'm wondering if people cook at 250 at gauge they'd be cooking at 200 at grate in reality which would explain how...
  13. M

    Top smoker gauge vs probe on grate

    Indeed yet it wasn't bad and even tasted better than some of the briskets I've done on 10-12 hours. Not sure if extended resting helped somehow. It was still very tender, jiggly and juicy which leads me to think temp wasn't high as its not dry at all.
  14. M

    Top smoker gauge vs probe on grate

    I have tested the gauge that cane with the long horn and the one I added by attaching my thermoworks.probe to them and they were spot on. Yet I believe its normal to have a variation as hot air goes higher abd also in front middle and back of the smoker. The temp difference to the grate is also...
  15. M

    Top smoker gauge vs probe on grate

    Realize it's a simple question and having the temp at grate is more accurate . I get a 50-100 degrees F difference between temp at grate level and gauges on my smoker.everyone says to rely and trust a probe on the grate more than top gauges. Yet I see most videos woth people relying on the...
  16. M

    Ribs

    Last week ends short beef ribs on the Oklahoma Joe's Long horn. Scored these Australian Wagyu MB 8-9. First time I cook such quality ribs and the fat content was so high they felt like melting butter in my hand while I was cleaning up a bit of fat on the top and added the rub... Trimmed fat...
  17. M

    Oklahoma Joe's Long Horn modification

    Ran a couple test burns and smoked a brisket and then ribs with manual and with Billows control.and struggled in both cases to get the temp to rise as much as I wanted or to get clean smoke. Even woth fore pit door fully opened I couldn't get stable clean fire nor clean smoke. Meat tasted okay...
  18. M

    Oklahoma Joe's Long Horn modification

    And final mod was having a replica fire pit vent inlet cut and adding a fitting so I can connect my thermoworks billows via a threaded connector they sell. Made sure to push the connector and the small handle as much as I could to the left so I don't lose air inlet space
  19. M

    Oklahoma Joe's Long Horn modification

    So starting with few of the mods: I added a plate as well as a charcoal grid in case I want to BBQ on charcoal in the smoking chamber. The plate is 4mm thick metal and the grid is 12mm thick so they'll retain heat and help with a bit of heat in the smoker when fore stalls or I open the lid...
  20. M

    Oklahoma Joe's Long Horn modification

    Hello All, Upgrade from a Royal Gourmet offside smoker to an Oklahoma Joe's Long Horn and while I'm happy with the smoker build quality over the Royal gourmet I'm not very happy with the first few trial burns I had. Unfortunately I'm limited with choices on what is available locally as shipping...
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