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  1. O

    Anyone tries these?

    Working a night shift getting home at 5:30 and starting my brisket flat when I get home. Decided to try this whiskey barrel oak. Anyone have any experience with it? Gimmick? Extra flavor? Meh? Just oak. Curious the crowds thoughts.
  2. O

    Next Cook 1st Brisket

    Just ordered Jealous Devil whisky Barrel. We shall see.
  3. O

    Next Cook 1st Brisket

    That bag is Briquettes. I have been using a bag of cherry chunk I bought. Almost out so need to pick up a new bag of whatever I need
  4. O

    New approach.

    I am a new B as well lots of help on this page so far I have learned and haven’t tried that lump definitely burns hotter than charcoal
  5. O

    Next Cook 1st Brisket

    I have an Oklahoma Joe Bronco 2.0 UDS.
  6. O

    New approach.

    It will run with both fully closed. Try stack on #1 and intake about 1/4 of 1. I assume you did initial season? Also only light about 8-10 coals starting on side. My first time I had too much charcoal and too much burning at a time.
  7. O

    Next Cook 1st Brisket

    Thanks, yes I went looking and found where his post was. Definitely the route I will take. It’s only under 5#. What type of of wood if preferred?? I’m not into too heavy of smoke.
  8. O

    Sous vide chops w/garden medley

    That is what I have been using a big stainless stock pot
  9. O

    BRISKET FLAT, MY WAY

    I’m very interested in making pastrami and corned beef. Have you posted a recipe for those? I love both, but I never buy it because I’m not a fan when it’s all fatty I would love to create my own lien cuts.
  10. O

    Sous vide chops w/garden medley

    Going to do some pork chops tomorrow and a Kentucky Rebel Scum blackberry skirmish glaze. That cooler idea is sweet
  11. O

    Black Angus buys

    Tri tip looks awesome
  12. O

    Next Cook 1st Brisket

    Hello bbq friends. Well Memorial Day per family request was a Blackstone Kabob cook. My next day off is Tuesday and weather permitting with all this southern New Jersey rain we’ve been getting I’m going to attempt my first brisket on a smoker, I had two left from my half beef purchase...
  13. O

    New approach.

    Yes, I feel very comfortable with it being consistent, I used it only for my first two cooks. One was all day at 275. The second was all day at 2:50 and that cook went 10 hours without touching a vent and the gauge never moved very happy with this smoker. I’m a complete noob so it’s really good...
  14. O

    New approach.

    It was pretty accurate in the 250 to 275 range at 300. It was off by about 40 to 50° the first two cooks. I use just that thermometer it’s consistent just not 100% accurate so once you learn, it will be fine however I do have an external Thermo works smoke X2 that I compared it against
  15. O

    B&B Competition Charcoal

    It does seem to be very efficient. I believe you’re correct. Trial and error.
  16. O

    Shoulder/picnic help.

    Memorial Day weekend done right. Tomorrow Polynesian pork tenderloin kebabs with pineapple on the Blackstone per daughter’s request.
  17. O

    Shoulder/picnic help.

    End result very acceptable. Wouldn’t be mad being served this in a restaurant. And about $1/ sandwich vs $14 in my area. I like it lean so I was very surprised at yield. Thank you all for awesome pointers. If we could only share the bounty lol.
  18. O

    Kitchen/poultry sheers&knives

    Thanks. Great info. I totally get sometimes more expensive isn’t always better. Sometimes cheap is awesome. I have plenty of Snapon overpriced tools and I have some great Harbor Freight stuff. My daughter bought me the german brand knife for my bday. I got to check them shears out. Thanks
  19. O

    Shoulder/picnic help.

    So got the 6 pounder on at 7 am. Let go 2 hours untouched at 275 ish and a 2 hours was already 159. Let go till 170 bark was good. Wrapped in butcher paper, which I think I put too many layers on too many wraps around it made it up to 193 and stalled. After reading about moisture escaping...
  20. O

    B&B Competition Charcoal

    Question for the veterans, I’m brand new to smoking. I have a OJ Bronco drum smoker, I did a long 10 hour chuck roast using Kingsford blue and white bag and held 250 the entire cook. Neatly stacked coals around perimeter working to center. Lighting a couple from one side so it could work across...
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