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    Another new Okie Highland Owner!

    Nice! I thought that was mine for a second. It’s going to be a massive difference. I used an automotive high temp paint if I recall correctly. The stack area is not going going to get that hot, so don’t sweat the temp rating too much.
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    Another new Okie Highland Owner!

    Nothing at all I would change. I sold the Highland not too long ago because there was a texas-built offset in my area, and the extra capacity (and the 1/4") was seen as a nice upgrade. I do miss the little okie though for some things. It was really nice when you only needed to cook one thing...
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    Need advice for new stick burner. Outlaw or Boathouse offset.

    Just chiming in, but if you're really after smoke flavor, I would recommend against insulated fireboxes. Efficiency has a trade off with smoke flavor. Less logs = less smoke. Personally have been extremely happy with the performance of a 1/4" steel non insulated firebox. 40+ minute tend times...
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    First time brisket cook...a couple questions

    Just a small handfull of Ghee butter as well as some tallow that I recycled! Wrapped it up in butcher paper after the cook with that stuff and put it in a pan. No wrap during cook!
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    First time brisket cook...a couple questions

    The first brisket I've been really happy with. I had no problem serving this with a smile. It was actually better tasting (more smoky) than a few places I've ate at in Texas.
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    First time brisket cook...a couple questions

    Wouldn't be complete without some foodie pics right? The bark was a bit crusty and I was sort of forcing a smooth slicing knife to do something that it shouldn't be doing (so some peices look a bit crushed). Extremely smokey and good. Excellent rendering.
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    First time brisket cook...a couple questions

    Doing an extended hold. About 11.5 hrs so far. Going to serve it in about 3 hours.
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    First time brisket cook...a couple questions

    Here's the brisket after 206-7F in the point, and about 203F in the flat. Everything was pretty probe tender, including the flat.
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    First time brisket cook...a couple questions

    Here was the brisket before going in the smoker
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    First time brisket cook...a couple questions

    I found a brisket for $35 on clearance (a 12.5lber). Had the weirdest cook last night, which caused me to lose some sleep, haha. A no-stall brisket. Guessing about 10lbs after trimming, and it was done in 9 hours.
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    btw everyone, look out for some updates tomorrow. Brisket attempt #3. I would consider my last brisket a good success, just needed to trim more off the top. This time I assured the top is 1/8-1/4". This brisket required a lot of trimming. It's an angus one, so whatever that means, but there...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Heya Keith! Wife usually adds some butter along with any rendered liquid when pulling apart the pork. We don't add any sauces or whatever as I feel like people can add their own sauce if they wish. Or are you talking to baste the pulled pork with the sauce on the smoker? I actually have...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    The rest was from 7AM to 9:30AM. Then it went into a 145F warming oven from 9:30AM til about 5:30PM. Next time instead of staying up all night, I can do pork butt/brisket at noon and finish by 2AM. Let it rest for 6-7 hours while I sleep, then just wake up and throw it in the warming oven until...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    It was pretty weird though, because no where on the top did I leave the fat more than 1/2". Maybe 1/4" should be the max. In that case, I could definitely trim much more next time, which I will do!
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Here's a better pic of the brisket. It was still perfectly tender, juicy, and awesome. Just the fat cap wasn't rendered to where it should be:
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Alright, a crazy day! Finally have some time for a post mortum! Here is 50% of the people that showed up: Let's start off with what could clearly use improvement. That is the brisket: Essentlly, the fat on the top was not rendered enough. I think it could have got another 1-2 hours ...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    50% cherry 50% hickory splits! Here’s a habenero cherry mop sauced. It looks fall off the bone but it isn’t—193F internal temp. Not served yet! Y’all won’t want to miss the pic updates in an hour.
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Mopping to begin soon! 175F. Check out that color!
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    Ribs are currently at 171-172F and it's 12:45 here. Keeping temps around 150F. Easily another hour left on the cook, if not 1.5 hours. I'm choosing not to wrap these as I think it would be a waste of time. Spritzing every 30 minutes or so. Going to start mopping at 185ish. Probably will pull...
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    Please check out my timeline. My first overnight cook, and I'm not happy about it.

    My wife woke up an hour before me and prepped the spare ribs that I trimmed to st louis ribs. I'll send some in progress pics after it passes the few hour mark. Each rib has its own rub and will be sauced differently. Since we have a meat grinder, we learned that it made 500% more sense to...
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