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    First time brisket cook...a couple questions

    Alright! I'll take a big fat "L" on this one. We all get better through learning, right? The biggest mistake was to wrap the brisket in foil before placing in a warming oven. You're blocking any steam from escaping, which is going to essentially make the brisket pot roast. Either A) Wrap in...
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    First time brisket cook...a couple questions

    The flat (bottom side) did not probe as buttery smooth as I would like, but at that point it was 11 hours for me being outside and I was out of fuel. Well, the smoker was out of fuel. My hope is that 14 hours in the warming oven mitigated that. Next time I will flip the brisket once I wrap...
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    First time brisket cook...a couple questions

    Pulled it at 199F. 199F is basically 203F up top and 194F down below. Next time I’ll remove the upward baffle sooner. Didn’t even think to do that. Pretty good though, still removed it in good time. Planning ahead, I added more tallow, wrapped in foil, and I placed it in an electric smoker. I...
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    First time brisket cook...a couple questions

    That spike is the reason I choose to not wrap anything else anymore. Brisket diff story due to long hold.
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    First time brisket cook...a couple questions

    I still be outside. Getting close.
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    First time brisket cook...a couple questions

    Wrapped at 171 Drenched in with some tallow and butter seasoning.
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    First time brisket cook...a couple questions

    Almost at 8 hours and close to wrapping.
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    First time brisket cook...a couple questions

    Finally rotated the brisket a little. Didn’t feel like I needed to spritz much. Already had to make a new charcoal bed. I blame myself for using the last 1/3 of the bag.
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    First time brisket cook...a couple questions

    Neighbor came by and let me borrow another exhaust stack. Playing around with a tall stack now. No conclusions, but it certainly isn’t hurting.
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    First time brisket cook...a couple questions

    The official kit! It absolutely works as the grate now reads 0-15f hotter than the left lid gauge. Crazy as hot air doesn’t rise anymore. Haha. Decided to drill some during the cook. Having more intake control is pretty much a good thing.
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    First time brisket cook...a couple questions

    About 3 hours in. 133F internal. Long way to go.
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    First time brisket cook...a couple questions

    The okie Joe is being an a$$hole today. First time using the stack lowering kit. It’s usually a butthead for the first hour though. I think it finally settled in.
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    First time brisket cook...a couple questions

    We’re on! Will hold at 250.
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    First time brisket cook...a couple questions

    Thanks y'all. I suppose I better update this thread all day tomorrow. :) Making brisket for the sunday football games. All for myself. :) OK, I will definitely share some with the neighbors! haha
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    First time brisket cook...a couple questions

    For filtering tallow, just run it through a coffee filter into a jar?
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    First time brisket cook...a couple questions

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    First time brisket cook...a couple questions

    Ha Keith, you read my mind. I decided to get the stressful part out of the way first (trimming). I can't decide if I really messed up, or or did fine. Brisket was 13.5 lbs and I trimmed off 4lbs and 11 ounces. This was not a choice brisket, a cheap one. I did remove the mohawk as I didn't want...
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    First time brisket cook...a couple questions

    Cooking on an okie joe offset. First time brisket as well. I picked up a 13.5lb brisky: I think I watched enough trimming videos on youtube, so I should be good to go there. I have the general idea, but please correct me if I'm way off on something. The big thing I'm doing that I've never...
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    OKJ Highland Reverse Flow users?

    I tend to remember his video not necessarily giving the win to the firebasket. It did some things well, but it did other things not as well. <edit: not in the "do mods make a difference" video--that video he acclaimed the firebasket> An older video, he gave a different conclusion: 1) You can...
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    Smoke ring in an MES w mailbox, no curing salt!

    Yep, you need combustion. It's the charcoal that gave you a smoke ring. Smoldering wood chips or pellets in an electrical smoker isn't enough to do it.
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