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  1. ozsmoker

    Prime Brisket attempt on OK Joe Highland Offset

    By attempt, I mean failure. Even though it was the best brisket I've made and beats a few (bad) restaurants I've tried, it was nowhere near close to brisket Nirvana I will probably answer my own questions here, but I would love some insight from the seasoned smokers I used a combo of...
  2. ozsmoker

    Which of these smokers to buy?

    Here are the prices and models: Brinkman 810-3016-S 822sq in Smoker....... $90 Char-Griller Smokin' Pro 830sq in Grilll/Smkr...... $130 Oklahoma Joe Highland 879 sq in Smoker........ $150 Chargriller 9040 580 sq in Pellet Smoker......$200 I want to smoke a really good brisket, that's pretty...
  3. ozsmoker

    Ribeye roast - smoke it or bake it????

    I know I'm going to get a lot of bias here, but from those who have done ribeye roasts both in the oven as well as in the smoker, which do you prefer and why? Pros and cons of both
  4. ozsmoker

    my 1st seared brisket, okie's method

    11# whole packer from walmart :( so it wasn't choice or anything, total time was about 10.5hrs at 230 in the MES This is my 3rd brisket, the other two were choice and were done the traditional method. Although far from perfect, this has been my best brisket yet Marinated with kraft zesty...
  5. ozsmoker

    Brisket probe test. Unwrapping part?

    Smoking a brisket right now, going to wrap it in BP at 165F Do I unwrap at 190F and probe test then leave it unwrapped the whole time while I repeat the probe test? Or do people wrap it back up? seems like a pita if so
  6. ozsmoker

    thermometers for bbq and food different?

    et732 dual probe, the bbq probe (sits on the grate) measures about 10-20F more than the food probe (through a potato, with 2+ inches of the end exposed) so using a food probe will cause you to cook at higher temperatures because the temp reading will be a lot lower than the actual temperature...
  7. ozsmoker

    big bald BBQ rub, white or brown sugar?

    Recipe in the book just says sugar, i assume they mean brown? Should i put any unused portion in the freezer?
  8. ozsmoker

    from the land down under to the city of sin

    from Melbourne, Australia I moved to Las Vegas a couple of years ago I own a gas grill and a 30" digital electric Masterbuilt smoker (controller on top).... i do plan on purchasing an offset smoker in around a year or so and also a kamado cooker to compliment what i have Only one smoke so far...
  9. ozsmoker

    1st smoke done (turkey), 2nd smoke tomorrow (brisket)

    very first smoke (ever) using an MES 30" digital (controller on top, no window), with mesquite wood chips... smoked a 5lb bone-in turkey breast, salt water brined overnight and seasoned with salt and pepper before smoking cooked it to 145 while basting with apple juice and butter every 45 mins...
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