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The Water Cooler
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Smoked Brisket Ideas
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<blockquote data-quote="_CY_" data-source="post: 2894952" data-attributes="member: 7629"><p>Oklahoma joe offset smokers are bad about uneven heat and need tuning plates to even up heat. especially the newer models made with thin sheetmetal. original Okla joe smokers all used 1/4in plate steel and held their heat more evenly, but still need tuning plates.</p><p></p><p>the best Okla joe models to buy are the originals made in Perry Oklahoma with 1/4in plate steel. IMHO the current new thin steel Okla joe models are not even close to the same quality. buy an old one if you get the chance.</p><p></p><p>temp at dial is not the same as temp at cooking level. forward temps could be 75f higher than towards back. you want to cook your brisket at 225f to 275f measured at cooking levels. long even temps is what you want .. green hickory is the preferred choice to avoid bitterness of too much smoke.</p><p></p><p>cooking times depends on how marbled brisket is and weight. trim excess fat and cook fat side up in the center of grill area. if using dry rub, put as much as possible on as some of the rub will drop off. what type of spice is not as important as the cooking process. my preference is to cook until internal temps at thickest is about 185f.</p><p></p><p>best results are from briskets not covered in foil .. smoked all the way. but harder to keep from getting too much smoke. if you use green hickory, smoke will not be nearly as strong. which is pretty important when doing a 8-12 hour smoke.</p><p></p><p>here's my Oklahoma Joe's smoker made in Perry Okla with 1/4in steel. </p><p><img src="https://s25.postimg.org/a63nwrqq7/00_J0_J_6q_RJZN1m9_HU_1200x900.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></p></blockquote><p></p>
[QUOTE="_CY_, post: 2894952, member: 7629"] Oklahoma joe offset smokers are bad about uneven heat and need tuning plates to even up heat. especially the newer models made with thin sheetmetal. original Okla joe smokers all used 1/4in plate steel and held their heat more evenly, but still need tuning plates. the best Okla joe models to buy are the originals made in Perry Oklahoma with 1/4in plate steel. IMHO the current new thin steel Okla joe models are not even close to the same quality. buy an old one if you get the chance. temp at dial is not the same as temp at cooking level. forward temps could be 75f higher than towards back. you want to cook your brisket at 225f to 275f measured at cooking levels. long even temps is what you want .. green hickory is the preferred choice to avoid bitterness of too much smoke. cooking times depends on how marbled brisket is and weight. trim excess fat and cook fat side up in the center of grill area. if using dry rub, put as much as possible on as some of the rub will drop off. what type of spice is not as important as the cooking process. my preference is to cook until internal temps at thickest is about 185f. best results are from briskets not covered in foil .. smoked all the way. but harder to keep from getting too much smoke. if you use green hickory, smoke will not be nearly as strong. which is pretty important when doing a 8-12 hour smoke. here's my Oklahoma Joe's smoker made in Perry Okla with 1/4in steel. [IMG]https://s25.postimg.org/a63nwrqq7/00_J0_J_6q_RJZN1m9_HU_1200x900.jpg[/IMG] [/QUOTE]
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