how to make TEXAS STYLE SMOKED BEEF BRISKET on an Offset Smoker (Oklahoma Joe's Smoker)

EXCELLENT VIDEO...all the information a beginner needs to smoke a brisket!!!

Plastic wrap? Isn't the plastic releasing toxins

How about smoking on a weber charcoal grill?

You came a long way

How do you regulate temps with both ends wide open ?

I have a double barrel Joe with an offset smoker. Have you done a 6lb brisket via snake method?

What warmer is best for an overnight rest? I want to buy one, just don’t know where to start.

That does not look like unwaxed butcher paper in the video.

Great video. Is the spritz just water?

I am thinking about buying a Oklahoma joes smoker how do i raise the temp and control it?

I LOVE THE SMELL OF THE WOOD SMOKE, I MUST BE A COUNTRY BOY! LOL

PECAN AND HICKORY, MAYBE A LITTLE OAK

doesnt the plastic melt in the oven at 190 degrees though?

Your wife must have a really good job.

Sorry if I missed it but what was the solution in your spray bottle?

God bless you

Just finished using this process and my brisket is cooling nicely. Not sure I can wait another hour to dive in! It's a work of art. Thanks, Steve

Made this recipe yesterday and it came out amazing! Thanks bro.

How did you do your deflector plates!? Or grate for the heat to rise from the bottom I love that I have a charcoal griller offset would I just get an old grate and wrap it and place it over the opening facing down !? Really love it!

thank you for sharing hace a nice day friend

Mr. Smoke Trails, this is an old video of yours on cooking brisket. I found it, however, most instructive. This pre-dated your other more complicated methods, sous vide, etc. It covered basic instruction on a simple OK Joe smoker. That is the same stick burner I have and will use, come the morrow, on a brisket.

With all this new toys I just don’t see people cooking like this anymore unless they getting paid to lol . I still do about 3-5 cooks a year like this but its definitely work

Hey Steve: I am trying to follow your lead with the Oklahoma Joe smoker. How do you maintain a good coal bed while maintaining a 250 to 275 cooker temperature?

Needs to sharpen his knives - I was nervous watching the trimming...

While smoking your brisket what do you use in your spray bottle

The best, thank you for being so very detailed. I am doing my first brisket tomorrow and can't wait. Thanks again for being so thorough with your video.

what is in your spritz? 50% or 30% cider vinegar?

Seems like a lot of waste. However, that excess fat can be rendered down to make tallow which is good to sear steaks with. Also, tallow, if you have enough makes a good fry grease for french fries. We have some very lean ground beef we got from a processor, so, I'm going to run the fat chunks through a meat grinder and mix with the extremely dry ground beef. About 3 ounces per pound.

It should be Olympic sport

Like the way you take the time to explain how and why you cook the brisket the way you do. I have an Oklahoma Joe Highland and tried to smoke a few whole briskets. Always takes longer than I thought. Common to eat at 9pm . But friends and family rave about it. It is a lifestyle. I’m retired I have all day. Thanks trying beef short ribs next.

I died a little inside when you poured that juice off the brisket lol

You cleaned the plastic and not the meAt???

What do u have in your spray?

Ayo drop the skin care routine plz

Awesome, what's in the spray bottle?

What are the ingredients in your spritz, and what amounts?????

Lots of good info. I much prefer the taste from a stick burner verses an easy bake oven, it's a skill set and so worth the effort!

250 for 10 hrs with that smoke ring? Must be a big brisket

No blood, myoglobin my dude.

40/60 for sure lol that salt was way off. Great video overall!

Hi Steve you have by far the best instructions and information when it comes to smoking after watching quite a few of your videos I finally attempted first brisket. Followed your instructions from trimming it all the way to smoking, resting and even slicing it and it turned out amazing. I never thought I would be able to produce such a great tasting brisket being a beginner. Thank you!

Does it leaves any weird taste when you reheat the brisket in a plastic bag?

Doing my first brisket this weekend. Hope I don’t mess it up but I’m hopeful.

Why don't my briskets get a hard black bark? Is it because I have a water pan?

Just starting out with an offset smoker. I've been smoking the past 6 years with a Masterbuilt electric smoker and have been able to 10 lb Pork Butts and 15 lb Packer Briskets in 12-15 hrs. With this offset smoker, I'm having trouble keeping the temps up in the cooking chamber. For some reason, I thought the problem was going to be keeping the temps low enough, but its just the opposite... I fee like I'm constantly adding wood and charcoal briquettes.. It took me like 8+ hrs to cook a 3 lb boneless pork butt. I can barely keep it above 225 F, let alone make it to 280 F to finish a brisket after the stall. How much wood and charcoal should I expect to use to smoke a 12-15 lb Packer Brisket?

So you put the brisket fat side up?

What knife or knifes do u recommend for trimming

Would the same temperature be the same for a pallet smoker?