Hi James, I've been smoking more briskets on my offset then the Kamado Joe and you've given me the best advice! I will say I won't ever put the flat toward the firebox because I don't want to even take the slightest chance of it getting to much heat being its so lean even if it is prime. I will even put some bacon on top over the flat for extra moisture and a nice treat in the morning time when I do a over night cook....
Looking good, I got a big Joe 3 through watching your videos, I nearly went offset first.. mainly cooking brisket here so starting to think I made the wrong choice 😂 might have to make room for both now! Also, we need Fogo in the UK 👍🏻 Great video as always
That looks fantastic. There is something about watching wood burn while cooking that appeals to our basic primal senses. It is like some sort of a ritual.
@@jhippl Well there is part of the problem....no one should have just one smoker! Just kidding, you will love the KJ... I have a couple of them, and a drum...love them all.
This brisket didn't beat my last 2-3 off the KJ... it was as good, but not better... but I learned more about what this pit likes and what makes better food on it vs. the KJ. The KJ loves 270-300... this loves 250 median temp vs. this cook which was hotter and faster. I did a pulled pork after this at 250 and it was the best i have made, i did some baby backs lower and they were outstanding. I have a few more orientation cooks and then we are ready for the head to head battles. Compared to a few years ago, we have closed the gap to an offset significantly. Fogo tastes more like wood than other charcoal, double indirect improves smoke. Based off the cooks I have done so far I can't see the KJ winning the low and slow cooks but I can see the delta being razor thin so you need to consider the time and effort for each method too. I haven't done them side by side so don't want to guess without having the results but i cant wait to find out
Great video! I love the way you are presenting your cooks. Well done! And btw, I‘m not that far away of trying to ship that exact offset to Europe because of your first video of it 😅 Greetings from Switzerland!
I was also 20-30min. I have done 2 cooks that stood out as the best i have made, this was great but not better. i will do a head to head once i adapt my technique to make sure i am getting the most out of it
@@SmokingDadBBQ Understandable. Would be interested to see what you think. Been considering an offset myself, but have been wondering how much better it is - or if it is. (Other than being able to cook more at once on it.) Cheers!
will do... it felt a little tough which means its undercooked a little. Crumbly is overcooked. Based on the pulled pork i did after this video (not up yet) a slightly lower median temp does better on these large fatty cuts at the cost of more time
James, very nice! I think perhaps the flat might improve, if you tried a full butcher paper wrap with wagyu tallow, as opposed to the boat. Enjoy your vids a bunch!
I like to use the boat but with the butcher paper covering the top. I kind of crimp the butcher paper in the foil boat. Best of both worlds in my opinion.
@@felipemata2960 I had seen that demonstrated by Big Moe Carson. If burning clean fire, I don't think which way the brisket is wrapped makes a significant difference, though admittedly there is a difference. Thanks for reminding, I had been intending to try your suggested method: ruclips.net/video/J8grEZFjYew/видео.html Also watch the fun clip from A. Franklin, J. Markus, LBJ analogy, in case you had not seen it: ruclips.net/video/lnRRDSYgdmw/видео.html
Given that you stated the KJ Kettle Joe brisket was the best to date (then): how much of a difference did the offset make towards improving on that cook?
the kettle joe brisket is good… but it’s fallen down the ranks over the last year since I created the double indirect method on the normal joe. the kettle was the first successful hotter and faster fire with the fat cap up that make a better Kamado style brisket at the time. if it’s still top 5 it’s fifth place
Very nice, I wish you would have let me know, I could have come over and gave you my opinion. 🙂 What was your average temp over the day and did you increase that when you foiled it? What I'd like to see tried on an offset is a full bone in leg of lamb. Any more news on a knife sharpening episode ?
i will be doing the head to head not too far so there will be lots of brisket lol I am waiting for some folks from Dal to be back to "coach" us through that
i would say i averaged 280 (the foil helps speed up) which i think is a bit too hot / fast... i did a pulled pork after this at a median 250 and it was the best pork i have ever made so i think the offset is happier slightly lower
It really depends on the type of wood and the amount of moisture in it. But from cooking on the @SmokeNorth Huron with a 10hr cook time I used 6 junks of wood approximately 15" in diameter with 20-25% moisture content
I am smaller than the Huron so I am splitting these small splits once to about wrist size - furtadofarms.ca/products/cookwood-logs-sugar-maple?_pos=5&_fid=817b18f71&_ss=c so when i mention splits used, divide that by two as i broke them apart looks like 24 meater char spikes so assume thats 12 logs
@@SmokingDadBBQ thank you. I am getting a smaller offset (workhorse 1969) and have absolutely no clue how much wood I will use. This is very helpful. Out here in souther California a 1/4 cord is $350
@@TrekkersOnTheRock I just checked amazon. It's $200 for a 35lb bag which is a bit too expensive for me. I think I'll wait to order from Dickson's since it's $29 for 16 lb and I'll just do a bulk order for free shipping. There doesn't seem to have many sources out here in BC.
i will be doing some head to heads soon to find out... the first few cooks i have had some that are better, and some that are as good but i wouldnt say better... especially for the work. I want to take the time to make sure i can get the most out of each grill before pitting them against one another
A whole brisket is essentially two different cuts of meat. Why not separate them before being placed in the smoker and cook each part to its best? What is good for the flat can’t be good for the point and vice versa.
Just because, it is traditional to cook whole. The two muscles finish cooking to proper tenderness at different times. It takes away the fun of cooking brisket when you make it too easy. The old adage, why make it simple when you can make it complicated? LOL Meahead recommeds separating the point from the flat, also Steve from Cookout Coach made a recent video recommending separating the muscles. I cook brisket for fun and enjoyment, I am sticking to cooking whole. Otherwise I can cook a great cut of quality ribeye, so much easier, and so much tastier to me.
I enjoyed your video. For frequent viewers, the brisket prep, rib, and dry brine parts are really redundant. These parts are in dozens of your videos. As this is about the offset, I’d like to see it mostly concentrated on that.
i get it, pricey! But... i make a crap ton of stuff and my favourite rubs are up to $32 a bottle so i think this investment will be saving me money and break even by summer
Hi James,
I've been smoking more briskets on my offset then the Kamado Joe and you've given me the best advice!
I will say I won't ever put the flat toward the firebox because I don't want to even take the slightest chance of it getting to much heat being its so lean even if it is prime. I will even put some bacon on top over the flat for extra moisture and a nice treat in the morning time when I do a over night cook....
good call on the bacon, love it
Looks like a fine first attempt from this screen! Glad you were able to get something you were happy with on your first attempt.
Thanks Jake
Welcome to the offset world! Great first Brisket cook, looked awesome!
Way to nail the first offset brisket, James! Love that pepper cannon too!!!!!
Thanks Al, hope your live stream can be rebooked soon
Love the smoker and the wood shelf that is a beautiful stick burner. I have a kamado but the taste from an offset is far better taste wise.
absolutely
Looking good, I got a big Joe 3 through watching your videos, I nearly went offset first.. mainly cooking brisket here so starting to think I made the wrong choice 😂 might have to make room for both now! Also, we need Fogo in the UK 👍🏻 Great video as always
lol thanks!
That looks fantastic. There is something about watching wood burn while cooking that appeals to our basic primal senses. It is like some sort of a ritual.
Very true! i was wondering what it was that i enjoyed so much but that makes sense
How does the offset brisket compare to The KJ brisket in terms of flavor, tenderness, and length of cook?
Yes, I think that's what we all want to know!
We need to know, I just got a classic 1 from watching your channel for 6 mths before I went that way over an offset or a drum
@@jhippl Well there is part of the problem....no one should have just one smoker! Just kidding, you will love the KJ... I have a couple of them, and a drum...love them all.
I think we all know the answer to that without him having to tell us lol. It just might not be what some people want to hear.
This brisket didn't beat my last 2-3 off the KJ... it was as good, but not better... but I learned more about what this pit likes and what makes better food on it vs. the KJ. The KJ loves 270-300... this loves 250 median temp vs. this cook which was hotter and faster.
I did a pulled pork after this at 250 and it was the best i have made, i did some baby backs lower and they were outstanding. I have a few more orientation cooks and then we are ready for the head to head battles.
Compared to a few years ago, we have closed the gap to an offset significantly. Fogo tastes more like wood than other charcoal, double indirect improves smoke. Based off the cooks I have done so far I can't see the KJ winning the low and slow cooks but I can see the delta being razor thin so you need to consider the time and effort for each method too. I haven't done them side by side so don't want to guess without having the results but i cant wait to find out
Great video! I love the way you are presenting your cooks. Well done! And btw, I‘m not that far away of trying to ship that exact offset to Europe because of your first video of it 😅 Greetings from Switzerland!
Awesome thanks, and if you do pull the trigger you will be happy with it. Its a joy to use
Have you used a Traeger yet? Very curious on your thoughts and comparisons on one
So stoked for the offset videos!
thanks, the next one is pulled pork.... spoiler, it was the best i have made. learned a few things on this brisket cook that helped
Another top effort. By the way, what do you do with all the briskets that you cook, the family must have a ferocious appetite for brisket 👍
hahaha find neighbours who will take it
Great videos, where do you get your briskets from? Are they choice or prime? I’ve noticed they have pretty thick flats.
i have good luck with costco (choice)
So - how's it compare to a brisket done on your KJ? And how frequently did you have to add a split? Cheers!
From my experience with he @smokenorth Huron I add a split about every 20-30mi
I was also 20-30min. I have done 2 cooks that stood out as the best i have made, this was great but not better. i will do a head to head once i adapt my technique to make sure i am getting the most out of it
@@SmokingDadBBQ Understandable. Would be interested to see what you think.
Been considering an offset myself, but have been wondering how much better it is - or if it is. (Other than being able to cook more at once on it.) Cheers!
When you talk about the flat can you describe what you are looking for or what it lacked and what you are going to do differently next time?
will do... it felt a little tough which means its undercooked a little. Crumbly is overcooked. Based on the pulled pork i did after this video (not up yet) a slightly lower median temp does better on these large fatty cuts at the cost of more time
Looks amazing! Congratz on your maiden voyage.
Thanks for watching
Beautiful brisket!
thanks
James, very nice! I think perhaps the flat might improve, if you tried a full butcher paper wrap with wagyu tallow, as opposed to the boat. Enjoy your vids a bunch!
thanks James
I like to use the boat but with the butcher paper covering the top. I kind of crimp the butcher paper in the foil boat. Best of both worlds in my opinion.
@@felipemata2960 I had seen that demonstrated by Big Moe Carson. If burning clean fire, I don't think which way the brisket is wrapped makes a significant
difference, though admittedly there is a difference. Thanks for reminding, I had been intending to try your suggested method: ruclips.net/video/J8grEZFjYew/видео.html Also watch the fun clip from A. Franklin, J. Markus, LBJ analogy, in case you had not seen it: ruclips.net/video/lnRRDSYgdmw/видео.html
I use a mortar and pestle for my pepper
Me too, most economic route to rapidly ground pepper
good call, thanks for the tip
That sure loks like you nailed it James. You know I love a kamado but an offset is built for brisket!
100%
Awesome. What wood are you using (you did say maple) and where did you get it ?
yes from furtado farms - furtadofarms.ca/products/cookwood-logs-sugar-maple?_pos=5&_fid=817b18f71&_ss=c
James - Did you inject the flat with the rendered fat trimmings/tallow?
no i bought prime and thought i could skip that.. i should have
Given that you stated the KJ Kettle Joe brisket was the best to date (then): how much of a difference did the offset make towards improving on that cook?
the kettle joe brisket is good… but it’s fallen down the ranks over the last year since I created the double indirect method on the normal joe. the kettle was the first successful hotter and faster fire with the fat cap up that make a better Kamado style brisket at the time. if it’s still top 5 it’s fifth place
How far in advance can you dry brine your brisket? is 30 hours too long?
Very nice, I wish you would have let me know, I could have come over and gave you my opinion. 🙂
What was your average temp over the day and did you increase that when you foiled it?
What I'd like to see tried on an offset is a full bone in leg of lamb.
Any more news on a knife sharpening episode ?
i will be doing the head to head not too far so there will be lots of brisket lol
I am waiting for some folks from Dal to be back to "coach" us through that
What was your temp setting to cook that full brisket at 7am to be done by 4pm for the 2hr rest??
i would say i averaged 280 (the foil helps speed up) which i think is a bit too hot / fast... i did a pulled pork after this at a median 250 and it was the best pork i have ever made so i think the offset is happier slightly lower
Great job and great video!! Keep it up 🙂
thanks
Did you keep track of how many splits you used for the cook?
It really depends on the type of wood and the amount of moisture in it. But from cooking on the @SmokeNorth Huron with a 10hr cook time I used 6 junks of wood approximately 15" in diameter with 20-25% moisture content
I am smaller than the Huron so I am splitting these small splits once to about wrist size - furtadofarms.ca/products/cookwood-logs-sugar-maple?_pos=5&_fid=817b18f71&_ss=c
so when i mention splits used, divide that by two as i broke them apart looks like 24 meater char spikes so assume thats 12 logs
@@SmokingDadBBQ thank you. I am getting a smaller offset (workhorse 1969) and have absolutely no clue how much wood I will use. This is very helpful. Out here in souther California a 1/4 cord is $350
Damnnnnn good looking brisket!
Thanks Kevin
Those Smoke North pits are super good looking. I don’t think you’ll get much smoke flavor from maple wood, by the way.
i might switch to oak next time ... it was this wood furtadofarms.ca/products/cookwood-logs-sugar-maple?_pos=5&_fid=817b18f71&_ss=c
have you ever cooked a bone in prime rib on a KJ?
yes, i can't remember if this had the bone or not but i would do the same - ruclips.net/video/SmxUImDZBpo/видео.html
If you go to Texas, never a foil boat and always fat side up, wrap in paper around 165, take to 202 and into cooler for alteast an hour
i got in a boat habit on the KJ (bottom heat it works well there)... here i think next time i will do paper like you said
How are you able to get Fogo charcoal in Canada? I can't seem to get it off their website
Home Hardware
Ya dickson bbq, huth, a few places
Also Amazon sells Fogo charcoal if you are willing to pay shipping
@@TrekkersOnTheRock I just checked amazon. It's $200 for a 35lb bag which is a bit too expensive for me. I think I'll wait to order from Dickson's since it's $29 for 16 lb and I'll just do a bulk order for free shipping. There doesn't seem to have many sources out here in BC.
@@Lantec1000 yeah Amazon sometimes inflates the price super high. But I have found it "regular" price for $35-$39.
With your KJ ou usually use 95% charcoal and 5% wood, why does it look as if it's the other way around in an offset?
haha i hadn't thought of that but yes
how does the smoke flavor stack up against the kamado joe?
i will be doing some head to heads soon to find out... the first few cooks i have had some that are better, and some that are as good but i wouldnt say better... especially for the work. I want to take the time to make sure i can get the most out of each grill before pitting them against one another
Boom! Keep cooking on the offset
thanks, got some fun experiments lined up
But the offset doesn’t have near the versatility of a Kamado style grill…
Fresh ground pepper is normally stronger than pre ground
yep, i know i was captain obvious there but it tastes so much better on brisket than what i was using
Now how do I fit an offset on my 1 meter deep balcony?
haha redirect the pipe out and up lol
@@SmokingDadBBQ That’s one way to do it! 😝
Better to just use those small coffee grinders or mortar and pestle for the black pepper.
right on
Looks damn good to me!
thanks Sylvia
A whole brisket is essentially two different cuts of meat. Why not separate them before being placed in the smoker and cook each part to its best? What is good for the flat can’t be good for the point and vice versa.
i do that when making burnt ends, but when slicing for sandwiches etc. i leave it whole
Just because, it is traditional to cook whole. The two muscles finish cooking to proper tenderness at different times. It takes away the fun of cooking brisket when
you make it too easy. The old adage, why make it simple when you can make it complicated? LOL Meahead recommeds separating the point from the flat, also Steve
from Cookout Coach made a recent video recommending separating the muscles. I cook brisket for fun and enjoyment, I am sticking to cooking whole. Otherwise I can cook a great cut of quality ribeye, so much easier, and so much tastier to me.
TIme for a blind taste test of KJ vs. offset. Ideally, you'd be blind on it too so you might need to invite someone over to help.
nearly got enough cooks under the belt to make that happen
I enjoyed your video. For frequent viewers, the brisket prep, rib, and dry brine parts are really redundant. These parts are in dozens of your videos. As this is about the offset, I’d like to see it mostly concentrated on that.
there are chapters in every video for the regulars to skip sections they already know. hope that makes it easier
👍
Cheers
$200 for the pepper cannon?!?
i get it, pricey! But... i make a crap ton of stuff and my favourite rubs are up to $32 a bottle so i think this investment will be saving me money and break even by summer