My experince with using a bronco for about 2 years now I would be to put your wood chunks in the ash pan and just one close to your fire when you start it. and lose the water pan. fat cap down and no foil on the ends. I also treat my drum like a pellet smoker cause the heat is coming from the bottom. I like to keep it at 225 at first and then bump it up to 250 after the wrap in foil boat. And if you use b@b logs stacked in there tight you can get through a whole brisket cook without reloading. Thanks for the content keep it coming.
The tin foil was the problem with your drum smoker. Do it again and wrap it 4 hours in, leaving the top fat open to the heat. Your results will be much better. I have a cheap $100 bullet style smoker, and I get decent results using the foil boat.
When cooking whole briskets, I use my Brazos. But when doing what I call my "poor man's brisket", i.e. smoked chuck roast, I use my Bronco. For every whole brisket I do I probably cook 10 chuck roasts in between. You can't beat an offset for whole brisket, but you also can't beat a Bronco for a 4-6 hour cook on a chuck roast! All the awesome flavor of burnt ends with about a tenth of the hassle!!! I've been smoking for about 25b years now, and there is no way I wouldn't have a Bronco. I'm actually thinking about buying a new one, mine has A LOT of miles on it lol. Don't even get me started on the ribs that come off that thing... Hats off to Okie Joe's for making a badass barrel smoker!
I would suggest going fat cap down for a future video with the drum smoker. One advantage to using a drum is when the fat hits the charcoal its a unique flavor different from offset. I would even remove the water pan and just spritz more often to get the fat on charcoal flavor. Or stay fat side up but with less interference between the meat and charcoal basket i.e. water pan. There's no way cooking directly above coals is less smoky
For most turning a brisket over a few times during a cook is just not in their wheelhouse. Imagine cooking a steak from beginning to end without turning it over nor rotating it. Ain't happening. So why expect a brisket to cook evenly on one side until done 🤔🤪
Definitely awesome video buddy!!! I actually have never ever smoked anything ever until about a month ago after I thought having my regular gas 6 burner grill with a big side sear burner, a rotisserie burner, and a side burner for side dishes and well it is over 15 years old and I definitely got a lot of griff for spending way too much on a grill buy a couple buddies of mine but at a regular price of around 2,000.00$ but able to pick up there very last one after several months of trying to get them to drop the price because I definitely did not want to spend any where close to 2,000.00$ for a grill but after going in for two months every weekend and asking them if they would drop the price they finally did and I was able to get it for 600.00$!!! Pretty good I’d say since one of my buddies would end up buying a new grill every other year and at roughly 200.00$ a pop well he is the one that has spent way more than I have ever spent on a grill!!! 600.00$ split up into just over 15 years is definitely dirt cheap!! So anyways I ended up getting a Oklahoma joes 3/1 smoker,charcoal, and a gas grill and I had definitely been wanting to try and get some amazing taste of some good old smoked meats in my mouth!!! Well the first thing I tried was a couple Dino beef ribs and well for how long they took and not noing exactly what I was running for a temp they turned out ok but I new I could do better!!! After getting a lava lock grill thermometer I found out that when I thought the smoker was getting too hot at 300 by the temp on the thermometer that came with the smoker and it was off by 100 degrees or a little more it definitely helped out by turning my next amazing item that I smoked witch was a nice big brisket!! Oh and it turned out so wonderful and my dad and grandma and grandpa even asked if there was extra for them to take home!!! My next item was a pair of baby back ribs and those were by far the best ribs I have ever had for sure!!! My wife even said so also!!! This weekend I’m doing another pair of baby back ribs again also because the wife definitely wanted some more of them for sure!!! And for next weekend it will be a nice big pork but with the bone in still!!! I’ve never done one before but I’m definitely excited to try some good old pulled pork sandwiches for my birthday this weekend!!! I definitely love my Oklahoma joes smoker other than how the doors didn’t shut nice and even and left a gap for smoke to leak out everywhere!! But after installing some smoke seal it’s definitely not perfect but has definitely helped!!! I wasn’t sure if I would even like smoking meats but I definitely do and try to every weekend now!!! Well awesome video once again buddy and remember keep up all the hard work buddy!!!!
I always enjoy your videos. It's always about the amount of smoke. I'm curious as to how much smoke do people really want. I think as cooks we can get used to the smoke and keep wanting more where others may want less. For me it's a balance of smoke, the meat flavor and seasoning. A blind taste test with multiple people would be interesting.
I have a bronco and wrangler offset and the offset makes a slightly better brisket but the bronco can be set up for set and forget which is a win. With a fan on the bronco you can use Char-logs and get 12+ hours easy and keep the exhaust wide open and get more air flow.
What I really like about this comparison is that, you used choice grade brisket. In my opinion, true BBQ spirit is about buying on a budget and making the best out of what you got. I have watched other people doing videos where they spend a considerable more money on much higher grade meats and sometimes, it doesn’t turn out that great.
Steve, great video. On the Bronco did you cook fat cap down? That should help with rendering the top of that point i would think. How would you say cooking on the bronco differs from the WSM?
I personally don't like how going fat cap down messes up the bark but yes, you would get better rendering that way. It's very similar to how a wsm cook.
I really enjoyed your video. I'm in the process of making a UDS so I'm checking out a lot of videos. One day I'll move up to the offset. Have a good one!
Would love for you to do a review on Lone Star Grills pellet smoker with half pellets/half wood chips that they sell. Cannot find information on whether the air flows over the grate or under the grate. Smokestack exit is below grate level which seems a little concerning as to how that would affect airflow.
Everyone loves fat up. 😄 I would imgine after halfway through the cook the bark will be nicely set so hopefully it won't mess it up. Anyway keep the videos coming
I have an Oklahoma Joe's Highland smoker. I've only smoked 4 briskets and they've all turned out great so I disagree with the notion that an offset is hard for beginners. I would say that Oklahoma Joe smokers are more for beginners and random hobbyists. Once you start smoking on a regular basis, you're going to want a smoker that keeps the heat better and has better airflow. Even after 4 cooks, I feel like I am ready to upgrade to a better offset smoker. The biggest issue I have with Joe's Smokers is the exhaust stack is too small, the thermometer isn't very accurate and where you need it, the main chamber isn't sealed well and you only have one shelf. I want to say in clear terms, Oklahoma Joe's Smokers can make really good briskets, but if you think you're going to smoke more than a few times a year, you should really look into something a little more professional with more capacity.
Your biggest problem with the Bronco was you lit the lump coal in the center. Big no! No! Light from the edge so it will burn towards the center. Use starter blocks or cubes. But you are correct not all lump is equal. I use briquettes for longer cooks. As usual I love your videos. Mad respect!!
@@John_Redcorn_lump usually burns better and longer, but this is one smoker where briquettes are better. Fill with briquettes and light just one spot on the edge then lay the wood on top. There’s people getting 12-15 hours of cook time with this method, even with the non-pro version of the Bronco.
Is the lack of smoke flavour on the Bronco due to the fuel source? Would a “better” charcoal lump or briquette make a difference? How about a test using the same fuel in both?
Hey Steve Nice work on the videos Can you do a Kamado like big green egg vs offset cook comparison Like what smoking dad bbq he gets flavours close to offset on a kamado cook👍🏽
Fat cap down for first half the cook in a drum. Also the heating distribution in a drum can see 10-20F deference from front to the back due to the chimney on the bronco being so small. By extending it will produce a more even cooking environment.
I like to smoke about 12 lb of chicken at one time! The Bronco does not like to do the 275-300 thing! It creeps along at about 250! I wonder what I am doing wrong?
@@SmokeTrailsBBQ I just did that and it helped a whole lot! I found because the fire pot is not centered I had to spin the chicken on the rack every 20 minutes! I was thinking about a computer controlled air pump so I could leave the deflector in! The Bronco gives me all kinds of trouble but It does do chicken well! It bothers me how clean your Bronco was! lol Still thinking about it!
My decision came down to affordability of unit without compromising quality of the cook. Building a UDS won. Good quality cook (not better than off-sets) but a good quality drum is much cheaper than a good quality off set. I spent about $250 when all said and done. I can see an issue with needing to add more fuel for longer cooks but Im looking into cutting a side door for access.
You are missing an important part of the drum smoker. A lot of unique flavor is added on a drum smoker by cooking it fat side down with no barriers between the coals and the fat drippings. That fat hitting the hot coals gives off a wonderful unique flavor that can’t be duplicated.
You got more smoke flavor on the off set because you were constantly adding fresh wood. Get rid of the water pan and work your vents down for longer cooks!!
You rotated the brisket on the offset for a more even cook. You could have turned the brisket over on the Bronco halfway through the cook for a more even cook.
Ok e if the best briskets I’ve ever had was from a 55 gallon barrel drum…..all black cherry wood smoke .. no charcoal……I was adding sticks constantly but it was worth it
Stop with the holding it in your holding box. Us backyard smokers don't have anything to hold our meat for 15 to 20 hrs. Actually we don't wanna hold that long. Do your videos with holding them the ways we do for just a couple to a few hrs. And let's see how they turn out
If you want the best brisket possible you will find a way to hold at 150. Most newer high end ovens can do as low as 130. They even make countertop ovens that do this.
1. DO NOT USE THE WATER PAN!!!!!!!!! 2. Start fat side down. Turn the brisket half way through the cook 3. Do not trim the fat!!!!!!!! You are throwing away all the flavor and then are trying to recapture it with butter and tallow. 4. Adding butter and tallow has got to be a joke. That's hilarious 5. I don't mean to sound harsh but there isn't an offset in the world that will give you a better smoked brisket than a drum smoker. You have a lot to learn.
When you say turn the brisket halfway through the cook do you mean flip it back onto the lean side with the fat cap up or do you mean turn the grate 180 degrees?
My experince with using a bronco for about 2 years now I would be to put your wood chunks in the ash pan and just one close to your fire when you start it. and lose the water pan. fat cap down and no foil on the ends. I also treat my drum like a pellet smoker cause the heat is coming from the bottom. I like to keep it at 225 at first and then bump it up to 250 after the wrap in foil boat. And if you use b@b logs stacked in there tight you can get through a whole brisket cook without reloading. Thanks for the content keep it coming.
The tin foil was the problem with your drum smoker. Do it again and wrap it 4 hours in, leaving the top fat open to the heat. Your results will be much better. I have a cheap $100 bullet style smoker, and I get decent results using the foil boat.
I need to add a drum smoker to my smoker/grill collection.
Do it! Love my drum
When cooking whole briskets, I use my Brazos. But when doing what I call my "poor man's brisket", i.e. smoked chuck roast, I use my Bronco. For every whole brisket I do I probably cook 10 chuck roasts in between. You can't beat an offset for whole brisket, but you also can't beat a Bronco for a 4-6 hour cook on a chuck roast! All the awesome flavor of burnt ends with about a tenth of the hassle!!! I've been smoking for about 25b years now, and there is no way I wouldn't have a Bronco. I'm actually thinking about buying a new one, mine has A LOT of miles on it lol. Don't even get me started on the ribs that come off that thing... Hats off to Okie Joe's for making a badass barrel smoker!
I would suggest going fat cap down for a future video with the drum smoker. One advantage to using a drum is when the fat hits the charcoal its a unique flavor different from offset. I would even remove the water pan and just spritz more often to get the fat on charcoal flavor. Or stay fat side up but with less interference between the meat and charcoal basket i.e. water pan. There's no way cooking directly above coals is less smoky
Great idea. I'd love to dry it with direct heat
For most turning a brisket over a few times during a cook is just not in their wheelhouse. Imagine cooking a steak from beginning to end without turning it over nor rotating it. Ain't happening. So why expect a brisket to cook evenly on one side until done 🤔🤪
Mad scientist 2 😂
Great video. The Bronco seems easy and convenient to use, and the brisket turned out looking great.
Thanks man!
Thanks for all these great video, learn something each time. What about “backyards” tricks vs Pro ticks? Cheers
Great idea!
Definitely awesome video buddy!!! I actually have never ever smoked anything ever until about a month ago after I thought having my regular gas 6 burner grill with a big side sear burner, a rotisserie burner, and a side burner for side dishes and well it is over 15 years old and I definitely got a lot of griff for spending way too much on a grill buy a couple buddies of mine but at a regular price of around 2,000.00$ but able to pick up there very last one after several months of trying to get them to drop the price because I definitely did not want to spend any where close to 2,000.00$ for a grill but after going in for two months every weekend and asking them if they would drop the price they finally did and I was able to get it for 600.00$!!! Pretty good I’d say since one of my buddies would end up buying a new grill every other year and at roughly 200.00$ a pop well he is the one that has spent way more than I have ever spent on a grill!!! 600.00$ split up into just over 15 years is definitely dirt cheap!! So anyways I ended up getting a Oklahoma joes 3/1 smoker,charcoal, and a gas grill and I had definitely been wanting to try and get some amazing taste of some good old smoked meats in my mouth!!! Well the first thing I tried was a couple Dino beef ribs and well for how long they took and not noing exactly what I was running for a temp they turned out ok but I new I could do better!!! After getting a lava lock grill thermometer I found out that when I thought the smoker was getting too hot at 300 by the temp on the thermometer that came with the smoker and it was off by 100 degrees or a little more it definitely helped out by turning my next amazing item that I smoked witch was a nice big brisket!! Oh and it turned out so wonderful and my dad and grandma and grandpa even asked if there was extra for them to take home!!! My next item was a pair of baby back ribs and those were by far the best ribs I have ever had for sure!!! My wife even said so also!!! This weekend I’m doing another pair of baby back ribs again also because the wife definitely wanted some more of them for sure!!! And for next weekend it will be a nice big pork but with the bone in still!!! I’ve never done one before but I’m definitely excited to try some good old pulled pork sandwiches for my birthday this weekend!!! I definitely love my Oklahoma joes smoker other than how the doors didn’t shut nice and even and left a gap for smoke to leak out everywhere!! But after installing some smoke seal it’s definitely not perfect but has definitely helped!!! I wasn’t sure if I would even like smoking meats but I definitely do and try to every weekend now!!! Well awesome video once again buddy and remember keep up all the hard work buddy!!!!
That's amazing! Great deal! Sounds like you're pumping out some amazing Q!
I always enjoy your videos. It's always about the amount of smoke. I'm curious as to how much smoke do people really want. I think as cooks we can get used to the smoke and keep wanting more where others may want less. For me it's a balance of smoke, the meat flavor and seasoning. A blind taste test with multiple people would be interesting.
I agree for people who smoke a lot of meat they tend to want more than the average person.
I have a bronco and wrangler offset and the offset makes a slightly better brisket but the bronco can be set up for set and forget which is a win. With a fan on the bronco you can use Char-logs and get 12+ hours easy and keep the exhaust wide open and get more air flow.
I have a thermoworks billows I'll have to try that
What I really like about this comparison is that, you used choice grade brisket. In my opinion, true BBQ spirit is about buying on a budget and making the best out of what you got. I have watched other people doing videos where they spend a considerable more money on much higher grade meats and sometimes, it doesn’t turn out that great.
“Scotchy, mmmmmm”. 😂😂😂. Man I dunno why but that had me rolling!
Steve, great video. On the Bronco did you cook fat cap down? That should help with rendering the top of that point i would think. How would you say cooking on the bronco differs from the WSM?
I personally don't like how going fat cap down messes up the bark but yes, you would get better rendering that way. It's very similar to how a wsm cook.
I really enjoyed your video. I'm in the process of making a UDS so I'm checking out a lot of videos. One day I'll move up to the offset. Have a good one!
I'm a backyard smoker and always hold for 10 to 15 hours and people think my stuff 🔥 js if u are bout that life than u have to be 💯
Yes! Make the best Q you can!
You just can’t beat hanging meat in a drum that’s the true advantage. You can even hang fish it’s amazing!!!
Would love for you to do a review on Lone Star Grills pellet smoker with half pellets/half wood chips that they sell. Cannot find information on whether the air flows over the grate or under the grate. Smokestack exit is below grate level which seems a little concerning as to how that would affect airflow.
Interesting! I'll look into it.
Loving the videos. Keep them coming. Could u flip the brisket upside down (atleast halfway through id imgine) to get the top cooked more
For sure that does help. I just don't like how it messes up the bark. I'm a fat up guy
Everyone loves fat up. 😄 I would imgine after halfway through the cook the bark will be nicely set so hopefully it won't mess it up. Anyway keep the videos coming
I have an Oklahoma Joe's Highland smoker. I've only smoked 4 briskets and they've all turned out great so I disagree with the notion that an offset is hard for beginners.
I would say that Oklahoma Joe smokers are more for beginners and random hobbyists. Once you start smoking on a regular basis, you're going to want a smoker that keeps the heat better and has better airflow. Even after 4 cooks, I feel like I am ready to upgrade to a better offset smoker. The biggest issue I have with Joe's Smokers is the exhaust stack is too small, the thermometer isn't very accurate and where you need it, the main chamber isn't sealed well and you only have one shelf.
I want to say in clear terms, Oklahoma Joe's Smokers can make really good briskets, but if you think you're going to smoke more than a few times a year, you should really look into something a little more professional with more capacity.
Thanks Mike! Great perspective
Your biggest problem with the Bronco was you lit the lump coal in the center. Big no! No! Light from the edge so it will burn towards the center. Use starter blocks or cubes. But you are correct not all lump is equal. I use briquettes for longer cooks. As usual I love your videos. Mad respect!!
Can you just use briquettes all the time? Is the lump better smoke, taste, etc?
@@John_Redcorn_lump usually burns better and longer, but this is one smoker where briquettes are better. Fill with briquettes and light just one spot on the edge then lay the wood on top. There’s people getting 12-15 hours of cook time with this method, even with the non-pro version of the Bronco.
Why not rotate in the drum?
Is the lack of smoke flavour on the Bronco due to the fuel source? Would a “better” charcoal lump or briquette make a difference? How about a test using the same fuel in both?
I think it's just the sheer volume of wood and smoke. An offset burns alot more wood than a drum. I could test some different products.
@@SmokeTrailsBBQ would running strictly charcoal in the offset in turn make it less smokey then? All things being equal that is.
@andysue2264 yes, all charcoal in an offset is much less smokey.
Hey Steve
Nice work on the videos
Can you do a Kamado like big green egg vs offset cook comparison
Like what smoking dad bbq he gets flavours close to offset on a kamado cook👍🏽
I've been thinking of getting a kamado. Hopefully soon!
Thank You
Cheers man!
Was that drum smoker the pro version?
best bet with the drum is to cook fat cap down give you a bit of protection from the heat
Fat cap down for first half the cook in a drum. Also the heating distribution in a drum can see 10-20F deference from front to the back due to the chimney on the bronco being so small.
By extending it will produce a more even cooking environment.
Never thought of extending it!
I like to smoke about 12 lb of chicken at one time! The Bronco does not like to do the 275-300 thing! It creeps along at about 250! I wonder what I am doing wrong?
I also find it likes lower temps. If you want higher temps you could try taking out the deflector and just doing direct heat.
@@SmokeTrailsBBQ I just did that and it helped a whole lot! I found because the fire pot is not centered I had to spin the chicken on the rack every 20 minutes! I was thinking about a computer controlled air pump so I could leave the deflector in! The Bronco gives me all kinds of trouble but It does do chicken well! It bothers me how clean your Bronco was! lol Still thinking about it!
My decision came down to affordability of unit without compromising quality of the cook. Building a UDS won. Good quality cook (not better than off-sets) but a good quality drum is much cheaper than a good quality off set. I spent about $250 when all said and done.
I can see an issue with needing to add more fuel for longer cooks but Im looking into cutting a side door for access.
What is the difference between a Highlander and a Longhorn smoker ?
The longhorn is larger in general. More cooking surface, larger stack, larger firebox etc.
@@SmokeTrailsBBQ Thank you for taking the time to respond to my inquiry . I look forward to seeing your future videos.
Fat cap down in drum smokers! That way the point will cook better.
You are missing an important part of the drum smoker. A lot of unique flavor is added on a drum smoker by cooking it fat side down with no barriers between the coals and the fat drippings. That fat hitting the hot coals gives off a wonderful unique flavor that can’t be duplicated.
I think at times we forget what the Barrel Smoker is for... Hanging meet
You got more smoke flavor on the off set because you were constantly adding fresh wood. Get rid of the water pan and work your vents down for longer cooks!!
Try fat cap down on the Bronco, you'll be amazed.
I'll try it!
Viewing from Amsterdam. DAD
Nice!
I have a bronco definitely need you to do more videos on that drum on your own channel @smoketrailsbbq.
Love it!
You rotated the brisket on the offset for a more even cook. You could have turned the brisket over on the Bronco halfway through the cook for a more even cook.
On the drum try fat cap down no diffuser plate no water pan let the fat drip on the coals
Ok e if the best briskets I’ve ever had was from a 55 gallon barrel drum…..all black cherry wood smoke .. no charcoal……I was adding sticks constantly but it was worth it
That's it, next time with bronco with water take brisket to 190°, then wrap for better bark, 172° wasn't long enough for naked brisket
You definitely have proven you can make good brisket on an affordable smoker
Bourbon!😂
I will also drink bourbon haha
I feel like it's a funny running Gag or inside joke. 🤣
It appears that you may not have extensive experience with the drum smoker.
Broncos use is a little harder than a pellet smoker, but not much.
Agreed!
Is steve wearing make up?
No I'm just getting used to using a new camera that's overexposing everything lol.
Next time use charcoal the
Stop with the holding it in your holding box. Us backyard smokers don't have anything to hold our meat for 15 to 20 hrs. Actually we don't wanna hold that long. Do your videos with holding them the ways we do for just a couple to a few hrs. And let's see how they turn out
You can use your oven.
@@cooperbrazee6952 my oven won't get down low enough and no one wants to hold a brisket for 15 to 20 hrs.
He’s trying way too hard to be the next Aaron Franklin
If you want the best brisket possible you will find a way to hold at 150. Most newer high end ovens can do as low as 130. They even make countertop ovens that do this.
I agree!
I want mine so smokey I can taste ash.
1. DO NOT USE THE WATER PAN!!!!!!!!!
2. Start fat side down. Turn the brisket half way through the cook
3. Do not trim the fat!!!!!!!! You are throwing away all the flavor and then are trying to recapture it with butter and tallow.
4. Adding butter and tallow has got to be a joke. That's hilarious
5. I don't mean to sound harsh but there isn't an offset in the world that will give you a better smoked brisket than a drum smoker. You have a lot to learn.
When you say turn the brisket halfway through the cook do you mean flip it back onto the lean side with the fat cap up or do you mean turn the grate 180 degrees?
@@hectorgil5483 Flip fat side up, lean side facing fire.