Looked killer, man I love that hot hold, I frigged up a dinner once, damn brisket wasnt done until 11at night, then you gotta let it rest down to temp and hold it for hours. We didn't eat brisket that night lol
Much respect you said probe tender. Lots of folks pulling at temperature. I cook my briskets same as you temperature and foil boat. I however only dry brine overnight for convenience. I've pulled brisket out fridge season it and slap it on the smoker. No issues at all in fact I prefer brisket flats because I like lean brisket
"Spectacular" is the first word that comes to mind Tommy. Your blade reminds me of a Klingon Bat'leth - lol I'll be using this exact method on my first brisket cook - it seems to be pretty much foolproof. - Cheers!
I'm new to your channel, and really appreciate all the content you share👏🏽👏🏽💯 I recently bought the Oklahoma Joes Tahoma 900 and smoked my 1st ever Brisket ( it was not bad at all) Tahoma 900 made it easy process , now seeing the way you do it I will definitely try that way, continue with great work and I couldn't agree more seeing that Brisket got me hungry early in the AM lol cheers from Texas.
My man.... That boat method and the hot hold are killer and game changes for brisket. Stay tuned as I just did beef ribs(dino)and seared a steak(tomahawk)all with my 900. Amazing pit!
@@thegalleryBBQ I did some tomahawks too they came up 👌🏽🤤 right on point (i wish i could share picture ) and i could tell your hot spots from biscuits test of the Tahoma 900 👏🏽
Well, it looks like you have pushed me over the edge. Gonna start planning for the purchase of the Tahoma 900. Wish me luck and thanks for the expertise. JT
Love you videos Tommy! I'm buying the Oklahoma Joe Tahoma 900 next week, definitely using your vids as the road map. Hey did you use any post oak in this cook? Thanks again!
That is a mouth full to say "Oklahoma Joe's Tahoma 900"! LOL I want to share this - I used noting but Kingsford briquettes for decades (Late 60''s is when I started) , but around 2010, their product went downhill and I quit using it (I sent an email to them telling them how disappointed I am). The issues: smaller briquettes that didn't last long (Maybe an hour of heat), the heat was not the same, and the bags got smaller and the price went up. I found other brands that work a lot better and I started using big chunks of mesquite. Man oh man that brisket looks great!
@@thegalleryBBQ I am really enjoying Uncle Stubbs charcoal and Cowboy charcoal. I buy the mesquite lump charcoal from a local steel/welding comp-any in my town, this stuff is awesome (I don't know if it would work in the Tahoma 900) I love your reviews and cooks !
That looks like a very nice grill/smoker. The biscuit test on your previous review was very impressive. You or maybe Tom Horsman should do a comparison on Masterbuilt and Oklahoma Joe’s customer service. When smokers and grills become dependent on electrical and mechanical components, customer service is crucial. Also how long parts will be available once your grill is out of warranty is extremely important before someone spends hard earned money.
Love your videos, thank you! Have you had any charcoal feeding issues that caused your temps to drop? I want to buy this smoker but I want it so I can do long overnight cooks without having to baby sit it all night worrying about charcoal getting jammed up in the chute. Torn between this and the masterbuilt 1050
Hey Tommy amazing cook! Just a quick question, what temperature were you holding the brisket at in the oven? And could you wrap in butcher paper if you wanted? Does the holding method also work with Dino beef ribs?
It will work with the dino. I hold at 175f. My oven drops from 155 to 175 and the Brisket holds at 160 internal. No need to wrap! Cheers and give it a go..
got my chef temp tyvm . now the search is on for griddle.. I bought the griddle for the 1050 last year as you would say P.I.T.A. can you tell me which 4 burner Blackstone to buy or do you know of a better brand or type .tyvm again give molly a hug for me
Hi Dave. I like the Halo griddle. That said. They are pricey and the company was just sold and I have no idea what direction they will be going. Any of the blackstoned will treat you well.
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Best brisket vid ever Tommy,you’re the best ! Thanks Tommy!
I agree. 😂😂😂😂😂 stan, thanks-
Great looking brisket, Tommy! That Tahoma is pretty sweet!👍😋
Yes yes.
Soooo much moisture! I like it!
My man...
Man that looks so good, I would take it to bed and use it as a pillow. Yum!
Agreed. The flavor was off the hook.
Great job Tommy 👍🏽. Looks so delicious and tasty. Great way of making it. Brisket smoke ring looks great. Have a wonderful day Tommy and CHEERS.
Cheers
Great looking brisket Tommy. Your channel just keeps getting better and better.
I feel the same.. Im digging this new edit style. My watch time has almost doubled.
A fantastic looking brisket. Cheers, Tommy! 👍🏻👍🏻✌️
Oh yeah.
My guy....that's Brisket perfection right there. 👍💯. Ciao!🍻
You got that right my man....
😊Brisket looks great Tommy ! Beautiful smoke ring !
Brisket was amazing!
Awesome brisket Tommy!. Oklahoma Joe definitely does a fantastic job! Cheers brother 🍻
Yes it does!
Why are we not neighbors?!?🤣😅 Great job HT!! Looks sooooo juicy and tender!!👏🏻🫶🏻💪🏻💃🏼
BBQ MAMA. i wish!
Looked killer, man I love that hot hold, I frigged up a dinner once, damn brisket wasnt done until 11at night, then you gotta let it rest down to temp and hold it for hours. We didn't eat brisket that night lol
Yeah... never again. Ill boat and hot hold all briskets!
Awesome cook Tommy! Great video as usual!
Thanks 👍
Those close up's made me hungry. .... Of the Brisket!!!
Heck yeah.
Great Brisket 101 lesson, Tommy! Thank you!
My man... One of these days I hope to have a drink with you. Grateful for your support.
Much respect you said probe tender. Lots of folks pulling at temperature. I cook my briskets same as you temperature and foil boat. I however only dry brine overnight for convenience. I've pulled brisket out fridge season it and slap it on the smoker. No issues at all in fact I prefer brisket flats because I like lean brisket
Right on Mike. I love doing the salt brine if time permits. If not, no biggie. The boat, and hot hold, for me is a must!
Awesome looking brisket!!! Awesome video!!
Thanks for watching
"Spectacular" is the first word that comes to mind Tommy.
Your blade reminds me of a Klingon Bat'leth - lol
I'll be using this exact method on my first brisket cook - it seems to be pretty much foolproof. - Cheers!
Heck yeah!
Looks great Tommy
Thanks 👍 brother!
Looking good Tommy! I wish we could add photos to our comments. I have some great photos of my brisket cooks. Foil boat only!
My man... You can tag me on IG @thegallerybbq or email me gallerybbq@gmail.com
Really great looking brisket my friend…..send that coupon to me…..got to try their briskets….looked so delicious!!!
20 off 100 you gotta try it. Ill send it over!
I'm new to your channel, and really appreciate all the content you share👏🏽👏🏽💯 I recently bought the Oklahoma Joes Tahoma 900 and smoked my 1st ever Brisket ( it was not bad at all) Tahoma 900 made it easy process , now seeing the way you do it I will definitely try that way, continue with great work and I couldn't agree more seeing that Brisket got me hungry early in the AM lol cheers from Texas.
My man.... That boat method and the hot hold are killer and game changes for brisket. Stay tuned as I just did beef ribs(dino)and seared a steak(tomahawk)all with my 900. Amazing pit!
@@thegalleryBBQ I did some tomahawks too they came up 👌🏽🤤 right on point (i wish i could share picture ) and i could tell your hot spots from biscuits test of the Tahoma 900 👏🏽
Well, it looks like you have pushed me over the edge.
Gonna start planning for the purchase of the Tahoma 900.
Wish me luck and thanks for the expertise.
JT
I just called it the pit of the year(so far) in my latest video.
Tommy, you’re an inspiration man. Appreciate your posts. Do you layer hardwoods in with the briquettes or strictly in the ash drawer?
On this Tahoma 900 it is just down in the ash draw. Not recommended to kmix in the hopper. Enjoy!
Very nicely 0:06 done 👍🏻😎🔥
If your wanting a copy, email me gallerybbq@gmail.com
This looks perfect 👍
Heck yeah...
Great Video sir.😎👍
Steve. Thanks-
this is luscious
Damn......I agree!
Love you videos Tommy! I'm buying the Oklahoma Joe Tahoma 900 next week, definitely using your vids as the road map. Hey did you use any post oak in this cook? Thanks again!
Hi Buddy. I used some Cherry down below. Works great. Ive got the new masterbuilt out Thursday AM... Enjoy my friend!
@@thegalleryBBQ I'll be tuning in! Hell maybe it will change my mind. right now the Tahoma 900 is $599
@@thegbigsurf1 it’s all about what you can afford. Either way, I’ll give it to you straight.
That is a mouth full to say "Oklahoma Joe's Tahoma 900"! LOL
I want to share this - I used noting but Kingsford briquettes for decades (Late 60''s is when I started) , but around 2010, their product went downhill and I quit using it (I sent an email to them telling them how disappointed I am). The issues: smaller briquettes that didn't last long (Maybe an hour of heat), the heat was not the same, and the bags got smaller and the price went up. I found other brands that work a lot better and I started using big chunks of mesquite.
Man oh man that brisket looks great!
Which brands you using?
@@thegalleryBBQ I am really enjoying Uncle Stubbs charcoal and Cowboy charcoal. I buy the mesquite lump charcoal from a local steel/welding comp-any in my town, this stuff is awesome (I don't know if it would work in the Tahoma 900)
I love your reviews and cooks !
That looks like a very nice grill/smoker. The biscuit test on your previous review was very impressive.
You or maybe Tom Horsman should do a comparison on Masterbuilt and Oklahoma Joe’s customer service.
When smokers and grills become dependent on electrical and mechanical components, customer service is crucial. Also how long parts will be available once your grill is out of warranty is extremely important before someone spends hard earned money.
Customer service is always spotty with any company. What i mean is, you could get great CS but the next one maybe not so much.
Love your videos, thank you! Have you had any charcoal feeding issues that caused your temps to drop? I want to buy this smoker but I want it so I can do long overnight cooks without having to baby sit it all night worrying about charcoal getting jammed up in the chute. Torn between this and the masterbuilt 1050
Unfortunately I have.... Masterbuilt is coming out with an upgraded 1050 called the XL.... Mid April. I'd wait to see how that is..
I told you. that tahoma 900 is as close to an offset your going to get. it makes a killer brisket. nice job tommy.
Thanks Scotty. I just maybe Pit of the year. That said. The XT is coming!
curious on your view of the thermoworks smoke x4
Hi James. Ive used them all and love the Chefstemps the best! Its all i use.
Hey Tommy amazing cook! Just a quick question, what temperature were you holding the brisket at in the oven? And could you wrap in butcher paper if you wanted? Does the holding method also work with Dino beef ribs?
It will work with the dino. I hold at 175f. My oven drops from 155 to 175 and the Brisket holds at 160 internal. No need to wrap! Cheers and give it a go..
@@thegalleryBBQBrilliant thanks Tommy!
Looks great Tommy! What kind of wood did you use?
Cherry..... Awesome flavor!
got my chef temp tyvm . now the search is on for griddle.. I bought the griddle for the 1050 last year as you would say P.I.T.A. can you tell me which 4 burner Blackstone to buy or do you know of a better brand or type .tyvm again give molly a hug for me
Hi Dave. I like the Halo griddle. That said. They are pricey and the company was just sold and I have no idea what direction they will be going. Any of the blackstoned will treat you well.
❤❤❤
CHEERS