Tahoma 900 vs. Offset Smoker | Smoke Lab with Steve Gow | Oklahoma Joe's®️

Can the Oklahoma Joe’s Tahoma Auto-Feed Charcoal Smoker make a brisket as good as an offset smoker? Steve from ‪@SmokeTrailsBBQ‬ tests it out in this episode of the Smoke Lab.
Tahoma Smoked Brisket
TOTAL SERVINGS: 15
PREP TIME: 1 hr COOK TIME: 30 hrs (10-12 hour cook + 18-20 hour hold)
INGREDIENTS (make sure to include measurements)
● 12-15 lb brisket
● Salt, pepper and Oklahoma Joe’s Memphis Style Rub
THE COOK
● Light smoker and preheat to 250 degrees
● Trim and season brisket
● Place brisket on top rack of Tahoma with full waterpans underneath it on the bottom grate
● Smoke brisket at 250 degrees for 4 hours or until the internal temperature of the brisket reaches 140 degrees
● Increase smoking temperature to 300 degrees and continue smoking for another 4 hours until the brisket reaches 170 internal
● Foil boat the brisket and continue smoking at 300 degrees for another 2-4 hours until the brisket reaches at least 195 internal everywhere you probe
● Hold the brisket in an oven, holding oven, sous vide etc. at 150 degrees for 18-20 hours until dinner the next day
● Slice and serve
WHAT SMOKER/GRILL WAS USED: Tahoma Auto-Feed Charcoal Smoker