Smoking a PRIME Brisket on the Oklahoma Joe's Highland & 3 Lessons Learned
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- Опубликовано: 22 фев 2021
- In this video I captured a 12-hour cook on the Oklahoma Joe's Highland offset with a prime brisket purchased from Costco. The seasoning was just one part coarse pepper, one part salt, and some smoked paprika.
TL;DR (3 Lessons)
1. Don't be afraid to trim the brisket. I left WAY too much on the fat cap out of a fear of losing too much of that prime goodness. Moving forward I want to prioritize "usable" fat and meat along with trimming for better aerodynamics.
2. Be careful when trying to warm your splits INSIDE small fireboxes. Given the size and space of my OKJ, I had several splits catch fire and spike the pit temps. Oops!
3. Be careful when crowding the pit. I threw on some ribs midway through the brisket cook which forced me to move the brisket toward the firebox (burned the bottom of it as a result), and it dropped the temps of the pit and required more fire maintenance to bring it back up. Unfortunately I was not as engaged as I should've been and my pit temp dropped drastically. Oops again.
Thank you for watching!
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•Oklahoma Joe's Highland (not the reverse flow option): amzn.to/3rWpZcx (Amazon)
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•Oklahoma Joe's Highland Smoker Cover: amzn.to/2Q50FUz (Amazon)
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•ThermoPro TP27 Wireless Thermometer: amzn.to/3d0mP3x (Amazon)
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- Who Am I? -
Hey everyone! My name is Kevin Hu. I'm a husband, father, pastor and a growing BBQ enthusiast that loves the food and the gear that comes with making good eats. I started this channel to share my love for BBQ and to be a resource for new and upcoming backyard cooks so we can all have more fun and cook better food together. 
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I found it not only easier, faster, cheaper and less of a hassle ...once i wrap the brisket to put it in my oven at whatever temp I want and the oven will maintain the temp much better. I save on wood, time and hassle and it tastes just as good. At the point of wrapping you are not longer using the smoke so why waste the wood. The oven will work fine.
Definitely don’t disagree with you here.
I do same! Can catch a nap & more nap while resting 😁👍
Ice cold facts
Totally agree with the oven solution however you can get a house filled with smoky smell, personal experience but if you don’t mind that no problem. I have some buddies that would frown upon putting it in the oven but idc, I’ve done it, it’s a sure thing! Having said all that I’m certainly trying to figure out how to get long cooks in my Bronco and the Highland. I applaud your efforts and sharing the mistakes and successes!
The last Brisket i made i wrapped and put it in the oven on slow cook setting at 105C, worked perfectly. saved on supplies 👍
That’s how we learn. Just jump right in. Learn by our mistakes. Don’t be to harsh on yourself. I think you did a good job. Keep on smoking. Aloha
Thanks Rowland! Hey you wouldn’t happen to be watching from the Big Island are you??? That’s where we happen to be at this moment and saw your aloha 😎
Recently bought a OJ Highland and use it more as a grill but really appreciate your efforts
I just drove 824miles round trip to buy my excellent condition two year old Oaklahoma Joe Highland here in the UK, however I'm so broke I can't cook on it until pay. So here I am back looking at RUclips videos ...great upload. Good information and love your honesty. Everyday is a learning curve
824 miles!!! Oh my goodness that’s some amazing dedication. What do you plan on cooking on it first? And thank you for the support!
@@HuSmokin no worries man, I plan to do chicken as I've more or less mastered that on my no relegated oil drum BBQ. Would be nice to get smoking on that big ol' Joe! Plus I don't have any wireless temp tech as yet and I'm yet to source a good log distributor here in the UK to fuel my pit.
Did you keep the drum too? I love mine. Good luck on finding a good wood source. That’s crucial.
You’re saying everything that I would say I love operating offset smoker and I like all my gadgets great video, and I like your honest opinion on stuff. Thank you very much.
Love your videos. Most honest bbq channel out there. Don’t get me wrong I like the others also, but you are focusing on letting people know of the setbacks which is super helpful.
Appreciate the support! 👊🏼
i been running BBQs for over 45 years, way back before we used temperature gauges .. its not that hard. some people over think it... good job nice video. new sub here
Respect to you Scotty. In fact at this point in my journey, I have even MORE respect for you OGs that have been putting in the work before all this "tech" we get to use.
I have that same smoker and have no problems keeping constant temperatures for 3 hours at a time without tending. Love it! A more expensive one would be nice of course but it works well for me.
3 hours???????? Do you use a basket or snake method or something? That's wild to me.
I started with the box store brands and MOVED UP to the Oklahoma Joe... Same as you, I finally realized the heat loss (and eventual worsening warping/leaking/rusting out) was killing me. I went all out (for me at the time) with a Lone Star Grillz 20 x 42 offset and WOW!, what a difference in a pro-level smoker. The quality is incredible. I've never looked back... Now I have the LSG Pee Wee Insulated Vertical smoker, the LSG offset, and the LSG pellet smoker is on order. I just stumbled onto your channel. Keep up the great vids!
Hey Chris congrats on ALL of that! You have a dream setup over there. I was looking at LSG for a long time too. So glad to hear you’re enjoying their cookers. Thanks for the support too!
I knew exactly what you were talking about settling for the affordable smoker. I had the same regret of not pulling the trigger on a 1/4" thick steel smoker but you could still get good bbq on cheaper offsets just takes more work. Good job though
Thank you!
Thanks for the video, I’ve been thinking of getting a offset but I got spoiled with the technology and ease of my Traeger. One of these days when I gain more confidence I’ll get a offset smoker
Oh I hear you. I recently sold my Camp Chef pellet grill to help fund a different offset, but boy am I missing the ease of that pellet grill.
Really enjoyable video to watch. Appreciate the candid honesty. Brisket takes time to get right, it's an art that takes a few tries.
Thank you for watching. It sure does take time. So many variables to learn. Have you been smoking briskets too?
@@HuSmokin I have in the past so understand the learning curve involved. Probably made more mediocre ones than good ones at this point. Building a new smoker to try them again in the future as I don't like doing them on my Weber.
Building your own smoker! That’s next level. Are you documenting your build anywhere? Would love to see it.
@@HuSmokin Well I'm "trying" to build a smoker so we'll see how it goes. Might try to document some of the process but haven't done so yet. Keep your videos coming. Watched a few of them already. Good stuff.
That’s awesome. Best of luck. And thank you! 👊🏼
Great video! I'm just getting started cooking with an off set and it's nice to see different angles of cooking from different people. I like that you were clear about how your cook went. Great filming too very fun to watch. Subscribed
Sorry for the delay but thank you for watching and the support. How is your offset cooking journey going?
@@HuSmokin so far so good, l spent about 5 hours the first day burning wood and learning my smoker, how to control the temperatures. First cook was a stuffed meatloaf with a tequila bacon jam glaze and cooked a spatchcock turkey for Thanksgiving. Both came out awesome I was surprised also my first time cooking a turkey ever. Yea, I'm pretty much hooked on smoking now lol👍 cheers
Just started looking at offset smoker videos on RUclips since I bought a 3-in-1 grill. Big mistake. It's a cheap one and I realised all the issues with it after surfing around on RUclips. I'll try to return it. and invest in an Oklahoma Joe Highlander. I know it's not the best out there, but it'll do since I can't get my hands on a Brazos as I'd want here in Europe.
With that being said, I haven't subscribed to any cooking channel, but I'll subscribe to yours. I enjoyed the honesty and criticism of self. That's how we, the viewers, learn. Looking forward to watching more of your videos.
Hey greetings to you from the US! It's been a few months since your comment. Did you end up getting the OKJ?
I was hoping to get a Brazos as well, but being in California there were a bunch of restrictions on getting that smoker to us. Crazy it was easier to get one from Workhorse Pits delivered. Go figure.
And I don't regret getting the OKJ Highlander myself. A lot of folks say how important it is to learn on smaller and cheaper smokers first and I totally agree. Plus I was able to make some pretty good BBQ on that thing.
Great vid. Very professional. You have an eye for details in smoking meats for sure.
Thank you!
Hu - this is a fantastic video, thanks for sharing! Cooking the perfect brisket is an art and a journey - not every brisket is perfect (it seems like every brisket I see on RUclips is perfect)! You will learn something with every cook. I have a Grand Champ which I think is a little larger than your smoker and I have found that using a very small fire, with small splits, located as close to the door as possible works best. I generally add a split every 20 minutes to keep the temp in the 220-240 range. Oh, and as others have mentioned, I do use the oven after I wrap as I am generally wiped out after managing the fire for 12 hours! Good luck with your future cooks, I'm subscribing :)
Thank you for the support and feedback! The oven after the wrap is definitely clutch. However it’s been awhile since making this video and lately I’ve been doing more foil boat briskets. Love the bark and tenderness with this method. I even hold them in the oven for 8+ hours after too. Definitely my best work yet! Have you tried other methods?
@@HuSmokin have you noticed if the foil boat method cooks your brisket a little faster?
Excellent video Sir, I like these “do’s and Don’t” types when novice smokers can learn alongside of you. I’ve only smoked one brisket so far, it’s the ultimate challenge from what I can see, and I have a propane unit..after gaining some experience, the goal is to switch to an offset type like yours to see the difference using charcoal and wood. I definitely learned a few things, thanks for sharing! 😉
Thank you Steve! I still remember the time when I thought I couldn't fail at making BBQ... then one day a friend challenged me to make a brisket. Now I know I'll forever be a student of this craft of making good barbecue. Which propane cooker do you use?
@@HuSmokin Hey, thanks for the reply! Believe it or not, I’ve learned with a Dyna Glo propane upright unit, and it’s been great so far. I was thinking of getting a “Big Green Egg” type of grill next, but they’re super pricey. Weber has one as well, and much cheaper. I just want to experience putting charcoal and wood in, I imagine food tastes much better too. Brisket seems to be the ultimate in cooking difficulty, I think we’re in good company with having issues smoking them, but it’s sure fun trying to get the “Pit Master” status! Smoke on Sir 😊
@@stevekalil7988 You might consider the Chargriller Acorn kamodo grill, it is priced right and cooks a fantastic brisket. Also ribs, steaks, burgers, etc...
I like your candidness on your approach. I still haven't done a brisket because I worried about messing it up but through errors or missteps thats where you gain you experience.
I say keep on chugging. Thank you for taking the time to share.
Thank you Sergio. I tell folks that messing up a brisket is one of the most painful things for me. It takes 8-12 hours, costs around $50 for us here in Northern California, and so much more goes into the cook overall. But to your point, it’s critical experience gained every single time. So amen to keep on chugging. Looking forward to hearing about your first brisket!
Great video! Coming from a pellet smoker, I’ve been thinking about making the switch to a stick burner. Also, turn your brisket trimmings to beef tallow, great for cooking.
Thank you for the compliment and tip on the tallow! Eek its been a couple months since your comment. Did you end up making a switch?
Here's a genius freebie, LP gas-assist burner (amazon, $25.00 with hose and regulator) set your temp, put you wood on top of the flame. Smoke for the first 2 hours and set it and forget it. Leans on the Old Hickory and Southern Pride digital gas-assist. Find a BBQ restaurant that uses these machines and have a passion for what they serve, and it is right there with Franklins.
David I'm with you on that convenience and efficiency factor, but I have yet to across a BBQ spot around here that uses digital/gas-assist that wows me. Not saying it ain't possible, just saying I haven't tasted it yet.
Hello again and thanks for this vid! I also struggle with keeping good temps with my Oklahoma Joe’s highland smoker so I now have a smoker being built by Morillo metalworks out of ripon,ca. I’ve had my Oklahoma Joe’s offset now about 6 years and have used the piss out of it and done some very long cooks on it and needed to baby sit the smoker to keep temps! Can’t wait to get my professional smoker maybe by the end of this month! Keep you updated on the new smoker updates and how it cooks and oh by the way I live near Santa Rosa so not far from oakland! Thanks again for your vids and keep the good work up.👊🏻
Oh wow! That’s great that you linked up with Pedro. Murillo Metalworks definitely makes some good looking pits. I imagine that after 6 years of cooking on the OKJ, your next experience will be 👌🏼. What kind of pit did you get from them? And thanks for the encouragement!
@@HuSmokin I will be getting the 20x40 with the high temp lacquer finish and added a grill to the firebox. How do you know Pedro and didn’t you do a vid of you going there to see his shop?
That sounds awesome. We connected over IG not too long ago and I ended up stopping by his old shop before they moved. And yes I did a short video of that visit in hopes to get the word out for him.
@@HuSmokin yeah I just watched your vid and it answered my questions. I found Pedros shop on Facebook and hooked up with him through messenger,never been to his shop.
@@HuSmokin Not sure if you read Aaron franklins book a meat smoking manifesto? But it is full of good info and a overall a good read!
Ahhh the good old days. When costco actually had prime briskets....and reasonably priced too
Tell me about it!
Love it, good honest review. Could have gone another hour or 2 , good review!
Thanks Bryan. Crazy to think that it was just 3 lessons learned back then. I feel like I'm on lesson 55 now but what a journey! Love the briskets I'm making these days.
New subscriber, loving your videos! I’ve been smoking on a OK Joe for about a year and a half, and had the same initial thoughts about the +$1,000 smokers. But of course now I’ve started obsessing over upgrading to a 1/4 inch steel pit...
Haha! First off thank you for the sub and sharing your experiences so far. Not gonna lie... every time I see a pit with that thicker steel I get obsessed too. Following all these smoker builders on IG probably isn't helping. But my plan is to retire the OKJ some time this year and get another offset with the 1/4" steel and better build quality overall.
What pits have you considered to upgrade from your OKJ?
I just have with our own Aussie brand Big Boss Bbq in Queensland. 220kg pit what a difference using twigs to keep temp its that good. Love your video keep it up.
@@HuSmokin look at Brazos at academy sports Mad Scientist has done reviews on picking smokers 😁👍
Lone Star Grillz wouldn’t disappoint..
I agree. Great reviews out there too. Have my eyes on the Workhorse Pits at the moment though.
Love your video. Fire and temp management is so hard on these OK Joe's but when you figure out your rig the product is so much better. With that said I will never buy a pellet grill. Easy bake ovens for men. Will definitely upgrade to a better offset though
BTW, the blanket insulated wrap/jacket ($149.00 for the Highland) mine is a reverse flow, is well worth the money. Holds temps rock solid and you use less wood/gas.
Ah I never made it there with the insulation but it makes sense. Thank you for the comment!
looks good to me!! well done! btw add an 18 in.extention to the smoke stack and it will draft better!
I heard about that but never got around to trying that. I've since acquired a different offset so my beloved OKJ will be finding a new home soon. Thanks for watching!
Does the baffle plate help out? I ordered one still hasnt came in yet hopefully i dont regret it.. and does the down spout or w.e u call it on the inside of the smoke box attached to the smoke stack. Is it affected by the baffle plate or does it work well together. Not sure if i want to get both or just stick to the baffle plate. Let me know plz. Thx. Loved the video btw. Going to do my first whole brisket from costco this coming weekend so just looking for some tips before I start my smoke on the brisket thanks again..
Great video. You need a lot of "bad" ones as you work up to a great one.
So true. Thank you!
Great video and don’t be so hard on yourself. I’m sure the brisket was good. Question: where did you get the collector/box for the chimney on the inside of the smoke chamber? I need one!
Thanks Anthony. Its been awhile since I uploaded this video and have learned a ton since. I think all the OKJ accessories I purchased were through BBQsmokermods.com by LavaLock. I wouldn't recommend it though. Realized later that it really did mess with my airflow. The baffle plate alone was fine enough.
I've been there myself with the brisket lol but nice cook and smoke ring
Haha so much to learn! By the way just subbed to your channel. You throw down my friend. Love the videos you're putting out.
@@HuSmokin 10-4 my brother thank you
What would be the best offset smoker to get under 4k?
Look into a Old country bbq pita Brazos, 1/4 inch steel and holds temperature really well!
I debated driving through Texas on a road trip to pick one of those up! Wasn’t able to get them to ship out to CA last year. Look like great pits and I’ve come across many great reviews of them.
@@HuSmokin yeah I have to say having owned numerous offsets including the OK Joe highland, that the Brazos is the last one I am buying, it's a great deal, and just built well too. I like your videos, don't forget to let your briskets rest though!
That’s what I hear about them. Glad you were able to secure such a great pit. And yes thank you for the reminder on resting! Been budgeting at least 4 hours for the hold. Some folks recommend up to 8-12, but I can’t tell a huge difference yet on going that much over 4.
Same things been happening to me I’m still trying to learn
I had three different offset cookers including the OJ Highland before I came across my current one, and even though if new it would’ve cost several times more than a cheap offset, it still takes a bit of work to maintain temps. It’s so worth it, though, for the superior smoke flavor. You might occasionally supplement your coal bed with some premium (unlit) lump. Keeping a good coal bed and adding only small preheated splits or even as small as chunks really helps in minimizing temp spikes in small offsets. Don’t sweat the swings to much, though. That, opening the pit needlessly to spritz or something, and simply not cooking long enough are some very common errors I see. You’re definitely on the right track, though. Sounds like you might’ve watched some Harry Soo brisket videos, but if you haven’t, you should. Lol.
Haha thanks David for taking the time to share those tips. Did you mention the premium unlit lump because it won’t impart the same flavors as standard briquettes? And I think you’re dead on with the smaller splits. Another thing too is I recently removed the smoke stack mod from my OKJ and the airflow and fire management is a lot more consistent.
I try to watch as many of Harry’s videos as possible but sometimes it’s like watching a professor teach some really dense material. So I find myself watching some of his videos on repeat. Ha.
@@HuSmokin I mentioned “premium” lump not for flavor, but because you want decent lump for your coal bed. If you notice with cheap lump, you’ll get a lot of pieces you can clearly tell came from the bark of the tree, and they simply won’t last long, nor will the small pieces, of course. You won’t notice changes in flavor from changes in charcoal as long as you’re burning a well oxygenated fire. The flavor is all from the wood.
Good stuff. Thank you! I’ve been using Jealous Devil lump primarily (because of Harry Soo) and have tried some B&B which is more accessible around us.
Hi David, can you explain how to maintain the fire in this smoker? I recently did my first cook on the Oj highland and found that it was difficult to get the temp above 250 and maintain it there. After your first round of charcoal to make the bed, is it best to keep adding unlit charcoal right on top of the bed or to light the charcoal first before adding it? Which option will get the temp to the most appropriate range?
Hey Tank, I know your question was directed at David, but are you trying to use charcoal exclusively on your OKJ? I'll share more of my approaches below if that helps, but I will say that the initial answer is simply "it depends." If you are watching and maintaining your fire well, you can anticipate when you should add the unlit charcoals knowing that they will take time to catch, burn, and generate enough heat to balance it all out. I liken it to the handoff in a relay race. The next runner needs to anticipate everything even before it is their turn to run. If you don't anticipate it, then your temps will drop too much and since it will take time for the unlit charcoal to catch, burn and generate heat, you'll get larger temperature swings in the pit. But if it does happen and you accidentally let your fire and/or charcoal bed get too small, then adding lit charcoals will help speed up that process to get you back into your target temperature range. I view the latter as an emergency response and not as a regular practice personally.
So if you're only using charcoal, then watching your temps and anticipating the drop in temps with placing unlit charcoals will be required. You can put lit charcoals in as well if you have access to that but usually that practice is less than ideal for most of us backyard smokers.
But if you're using lump or regular charcoal to start the bed then continue with wood splits, I usually start with a full chimney of lump charcoal to form the bed and add an 8" split to start. This usually allows me to get my OKJ up to that 250-270 range. Once there I monitor the temps closely and watch how the split burns. Depending on the type and size of the wood, you'll need to anticipate the curves of how long a piece of wood catches and how that translates into raising up pit temps. You'll want to add that new split when you know your fire is getting ready to come down so that your new split will have time to catch and maintain the heat.
Also a method I have not tried on the OKJ is a minion method of sorts which requires a charcoal basket. This simply requires a basket loaded with unlit charcoals to start and a lit chimney of charcoal poured onto the top. Theoretically the heat from the top of the basket will generate enough heat and it will progressively light the other pieces of charcoal to help you maintain that temperature for longer.
Hope something here helps!
I smoked a prime brisket this very weekend from 1:30am onward! I also have an oklahoma joe, and I've noticed that you didn't have a coal box in your firebox. I think that upgrade was very significant for me as I could easily shake the ash off the coals keeping everything in contact with air and also accommodate a larger split by angling it upward and diagonal instead of laying directly on the coals. With my splits, I was able to maintain a temp range of 225-260 in 32-40 degree ambient air temperature. As an aside I think having a colder ambient air temp lends itself for this smaller smoker as we don't have much room to build a big fire (lasting longer) in normal daylight temps
Oh nice Scott! How big was the brisket and how did it turn out?
I did purchase the OKJ basket but did away with the sides and I just use the bottom of the basket to keep the smaller charcoal pieces burning together. I found with a lump charcoal base, it was really hard to fit any decent sized split into the firebox given how small it is. But I don't think I gave it a fair shot like doing what your setup is right now so I may try that again soon. How often did you have to tend to the fire for that cook? Thanks for sharing the tips BTW!
@@HuSmokin For the splits I typically bought firewood bundles since in my area, they tend to be Oak (coastal California!). The sizes of these splits were just small enough to fit in the fire box if you stuck one of the ends down at the far left corner and the other at the close right corner. Without the coal box it was hard to keep the coals right I wanted them where they were combusting the split efficiently
For the last cook, I found I was tending to the fire about every 45min-1 hour. At the points where I could see the coal bed that would be created by the burning split wouldn't be enough (smaller log splits), I would add some additional coals in there so that it would re-up the coal bed so to speak haha.
And of course! I haven't been smoking all that long either, and have found myself wanting a more expensive smoker for the same reasons! But still, we can make some pretty good bbq on the OKJ :)
Just realized, never answered your first question hahaha. I don't remember the size, but it was about $61 from costco... It turned out fantastic! I think the cold un-fluctuating temperature of the night air allowed me to maintain temps. At the stall (165), I wrapped in butcher paper with some rendered fat from the trimmings of cleaning up the brisket to help moisture.
Thank you for sharing those details. I definitely have not tried all that you’re doing with the basket. Sounds like I’ll need to cut down my splits to make that happen but if you’re able to hold temps at 45 minutes or more then I’m definitely missing out. You should post some pics or videos of your cooks too. Would love to check them out.
First lesson. You must mod this smoker for it to do a good job.
Unfortunately I found that to be true... but I've since moved on to something with more capacity.
Yoooo I think you have it set for reverse flow except your stack I think you need to move your stack the the back side
Time to get a real stick burner with >1/4” steel! Anything less is a Weber….
Haha. I've since upgraded to a Workhorse Pits 1975. Night and day.
The Highlander doesn't hold temps better than a pellet grill because the computer controls the temps and keeps them constant. The longhorn has the same steel thickness as my Grand Champ and costs way more and isn't as big. Miss your videos bro! I haven't seen anything from you and your 1975.
Yes sir. Hope you're doing well.
Hi, I think I see an exhaust deflector inside the pit on the outlet. if I did how do you find they work?
To do it again, I’d only get the heat deflector/tuning plate for the bottom and leave the exhaust/smoke stack alone. The airflow is already limited and by adding both, my airflow suffered a lot the smoke profile was noticeably more dirty.
@@HuSmokin That is a good tip.
Much appreciated.
I always click like on a video where someone isn't afraid of showing something they could have done better - like the trim stage. All this needed other than that, was to spray the butcher paper with tallow before wrapping or an 8 to 12 hour resting period in the oven at 175F.
Hey there and thank you. Have you been using tallow for awhile? I just started experimenting with it not too long ago. But the extended holding periods in the oven is definitely crucial... also something I started doing recently as well. Thank you for sharing!
how can you burn that much wood on it? If I do that, it becomes way to hot
Hey so I later realized its because I had the baffle plate AND the lowered smoke collector inside. The airflow was terrible and I was losing heat from the firebox side as a result. Once I removed that smoke collector it purred with a lot less splits.
@@HuSmokin I generally have problems with burning a clean fire while not cooking too hot. I can't seem tom keep as low as 225
Imagine spending $3,000 on a Yoder loaded Wichita that's a smoker my friend if you're into stick burning true Texas BBQ get a cook chamber that's a quarter inch thick
I remember looking at the Yoder Wichita during the time of recording this video! I've since upgraded to a Workhorse Pit and it is absolutely night and day.
Bro, you're trying to learn to walk before you can even crawl. The feel method is for the experienced! Stick to the temps first! I can tell right off the bat that you went by tenderness probe and not the temp. You obviously gauged the tenderness incorrectly! It's near impossible to mess up a prime brisket with all it's marbling. You wrap170 degrees and you pull at 205. That's textbook. When you can master that, then you can start going for the feel!
I believe that’s good advice. Definitely leaned more on “feel” than temps on this cook and the results showed. Appreciate the feedback!
@@HuSmokin watch Harry Soo's videos on brisket as well. He's enteraining as well as informative.
@@HuSmokin I always probe the Flat cause the point will always be more tender. Takes a while to learn probe technique but ultimately IS a key to tender brisket. I’ve had to go as high as 210 - Each brisket is different. I will agree that most are around 205 so that’s a Great place to start👍