Do Smoker Mods Make a Difference? | Smoke Lab with Steve Gow | Oklahoma Joe's®️

Do modifications to an offset smoker really make a difference? Steve Gow from‪@SmokeTrailsBBQ‬ cooks a brisket on a #Oklahomajoes Highland Offset Smoker and compares it to a brisket smoked on a highly modified Highland with a fire basket, air scoop, gasket seals, clamps, a grate-level stack and a stack extension.

Products used in this video Smoker Gasket: https://www.oklahomajoes.com/smoker-g...

Clamps/latches: https://www.oklahomajoes.com/smoker-l...

Charcoal Basket: https://www.oklahomajoes.com/charcoal...

Offset Smoker Brisket Recipe

Stack extension: When purchasing an exhaust extension make sure to measure the Outside Diameter (OD) of your stack as the diameter is different for the Highland and Longhorn.

Ingredients:

Meat

- 12-15 lb full packer brisket

Rub

- Spiceology SPG blend: https://spiceology.com/products/salt-...

Technique

- Trim brisket and rub. Let sit on counter for 30 minutes

- Place large water pan near the firebox side of the smoker

- Smoke at 250 degrees for around 5 hours until the brisket starts to visibly sweat moisture and probes at around 140-150 degrees internal.

- Increase temperature to 275-300 degrees for 5-7 hours until brisket probes at least 190-195 internal everywhere in the brisket

- Wrap brisket in butcher paper with beef tallow and clarified butter

- Place wrapped brisket in aluminum pan with quarter cup water added, foil top tightly. If aluminum pan is unavailable, wrap brisket with aluminum foil, ensuring liquid cannot leak from bottom.

- Place brisket into holding device (holding oven, electric smoker, regular oven etc.) at 150 and hold for 15-20 hours. If using oven, check manual for instructions on how to adjust temperature down to attain 150 degrees – recommend confirming actual oven temps ahead of time with remote-graphing probe thermometer placed in a pan of water in the oven to ensure oven can hold meat at a steady 150 indefinitely.

- Remove brisket from wrap, slice against the grain and serve.