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re: Butt and Brisket cook
Posted on 9/9/15 at 10:26 am to GeauxTigers0107
Posted on 9/9/15 at 10:26 am to GeauxTigers0107
20 hr cook only if trying to avoid the family.
0
Posted on 9/9/15 at 10:30 am to GeauxTigers0107
quote:
GeauxTigers0107
Yeah man, it was long! I had a problem getting the fire up at the beginning and had it drop overnight. I'll get this offset figured out and find the spot that will best "cook" the meat while on the pit. I was concerned about placing it to close to the firebox, but eventually figured that's where it should have been. I was to far into it to change at that point.
Posted on 9/9/15 at 10:38 am to jmon
Long cooks will definitely teach you something about your smoker. There's so many variables that affect your fire down to even your choice of wood. I had no idea post oak burned as hot as it did. Smoke chamber got well over 300° when I first lit it. A grate thermometer is a must. Nearly all dial gauges that come on these pits are off because they're cheap junk. My New Braunfels has two. One was off 35° and the other was off 50° when comparing it to the grate thermometer, which is a Maverick.
Posted on 9/9/15 at 11:39 am to GeauxTigers0107
I used a grate thermo with my ATC and maintained temp that way. Unfortunately, I was burning through some serious fuel to keep the temp up. At the end of the cook, I was using oak splits and that kept things hot and running.
Posted on 9/9/15 at 11:41 am to GeauxTigers0107
I've gotten too lazy for long smokes. My pressure cooker can hold a 10 lb butt. The last two I've done I only smoked for 2 to 2 1/2 hours followed by 1 1/2 hours in the pressure cooker. They still get a bark and turn out very tender (and I can sleep at night).
Congrats on the effort. Your meat looks amazing.
Posted on 9/9/15 at 12:02 pm to Nawlens Gator
Is your pit and older Oklahoma Joes or newer one. Looks like you did a great job with the cook - bark & smoke ring look great. I use a BGE but am in the market for an offset for more surface area. I have heard good things about that pit; however, I read that the older ones are "better" made with thicker steel - not sure. Where & when did you get yours?
Posted on 9/9/15 at 2:18 pm to Doggystyle
quote:
Doggystyle
I actually found this smoker at a salvage store named Treasure Hunt in MS about 6 months ago. It was brand new, in a damaged box, from a Hardware store closeout, but was one of the original last runs of the "thicker" gauge steel. I verified this by the serial number. It is an OK Joe Longhorn and not the smaller one (Highland) you have probably seen at Wal mart. It's a heavy beast. They do require a bit of maintenance to prevent rusting, especially on the fire box. I rub down all exterior surfaces with oil after every use, as you would a cast iron pot, and keep it covered when not in use.
Posted on 9/9/15 at 3:19 pm to jmon
Good deal - charbroil bought them out about 8 years ago. Now they are mass produced in China and sold through Lowes, WalMart, etc. The guy who started Oklahoma Joes now builds Horizon grills.
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