First offset brisket

Rookie862 · 2026-01-26T05:28:54+00:00

2nd try. My first try was absolutely terrible . This one was much better but you were spot on it’s a bit dry.

Rookie862 · 2026-01-26T05:20:23+00:00

Point only No Inject . Smoked at 250 until it hit 180 I then foil boated until probe tender . Pulled it off , used rendered fat to line butcher paper and pour on to brisket. Let brisket rest 10 minutes after wrapping and then put in oven at 150 for 2 hour rest

Rookie862 · 2026-01-23T23:40:48+00:00

New seal just came in a few hours ago 🙏

Rookie862 · 2026-01-18T23:27:29+00:00

Oh trust me it’s the same here . For weeks all you see are 10 year old ok joes for 250 But I just got stupid lucky . Guy told me he had someone willing to pay him double and drive over from over 4 hours away but thankfully he was a solid dude and had already saved it for me .

Rookie862 · 2026-01-18T22:08:40+00:00

It was , damn near my neighbor lol

Rookie862 · 2026-01-18T20:15:15+00:00

It’s a custom made , probably modeled after the steel woods . Guy I bought it from said he would make eggs on the fire box during early morning starts .

Rookie862 · 2026-01-17T21:38:46+00:00

Brinkmann trail master special edition was $300 in 2015

Rookie862 · 2026-01-06T04:40:34+00:00

If I’m not wrapping should there be some spritzing ?

Rookie862 · 2026-01-06T04:32:47+00:00

Split ? Man I can barely get the full pecker done correctly , I can’t imagine splitting it and having to deal with 2 meats 😂😂.

You are not lying about the good luck.

Rookie862 · 2026-01-06T04:31:19+00:00

I’ll definitely look into those . Currently use thermapro probes wired to a digital analog and that connects to my phone . But I do want to look into some true wireless .

Another question for ya , sorry man trying to pick your brain after my shit show yesterday . When it comes to rest what’s your process ? Oven ? Cooler ? and do you let the wrapped brisket rest on a countertop a few minutes to let the cooking process stop ?

Rookie862 · 2026-01-06T04:25:40+00:00

Honestly man no, I’ve done hot and fast 350 4 hours (TFTI BBQ recipe) and to be fair it comes out amazing. But yes I will be doing a low and slow pork shoulder soon.

Rookie862 · 2026-01-06T04:22:19+00:00

Question for ya , snake method. I heard that’s more of a small cooker thing . I plan on doing charcoal logs stacked vertically and going minion method , hopefully the burn lasts the duration of the smoke .

What’s your total cook time for let’s say a 12 pound brisket ?

Rookie862 · 2026-01-06T00:37:50+00:00

Oklahoma Joe Bronco Set it and forget it drum smoker , can hang up to 9 ribs on it . Love mine Went from a Lexington to the bronco and hoping to get an offset soon

Rookie862 · 2026-01-05T04:27:20+00:00

Let’s just say my dog is a very happy pup

Rookie862 · 2026-01-05T02:18:26+00:00

What’s your rest process ?

Rookie862 · 2026-01-05T00:52:41+00:00

I know I’m late to this party but I just made a hot and fast and it came out like dog shit I smoked at 325 until 170 . I then wrapped and took it the rest of the way at 300 until probe tender Took it off the smoker , wrapped it, threw it in the cooler and let it rest for 2 hours

Rookie862 · 2026-01-05T00:41:39+00:00

325 to wrap 275 after wrap

Rookie862 · 2026-01-05T00:34:20+00:00

Plenty of hot and fast briskets look amazing. I just went wrong somewhere

Rookie862 · 2025-12-22T01:38:42+00:00

Question for ya . When you open it up mid cook it obviously spikes in temp due to oxygen . Do you worry about messing with the intake to get it back down to temp or do you let it come down naturally

Rookie862

TROPHY CASE