Packer Brisket on the Oklahoma Joe w Pr0n....

Are you using anything else to watch your temp besides the guage you have on your door? I find the guages on my door unreliable, and use a Maverick at grate level. Gives me accurate pit temp.
 
harris92 said:
The digital thermometer went in about at hour ago. Temp is currently at 154.
Click to expand...

Looks good! How long do you plan on running it? Do you normally let it dip down to 154 or usually run it hotter ? I'm new , s sorry for all the question, trying to learn.
 
Thanks Internal temp of the brisket is at 155 now. The smoker is holding at 260 at the lid.
 
Done!

A. Internal temp of 165 degrees.
B. Top plate separated from bottom plate
c. Sliced against the grain

And it sure is good........
 
Last edited:
man that came out nice. thanks for the clarification on temp. I tried my hand at brisket last week. the flavor and rub was good,just came out a bit on the tuff side. I did 8 hrs or so on the smoker then 2 hrs wrapped in the cooler. may shoot for longer smoker time next time. mine didnt lookthat dark on the outside. did you do any broth injection before hand?
 
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