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Old 01-19-2013, 11:22 AM   #1
harris92
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Default Packer Brisket on the Oklahoma Joe w Pr0n....

13 lb packer brisket on the old Oklahoma Joe. 5 hours into the smoke...
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OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle

Last edited by harris92; 03-22-2013 at 06:11 PM..
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Old 01-19-2013, 11:32 AM   #2
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ohh wow.. that looks amazing!!
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Old 01-19-2013, 11:43 AM   #3
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Looking really Good!
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Old 01-19-2013, 11:57 AM   #4
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Thats gonna be yummy! Good job
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Old 01-19-2013, 12:26 PM   #5
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That's a great looking brisket!
Thanks for sharing
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Old 01-19-2013, 12:48 PM   #6
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Lookin' good!
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Old 01-19-2013, 01:40 PM   #7
harris92
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7.5 hours into the smoke
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OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle

Last edited by harris92; 03-22-2013 at 06:11 PM..
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Old 01-19-2013, 01:43 PM   #8
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Oooo... Shiny!

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Old 01-19-2013, 02:21 PM   #9
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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.
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Old 01-19-2013, 02:36 PM   #10
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Man that looks good! Can't wait for the pics of it getting sliced up
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Old 01-19-2013, 02:58 PM   #11
harris92
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The digital thermometer went in about at hour ago. Temp is currently at 154.
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Old 01-19-2013, 03:08 PM   #12
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Quote:
Originally Posted by harris92 View Post
The digital thermometer went in about at hour ago. Temp is currently at 154.
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.
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Old 01-19-2013, 03:10 PM   #13
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Thanks Internal temp of the brisket is at 155 now. The smoker is holding at 260 at the lid.
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Old 01-19-2013, 03:12 PM   #14
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Quote:
Originally Posted by garzanium View Post
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.
He is talking about the internal temperature of the meat.
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Old 01-19-2013, 07:01 PM   #15
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Done!

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

And it sure is good........
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OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle

Last edited by harris92; 04-21-2013 at 05:24 PM..
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