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

harris92 · 01-19-2013, 11:22 AM

13 lb packer brisket on the old Oklahoma Joe. 5 hours into the smoke...

Nate749 · 01-19-2013, 11:32 AM

ohh wow.. that looks amazing!!

Bludawg · 01-19-2013, 11:43 AM

Looking really Good!

WineMaster · 01-19-2013, 11:57 AM

Thats gonna be yummy! Good job

Ijustwantedtolookatpics · 01-19-2013, 12:26 PM

That's a great looking brisket!
Thanks for sharing

ozlites · 01-19-2013, 12:48 PM

Lookin' good!

harris92 · 01-19-2013, 01:40 PM

7.5 hours into the smoke

Ron_L · 01-19-2013, 01:43 PM

Oooo... Shiny!

Big Dan · 01-19-2013, 02:21 PM

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.

Mason Dixon Bowhunta · 01-19-2013, 02:36 PM

Man that looks good! Can't wait for the pics of it getting sliced up

harris92 · 01-19-2013, 02:58 PM

The digital thermometer went in about at hour ago. Temp is currently at 154.

garzanium · 01-19-2013, 03:08 PM

Quote:

Originally Posted by harris92

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.

harris92 · 01-19-2013, 03:10 PM

Thanks Internal temp of the brisket is at 155 now. The smoker is holding at 260 at the lid.

HeSmellsLikeSmoke · 01-19-2013, 03:12 PM

Quote:

Originally Posted by garzanium

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.

harris92 · 01-19-2013, 07:01 PM

Done!

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

And it sure is good........

01-19-2013, 11:22 AM	#1
harris92 Full Fledged Farker Join Date: 11-05-11 Location: Alpharetta, GA Downloads: 0 Uploads: 0	Packer Brisket on the Oklahoma Joe w Pr0n.... 13 lb packer brisket on the old Oklahoma Joe. 5 hours into the smoke... __________________ 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..

01-19-2013, 11:43 AM	#3
Bludawg Babbling Farker Join Date: 07-04-09 Location: Jonesboro,Tx Downloads: 0 Uploads: 0	Looking really Good! __________________ I never met a Cow that I didn't like with a little Salt & Pepper! Certified PORK-A-HOLIC

01-19-2013, 11:57 AM	#4
WineMaster Babbling Farker Join Date: 01-16-07 Location: Southern MN Downloads: 0 Uploads: 0	Thats gonna be yummy! Good job __________________ Dan MJH From Backyard Bomber BBQ ---- X 2 Junior & Stretch 22.5 Weber Kettle Blue Thermopen Comp Team Wine & Swine This is funner than chuckin rocks at a sign. John Godwin (Duck Dynasty)

01-19-2013, 12:26 PM	#5
Ijustwantedtolookatpics On the road to being a farker Join Date: 07-26-11 Location: Lowell, MA Downloads: 0 Uploads: 0	That's a great looking brisket! Thanks for sharing __________________ _____________________________________________ CG Akorn Weber 22.5 OTG Weber gasser Kinda-fast Grey Thermapen

01-19-2013, 12:48 PM	#6
ozlites Full Fledged Farker Join Date: 01-23-10 Location: North Richland Hills Texas Downloads: 0 Uploads: 0	Lookin' good! __________________ Ozzy Bubba Keg Weber One Touch Gold 22.5 WSM 22.5 NB Hondo with mods Brinkman el cheapo vertical smoker with mods Splash proof Super-Fast Black Thermapen

01-19-2013, 11:32 AM	#2
Nate749 Got Wood. Join Date: 01-07-13 Location: Sacramento,CA Downloads: 0 Uploads: 0	ohh wow.. that looks amazing!!

01-19-2013, 01:40 PM	#7
harris92 Full Fledged Farker Join Date: 11-05-11 Location: Alpharetta, GA Downloads: 0 Uploads: 0	7.5 hours into the smoke __________________ 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..

01-19-2013, 01:43 PM	#8
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Oooo... Shiny! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Saber Cast 500/Weber Gasser (RIP)/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-19-2013, 02:21 PM	#9
Big Dan Knows what a fatty is. Join Date: 09-02-12 Location: Coastal Bend Downloads: 0 Uploads: 0	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.

01-19-2013, 02:36 PM	#10
Mason Dixon Bowhunta Full Fledged Farker Join Date: 12-24-12 Location: Up a tree somewhere in MD Downloads: 0 Uploads: 0	Man that looks good! Can't wait for the pics of it getting sliced up __________________ Romans 1:20

01-19-2013, 02:58 PM	#11
harris92 Full Fledged Farker Join Date: 11-05-11 Location: Alpharetta, GA Downloads: 0 Uploads: 0	The digital thermometer went in about at hour ago. Temp is currently at 154. __________________ OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle

01-19-2013, 03:10 PM	#13
harris92 Full Fledged Farker Join Date: 11-05-11 Location: Alpharetta, GA Downloads: 0 Uploads: 0	Thanks Internal temp of the brisket is at 155 now. The smoker is holding at 260 at the lid. __________________ OK Joe's Longhorn & Vertical Roasting Oven, Brinkmann Cimmaron,'69,'73,'84,'89 Weber Kettle

01-19-2013, 07:01 PM	#15
harris92 Full Fledged Farker Join Date: 11-05-11 Location: Alpharetta, GA Downloads: 0 Uploads: 0	Done! A. Internal temp of 165 degrees. B. Top plate separated from bottom plate c. Sliced against the grain And it sure is good........ __________________ 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..