Let's talk BBQ, smokers, meats, tips and tricks.
Currently working with an Oklahoma Joe's offset highlander cooker modified with fire gasket and high temp silicone, and added tel true temp gauges.
First brisket. Did mesquite chunks and logs, not chips. Great powerful smoke flavor, but didn't let it rest long enough. Dried out quick after cutting. Potentially was also undercooked (approx 11 hours).
Started my second brisket attempt today at 2:45. Got it on around 4am after trimming and seasoning.
Working with royal oak lump charcoal for base fire. Oak logs for smoke, which then basically burns down to oak coals.
Btw, I'm done with charcoal briquettes. They take to long to start, don't seem to hold that long, and you seem to need a lot for a hot fire. Lump charcoal starts ways faster and burns hotter. The last time I used briquettes was on the pork pictured above. The temp was too low, and if you let the fire get too low, you're kinda screwed since they take so long to catch. This added hours and hours to my cook time.
My cooking canopy, cooker, and couch.