Vent: My uncle swore by a 275-degree brisket cook for 8 hours, but mine came out tough as a boot.

He said the high heat would push through the stall and keep the bark set, but I think my cheap offset smoker just couldn't hold that temp steady, so has anyone with a similar rig found a better method?

3 comments

3 Comments

cora5622mo ago

My old Oklahoma Joe choked at anything over 250. I had to drop to 225 and just let it ride for way longer.

lindagreen1mo ago

I had an old Chargriller that did the same thing. I ended up putting a baffle made from a cheap baking sheet between the firebox and the cooking chamber. That fixed the hot spots and let me hold 250 without fighting it the whole time. I still didn't push it much past that though, those thin walls just bleed heat too fast. It took some trial and error but I got consistent results after that.

-3

smith.anna2mo ago

Yeah, I had the same problem with my thin-walled offset. Trying to run it that hot just made the temp swing like crazy. I ended up going way lower, like 225, and I wrapped it in butcher paper when it hit about 160. It took forever, maybe 14 hours, but it finally got tender. The steady low heat worked way better for my cheap smoker.