I just got a tiny offset smoker. Almost impossible to manage temperatures. Stayed up most of the night, made a million mistakes. Cooked too hot, a bit too smoky sometimes. Took it off too early thinking it was going to keep cooking during the hot hold until lunch. Had to reheat it to get it going again. Turned out AMAZING. The only real mistake was trying to sear the fat cap to get it to tighten back up a bit. The fat dripped onto the fire and made it smoky in a bad way. I took it off right away, no major damage except some of the fat stuck to the grill lol! Plus I almost dropped it trying to pull off this maneuver!
Everyone was raving about it and I’ve learned a lot for next time!
I learned a lot from smokingdadbbq on YouTube for my Kamado Joe cooking. Two big helps were: a Meater wireless thermometer, there are lots of knockoffs for way less money. No matter what you get, knowing the temp is the key.
For the rest time, wrap it in foil then wrap it in old towels you don’t care about smelling like meat and getting juices on, then put it in a cooler. This will keep the temp going up for around 10 degrees right after the cook and keep it stable and safe for another hour. After that make sure it is in the safe temp zone or you could make people sick.
That’s who I was watching the whole time I was smoking the brisket to get tips! Great channel!
I have done ribs, chicken, and pulled pork from his videos and all have worked out great.
Brisket is a bit too expensive for me to do but someday I might find a brisket on sale that I will finally try out.
here’s a great guide for tri-tip if you’re in an area that has it. i’m in california and it’s way cheaper than brisket here.
I bought it a couple years ago on sale for $60 Canadian buckaroos for 16lb. These days it’s almost completely unaffordable. It’s been sitting in my deep freeze waiting for me to buy a smoker.
i have some thermoworks thermometers that are doing great. they don’t connect to your phone or anything i love them.