Can the Oklahoma Joe’s Tahoma Auto-Feed Charcoal Smoker make a brisket as good as an offset smoker? Steve from @SmokeTrailsBBQ tests it out in this episode of the Smoke Lab.

Tahoma Smoked Brisket

TOTAL SERVINGS: 15

PREP TIME: 1 hr COOK TIME: 30 hrs (10-12 hour cook + 18-20 hour hold)

INGREDIENTS (make sure to include measurements)

● 12-15 lb brisket

● Salt, pepper and Oklahoma Joe’s Memphis Style Rub

THE COOK

● Light smoker and preheat to 250 degrees

● Trim and season brisket

● Place brisket on top rack of Tahoma with full waterpans underneath it on the bottom grate

● Smoke brisket at 250 degrees for 4 hours or until the internal temperature of the brisket reaches 140 degrees

● Increase smoking temperature to 300 degrees and continue smoking for another 4 hours until the brisket reaches 170 internal

● Foil boat the brisket and continue smoking at 300 degrees for another 2-4 hours until the brisket reaches at least 195 internal everywhere you probe

● Hold the brisket in an oven, holding oven, sous vide etc. at 150 degrees for 18-20 hours until dinner the next day

● Slice and serve

WHAT SMOKER/GRILL WAS USED: Tahoma Auto-Feed Charcoal Smoker

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