What makes a better BRISKET? A directflow offset smoker or a reverse flow smoker? Steve Gow from @SmokeTrailsBBQ conducts an experiment to find out, comparing two briskets on the versatile #OklahomaJoes Longhorn Reverse Flow in both reverseflow setup and direct flow setup. Let’s find out if there’s a difference!

Reverse Flow Smoker Brisket Recipe

Ingredients:

Meat

1015 lb brisket (Choice grade or higher)

Rub

Quarter cup course black pepper

Quarter cup kosher salt

Tablespoon Lawry’s Seasoned Salt

Wrap liquid

1/3 cup beef tallow

1/3 cup clarified butter/Ghee (or substitute with normal butter):

Technique

Trim brisket

Mix rub ingredients in shaker bottle, add small amount of vegetable oil to help mixture stay consistent

Apply rub to brisket, starting with back and sides, and finishing with fat cap

Configure the Oklahoma Joe’s Longhorn Reverse Flow in reverse flow setup

Place large water pan directly on the baffle plate closest to the firebox

Place brisket on farleft side of smoker with point facing left (toward the direction the smoke comes from)

Smoke at 250 for 5 hours (Note: Temperatures can be +/ 25 degrees of target temp)

Increase temperatures to 275300 for around 7 hours or until the brisket probes at least 190195 everywhere in the brisket

Wrap brisket in butcher paper with beef tallow and clarified butter

Place wrapped brisket in aluminum pan with quarter cup water added, foil top tightly. If aluminum pan is unavailable, wrap brisket with aluminum foil, ensuring liquid cannot leak from bottom.

Place brisket into holding device (holding oven, electric smoker, regular oven etc.) at 150 and hold for 1520 hours. If using oven, check manual for instructions on how to adjust temperature down to attain 150 degrees – recommend confirming actual oven temps ahead of time with remotegraphing probe thermometer placed in a pan of water in the oven to ensure oven can hold meat at a steady 150 indefinitely.

Remove brisket from wrap, slice against the grain and serve.