Prime 1 Brisket Flat | Oklahoma Joe's Blackjack Kettle (Kinda Disappointing)
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- čas přidán 11. 09. 2024
- In this video I do indirect cooking on the Blackjack Kettle for the first time. I have a small 1 pound prime 1 brisket flat that I season with Meat Church Holy Gospel rub. My intentions were to cook the flat at a temperature of 250f in the Kettle, but had an issue getting the Kettle to drop that low. I factor in the way the damper is miss shaped that allows more air in. I even closed the damper and had the smoke stack almost closed to lower the temp. Apparently I received a faulty damper, but Oklahoma Joe's will be sending me a replacement. 7-18-2021
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Man , whatever you do and whatever the outcome you are teaching other people to have the same success as you and avoid whatever discrepancy you stumble upon in your charcoal cooking Art. I love my Bronco Drum, I love my Rambler but I pass on the wachamacallit.
Thank you for your awesome words. Comments like yours just motivate me more. I'm not giving up on the Blackjack. I'm gonna keep putting it through the test. Because we all know it will be compared to the Weber kettle. But I honestly feel when I receive the new damper, temp control will be better. I hope lol.
Good cook on this brisket 💪🏽
Thank you and thank you for watching!
You would have benefitted with using a water pan to help steady the temps.
The water pan won't work. I have to close off the openings of the bottom vent that aren't supposed to be there. That allows more air into the kettle and makes the bottom vent useless in controlling temp. Blackjack kettle owners have come across this issue with the bottom vent, not working correctly. Oklahoma Joe's sent me a replacement, but it's the same issue. For low and slow gotta, use small amounts of charcoal.
Man, I just found this channel and I love it. I enjoy watching you cook some damn good meats. I'm learning a lot too. Keep on brother.
Thank you and thank you for watching. It means a lot that my videos help you. I have more videos to come.
Hey Moe, Wow, even with the temperature struggle, that thing turned out a killer looking hunk of brisket. Sure hope the new damper ring seals it for you. With manageable temp control, the Blackjack should be an awesome cooker. Great video. Thanks. Look forward to the next indirect cook with the new damper ring.
Yeah the flat turned out great. It looked dry, but I swear it was tender. So much flavor from the bark to the rub. I've read so many reviews on how temperature control is that I need to relax, you know? Wait and see how it holds temperature with the new damper.
@@MoesBlackGoldBBQ Yeah, but it's got to be aggravating. Everything else seems to be as solid as the Bronco but that one issue is a big one. Good luck with the new ring when it comes in.
Thank you and when it comes in I will update with a video to test it.
Looking good bro.just subscribed. I am from Texas as well and enjoy smoking brisket. One thing , I haven't seen that heb rub at my local heb in mcallen tx. I saw it once when I passed by Austin or San Antonio I don't recall. But I started using the salt lick dry rub , or the hardcore carnivore black dry rub. Omg it's so delicious.
Thank you for watching and subscribing. Salt lick rub is good. Food is also good from there. How does the Carnivore black? Never tried it.
@MoesBlackGoldBBQ yes bro you should try it , it's a good rub. I was skeptical because it's all black , but it's one of the best I've had
I'm gonna try it. I've had her other rubs and I liked them.
I recently purchased the blackjack and I agree.. I'm disappointed with it as well.. so far I've cut and re welded the bottom vent so it's controlling temps well now.. I added a weber hinged grate for it for convenience. Problem I'm having now is the bark is not setting very well on low and slow cooks. I'm wondering if taking the hinge off and relocate the handle to the top" similar to weber". If I'd achieve better bark due to rotating the lid whilst using a snake method 🤔. Over all it is a sturdy good looking kettle but it doesn't compare to a weber imo
Thank you for watching! It's disappointing we have to go through this, especially knowing how much we paid for it. You should never had to have done what you did for better temp control. It gets frustrating. Seems like for me due to the high temps in the Blackjack, I get pretty good bark. Like in this video. I want to mod the bottom vent for better temp control, but I feel like I shouldn't. It should be ready to go when purchased. I just don't want to use the Blackjack for grilling. I want to smoke with it too.
That brisket looks so tasty!!! Despite your issues you had man you still did an awesome job on that flat! Hey so as for that gap couldn’t you just take it off and bend in that gap any?
The flat Itself turned out great. But I tried bending it but the gap is where it looks like it was welded together. But since I know what to expect now, when I do another indirect cook, I'm gonna use less charcoal or.just do the snake method. I might also use the weber charcoal baskets do indirect cooking like I have the set up in the brisket point weber video I have on my channel. Build a bridge with charcoal connecting both baskets.
I just won this grill and I will admit I am a total beginner but I am too struggling to keep the temp low!!!!! I've done two cooks now and the end result has come out fine but I agree I can never get the temp to sit at 250f
Is the bottom vent damper have gaps or not currently shaped? That's my issue with my Blackjack, having gaps that allow air to enter the blackjack even if I have the vent damper closed.
Regardless of the high temp you nailed that brisket...juicy and had an awesome bark! That’s when you know you understand the fundamentals of cooking bbq! Bbq is like golf...you got to learn how to play the slice which you have done. Kudos Brother well done 👍🏻😊
Thank you for watching! Overall I'm happy with how it turned out. My belly had no complaints lol. Yeah I'm still gonna try low and slow using other methods with the charcoal and wood chunks. For sure I will upload those videos. It's always fun learning a new grill. It just makes us better.
@@MoesBlackGoldBBQ without a doubt it does! It’s like taming a wild horse 👍🏻😅
😂 you're exactly right. 💯
@@MoesBlackGoldBBQ 👍🏻😂
Also total beginner question but why do you close your smoke stack? I was taught to always leave it open to filter the air through...is that incorrect
I closed it in hope of bringing the temperature down. If I didn't have to do that, I would leave it wide open. Since I have issues with the damper I would close it almost all the way. Now to get low temps, I use a small amount of charcoal to get temps around 250.
Good informative video had to show some love thanks for sharing
I appreciate it. Thank you for watching.
It's definitely the dampers. I think I would of done the snake method just to keep the temp down. Other than that Cool video.
I wanted to do snake method, but I wanted to see how it would do with charcoal stacked this way.
So with both vents completely closed like that you are going to create a thick smoke that has no way of escaping which will give your meat a bitter taste. If I can give you some advice you are getting the fire too hot before adjusting the dampers. I start adjusting my dampers and smoke stack about 75 degrees to 100 below the temp I want it at so that way as it keeps warming up but its not getting too hot. My oklahoma joe drum is the same way it kept getting way too hot and everything was closed down. You're basically getting the fire too hot before you close the lid and adjust dampers and smoke stack. Hopefully that makes sense it's midnight here in California.
Try using less charcoal and using more of a snake method. Like a 2 or 3 stack about 3/4 of the way around the grill with the meat sitting on the quarter of the grill that has no charcoal. The snake method will get you 8-12 hours if done right. Also you need a water pan. Always have a water pan. What I do Is put a water pan in the gap of the charcoal under the meat so the fat drips down into water pan and the steam just pushes it back up into the meat. I've noticed I get a much better result when using a water pan and spraying still
The damper is not level with the Blackjack and it doesn't matter if the damper is closed, air gets in no matter what. Making coals hot. Theirs no way to adjust temp due to damper not being correct shape to fit around the Blackjack. OK Joe's has sent me a replacement but that damper is also not shapped correctly. Damper closed a lot of air gets in. I will attempt to bend the damper to fir better and if that doesn't work use temp gasket. I've been in contact with other Blackjack owners who have done that. To cook I use small amount of charcoal and add more during the cook
It's a solid kettle, a little lump goes along way.
You nailed it, bro 👍
Thank you! It was delicious.
@@MoesBlackGoldBBQ
Another thing, you seem to be faded as heck. 😂
😆 I don't know what you are talking about. I only drank one beer...🍺
Nice cook brother
Thank you!
Moe wassup dude!
Whats going on!!
I say user error, a real grill master can make his grill work regardless. I dont blame the product.
Not blaming the product, but it doesn't help when the vents won't work properly and no matter where you the bottom vent, air gets in no matter what. Causing the heat to stay at a high temp. Obviously I use small amounts of charcoal to cook if doing indirect cooking.