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Tahoma 900 vs. Offset Smoker | Smoke Lab with Steve Gow | Oklahoma Joe's®️

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