doing a hybrid cook today starting out on the oklahoma joe offset and once the brisket gets to 160 165 we'll switch it on over to the kamat oh that's this time on I dry brined the brisket last night dry brine in involves just putting salt on the meat by itself about a half a teaspoon of kosher salt for a pound it started out as a 12 pound brisket and after trimming went down to about nine and a half so I put four and a half teaspoons on then let it sit in the rapid and let it sit in the refrigerator overnight so that the salt can interact with the meat make it more juicy salt is hydroscopic it holds on to water so that means during your cook the next day you'll have a more juicy piece of meat I'm just going to start to Cole getting ready for the the offset I use starter cubes instead of newspapers after my fire with the Quemado I rinse I rinse down everywhere around where the fire is going to be with water now so hopefully if any sparks won't cause another fire so here we go get that on top it'll take about 10 10 15 minutes for just to get to where it can be put into the offset but she's going I Drive around this first hit last night right groaning simply just putting only salt on it and nothing else not in any kind of liquid or anything like that I just put salt on it and it's been the set grinding since about 10 o'clock last night yeah I'm going to add because I'm doing the classic texas-style barbecue or brisket now I'm going to have some pressure and let me freshly ground pepper and some onion powder this because why not and some wasabi stuff mostly horseradish but I want a little bite in there and this is what I have so I'm going to send this in there give one quick sense and incorporate everything and then I'll put it on all right that's your incorporator well now we'll just sprinkle it on MetroCard really feels a tug in wash my hands time to go see if the coals ready yet then I'll be back to do the other side there's ready I'll light it over that's why they're on top of that brick one of those things fell through and then roll over to anywhere that could catch on fire okay time to put it in the offset now I'll throw some wood in there and get it up to temp okay get the heat going up up on this throwing back up to 240 so now to turn the brisket over and I'm sure that mr. next year on the rest of this and then get it up to the grill now over to Liz or rub today nice and peppery I'm using black Lampang peppercorn supposed to be a little bit spicier a little bit more of the flight tool to climb out all right no tips up to 250 gonna go put it out on the grill smoker whatever I don't like it we are out of the smoker now saying it's a 250 going down steadily give me a little bit of a pain today take notes from the bottom that cap down if the probe in the middle they're gonna new my other one died got to do one don't like this one much at all and in the middle there start keeping backup these came with the new thing these are so tiny I can barely put them on my small hand so I think that really works the money ignite I'm free the second part of this equation of the hybrid occasion is mike amato that's what i'm going to be doing the cooking once it's been wrapped and I'm setting it up this is a actually less charcoal and I've used in this so far to get it from 80 to about a hundred degrees this charcoal the last eight nine maybe even ten hours I go all the way around to the last fifteen or sixteen hours at the moment all I needed to do is cook once this either runs out of wood which is happening a lot faster than I thought it would since it runs out of wood or it hits one 165 I will wrap it I will start the quemado then wrap the brisket and once this gets up to temp move it over here we're a little with the aid of the IQ 110 leave it in there until it hits that 195 or so where you start probing it to see how if it's probe tender or not and then pull it off and put it in your cooler for a couple three hours for all the connective tissue to break down more and get to get more juicy and more tender so I've got this set up now as I said I'm going through the wood faster than I thought so I'll have this ready to go when I run out of wood and going for two and a half three hours I'm gonna have it it's been a cold going my world I've run in some cherry what I found that was really good out here right now it's holding real well at around to 35 to 40 unless you open up the door like this to show the fire and everything's holding so well I forgot to put a water pan in here so I'm just spritzing it smoke sticks too moist then when you shake their milk well this is is a mr. Schurr sauce and some apple cider vinegar just enough to keep it moisture looks looks pretty good so far wanted to prove that I actually threw most of the time have that thin blue smoke coming out most of the time usually when I start shooting this because I just came out to get the wood hotter and so it's but not more smoke at that point this is what the smoke should look like there you go the last bit of my wood and that stuff under there but it's cold and it looked like a vampire again stabs just turn into dust this is the last bit of my smoking wood this will make it to 165 cold front coming through sooner than I and I was expecting what I'd heard was 2:00 or 3:00 this morning it was start dropping I'm dropping fast now so you have to move the meat early because the offset won't be able to hold temperature in this weather nice sunset though at the start achieved going in here trying to get to look at the charcoal going a little windy out here because as I said the temperature is dropping fast so I'm going to keep this shut so this will keep burning just went from 214 to 212 and said with this cold weather coming in its dropping fast hopefully to come out of the top Requip this anybody then things God let him take you there on I've done the clutch for came off that hit but I didn't told me I'm praying for some of them that thing's world trip it out you win ten aside of the doctor they make this test yet so it's not that forget so I'm going to be out here in the country freezing weather that features right now at the 216 we'll go back up to 260 rather quickly and that's what everything close be out here every 30 minutes the transfers been made now I get the baby out I'm gonna pick the razor - no I'm not me - very nice meet set 171 but I'm admitting oh that's perfect for tonight I was telling you this dock the meet that said 171 degrees internal sounder up but that the quemado has gone up to 310 degrees and went down so although I had to actually take it apart and get the the cold phone again so I'm submitting the see she's taking them inside fold out here and we'll finish it in the oven know why I'm telling you this stuff - I'm not going to put together this video unless it's a video on how not to do brisket prized I didn't drop the brisket putting into a thing because that was in the perfect inning the first night but that let's see if I can actually make it inside with the turnout still the chance I can drop it in the perfect video wish me luck now the ovens going between 245 and 255 better than I expected all the wine and even there I'm such a great fit master finishing off in your coming and interested to see how it comes out though here's the final products after four hours in the cooler yeah like I know what it's got a really good smoke green it's not as tender fish you expect with you see and the bark is very prevalent that effort there's a little bit spicier than done regular pepper let's give them a little bit more of the Tang then turn out bad a little bit a little bit tough from you know the overcooking but I've draw a lot it finally came out and available here's the cold test just pull the right part then a great smoke ring thanks really didn't bend it a little wall this is a little thicker but just pulls right apart this is off very good everybody so there you go see the hybrid hybrid cook it started out on the Oklahoma joke to get the smoke flavor then supposedly went to the Kamado to finish but you live having to finish it in the oven because the tomahto was not cooperating but here it is juicy it's so good it's not the best brisket I've ever done but it's very very edible I'm looking forward to eating it now that's it for this edition of the gadget griller