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The brisket at a gas station off US-90 in Schulenburg was better than my $300 offset smoker
Stopped for gas at a place called Hruska's last Saturday on my way to Houston, and the smell hit me before I even got out of the truck. I grabbed a half pound of brisket and a sausage ring for like $14, and I'm not kidding, the bark and smoke ring beat anything I've turned out in two years on my Oklahoma Joe. The guy at the counter is 68, been running that pit since 1981, and he does everything on a direct flow offset he welded himself from a propane tank, no water pan, no wrapping, just oak and time. I asked him about temps and he shrugged and said he cooks by touching the meat, which I always figured was a line until I watched him do it for twenty minutes. I've been chasing that exact bark for a week now and mine still comes out gray. Has anyone else found some hole in the wall that embarrasses their backyard setup?
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spencer_coleman5h ago
Hruska's has been smoking on that same pit since 1981, which means that man has cooked more briskets than you and I will in our whole lives combined. The gray bark on your Oklahoma Joe is probably a fire management issue, not a recipe issue, since a thin blue smoke and steady draft matter more than rub or wrap. Spend a Saturday just watching your stack and keeping the fire small instead of chasing temps with big splits.
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