Brisket SEAR....Ouch....ERAIN & RonP Inspired

Discussion in 'Beef' started by fishawn, Oct 5, 2008.

  1. fishawn

    fishawn Smoking Fanatic

    Done about 10 Briskets so far.......Rub-Sit-Smoke....same 'ol same 'ol.... wanted to try something different....SEARED this time...over the propane Weber.......guidance from Erain & RonP.....(Thanks Guys)......After the Sear, rubbed with my S-M-F rub (which is also my initials) & into the MES with Mesquite & Cherry @ 225* till it hits 165*......then foil tIll about 202*...then into a cooler for a nap... covered with towels & wait till I get hungry.
  2. guvna

    guvna Smoking Fanatic

    where's the ouch part? looks great![​IMG]
  3. fishawn

    fishawn Smoking Fanatic

    The ouch part was a flame up when flipping the brisket, burned the hair off my hand.....Who needs the expensive trips to the whatevertheycallem places that my wife goes to that cost $ KA-CHING.....Just get out around the BBQ!
  4. jbchoice1

    jbchoice1 Smoking Fanatic

    lol, that's funny... don't think they would hold still long enough to do that
  5. krusher

    krusher Smoking Fanatic OTBS Member

    that sucker will make ya move fast for sure, I was thinking I needed a set of tongs about 2 1/2 fet long to flip that monster with.
  6. richtee

    richtee Smoking Guru OTBS Member

    Heh- seems I get it every smoke now SOMEHOW. Drop of hot grease got me yesterday while adding wood to the WSM. Sheesh. Looks good man!
  7. fishawn

    fishawn Smoking Fanatic

    She's at 164* close enough for me to foil. Forgot apple juice!....Cut up four apples for some moisture & added before foiling. Not sure about the cut up apples, but??????
  8. richtee

    richtee Smoking Guru OTBS Member

    Hmmm... might make a cool garnish on the top... toss 'em under a broiler with a bit of butter and brown sugar on them while pulling meat?
  9. jack2u2

    jack2u2 Smoke Blower

    Briskets look good - let us know how the apples work out.
  10. dangerdan

    dangerdan Meat Mopper OTBS Member SMF Premier Member

    Nice looking brisket!

    My stepson bought me a pair of ov-gloves for searing a couple weeks ago at the dollar store for around 7 or 8 bucks.. Nice kid eh? [​IMG]
  11. big game cook

    big game cook Smoking Fanatic

    looks good. i just put one on myself.
  12. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks good. I am curious of how the apples help it and turn out. [​IMG]
  13. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Agreed! As far as gloves, I have 6 dollar welding gloves. Have (had) 2 pair for my wirefeed welder, now there's only one in the welder kit...heh, heh.

  14. fishawn

    fishawn Smoking Fanatic

    Apple....Shmapple....They might help keep some moisture in the brisket when foiling & maybe a hint of flavor to the Au jus but look kinda disgusting when unfoiled, I guess I wasn't sure what to expect! IMHO the seared Brisket turned out about the same as a normal smoked brisket. The "on fire" pics look pretty cool though[​IMG] ya gotta like that!
  15. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Glad to help ya out. Looks good Shawn.[​IMG]
  16. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    dang it fish dont get me in trouble with the mods for tryin to pass on an unsafe cooking method ; ) yup wear weld gloves or oven mitts for protection. too bad you didnt get the sear flavor i was thinkin you would get. it definatly was there in my sears. either way looks good bud, you gonna have some great sammies man great job!!!
  17. fishawn

    fishawn Smoking Fanatic

    erain, it was not bad by any means.....Too me it just tasted like a regular smoked brisket, no different than normal, which is a good thing![​IMG] Thanks to you & RonP!
  18. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Hey Fishlawn, not too bad for the first seared brisket attempt. Hope you try another one, and if you do, sear the heck outta the thing until it's black and sticky. It may look ruined but it's not, and that's when the malliard process kicks in and transforms the meat into beefy-goodness that comes with the sear.

    Overall, nice job!

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