First SmokieOkie

Discussion in 'Beef' started by aaron85, Jul 13, 2008.

  1. aaron85

    aaron85 Newbie SMF Premier Member

    Got up at 2:00 AM got smoker ready at 3:00 seared brisket at 3:30 Put on smoker at 3:45 pics coming soon.
  2. aaron85

    aaron85 Newbie SMF Premier Member

    Nothing like a nice little fire to wake you up!
  3. bbqgoddess

    bbqgoddess Master of the Pit OTBS Member SMF Premier Member

    Well done!
    Can't wait to see the finished product!!
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Looks good! Patiently waiting for the rest of the Qview.
  5. Ok guys......and gals. I'm new here and have been reading your posts for some time now and admiring everyones work. But now I see something I haven't seen before. "Searing". What is the purpose of searing???? I've done a couple of briskets before and they went into the smoker without a sear.
    As long as I'm here......I can-not for the life of me find a "new post" button so I can make my own post. Can someone help???
  6. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Hi Gary - here's a link to a post that has the "why" behind searing a brisket:

    I've personally tried 2 brisket smokes: one with the sear and the other without. From the results, I'll always sear from here on out.
  7. capt dan

    capt dan Master of the Pit OTBS Member

    nice looking brisket sear. Fire in the Hole, if ya go to the actual forum that you want to post in, pork, beef, sides, ect. Then you will see a "new thread" tab.[​IMG]
  8. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    Great searing pics, love them !!!
  9. dforbes

    dforbes Meat Mopper

    at the top of the page of each catagory there is a new thread button. This is where you will start your own thread. Good luck
  10. Hey...thanks guys. MY questions are answered........for now. Now I gotta crank up my digital and see if I can post pictures of my next batch of ribs.
    Thanks again,
  11. aaron85

    aaron85 Newbie SMF Premier Member

    I do have a question or 2.
    First I was under the impression that it would take about 8 to 10 Hr. for a 12 lb brisket this one cooked under 6 internal temp was 198 when I took it off at 9:00 there was allot of fat in this one I guess that could be the reason. Also I tried to keep a "Thin Blue smoke" and I did a good job except when I throw a new log on the fire. I keep the logs worming on tho of the fire box and even split them in 1/4ths. Should I pre-burn them first? And if so who do you go about doing that?
    OK I did get 1 pic of the finished brisket didn't take one after I cut it up sorry. I will post it when I get home. Also I am understanding when you do the searing you do not get much of a smoke ring?

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