I Read-i Seared-we Love

Discussion in 'Beef' started by desertlites, May 25, 2008.

  1. desertlites

    desertlites Master of the Pit OTBS Member

    well I did a smokyOkie brisket today( just a 2# chunk) didn't want to practice on the 10#r in the freezer.My own rub in the fridge for 36 hrs-than a CBP coat.Fired up the gas grill and began to take it to a blackened mess.meantime had the smoker hitting right at 250*,pulled the beef and on it went with hickory the whole time.Brought up to 200 internal than in the house under foil till cool-sliced a couple off for Allie the dog and I and bout all I can say is holy hot dang that is some good brisket.took pics and after the last one in a while of it all sliced up I will post.didn't give me enough a jus so working on that now.
     
  2. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    In the words of smokyokie "rilly wunnerful stuff". I haven't found anyone who didn't like a brisket I've seared. I still smoke briskets both ways, but searing adds a nice flavor.
     
  3. bhille42

    bhille42 Meat Mopper

    I'll have to try that on my next brisket. Thanks for the tip!
     
  4. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Interesting. Sear, then smoke. Gonna try it.
    Andy.
     
  5. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Sounds like you had a successful test run, Bob [​IMG]. I'm really happy to hear it tasted good.

    Will have to sear mine too based on all the rave reviews about the SmokyOkie method for doing a brisket. Looking forward to the pics!!
     
  6. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    desertlites
    SmokieOlie styled seared brisket is good stuff, gald to hear you gave it a whirl !!!
     

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