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To sear or not to sear, that is the question. - Page 3

post #41 of 147
Thread Starter 
When it goes from brown to black. Remember, the main thing you're going to accomplish is to add flavor by caramelixzing the beef (Maillard process). The meat is so thick that you won't hurt it if you overdo it a bit, and by the same token, you don't lose that much if you underdo it a bit. It'll also jump start the cooking process a bit by raising the meat temp much faster than if you just stuck it in a 250* smoker.
post #42 of 147
I have to say both I guess. The searing method produces an amazing end product, but it is so totally different that I will still have to have a "traditionally" prepared brisket sometimes.
post #43 of 147
Thanks .... I see the how to ... how long to achieve?
post #44 of 147
Doesn't it block smoke penetration to some degree?
post #45 of 147
I'd guess the 2 I have done took a little less than 5 minutes each. The first one I did was about 11 lbs and the second about 13 I think.

They can be kind of hard to handle. LOTS of heat and big floppy piece of meat. My dogs were hovering around. I could read it in their eyes. "Come on you idiot, DROP IT, DROP IT!!!"
post #46 of 147
I haven't ever timed the process, but would estimate approx. 20 minutes give or take to sear black all sides. You can go back to hit the lighter spots if need be.

It may to some degree, but I think once you try it the flavor will be outstanding.

I agree with Ultramag on the other methods of doing brisket. Sometimes you will want to do an all nighter.

Give it a try Paul and let us know how YOU like it... it may not be your cup of tea.. but so far everyone who has tried it, loves it.... My 2 pennies worth.
post #47 of 147
Wow, 20 minutes, my estimation must be way off. You know what they say, time flies when you're havin fun.
post #48 of 147
It may be my estimate is way off.. I don't track time well when I'm smokin. It could be closer to the 10 minute mark overall... time searing, smoking (unfoiled and foiled) approx 8 -9 hours vs. 12 - 14+ hrs low N slow overnight... so I lose a few minutes here and therePDT_Armataz_01_05.gif
post #49 of 147
Anyone try this in a competion? If so, how did it score?
post #50 of 147
PigCircles, After I thought about it a little more, I too would think somewhere around 10 minutes for the searing.

I really like cooking at the higher temp and therefore reducing the smoker time. Can get up and start at around 5:00 a.m. and can be finished by about 2:00 p.m.
post #51 of 147
Howdy Tim,
Well I was using a few suggestions from the group and I believe it was Squeezy who told me about the mustard. I've used it on bass to stick the batter on when frying before and on pork butt of course, this was also my first time using it on beef. The truth is you would never know it was there, it just helps hold more of the rub on the meat. the mustard has no flavor or imparts any after the cooking that I can tell, it's just glue for the coating or rub in this case.

When I seared it I put it fat side down first like you said to do and then waited as long as I could stand to watch that bonfire, a couple of minutes anyway before I was almost sure it was totally burned up. I'm sure it seared the meat itself because the fat was feeding that fire something fierce!

I was surprised to see how much the brisket shrank during the long slow cook and I ended up with about a quart or more of juice in the pan. I'll never smoke another one any other way though! Thanks for sharing your method!
post #52 of 147
[quote=PigCicles;87113]I haven't ever timed the process, but would estimate approx. 20 minutes give or take to sear black all sides. You can go back to hit the lighter spots if need be.

I'm guessing it depends on how much charcoal you have under it. I'd be surprised If it took more than three or four minutes a side to do mine, but I had a whole chimney of lump blazing away under it and once the fat started to render it was flame on big time!~. As someone else said it's a chore even with long tongs to get a grip on 13 pounds of flaming fat! Mighty warm flipping that thing over and dragging it back int the pan.
post #53 of 147
Thread Starter 
Seared is traditional to us.icon_twisted.gificon_lol.gif

About 10 min. depending on the heat source

Au contraire, if you cook it in a pan it steeps in the smoky goodness and actually enhances it

Fireplace tongs help. I have a 2 1/2' long meat fork that I use. I think you can see Pec. mike weilding it in Joe's pix.
I don't do comps, but if beefy flavor scores points, I think it'd do well. Why not try one and see what you think.icon_smile.gif
post #54 of 147
[quote=SmokyOkie;87143]Yeah, I am looking forward to giving it a try, always up for something new (to me). The question about use in comps was just a curiosity thing. I plan on giving it a whirl in the backyard regardless.

I have seared a few towards the end of the smoke session, but that is another story. icon_redface.gificon_redface.gif
post #55 of 147
Thread Starter 
[quote=Fatback Joe;87152]
I wish briskets were the only thing I'd done that to.
post #56 of 147
If "It is important not to pierce the meat from this point until it is done", how do you know when it hits 200?
post #57 of 147
i've never seared a brisket as usually ican't fit that fat thing into the firebox, i hate to fork the meat,and they're generally just too heavy to flop around to deal with. but this last 1 i did trim as it was really fatty(6" plus) on top & a junk cut. so what i did was sear the chunked fat & add 1 to the beans & a couple others to when i flipped the meat cap down....hey- that worked really well. but now when i cook pork in the oven or roast- i braise all the time. i'll do the sear the next brisket as i liked the taste & the sear worked well on the fat for beans so it doesn't just melt. thanx for the tips s.o.
post #58 of 147
Thread Starter 
It's the jiggle test. PM pigcicles or pec. mike about the jiggle test.icon_biggrin.gifPDT_Armataz_01_22.gifPDT_Armataz_01_12.gificon_wink.gif

Actually I cooked briskets for over 25 years before I ever stuck a thermo into one. A 12-14 pounder will take about 8 hrs. It really doesn't have to be that precise. Some may turn out a little more tender, some may end up a little less tender, but they'll all be good. You'll get that much variation from cut to cut anyway.
post #59 of 147
Did one the Smoky Okie way. I'll never, ever do it any other way. The smell when it's over that hot lump is amazing. Only took 8 hours and it was plenty jiggly. About a quart of juice in the pan is about right. Stuck a thermo in it at the end; 200+. Did four hours in the smoker (two on each side) and fours hours (didn't touch it, only peeked) in the oven covered at 235. I'll cut back the oven to 225 and/or time to stop at 190 next time.

Marinate in Zesty Italian works great too, BTW.

A sincere thanks to Smoky Okie Tim for this technique.
post #60 of 147
I'm sure he would appreciate your thanks.
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