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first smokie okie, and its important

post #1 of 20
Thread Starter 
alright, im finally getting a chance to use the smokie okie method for a brisket. ii bought this peice of meat a few weeks ago hoping to do this, but work has got the best of me lately. i sure hope mine turns out like all the folks writing great reviews on this style because i just spoke with my buddy who owns a bar and serves one meal for lunch everyday and will use my brisket provided the sample i give him of this smokie okie beef is good. i really do trust all you guys and gals and have read lots on this, so i feel pretty confident. wish me luck, jack
post #2 of 20
Good Luck!!!!!!!!!!!!!!!!!
post #3 of 20
lots of luck to yaPDT_Armataz_01_34.gif
post #4 of 20
Just do it exactly according to his directions. It's tuff to do the first time; charring the living chit out of it is scary. Be sure to use LOTS of lump, and bring your gloves and LONG tongs. mmmmmmmm
post #5 of 20
Thread Starter 
rodger that... ive read all the ouch stories, i got those goofy long gloves and long tongs. im sure it will go against my instincts to blacken the thing, but im prepared to go against my instincts. looks like my fires are about ready so here goes, ill take pics.
post #6 of 20
Take a picture of that fire! I have failed at my first SmokieOkie attempt because my fire was too small. (I think)
post #7 of 20
Wish ya luck Jack, don't forget the pic's. I haven't tried it yet but I'm working on it.
post #8 of 20
Thread Starter 
thanks, i stood down for a bit so i could.....get my searing fire bigger! lump coal and a bit of dry misquite chunks.
post #9 of 20
prepare yourself for the best tasting brisket you've ever tasted.
post #10 of 20
Trust the Okie dude. I have done 3 now, each better than the previous.

Mustard, THICK rub, and burn, bay-bay BURN!
post #11 of 20
Thread Starter 
alright...searing is done, fat side up for 2hrs, down for 1, cover till 200*
post #12 of 20
Sweet!! Thanks for the pics of the fire. It gives me confidence to try again!
post #13 of 20
Jack I suggest going to 190º internal temp - 200º will probably be too long. You will most likely have to cut it thicker at the lower temp anyway because it is so tender. Remember to check the jiggle before it comes off for just the right feel.
post #14 of 20
Yes always jiggle briskets....grin
post #15 of 20
Thread Starter 
i dont see how jiggling it will help me with my brisket...
post #16 of 20
The jiggling is a method to check for doneness. It should have a nice jiggle without being too loose. It was put to me in a similar manner as this but more direct and to the point: If you remember when you were 18 and your girlfriend was 18 too... think about her jiggle. Firm but with a jiggle rolleyes.gif
post #17 of 20
Thread Starter 
so just press on it, right? i never have brought a brisket to 200* before, but thats what the recipe said to do, but i will probably take it to my normal 194*, i dont know why, but this is my magic brisket number.
post #18 of 20
More of a squeeze and jiggle kind of thing. Like jell-o only not so loose. Just take it to temp and then see how the meat reacts when you wiggle it a bit. You'll learn the feel after a few of them. Good luck to ya and be prepared for some rilly wunnerful brisket.
post #19 of 20
WARNING: You are getting yourself into something with this bar owner, he is going to be keeping you very busy making briskets !!!
post #20 of 20
Ok, now I want to do this method ........... if it can bring back THOSE memories .............WOW, that must be a good brisket! PDT_Armataz_01_18.gif
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