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Game Day Brisket (screwed up the smokie okie)

post #1 of 9
Thread Starter 
I tried to sear my brisket the smokie okie way, but it seems that I did it wrong. I didn't get the nice bark like in the pictures that I've seen. I guess my grill doesn't get as hot as a wood fire. I'll try it in the fire pit next time and see how it goes. I also didn't have an aluminum pan, so used a glass pan to put the brisket in. It's a 6lb brisket that I've been smoking with cherry and hickory since 6 this morning (smoked about 4.5 hours) and now have it finishing in the oven, covered up. I'm worried though because I'm fast approaching 200 already! If it gets to the magic number too soon, I"ll try to towel and cooler it until we're ready to eat it during the game.

I also did a small chuck roast since the smoker was fired up already. It was only a pound or so, and cooked quick. I keep that size on hand to smoke up chili/stew meat. I'm going to maybe cut this up for lunch and see how that goes!

I've got a batch of wings to go on later this afternoon.

Pics to follow!
post #2 of 9
Jaynik I wouldn't say you screwed it up by any means. Be sure to have an extremely hot fire. I bet it still tastes great when it comes down to eating it.
post #3 of 9
IMHO, you gotta have FLAMES to do the Okie thing. Gas is not the same...
post #4 of 9
Thread Starter 
I hear you Rich. I got home too late to set aside some of my walnut for the firepit. The dew/frost wet it so that there was too wet to burn hot! That would have been ideal.

By the way, I've officially hit 200 and have to wait until 6 pm to eat. I've got it in the oven on the "keep warm" setting (150 degrees) The meat is at 186 right now. It doesn't fit into my cooler as it is now. Should I cut it in half and put it in a smaller dish, then in the cooler? I don't want it to dry out!
post #5 of 9
Okie sears brisket over a HOT lump charcoal fire, bout 10 lbs worth that is fully lit and burning. The flames are from the fat cap on the brisket melting off a bit and dripping into the bed of lump, that's how hot the fire is. He has a custom made fork about a foot and a half long the builder of his smoker made for him and wears welding gloves. THAT's how hot the fire is. That tells you how hot your fire needs to be. HOT
If you still have hair on your arm after searing the brisket your fire was not hot enough.
post #6 of 9
Thread Starter 
Yup. That's what I needed. I imagine you could use a chimney of your coals when they're flaming and just move the meat around to get coverage.

Any ideas on how to keep this thing warm?
post #7 of 9
i'd put it in foil with its juices poured over it wrap it in two bath towels and put it in a cooler.....
post #8 of 9
Thread Starter 
Just getting to update this. I didn't get any shots of the brisket, but here are a couple from the small chuck that I smoked! It was pretty good, but I dried it out a bit. It will make some killer quesadillas though!

BTW, no pics of the brisket as the day got too complex and I had to serve quickly! The brisket was very juicy, but I noticed it was less smoky than usual. I do think the chuck fat and brisket fat mixed in the pan, and to me, brisket fat is in its own category, so the two mixed was weird I think.
post #9 of 9
Looks good there jaynik!!PDT_Armataz_01_37.gif
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