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I Read-i Seared-we Love

post #1 of 6
Thread Starter 
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.
post #2 of 6
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.
post #3 of 6
I'll have to try that on my next brisket. Thanks for the tip!
post #4 of 6
Interesting. Sear, then smoke. Gonna try it.
post #5 of 6
Sounds like you had a successful test run, Bob PDT_Armataz_01_28.gif. 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!!
post #6 of 6
SmokieOlie styled seared brisket is good stuff, gald to hear you gave it a whirl !!!
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