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Brisket SEAR....Ouch....ERAIN & RonP Inspired

post #1 of 18
Thread Starter 
Done about 10 Briskets so far.......Rub-Sit-Smoke....same 'ol same 'ol.... wanted to try something different....SEARED this time...over the propane Weber.......guidance from Erain & RonP.....(Thanks Guys)......After the Sear, rubbed with my S-M-F rub (which is also my initials) & into the MES with Mesquite & Cherry @ 225* till it hits 165*......then foil tIll about 202*...then into a cooler for a nap... covered with towels & wait till I get hungry.
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post #2 of 18
where's the ouch part? looks great!PDT_Armataz_01_37.gif
post #3 of 18
Thread Starter 
The ouch part was a flame up when flipping the brisket, burned the hair off my hand.....Who needs the expensive trips to the whatevertheycallem places that my wife goes to that cost $ KA-CHING.....Just get out around the BBQ!
post #4 of 18
lol, that's funny... don't think they would hold still long enough to do that
post #5 of 18
that sucker will make ya move fast for sure, I was thinking I needed a set of tongs about 2 1/2 fet long to flip that monster with.
post #6 of 18
Heh- seems I get it every smoke now SOMEHOW. Drop of hot grease got me yesterday while adding wood to the WSM. Sheesh. Looks good man!
post #7 of 18
Thread Starter 
She's at 164* close enough for me to foil. Forgot apple juice!....Cut up four apples for some moisture & added before foiling. Not sure about the cut up apples, but??????
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post #8 of 18
Hmmm... might make a cool garnish on the top... toss 'em under a broiler with a bit of butter and brown sugar on them while pulling meat?
post #9 of 18
Briskets look good - let us know how the apples work out.
post #10 of 18
Nice looking brisket!

My stepson bought me a pair of ov-gloves for searing a couple weeks ago at the dollar store for around 7 or 8 bucks.. Nice kid eh? biggrin.gif
post #11 of 18
looks good. i just put one on myself.
post #12 of 18
Looks good. I am curious of how the apples help it and turn out. PDT_Armataz_01_37.gif
post #13 of 18
Agreed! As far as gloves, I have 6 dollar welding gloves. Have (had) 2 pair for my wirefeed welder, now there's only one in the welder kit...heh, heh.

Eric
post #14 of 18
Thread Starter 
Apple....Shmapple....They might help keep some moisture in the brisket when foiling & maybe a hint of flavor to the Au jus but look kinda disgusting when unfoiled, I guess I wasn't sure what to expect! IMHO the seared Brisket turned out about the same as a normal smoked brisket. The "on fire" pics look pretty cool thoughbiggrin.gif ya gotta like that!
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post #15 of 18
Glad to help ya out. Looks good Shawn.PDT_Armataz_01_37.gif
post #16 of 18
dang it fish dont get me in trouble with the mods for tryin to pass on an unsafe cooking method ; ) yup wear weld gloves or oven mitts for protection. too bad you didnt get the sear flavor i was thinkin you would get. it definatly was there in my sears. either way looks good bud, you gonna have some great sammies man great job!!!
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post #17 of 18
Thread Starter 
erain, it was not bad by any means.....Too me it just tasted like a regular smoked brisket, no different than normal, which is a good thing!wink.gif Thanks to you & RonP!
post #18 of 18
Hey Fishlawn, not too bad for the first seared brisket attempt. Hope you try another one, and if you do, sear the heck outta the thing until it's black and sticky. It may look ruined but it's not, and that's when the malliard process kicks in and transforms the meat into beefy-goodness that comes with the sear.

Overall, nice job!
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