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Finally...Okie's seared brisket is gonna happen - Page 2

post #21 of 28
Thread Starter 
Okay, here are some of the pics, we used my buddys camera early on (the sear), so I'll have to get those on here later.

Post sear, re-rubbed with yellow mustard and rub, and smoked for 2 hours...

...flipped, smoked 2 more hours, foiled, and brought slowly up to 200 (all while drinking New Belgium Sunshine Wheat, seen here resting with brisket)biggrin.gif

..and finally, half sliced, half pulled, half in the bag(the chef, that is)

Thanks for watching...I'll get the sear pic on here soon!
post #22 of 28
Man I am drooling!! Looks fantastic!!
post #23 of 28
So tell us what you think of the method. How was the flavor? Was it as tender as you wanted? Will you be using this method again? Don't just drop off your pictures and run.
post #24 of 28
Looks really good! did you guys like it?
post #25 of 28
Thread Starter 
All right...first things first.

I forgot to mention that I DID pack the thing with CBP (on top of the rub) before searing. The flavor was excellent...think of traditional brisket meets New York Strip, and the tenderness was top notch. I tried to slice the thing, but ended up pulling more than half as it fell apart. The amazing part was the au jus it created. After 2 hours in the pan...dry. Flip, 2 more hours...dry. Foil, and 3 1/2 more hours...the pan was FULL! I couldn't carry it in the house without spilling juice! Awesome, and I WILL do this again.
post #26 of 28
oh man that sounds awesome!!!
post #27 of 28
Thread Starter 
Another thing i failed to mention is that I followed several folks' advice and just cut a hunk of the flat end off the thing to get it in the smoker (I keep tellin' the wife I need a big stick burner!)rather than cutting it in two. Anyway, I rubbed the flat piece with a ground coffee/cardamom rub I adapted from a Steven Raichlen recipe, and WOW...wonderful flavor, kind of a rich dark caramel. I will definately be using that rub again. For those interested, here is the rub.

1/4 cup ground coffee of your choice (I used folgers cinammon swirl)
1/4 cup kosher salt
1/4 cup dark brown sugar
1/4 cup paprika (I used hungarian)
1 Tbs ground cardamom
1 Tbs ground ginger
2 Tbs Garlic Powder(or 1/3 cup chopped fresh garlic, if you want a pasty rub)
After making up a batch of the rub, I thought the coffee was going to be overpowering, but actually it wasn't at all. As I said, a very interesting flavor, and one or two friends who sampled both briskets liked the coffee one better.
post #28 of 28
Seems like the recipe Mike Mills included in his book for his famous Magic Dust...
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