4 briskets, 4:00am here and just finished rubbing......

caiguar · Jun 18, 2010

well, just finished rubbing the meat here are a couple of pics to get started will start it in the morning, fist time using an afterburner in my char griller too, we'll see how it goes. theres 4 just like this baby already in the fridge, more pics to come tomorrow.

Lets vote, I'll do whatever gets more votes, smoky's method searing meat or straight old fashioned??

richoso1 · Jun 18, 2010

You're off to a good start. My experience is to sear then smoke.

gregzee · Jun 18, 2010

Ive never seared before. I say sear it so I can see the tastiness that it creates.

mrsb · Jun 18, 2010

If you have 4, why not both?

tnbarbq · Jun 18, 2010

Won't searing limit how much smoke the meat will absorb? I've never seared a brisket. I agree with Mrs. B. Sear a couple of them.

Bearcarver · Jun 18, 2010

tnbarbq said:
Won't searing limit how much smoke the meat will absorb? I've never seared a brisket. I agree with Mrs. B. Sear a couple of them.

Yup, That makes three of us.

Bearcarver

caiguar · Jun 18, 2010

I decided to sear, reason is that I am going to make it two and two later, fitting 4 packers in there of 15lb each is virtually impossible.

this will cut my cooking time in half more or less. The wife will give me a big block gas smoker from bass pro shop next week for fathers day(yes late but its better than never hehehe) so this way I wont run into these issues with space.

more pics to come

caiguar · Jun 18, 2010

a couple more pics, when these first two are done i'll take pics for u guys

the smoker is ready and heated giving us tbs :)

this one is ready to burn

searing good

more to come.....

caveman · Jun 18, 2010

Burn baby, Burn!!!!

mythmaster · Jun 18, 2010

Caveman said:
Burn baby, Burn!!!!

Hehe, I couldn't resist!

Looking forward to the rest of the Q-View!

caiguar · Jun 19, 2010

hahahahaa

Bearcarver · Jun 19, 2010

caiguar said:
I decided to sear, reason is that I am going to make it two and two later, fitting 4 packers in there of 15lb each is virtually impossible.

this will cut my cooking time in half more or less. The wife will give me a big block gas smoker from bass pro shop next week for fathers day(yes late but its better than never hehehe) so this way I wont run into these issues with space.

more pics to come

Brilliant---Brilliant---Brilliant !!!

"Look honey, my smoker won't hold all the meat I bought to cook!"

"Sure wish I had a bigger smoker."

Bearcarver

caiguar · Jun 19, 2010

more pics, took some of the finished product but not at home right now, will finish it up for u guys in a while.

full swing

almost there

mythmaster · Jun 19, 2010

Are those the seared ones? The bark looks great! I hope that they are moist.

smokey paul · Jun 19, 2010

WOW Mythmaster love the music hahahaha

Caiguar, Looking good and the Fire was great, searing the meat, hope the paint is still on the wall..LOL

Waiting the final Q's

mythmaster · Jun 19, 2010

Yeah, I heard somebody say that

Also looking forward to the money shot!

eman · Jun 19, 2010

caiguar said:
I decided to sear, reason is that I am going to make it two and two later, fitting 4 packers in there of 15lb each is virtually impossible.

this will cut my cooking time in half more or less. The wife will give me a big block gas smoker from bass pro shop next week for fathers day(yes late but its better than never hehehe) so this way I wont run into these issues with space.

more pics to come

Wow, this is something new to me. Can you please explain how searing will cut your cooking time in half?

after a 14 hr all nighter i'd like to figure this one out.7 hrs is alot easier than 14

caiguar · Jun 21, 2010

eman said:
Wow, this is something new to me. Can you please explain how searing will cut your cooking time in half?

after a 14 hr all nighter i'd like to figure this one out.7 hrs is alot easier than 14

well I know it by smoky okie method, look it up around the forums, basically you sear the brisket put it in the smoker, smoke it fat side up for two hrs, one on the other side then cover the aluminum pan with foil and cook it untill its 200 on the inside and get ready to be surprised. tender and great flavor..not to say...moist on the inside like you have no idea.

here the last pics, long weeken smoking almost 60 lbs of meat, everything went well.

ready to pull out

fist cuts

lots and lots of brisket

thanks everyone for watching

mythmaster · Jun 21, 2010

Now that's some gorgeous brisky right there!

Thanks for sharing, caiguar!

4 briskets, 4:00am here and just finished rubbing......

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