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

post #1 of 19
Thread Starter 

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??

 

IMG_20100618_021048.jpg

 

IMG_20100618_021030.jpg

 

IMG_20100618_022530.jpg

post #2 of 19

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

post #3 of 19

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

post #4 of 19

If you have 4, why not both?

post #5 of 19

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.

post #6 of 19
Quote:
Originally Posted by tnbarbq View Post

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

post #7 of 19
Thread Starter 

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

post #8 of 19
Thread Starter 

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 :)

IMG_20100618_191435.jpg

 

this one is ready to burn

 

IMG_20100618_192105.jpg

 

searing good

 

IMG_20100618_192902.jpg

 

more to come.....

post #9 of 19

Burn baby, Burn!!!! 

post #10 of 19
Quote:
Originally Posted by Caveman View Post

Burn baby, Burn!!!! 


Hehe, I couldn't resist!

 

 

Looking forward to the rest of the Q-View!

post #11 of 19
Thread Starter 

hahahahaa

post #12 of 19
Quote:
Originally Posted by caiguar View Post

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

post #13 of 19
Thread Starter 

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

 

IMG_20100619_145819.jpg

 

almost there

 

IMG_20100619_151001.jpg

post #14 of 19

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

post #15 of 19

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

post #16 of 19

Yeah, I heard somebody say that

 

Also looking forward to the money shot!

post #17 of 19
Quote:
Originally Posted by caiguar View Post

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
 

post #18 of 19
Thread Starter 


 

Quote:
Originally Posted by eman View Post




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

 

IMG_20100619_183404.jpg

 

fist cuts

 

IMG_20100619_184037.jpg

 

lots and lots of brisket

 

IMG_20100619_191749.jpg

 

thanks everyone for watching

post #19 of 19

Now that's some gorgeous brisky right there!

 

Thanks for sharing, caiguar!

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