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

Discussion in 'Beef' started by caiguar, Jun 18, 2010.

  1. caiguar

    caiguar Fire 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??



  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

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

    gregzee Smoke Blower

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

    mrsb Smoking Fanatic

    If you have 4, why not both?
  5. tnbarbq

    tnbarbq Fire Starter

    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.
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Yup, That makes three of us.

  7. caiguar

    caiguar Fire 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
  8. caiguar

    caiguar Fire 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 :)


    this one is ready to burn


    searing good


    more to come.....
  9. caveman

    caveman Master of the Pit SMF Premier Member

    Burn baby, Burn!!!!  [​IMG]
  10. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Hehe, I couldn't resist!

    Looking forward to the rest of the Q-View!
  11. caiguar

    caiguar Fire Starter

  12. bearcarver

    bearcarver Smoking Guru OTBS Member

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

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

    "Sure wish I had a bigger smoker."[​IMG]

  13. caiguar

    caiguar Fire 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


    almost there

  14. mythmaster

    mythmaster Master of the Pit SMF Premier Member

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

    smokey paul Meat Mopper SMF Premier Member

    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
  16. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Yeah, I heard somebody say that [​IMG]

    Also looking forward to the money shot!
  17. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    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
  18. caiguar

    caiguar Fire Starter

    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
  19. mythmaster

    mythmaster Master of the Pit SMF Premier Member

    Now that's some gorgeous brisky right there!

    Thanks for sharing, caiguar!

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