Finally...Okie's seared brisket is gonna happen

[huskersmokeman]

A 13.4 pound, $1.28/lb. Wal-Mart brisket to be Weber seared and smoked tomorrow. I AM going to have to cut it into two pieces, or it will NEVER fit in the MES. I am WAYYYYY excited

, been wanting to do this one for a long time. More Q-view, probably Sunday.

 

[bigsteve]

Good luck. That hunk of meat is as big as your kid!!!

 

[pineywoods]

Congrats and don't forget the Qview

 

[huskersmokeman]

I'm in the rub consideration phase right now, I'm trying to come up with something not too sweet and sugary...ideas welcome.

 

[txbbqman]

This is the rub I use in Competitions , don't let the sugar fool you.

This stuff has a really good spice to it, picked it up from a buddy who quit cooking Comps about 4 years ago

½ cup Paprika
1/4 cup Kosher Salt, fine ground
1/4 cup Sugar
2 tablespoons Mustard Powder
1/4 cup Chili Powder
1/4 cup Ground Cumin
2 tablespoons ground Black Pepper
1/4 cup granulated garlic
2 tbs Cayenne
For more hot & spicy increase Mustard powder and Black Pepper to 1/4 cup each



Good Luck, keep us posted

 

[alx]

I would suggest adding any rub with sugar after you sear-it will burn badly.I have used the low sodium montreal seasoning and seared this and then rubbed with sugar based rub and followed smokieokies method.It will definetly cook in half the time of low and slow and mine have been delicous.Good luck.

 

[pigcicles]

Although some don't condone the searing of brisket I have personally been involved with SmokyOkie during the searing / smoking of them. Makes for some fine tasting meat.

Enjoy it! Keep in mind the suggestion for the lower sugar or to rub post sear. But definitely pack heavily with the black pepper prior to the sear. It will drive you insane.

Bring pics - we gotta have em

 

[geek with fire]

Before you go cutting that bad boy in half, I seriously recommend that you trim the edges down only enough to fit in a smoker. A whole packer will cook better then 2 halves. I'd trim away the thin side of the flat and not touch the other end (other than some minor fat cap trim-age). Wrap some bacon around the smaller pieces and smoke them to temp as well, but be aware they will hit 190 faster than the reast. It will be a good snack.

 

[irishteabear]

That's a big brisket he's holding there. I'll be checking back for more qview.

 

[huskersmokeman]

Here it is with the rub on...and between a few pieces of Texas Toast.

 

[fire it up]

I never knew Wonder made Texas Toast. Not surprised just had no clue. Don't generally find it (Texas toast) here in Jersey.

 

[bigsteve]

Doesn't look done. I'd put it back in for 18hrs or so.

 

[bigsteve]

LOL At the supermarket, my wife buys "Texas toast New York Style." It's thinner and is covered with cheese.........

 

[alx]

huskersmokeman paid 1.28 a pound for brisket-it dont get near that cheap in maryland unless i buy it at restaurant depot with license-ooh to live in the mid-west.

 

[l r harner]

looks good so far

im in the hot but sweet moping
also biggest brisket i have done is something like 18 Lbs in the bag not sure what it was after i trimmed some of the fat off
was huge now i cant find much more them 13s

 

[huskersmokeman]

Well, ALX, you should see what WE have to pay for seafood around here!!! LOL

By the way, if anyone wants to know, the rub I finally settled on is:
1/4 cup kosher salt
1/4 cup CBP
1/4 cup paprika
3 Tbs Chili Powder
2 Tbs Garlic Powder
2 Tbs Onion Powder
1 Tbs Dried Oregano
1 Tbs Thyme

 

[alx]

I live on the chesapeake bay-magothy river, if i could only troll for brisket LOL.How about a bushel of blue crabs for bushel of packers

Keep us posted-that is a fine rub.As PigCicles mentioned CBP with brisket is insanely good.

 

[desertlites]

I've done okie's method before in the Fla. AZ. brisket throwdown-oh my was it GOOD-and I agree sear-let cool than rub-but looks to late now-the sear will char the rub so will alter some things-and as Josh states,try not to cut that baby in 1/2.good luck.

 

[rons]

wow that's huge!!!

 

[huskersmokeman]

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)

..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!