first smokie okie, and its important

Discussion in 'Beef' started by jack, Oct 6, 2007.

  1. alright, im finally getting a chance to use the smokie okie method for a brisket. ii bought this peice of meat a few weeks ago hoping to do this, but work has got the best of me lately. i sure hope mine turns out like all the folks writing great reviews on this style because i just spoke with my buddy who owns a bar and serves one meal for lunch everyday and will use my brisket provided the sample i give him of this smokie okie beef is good. i really do trust all you guys and gals and have read lots on this, so i feel pretty confident. wish me luck, jack
     
  2. vlap

    vlap Master of the Pit OTBS Member SMF Premier Member

    Good Luck!!!!!!!!!!!!!!!!!
     
  3. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    lots of luck to ya[​IMG]
     
  4. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    Just do it exactly according to his directions. It's tuff to do the first time; charring the living chit out of it is scary. Be sure to use LOTS of lump, and bring your gloves and LONG tongs. mmmmmmmm
     
  5. rodger that... ive read all the ouch stories, i got those goofy long gloves and long tongs. im sure it will go against my instincts to blacken the thing, but im prepared to go against my instincts. looks like my fires are about ready so here goes, ill take pics.
     
  6. yellowtin

    yellowtin Fire Starter

    Take a picture of that fire! I have failed at my first SmokieOkie attempt because my fire was too small. (I think)
     
  7. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Wish ya luck Jack, don't forget the pic's. I haven't tried it yet but I'm working on it.
     
  8. thanks, i stood down for a bit so i could.....get my searing fire bigger! lump coal and a bit of dry misquite chunks.
     
  9. low&slow

    low&slow Smoking Fanatic OTBS Member

    prepare yourself for the best tasting brisket you've ever tasted.
     
  10. richtee

    richtee Smoking Guru OTBS Member

    Trust the Okie dude. I have done 3 now, each better than the previous.

    Mustard, THICK rub, and burn, bay-bay BURN!
     
  11. alright...searing is done, fat side up for 2hrs, down for 1, cover till 200*
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  12. yellowtin

    yellowtin Fire Starter

    Sweet!! Thanks for the pics of the fire. It gives me confidence to try again!
     
  13. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Jack I suggest going to 190º internal temp - 200º will probably be too long. You will most likely have to cut it thicker at the lower temp anyway because it is so tender. Remember to check the jiggle before it comes off for just the right feel.
     
  14. richtee

    richtee Smoking Guru OTBS Member

    Yes always jiggle briskets....grin
     
  15. i dont see how jiggling it will help me with my brisket...
     
  16. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    The jiggling is a method to check for doneness. It should have a nice jiggle without being too loose. It was put to me in a similar manner as this but more direct and to the point: If you remember when you were 18 and your girlfriend was 18 too... think about her jiggle. Firm but with a jiggle [​IMG]
     
  17. so just press on it, right? i never have brought a brisket to 200* before, but thats what the recipe said to do, but i will probably take it to my normal 194*, i dont know why, but this is my magic brisket number.
     
  18. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    More of a squeeze and jiggle kind of thing. Like jell-o only not so loose. Just take it to temp and then see how the meat reacts when you wiggle it a bit. You'll learn the feel after a few of them. Good luck to ya and be prepared for some rilly wunnerful brisket.
     
  19. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    jack
    WARNING: You are getting yourself into something with this bar owner, he is going to be keeping you very busy making briskets !!!
     
  20. gofish

    gofish Smoking Fanatic OTBS Member

    Ok, now I want to do this method ........... if it can bring back THOSE memories .............WOW, that must be a good brisket! [​IMG]
     

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