Ode to the Oky Brisket Method

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Master of the Pit
Original poster
OTBS Member
SMF Premier Member
Nov 25, 2006
I am smoking a brisket in the manner which SmokyOky did at the gathering. I haven't taken any pictures yet, but will when the meat is done.

Early this morning I pulled the brisket out of the fridge. It was rubbed down last night, covered and left to get happy.

I started off with the searing technique he showed off. The brisket gets seared on all sides before going into the smoker.

Once seared I put it in the GOSM since the CharGriller was going to be busy on her maiden voyage with ribs. I started off the first two hours with the fat cap up. The third hour with the fat cap down and the fourth hour flipped back over to fat cap up and covered the brisket.

I'm running the smoker at around 250º to the finish line and hoping that the meat turns out good as this is for the Mom-in-Law's birthday.

For reference sake I will use temperature to know when the brisket is done. I probably shouldn't refer to the method he spoke of, which is a good thing cuz I don't really remember those days.

I'll post on this later when the brisket is finished and I'll bring a few pics too.
Too many wobbly-pop's PC?

Looking forward to your pic's.
Well I'm told by the mob that the brisket is / was excellent. After smelling the smoke all day I wasn't too head up on eating just yet. I ran out of time to get the mass Q View that I wanted to, but did get one measly pic of what's left.

Again Hats off to the Oky Meister for passing on the "secret" methods and how to tell if it has just the right amount of "jiggle" when it wiggles. It's been quite a while since I was 18 though.

Here's the lonely pic of what's left...
No doubt in my mind it was good! The Oky method is The One.
Who else would have thought to fondle his brisket to tell when it's done?
I can't remember the early reference, long time ago. I am familiar with the one that tells you when it is done.
Looks good PC. I still think in the name of better brisket we should be cleared for a research project (purely scientific mind you
) to get the exact feel of the "jiggle" down that we are looking for.
I'm volunteering to join the project.
Sort of a "refresher" course.
Totally in the name of science and the interest of better brisket.
Didn't anyone film the jiggle method?

Oky Maybe we can do a You tube video on the Jiggle technique? Sounds great!

Great looking brisket there Piggy!
Debi I'm not sure that You Tube would really want a scientific study of that nature posted, but you never know.

Who do you suppose would support such a project? I want on that team too.

Keep Smokin

I think you can post anything you want on you tube. I've seen some great drumming stuff and someone did a thing on pulling off the membrane on ribs before ...

Heck if someone can make the video I can post it on my site. I just don't know how to do the smokeyOky thing....
This is just too darn funny.
PC, I dare ya to make the video. Debi already promised to post it.

You might just have to let this one go Debi. Kinda one of those had to be there, shoulda went to the SMF gathering kinda things.
I'm grinnin' BIG time!

Debi, you had to be there when SmokyOky explained his method.
And, it's kinda a guy thing.
Works though.
I rented a lab room @ the Foxy Lady to do my experimentation. $20.00 for a half hour.

PC, tyhat brisket looks like it tasted like it was supposed to. Did you take it's temp right before you pulled it off?

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