Searin' the brisket

Discussion in 'Beef' started by richtee, Aug 24, 2007.

  1. richtee

    richtee Smoking Guru OTBS Member

    "We're talking about great blazes of beef fat and mesqite or hickory. We sear until the exterior is completely black."

    Should make for some interesting photography, if nothing else...heh.[/quote]

    #1 The Guest of Honor
    #2 Onto the fire!
    #3 Sumtin's cookin'
    #4 Great Horny Toads!

    It's now in the ECB^2 with 4 more lbs jerky...yum!

    And
    Done 1 and 2! Cooked to 180 for slicing... tender as all get-out!
     
  2. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Looks great! Keep that Q-view coming!

    Take care, have fun, and do good!

    Regards,

    Meowey
     
  3. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Alrightee then... Keep those pics coming. I'll be heading to the Okie house in the morning for the great christening of his new smoker. Let us know how that method works for ya.

    Keep Smokin
     
  4. deejaydebi

    deejaydebi Smoking Guru

    Great balls of fire your dinners burning! [​IMG]

    Now that's searing!
     
  5. richtee

    richtee Smoking Guru OTBS Member

    Jus' following Okey's advice... and with all those rep points <Not as much as you, but still> I'd be a foo' not to :{)

    She's lookin' <and smelling> good 'bout 2 hours in. I'll go snap a pict when I mop again in a couple...Wheee!
     
  6. ba_loko

    ba_loko Smoking Fanatic OTBS Member

    And I look forward to it. I just came from there. I've got to tell ya......that's one gorgeous smoker!!!!!
     

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