To sear or not to sear, that is the question.

[deejaydebi]

Mark -

Sounds like the way my Mama did all big beef meats. She Seared and then they went into a dutch oven in the oven - sometimes on top of the stove. Best part was the gallons of gravy and bisquits!

 

[porkbutt]

You're right... I'm in Georgia. I'm willing to expand my horizons though.

Most of my drama about beef bbq was actually in humor... but I really haven't been exposed to good bbq beef. I love the briskets I've done in my oven though, so I can't wait to try this. Gives me a use for my Weber Kettle which hasn't been used for anything but a stand for my starter chimneys since I got the smoker.

And yes, most joints around here only offer the options of inside, outside, sliced or chopped/pulled.

 

[wavector]

There is no question about, sear and Okie Dokie Smokie Okie Method. OMG!

Beyond heaven. I don't think I'll ever smoke any other piece of meat. My goodddnnnesss. Dats sum good eating.

Just finish a 12 pounder using the Smokie Okie Method. had a little taste, my, my, my.

 

[smokeys my pet]

I did my first without seering over this past weekend and it turned out awesome. Until I run into a proplem I believe I will continue to not seer at this time. I am not against the seering but if it's not broken don't fix it.

 

[richtee]

Nothing ventured, nothing gained, if we're spouting platitudes ;{)

 

[hawgheaven]

True, but how about talking yourself into, "If it is good now, maybe I can improve on it..."

 

[fatback joe]

I think I know where he is coming from. I tried the searing also recently and liked it. I don't know that it was better or worse, just different. I will keep it mind for a change of pace from time to time, but probably won't sear on a regular basis just on personal preference.

Now if I though the searing was just hands down better, then I would sear the majority of the time..........to sear or not to sear.........who cares, do what you like. LOL

 

[clyde]

A wise man once said "To the creative mind, perfection is a temporary state."

 

[smokyokie]

Yeah, what Joe said!

 

[smokeys my pet]

As I said I am not against seering and will most likely try it on the next one. I love this forum.

 

[funkadelic73]

So when you sear, do you sear the edges as well? Is it just a top-bottom? Do I need to worry about the edges being seared as well? I can't wait to give this a try!

 

[navionjim]

Burn it! Seal everything, two large tongs are a must!
Jimbo

 

[smokyokie]

Its really not about sealing in the juices, its more about generating that deep beefy seared flavor like you get out of a good steak. The more sear you get, the more flavor you get. By preheating the meat, you also reduce total cooking time.

 

[navionjim]

That makes a lot of sense to me, and as usual I will gladly bow to the master! People rave about my briskets now and I owe it all to your advice.

BTW Okie, have you noticed the new fella who just signed into roll call as Smokin Okie? Man that could get confusing..
NavionJim

 

[mossymo]

Navionjim
I agree with everything in your last post, I also owe it to SmokyOkie for helping me smoke the best peice of brisket due to the high flaming sear.

Also agree that it is going to be confusing with 2 talented smokers, one going by SmokyOkie and the other going by SmokinOkie !!!

 

[smokyokie]

I know the man.. He is a master smoker.

 

[richtee]

'Nuff said I guess then. We'll just be on our toes with the sharp barbs ;{)

"SmokyOkie Method rules!"

 

[meandmytwodogs]

I think I know the answer to my own question but just want to run it by the pros.....Is a brisket labled "Whole Brisket" the same as a "Packer's Cut"?
I have not found anyone in Omaha selling Packers, but at the Bag and Save and Sam's Club they have Whole. It sure doesn't look like anything was trimmed off, but I had to ask. I plan to try the searing method as the burny charred flavor is one of my favorite parts of grilling/smoking.

Thanks in advance.
Dave

 

[ba_loko]

Dave,

A packer brisket will be the entire brisket consisting of the flat and the point. I don't recall seeing one labeled "whole brisket", but I would expect it to be the same.

 

[smokyokie]

If it has a big hump on one end and the other is much thinner and its about 18" long or longer, then it prolly is a packer trim. If it weighs more than 6# then it prolly is a PT