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

richoso1

Legendary Pitmaster
OTBS Member
SMF Premier Member
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Joined Jun 21, 2007
A picture is worth a thousand words... thanks my friend.
 

ally2mail

Newbie
8
10
Joined Aug 24, 2008
I've never seared a brisket but I certainly will try it. I wish I would have thought of it before I put this one on at about 4:30 am.
 

sumosmoke

Master of the Pit
OTBS Member
SMF Premier Member
3,368
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Joined Dec 29, 2007
Just gives ya a reason to smoke another brisket, soon!
 

ally2mail

Newbie
8
10
Joined Aug 24, 2008
well, I didn't have the foresight to sear this one but it turned out to be smash the phone good{cause you don't want to be disturbed }
 

majorlee69

Smoke Blower
129
10
Joined Jul 9, 2007
Having just placed 17th outta 34 teams on brisket in my first ever comp. last weekend I've really been doing some research. This may be an older thread but I and fasinated and thankfull for the knowledge! Thank you I will try this method this weekend!!
 

jarjarchef

Master of the Pit
OTBS Member
3,124
111
Joined Sep 30, 2010
So I stumbled on this thread. Very interesting read.....

So this kind of crazy ......... We had a guy that worked in the last location I was at. We do catering and banquets, a full gamete of styles of service. We had this guy who loved to run his mouth at how bad the other culinary team was and that he would take on anyone with cooking. We had a group that had brisket on the menu. Oh boy he went to town about how he was the best at brisket. So we let him make it. He worked on it for 3 day brining it and then doing the smoke. So I was just having fun with him at how long it was taking and said I could do a better job the day of and no smoker. He was to say the least upset. So I took and trimmed one down, seasoned it with a bit of my secret all purpose seasoning. Threw it on the grill and really gave it a good time on the grill. It was as black as my shoe. Sliced some onions threw them in the bottom of a 6" deep pan and put the black brisket on top. I then added some apple cider vinegar beer, a bit of store bought BBQ sauce and covered with plastic wrap and foil (the plastic wrap does not melt and keeps the foil from turning) and put it in a 350 degree oven for around 5 hrs.

We then got several people to do a blind taste test, not very hard to do in a hotel. FREE FOOD!!!!!!!

Needless to say the 6 ish hour brisket killed the 3 day brisket.

That was the first time I had ever cooked brisket and most likely will sear when I do more.
 

Carvendive

Meat Mopper
206
77
Joined Sep 15, 2018
THIS IS WHY I LOVE THIS FORUM. - Every so often a thread stands out. (I, as a newby LEARN SO MUCH from threads like this one.) Briskets seem to be one of the more difficult accomplishments to achieve and this (methodology) seems to answer many of my questions. You can be assured that I will be giving a block party this Summer that is going to include this recipe/method/technique. I'll be sure to post a thread with pictures.
THANK YOU!!!!!
 

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