Thought I would try out a different method for my brisket. Decided to try the SmokyOkie method of sear/smoke. I prepped a nice 10# USDA prime brisket. Used Plowboys Bovine rub and a handfull of fresh cracked black pepper.
preparing for the sear on the trusty Hasty Bake
Into the smoker. HAve to admit, I was a bit apprehensive. Not sure if I am going to like the heavy char
About to come out. smoked using mesquite hardwood and Ozark Oak lump. kept temps 230-275F. Let it rest for a abot an hour
The char came right off with the fat cap. Managed to collect about four cups of drippings. After separation, three cups of fat skimmed away. the remaining jus was rewarmed and returned to the meat after I separated the point. The point contained a high amount of fat but made for some tasty snack bites.
Here is the flat sliced just before we attacked it. No plated pics as we were starving. Mostly stood in the kitchen and stuffed our faces.
This method is a nice alternative to traditional methods of smoking brisket. It takes a little more effort but the end result was worth it. Subtle smoke flavor, nice and beefy without being too powerful. This method would lend itself well to other cheap cuts of meat that we could drop into a pot roast, pulled for tacos, etc.
Thanks to everyone for all I have learned as being a part of SMF.
preparing for the sear on the trusty Hasty Bake
Into the smoker. HAve to admit, I was a bit apprehensive. Not sure if I am going to like the heavy char
About to come out. smoked using mesquite hardwood and Ozark Oak lump. kept temps 230-275F. Let it rest for a abot an hour
The char came right off with the fat cap. Managed to collect about four cups of drippings. After separation, three cups of fat skimmed away. the remaining jus was rewarmed and returned to the meat after I separated the point. The point contained a high amount of fat but made for some tasty snack bites.
Here is the flat sliced just before we attacked it. No plated pics as we were starving. Mostly stood in the kitchen and stuffed our faces.
This method is a nice alternative to traditional methods of smoking brisket. It takes a little more effort but the end result was worth it. Subtle smoke flavor, nice and beefy without being too powerful. This method would lend itself well to other cheap cuts of meat that we could drop into a pot roast, pulled for tacos, etc.
Thanks to everyone for all I have learned as being a part of SMF.
