1st try, SmokieOkie brisket & some Butts!

Discussion in 'Beef' started by nauidvr1, Sep 1, 2007.

  1. nauidvr1

    nauidvr1 Smoke Blower

    Hey all,
    Been a few months since I was able to smoke, had a HUGE Honey-Do project that included 151 tons of stone and about 30 yards of stamped concrete (see pics here - http://home.comcast.net/~nauidvr1/project/ )

    Anywho, I finally got sometime to read the forum and low & behold a new STICKY thread (or new to my eyes) with SmokieOkie style seared brisket. I was interested, since anything SmokieOkie has ever told me has been true, I decided to go for it.

    I fired up my TEC searing grill and seared the snot out of a 12 lb brisket. Then threw a couple of 6 lb Boston Butts in the smoker with the Brisket for good measure, after all I did fire up the smoker, might as well use the smoke wisely.

    P.S. SmokieOkie - Did I sear it enough? With the TEC cooking at 1200 F, I was afraid that I just might cook the brisket to much.......?

    Here is some Q-View for y'all as the brisket was going on the smoker (forgot to take pictures of the searing).


  2. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    man that looks good. don't have the room or resources to sear so i trim my "skits" sear some fat chunks & add 1 to the beans- a couple laid over the "skit" & 1 to the fire-- yeah yeah- thats an old cowboy trick- saves on fuel & adds flavor- it's messy but..... yer's looks great.
  3. nauidvr1

    nauidvr1 Smoke Blower

    Can you please explian that in english? The bit about the skit & 1 to the fire? I am a bit of a newbie.
    Thanks for the compliment though - I was able to decipher that!
  4. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    That means, he trims the brisket, sears some of the fat chunks that he trimmed, then adds the seared fat to his beans. He lays some seared fat over the brisket and puts one chunk of fat on the fire, for, smoke, flavor, and heat. If I didn't interpret him right, I am sure I will hear about it. [​IMG] By the way Gypsy, the # to call is, BR549 , Junior Samples (ah, your too young to know about that) [​IMG] Terry (Junior)
  5. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    lol as smokey okie sears his "skits'- briskits- i trim some of the fatcap- lots of fat in wally world packers,, i marinade & sear afew chunks of just the fat- add 1 chunk to my pinto beans(recipe is under side dishes- gypsy's pooter shooter pintos) i lay 2 big ones across the skit during the cook- up or down- it still bastes the meat., and i throw 1 right on my fire-thats an old cowboy trick whenthey didn't have enough fuel on the range- fat always burned a hotter fire & lasted longer,plus it really adds to the taste of the smoke... so there ya go. p.s. - in the old west it was buffalo fat.
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    lol - ya got it on the penny nail ya old hard tack- but it was always buffalo fat & buffalo patties.... indians didn't waste a thing... neither did montana men..including ugly.. oh n/m btw.. i dialedbr-549- yes .. i used to watch hee haw... bubba is right i am a redneck hillbilly lol ...
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    and yes i do know jr.samples- i even remember barbie benton on heehaw....."i'm a pickin' & she was a grinnin' "....
  8. nauidvr1

    nauidvr1 Smoke Blower

    More Q-view 9 hours into the smoke:


    Update: 10 hours - Pulled the Butts at about the 10 hour mark (185 F) - they fell off the bone as I was removing them! Foiled and placed in cooler, will pull in an hour or so.

    Update: 11 hours - Brisket is up to 185, trying to get it to 200 like SmokieOkie says.
  9. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    NAUIdvr1 the brisket looks good. If you will go to the thread Breaking In SmokyOkie's Super Smoker you will see some pics then under those you will find the link to the album at photobucket. The searing part of the brisket will be on pages 5 & 6. Be sure to sear even the sides.

    Okie says shoot for 190 on the temp. It should climb on up from there.

    Looks great - bet it tastes even better.

    Keep Smokin
  10. nauidvr1

    nauidvr1 Smoke Blower

    Thanks, I read through that whole thread and looked at the pictures last night before starting. I started the smoke about 11:40pm. I was sure to sear the sides and ends too.

    Brisket is abot 187 F right now, shouldn't be to long now.
  11. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    You can't go wrong with the Smokyokie brisket method. Best flavor.
    Looks like you got a good sear on it to me.
    Check out PigCicles photos. That's my arm holding the brisket in the flames. That Mexican mesquite lump makes one HOT fire! [​IMG]
  12. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Good lookin' smoke. Drooling in anticipation of the finished Q-view!!!

    Take care, have fun, and do good!


  13. nauidvr1

    nauidvr1 Smoke Blower

    Some finished Q-View, I didn't get a picture of the brisket because I left my camera battery home in the charger, but I remembered to bring the Wicked Baked Beans!

    Brisket turned out fantastic - I will sear from now on. The only complaint I had, is the brisket was REAL fatty internally, but only on one end - so all in all it was a good eats day!

    The Bear Claws in the picture below are a GREAT invention, they made fast work of pulling the pork, took me about 10 minutes to shread two 6 lb butts.


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