Finally...Okie's seared brisket is gonna happen

Discussion in 'Beef' started by huskersmokeman, Mar 27, 2009.

  1. huskersmokeman

    huskersmokeman Smoke Blower

    A 13.4 pound, $1.28/lb. Wal-Mart brisket to be Weber seared and smoked tomorrow. I AM going to have to cut it into two pieces, or it will NEVER fit in the MES. I am WAYYYYY excited[​IMG] , been wanting to do this one for a long time. More Q-view, probably Sunday.
     
  2. bigsteve

    bigsteve Master of the Pit

    Good luck. That hunk of meat is as big as your kid!!!
     
  3. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Congrats and don't forget the Qview
     
  4. huskersmokeman

    huskersmokeman Smoke Blower

    I'm in the rub consideration phase right now, I'm trying to come up with something not too sweet and sugary...ideas welcome.
     
  5. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    This is the rub I use in Competitions , don't let the sugar fool you.

    This stuff has a really good spice to it, picked it up from a buddy who quit cooking Comps about 4 years ago

    ½ cup Paprika

    1/4 cup Kosher Salt, fine ground

    1/4 cup Sugar

    2 tablespoons Mustard Powder

    1/4 cup Chili Powder

    1/4 cup Ground Cumin

    2 tablespoons ground Black Pepper

    1/4 cup granulated garlic

    2 tbs Cayenne

    For more hot & spicy increase Mustard powder and Black Pepper to 1/4 cup each



    Good Luck, keep us posted
     
  6. alx

    alx Master of the Pit OTBS Member

    I would suggest adding any rub with sugar after you sear-it will burn badly.I have used the low sodium montreal seasoning and seared this and then rubbed with sugar based rub and followed smokieokies method.It will definetly cook in half the time of low and slow and mine have been delicous.Good luck.
     
  7. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Although some don't condone the searing of brisket I have personally been involved with SmokyOkie during the searing / smoking of them. Makes for some fine tasting meat.

    Enjoy it! Keep in mind the suggestion for the lower sugar or to rub post sear. But definitely pack heavily with the black pepper prior to the sear. It will drive you insane.

    Bring pics - we gotta have em
     
  8. geek with fire

    geek with fire Master of the Pit OTBS Member

    Before you go cutting that bad boy in half, I seriously recommend that you trim the edges down only enough to fit in a smoker. A whole packer will cook better then 2 halves. I'd trim away the thin side of the flat and not touch the other end (other than some minor fat cap trim-age). Wrap some bacon around the smaller pieces and smoke them to temp as well, but be aware they will hit 190 faster than the reast. It will be a good snack.
     
  9. irishteabear

    irishteabear Master of the Pit OTBS Member SMF Premier Member

    That's a big brisket he's holding there. I'll be checking back for more qview.
     
  10. huskersmokeman

    huskersmokeman Smoke Blower

    Here it is with the rub on...and between a few pieces of Texas Toast.[​IMG]
     
  11. fire it up

    fire it up Smoking Guru OTBS Member

    I never knew Wonder made Texas Toast. Not surprised just had no clue. Don't generally find it (Texas toast) here in Jersey.
     
  12. bigsteve

    bigsteve Master of the Pit

    Doesn't look done. I'd put it back in for 18hrs or so.
     
  13. bigsteve

    bigsteve Master of the Pit

    LOL At the supermarket, my wife buys "Texas toast New York Style." It's thinner and is covered with cheese.........
     
  14. alx

    alx Master of the Pit OTBS Member

    huskersmokeman paid 1.28 a pound for brisket-it dont get near that cheap in maryland unless i buy it at restaurant depot with license-ooh to live in the mid-west.
     
  15. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Nice size brisket. I like to do the big ones (14-16 pounds). Keep us posted.
     
  16. l r harner

    l r harner Newbie

    PA
    looks good so far

    im in the hot but sweet moping
    also biggest brisket i have done is something like 18 Lbs in the bag not sure what it was after i trimmed some of the fat off
    was huge now i cant find much more them 13s
     
  17. huskersmokeman

    huskersmokeman Smoke Blower

    Well, ALX, you should see what WE have to pay for seafood around here!!! LOL

    By the way, if anyone wants to know, the rub I finally settled on is:
    1/4 cup kosher salt
    1/4 cup CBP
    1/4 cup paprika
    3 Tbs Chili Powder
    2 Tbs Garlic Powder
    2 Tbs Onion Powder
    1 Tbs Dried Oregano
    1 Tbs Thyme
     
  18. alx

    alx Master of the Pit OTBS Member

    I live on the chesapeake bay-magothy river, if i could only troll for brisket LOL.How about a bushel of blue crabs for bushel of packers[​IMG] Keep us posted-that is a fine rub.As PigCicles mentioned CBP with brisket is insanely good.
     
  19. desertlites

    desertlites Master of the Pit OTBS Member

    I've done okie's method before in the Fla. AZ. brisket throwdown-oh my was it GOOD-and I agree sear-let cool than rub-but looks to late now-the sear will char the rub so will alter some things-and as Josh states,try not to cut that baby in 1/2.good luck.
     
  20. rons

    rons Smoking Fanatic

    wow that's huge!!!
     

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