Ode to the Oky Brisket Method

Discussion in 'Beef' started by pigcicles, Jun 22, 2007.

  1. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    I am smoking a brisket in the manner which SmokyOky did at the gathering. I haven't taken any pictures yet, but will when the meat is done.

    Early this morning I pulled the brisket out of the fridge. It was rubbed down last night, covered and left to get happy.

    I started off with the searing technique he showed off. The brisket gets seared on all sides before going into the smoker.

    Once seared I put it in the GOSM since the CharGriller was going to be busy on her maiden voyage with ribs. I started off the first two hours with the fat cap up. The third hour with the fat cap down and the fourth hour flipped back over to fat cap up and covered the brisket.

    I'm running the smoker at around 250º to the finish line and hoping that the meat turns out good as this is for the Mom-in-Law's birthday.

    For reference sake I will use temperature to know when the brisket is done. I probably shouldn't refer to the method he spoke of, which is a good thing cuz I don't really remember those days.

    I'll post on this later when the brisket is finished and I'll bring a few pics too.
     
  2. ultramag

    ultramag SMF Events Planning Committee

    I bet it will be just wunnerful PC. Can't wait to hear how it works out for ya.
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Too many wobbly-pop's PC?[​IMG]

    Looking forward to your pic's.
     
  4. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Well I'm told by the mob that the brisket is / was excellent. After smelling the smoke all day I wasn't too head up on eating just yet. I ran out of time to get the mass Q View that I wanted to, but did get one measly pic of what's left.

    Again Hats off to the Oky Meister for passing on the "secret" methods and how to tell if it has just the right amount of "jiggle" when it wiggles. It's been quite a while since I was 18 though.

    Here's the lonely pic of what's left...
    [​IMG]
     
  5. t-bone tim

    t-bone tim Master of the Pit OTBS Member

    By the looks of that Pig, I'd say success and pass the rolls please [​IMG]
     
  6. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    No doubt in my mind it was good! The Oky method is The One.
    Who else would have thought to fondle his brisket to tell when it's done?
    I can't remember the early reference, long time ago. I am familiar with the one that tells you when it is done. [​IMG]
     
  7. ultramag

    ultramag SMF Events Planning Committee

    Looks good PC. I still think in the name of better brisket we should be cleared for a research project (purely scientific mind you[​IMG] ) to get the exact feel of the "jiggle" down that we are looking for. [​IMG]
     
  8. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    I'm volunteering to join the project.
    Sort of a "refresher" course.
    Totally in the name of science and the interest of better brisket. [​IMG]
     
  9. short one

    short one Smoking Fanatic OTBS Member

    Count me in, bet that perfect "jiggle" would feel wunnerful.
     
  10. deejaydebi

    deejaydebi Smoking Guru

    Didn't anyone film the jiggle method?

    Oky Maybe we can do a You tube video on the Jiggle technique? Sounds great!

    Great looking brisket there Piggy!
     
  11. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    Debi I'm not sure that You Tube would really want a scientific study of that nature posted, but you never know.

    Who do you suppose would support such a project? I want on that team too.

    Keep Smokin
     
  12. deejaydebi

    deejaydebi Smoking Guru

    Piggy

    I think you can post anything you want on you tube. I've seen some great drumming stuff and someone did a thing on pulling off the membrane on ribs before ...

    Heck if someone can make the video I can post it on my site. I just don't know how to do the smokeyOky thing....
     
  13. ultramag

    ultramag SMF Events Planning Committee

    This is just too darn funny. [​IMG] PC, I dare ya to make the video. Debi already promised to post it. [​IMG]

    You might just have to let this one go Debi. Kinda one of those had to be there, shoulda went to the SMF gathering kinda things.
     
  14. peculiarmike

    peculiarmike Master of the Pit OTBS Member

    I'm grinnin' BIG time![​IMG]
    Debi, you had to be there when SmokyOky explained his method.
    And, it's kinda a guy thing.
    Works though. [​IMG]
     
  15. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Oh the visions I am getting... [​IMG]
     
  16. smokyokie

    smokyokie Smoking Fanatic

    I rented a lab room @ the Foxy Lady to do my experimentation. $20.00 for a half hour.[​IMG][​IMG][​IMG]

    PC, tyhat brisket looks like it tasted like it was supposed to. Did you take it's temp right before you pulled it off?

    Tim
     
  17. salbaje gato

    salbaje gato Meat Mopper OTBS Member

    [​IMG]
     
  18. salbaje gato

    salbaje gato Meat Mopper OTBS Member

  19. salbaje gato

    salbaje gato Meat Mopper OTBS Member

  20. clyde

    clyde StickBurners

    Who ya callin piggy? OINK SNORT. I'm just glad to see everybody eatin' cow meat oink snort oink. Keep up the good work SmokyOky.
     

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