smoking the point w/q-view

Discussion in 'Beef' started by krusher, Sep 26, 2008.

  1. krusher

    krusher Smoking Fanatic OTBS Member

    Well I got that monster brisket all cut up this morning and tossed the flat in the freez, but decided to do the point, and try out my luck.

    I seared it pretty good and made some my favorite memphis rub to throw on after the sear. Using apple juice to mop and applewood. Gonna take it to 200 and see if she pulls.

    I could'nt get the lump to get hot enough for some reason, its raining down here and about 60 degrees, maybe I did'nt put enough in there, so I use the gas grill to sear it.

    I'll have some more pics later.
     
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Lookin' good so far krusher.
     
  3. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Probably a newbie question but...why did you sear it first? If it's to keep the juices in, won't the outside get enough 'smoke-seal' to do the same thing?
     
  4. krusher

    krusher Smoking Fanatic OTBS Member

    that is an ongoing debate on here, when you sear the meat, I am mainly burning the fat on it. You know when you grill a steak how good that little bit of carmelized fat on there tastes? When you sear before you smoke I turn the fat side up so the fat renders and bastes itself. It also like you say holds in the juices, to make for a more juicy piece of meat. Give it a try sometime, I am sure you will like it. I know ther are others on here that can tell more about the benefits of searing so just chime right in, I dont care if the thread changes directions, especially if it helps out someone that is curious.
     
  5. fatback joe

    fatback joe Master of the Pit OTBS Member

    Searing is for flavor........nothing else.......it doesn't keep any juices in at all. It has been proven time and time again (not talking about SMF members) but the myth lives on.

    If I remember correctly there is a good section in "On Food and Cooking" that talks abit about it..........just for flavor nothing else.
     
  6. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Yeah, the steak fat comparison puts it into context. Good stuff! [​IMG]
     
  7. mrwizardgi

    mrwizardgi Meat Mopper

  8. bb53chevpro

    bb53chevpro Master of the Pit OTBS Member

    Looking great so far. Waiting for the result pictures.
     
  9. krusher

    krusher Smoking Fanatic OTBS Member

    here it is , it pulled apart real nice, and tasted real good. I made the brisket finishing sauce mnus the bourbon, and it was delicious. thats gonna be my new sauce. here are some pics, I hope you all have a good weekend.


    here it is when it was ready to go in the foil:





    all pulled and ready to eat
     
  10. grothe

    grothe Master of the Pit OTBS Member SMF Premier Member

    Ohhh man, your killin me! That looks GREAT![​IMG] Wish ya wouldn't have skipped the bourbon thou[​IMG] LOL! Great job krusher!!! And ya got the flat yet....Tomorrow???
     
  11. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Nice pull Krusher.[​IMG]
     
  12. krusher

    krusher Smoking Fanatic OTBS Member

    I don't know about tommorow, I got it in the freezer right now, we got a flu in the house and it seems to be kickin our butts one or ( ar as for right now ) two at a time, but sometime soon I'm sure, as for the bourbon, its best I dont have it in the house, I' ve been clean and on the right side of the law since 6-2002 when I gave my life to the Lord and I think I'll just avoid the temptation.

    But if you haven't tried that sauce you should do it, it's wonderful.
     
  13. guvna

    guvna Smoking Fanatic

    my mouth is watering...
     
  14. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    That looks GREAT!! [​IMG]
     
  15. bcfishman

    bcfishman Meat Mopper SMF Premier Member

    Krusher,
    Awesome to hear. I tell you... That is the best modification/conversion anyone could ever make.
     

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