To sear or not to sear, that is the question.

Discussion in 'Beef Sticky' started by smokyokie, Oct 12, 2006.

  1. smokyokie

    smokyokie Smoking Fanatic

    When it goes from brown to black. Remember, the main thing you're going to accomplish is to add flavor by caramelixzing the beef (Maillard process). The meat is so thick that you won't hurt it if you overdo it a bit, and by the same token, you don't lose that much if you underdo it a bit. It'll also jump start the cooking process a bit by raising the meat temp much faster than if you just stuck it in a 250* smoker.
     
  2. ultramag

    ultramag SMF Events Planning Committee

    I have to say both I guess. The searing method produces an amazing end product, but it is so totally different that I will still have to have a "traditionally" prepared brisket sometimes.
     
  3. squeezy

    squeezy Master of the Pit OTBS Member

    Thanks .... I see the how to ... how long to achieve?
     
  4. squeezy

    squeezy Master of the Pit OTBS Member

    Doesn't it block smoke penetration to some degree?
     
  5. I'd guess the 2 I have done took a little less than 5 minutes each. The first one I did was about 11 lbs and the second about 13 I think.

    They can be kind of hard to handle. LOTS of heat and big floppy piece of meat. My dogs were hovering around. I could read it in their eyes. "Come on you idiot, DROP IT, DROP IT!!!"
     
  6. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    I haven't ever timed the process, but would estimate approx. 20 minutes give or take to sear black all sides. You can go back to hit the lighter spots if need be.

    It may to some degree, but I think once you try it the flavor will be outstanding.

    I agree with Ultramag on the other methods of doing brisket. Sometimes you will want to do an all nighter.

    Give it a try Paul and let us know how YOU like it... it may not be your cup of tea.. but so far everyone who has tried it, loves it.... My 2 pennies worth.
     
  7. Wow, 20 minutes, my estimation must be way off. You know what they say, time flies when you're havin fun.
     
  8. pigcicles

    pigcicles Master of the Pit OTBS Member SMF Premier Member

    It may be my estimate is way off.. I don't track time well when I'm smokin. It could be closer to the 10 minute mark overall... time searing, smoking (unfoiled and foiled) approx 8 -9 hours vs. 12 - 14+ hrs low N slow overnight... so I lose a few minutes here and there[​IMG]
     
  9. fatback joe

    fatback joe Master of the Pit OTBS Member

    Anyone try this in a competion? If so, how did it score?
     
  10. PigCircles, After I thought about it a little more, I too would think somewhere around 10 minutes for the searing.

    I really like cooking at the higher temp and therefore reducing the smoker time. Can get up and start at around 5:00 a.m. and can be finished by about 2:00 p.m.
     
  11. navionjim

    navionjim Smoking Fanatic OTBS Member

    Howdy Tim,
    Well I was using a few suggestions from the group and I believe it was Squeezy who told me about the mustard. I've used it on bass to stick the batter on when frying before and on pork butt of course, this was also my first time using it on beef. The truth is you would never know it was there, it just helps hold more of the rub on the meat. the mustard has no flavor or imparts any after the cooking that I can tell, it's just glue for the coating or rub in this case.

    When I seared it I put it fat side down first like you said to do and then waited as long as I could stand to watch that bonfire, a couple of minutes anyway before I was almost sure it was totally burned up. I'm sure it seared the meat itself because the fat was feeding that fire something fierce!

    I was surprised to see how much the brisket shrank during the long slow cook and I ended up with about a quart or more of juice in the pan. I'll never smoke another one any other way though! Thanks for sharing your method!
     
  12. navionjim

    navionjim Smoking Fanatic OTBS Member

     
  13. smokyokie

    smokyokie Smoking Fanatic

    Seared is traditional to us.[​IMG][​IMG]

    About 10 min. depending on the heat source

    Au contraire, if you cook it in a pan it steeps in the smoky goodness and actually enhances it


    Fireplace tongs help. I have a 2 1/2' long meat fork that I use. I think you can see Pec. mike weilding it in Joe's pix.
    I don't do comps, but if beefy flavor scores points, I think it'd do well. Why not try one and see what you think.[​IMG]
     
  14. fatback joe

    fatback joe Master of the Pit OTBS Member

     
  15. smokyokie

    smokyokie Smoking Fanatic

     
  16. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    If "It is important not to pierce the meat from this point until it is done", how do you know when it hits 200?
     
  17. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i've never seared a brisket as usually ican't fit that fat thing into the firebox, i hate to fork the meat,and they're generally just too heavy to flop around to deal with. but this last 1 i did trim as it was really fatty(6" plus) on top & a junk cut. so what i did was sear the chunked fat & add 1 to the beans & a couple others to when i flipped the meat cap down....hey- that worked really well. but now when i cook pork in the oven or roast- i braise all the time. i'll do the sear the next brisket as i liked the taste & the sear worked well on the fat for beans so it doesn't just melt. thanx for the tips s.o.
     
  18. smokyokie

    smokyokie Smoking Fanatic

    It's the jiggle test. PM pigcicles or pec. mike about the jiggle test.[​IMG][​IMG][​IMG][​IMG]

    Actually I cooked briskets for over 25 years before I ever stuck a thermo into one. A 12-14 pounder will take about 8 hrs. It really doesn't have to be that precise. Some may turn out a little more tender, some may end up a little less tender, but they'll all be good. You'll get that much variation from cut to cut anyway.
     
  19. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    Did one the Smoky Okie way. I'll never, ever do it any other way. The smell when it's over that hot lump is amazing. Only took 8 hours and it was plenty jiggly. About a quart of juice in the pan is about right. Stuck a thermo in it at the end; 200+. Did four hours in the smoker (two on each side) and fours hours (didn't touch it, only peeked) in the oven covered at 235. I'll cut back the oven to 225 and/or time to stop at 190 next time.

    Marinate in Zesty Italian works great too, BTW.

    A sincere thanks to Smoky Okie Tim for this technique.
     
  20. clyde

    clyde StickBurners

    I'm sure he would appreciate your thanks.
     

Share This Page