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

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

  1. deejaydebi

    deejaydebi Smoking Guru

    Mark -

    Sounds like the way my Mama did all big beef meats. She Seared and then they went into a dutch oven in the oven - sometimes on top of the stove. Best part was the gallons of gravy and bisquits!
  2. You're right... I'm in Georgia. I'm willing to expand my horizons though. [​IMG] Most of my drama about beef bbq was actually in humor... but I really haven't been exposed to good bbq beef. I love the briskets I've done in my oven though, so I can't wait to try this. Gives me a use for my Weber Kettle which hasn't been used for anything but a stand for my starter chimneys since I got the smoker. [​IMG]

    And yes, most joints around here only offer the options of inside, outside, sliced or chopped/pulled.
  3. wavector

    wavector Smoking Fanatic

    There is no question about, sear and Okie Dokie Smokie Okie Method. OMG!

    Beyond heaven. I don't think I'll ever smoke any other piece of meat. My goodddnnnesss. Dats sum good eating.

    Just finish a 12 pounder using the Smokie Okie Method. had a little taste, my, my, my.
  4. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    I did my first without seering over this past weekend and it turned out awesome. Until I run into a proplem I believe I will continue to not seer at this time. I am not against the seering but if it's not broken don't fix it.[​IMG]
  5. richtee

    richtee Smoking Guru OTBS Member

    Nothing ventured, nothing gained, if we're spouting platitudes ;{)
  6. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    True, but how about talking yourself into, "If it is good now, maybe I can improve on it..." [​IMG]
  7. fatback joe

    fatback joe Master of the Pit OTBS Member

    I think I know where he is coming from. I tried the searing also recently and liked it. I don't know that it was better or worse, just different. I will keep it mind for a change of pace from time to time, but probably won't sear on a regular basis just on personal preference.

    Now if I though the searing was just hands down better, then I would sear the majority of the sear or not to sear.........who cares, do what you like. LOL
  8. clyde

    clyde StickBurners

    A wise man once said "To the creative mind, perfection is a temporary state."
  9. smokyokie

    smokyokie Smoking Fanatic

    Yeah, what Joe said!
  10. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    As I said I am not against seering and will most likely try it on the next one. I love this forum.[​IMG]
  11. So when you sear, do you sear the edges as well? Is it just a top-bottom? Do I need to worry about the edges being seared as well? I can't wait to give this a try!
  12. navionjim

    navionjim Smoking Fanatic OTBS Member

    Burn it! Seal everything, two large tongs are a must!
  13. smokyokie

    smokyokie Smoking Fanatic

    Its really not about sealing in the juices, its more about generating that deep beefy seared flavor like you get out of a good steak. The more sear you get, the more flavor you get. By preheating the meat, you also reduce total cooking time.
  14. navionjim

    navionjim Smoking Fanatic OTBS Member

    That makes a lot of sense to me, and as usual I will gladly bow to the master! People rave about my briskets now and I owe it all to your advice.

    BTW Okie, have you noticed the new fella who just signed into roll call as Smokin Okie? Man that could get confusing..
  15. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

    I agree with everything in your last post, I also owe it to SmokyOkie for helping me smoke the best peice of brisket due to the high flaming sear.

    Also agree that it is going to be confusing with 2 talented smokers, one going by SmokyOkie and the other going by SmokinOkie !!!
  16. smokyokie

    smokyokie Smoking Fanatic

    I know the man.. He is a master smoker.
  17. richtee

    richtee Smoking Guru OTBS Member

    'Nuff said I guess then. We'll just be on our toes with the sharp barbs ;{)

    "SmokyOkie Method rules!"
  18. I think I know the answer to my own question but just want to run it by the pros.....Is a brisket labled "Whole Brisket" the same as a "Packer's Cut"?
    I have not found anyone in Omaha selling Packers, but at the Bag and Save and Sam's Club they have Whole. It sure doesn't look like anything was trimmed off, but I had to ask. I plan to try the searing method as the burny charred flavor is one of my favorite parts of grilling/smoking.

    Thanks in advance.
  19. ba_loko

    ba_loko Smoking Fanatic OTBS Member


    A packer brisket will be the entire brisket consisting of the flat and the point. I don't recall seeing one labeled "whole brisket", but I would expect it to be the same.
  20. smokyokie

    smokyokie Smoking Fanatic

    If it has a big hump on one end and the other is much thinner and its about 18" long or longer, then it prolly is a packer trim. If it weighs more than 6# then it prolly is a PT

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