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  1. #1
    Join Date
    Jan 2008
    Location
    Clinton, MO
    Posts
    158

    Default SmokyOkie Brisket Method

    I saw this had already came up so it seems we might as well get it posted. That 'ol Okie is so bashful he'd prolly never do it himself.

    The SmokyOkie Brisket Method

    This is actually more of a cooking method than a recipe. If all steps are followed, you will not have any problem with any of the assertions in the name. You will get melt in your mouth brisket that is so juicy that it won't hardly accept any BBQ sauce, but the flavor will be so good that you probably won't want any. If you want burnt ends, you can certainly make them, but it's doubtful that you will want to. You will need a hot charcoal fire, extra long handled tongs, a smoker large enough to accomodate the meat, a large H.D. foil pan large enough to accomodate the brisket, 8-12 hours, smoking wood (We prefer hickory or mesquite), your favorite BBQ rub.
    1. Select the best brisket by wiggling the brisket back and forth@ the middle of the point end. This will tell you how fatty the point cut is, and how much fat layer there is between the point and flat cut. The easier it wiggles, the better. Buy the cheapest grade you can get. We want as little marbling as possible. Be sure you have a whole "packer trim" brisket, and not a flat cut or point cut. 12-13# is optimum for this application.
    2. 1-2 days before, rub brisket well with rub, and wrap tightly with H.D. plastic wrap, place in pan and refrigerate, or place in ice chest.
    3. The day of the cook, start early by moving the brisket out of the fridge and packing it with black pepper.


    4.Prepare your fire for the smoker, and, on a separate grill, prepare a VERY hot fire for searing the brisket.



    5. When smoker is up to temp(250*-275*) sear brisket thoroughly on all sides and ends as well. We're talking so black that it looks like it's ruined, but don't worry, it's not. While it's OK to pierce the meat with a fork 2 this point, it's preferable not to. You may need help turning it w/ tongs.








    6. Once seared, place brisket in foil pan, fat side up, and smoke, uncovered for 2 hours.




    7. Flip brisket and smoke for 1 hour. At this point, the juices inside are under a fair amount of pressure. It is important not to pierce the meat from this point until it is done.

    8. Flip brisket back to fat side up, and cover with foil.

    9. Continue to smoke until internal temperature of 200* is obtained. There will come a point where the temp won't go up no matter what you do. This is normal. Resist the temptation to kick up the temp in your smoker. Time remaining to achieve 200* should be 5-9 hours. The reason for such a large variable is that smoker temps are not precise, and amount of "open time" will vary from cook to cook.

    10. When 200* is obtained, remove from smoker, and allow to cool until it is safe to handle, then carefully lift brisket out and remove to a cutting board, and tent w/ foil. A long spatula, or some other long support will be helpful, because it will probably try to break up on you. Run pan juices through a grease separator, and freeze smoky grease in ice cube trays for baked bean seasoning (folks that've never had beans that way will be in awe). Reserve pan juice to serve over brisket.



    11. Once cooled enough, separate the point from the flat. There will be a fairly easy to follow fat layer separating the two. Just gently slide a knife through the fat and lift and pull the point away as you cut. If you accidentally cut into the meat, it's no tragedy, just back up a little, and go at it again.



    12. Once separated, slice the point cross grain, trimming off excess fat as you go. You will likely find several slices that are too fatty to serve, or maybe some of the outer shell that's too dry to serve. Reserve this meat, chop it fine, freeze, and save for baked bean seasoning.







    13. If you look at the flat, you will see that the grain of the meat changes direction about in the middle of the cut. Cut the flat in half at this point, and slice cross grain in 1/2#-3/4# slices.

    14. Reheat the pan juices. There should be adequate juices to saturate the brisket. If not, supplement with store bought au jus.



    15. Place sliced brisket in pan or dish with slices in the same shape as they were before slicing, and pour juices over the top.



    16. Serve open faced on white bread with a little extra au jus over the top.

    17. You should not need knives. In fact, our motto is "You Don't Need Teef To Eat Our Beef.

    18. I know this is somewhat long and wordy, and may seem a little over simplified to the experienced pit meister, but we've tried to put it in a form that all can benefit from. Good tender, juicy smokey, brisket is to good a thing to only be enjoyed by a few, and is very hard to come by at BBQ joints.

    Somebody probably might as well sticky this as it will be talked about.
    Last edited by SmokyOkie; 07-16-2011 at 03:12 PM.
    Chad

    "I care not what others think of what I do, but I care very much about what I think of what I do. That is character." T.R.
    __________________________________________________ _____________

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  2. #2
    Join Date
    Jan 2008
    Location
    Ada, MI
    Posts
    90

    Default

    Having had the pleasure too taste Okie's brisket first hand last year...have to say it was one of the best tasting brisket's I have tried. Was a bit leary on the searing part...but it works. Don't understand the science behind it...but I'm not gonna argue with my taste buds!!
    Tonto.

    Smokin' Scotsmen BBQ Team

    www.smokinscotsmen.com


    Geer Pit by Jambo
    FEC-100
    WSM
    WEBER GENISES GAS GRILL


    KCBS #22O85
    CBJ #22085


    Bacon & eggs - Hens are involved but pigs are commited.

  3. #3
    Join Date
    Jan 2008
    Location
    Brighton, MI
    Posts
    387

    Default

    Tried it and it does work! How.....who cares......why.....because....It just works! Highly recommend it to everyone to just give it a try.

  4. #4
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    I only do it that way cuz I don't know no other way .

  5. #5
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Just gotta be diff'rent, doncha Tim?

    I haven't seared a brisket, yet, but I'll have to give it a try. Can't let an Okie beat a Texan at brisket, after all.
    Rob - TX Sandman
    Plank Owner, TQJ

  6. #6
    Join Date
    Jan 2008
    Location
    South of Peculiar, MO
    Posts
    6,735

    Default

    You want BEEFY taste in a killer brisket do it the Okie way! Not for comps though, "sorta overdone".
    Be kinda careful searing it, you COULD lose all the hair off your arm.
    Ask me how I know.
    "If you can't smell smoke it ain't a barbeque joint" peculiarmike

    TQJ Plankowner

    "Life's tough.....It's even tougher if you're stupid."
    - John Wayne

  7. #7
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    4,976

    Default

    Quote Originally Posted by TX Sandman View Post
    Just gotta be diff'rent, doncha Tim?

    I haven't seared a brisket, yet, but I'll have to give it a try. Can't let an Okie beat a Texan at brisket, after all.

    Done, and on a regular basis.

  8. #8
    Join Date
    Jan 2008
    Location
    Just South of Atlanta
    Posts
    49

    Default

    I've got to give that a go.

  9. #9
    Join Date
    Jan 2008
    Location
    Home Sweet Home
    Posts
    66

    Default

    I've heard that this is a really excellent brisket. I'll have to give it a go. Thanks for sharing SmokyOkie
    To get a better piece of chicken you'd have to be a Rooster!

  10. #10
    Join Date
    Dec 2007
    Location
    Out of Town
    Posts
    344

    Default

    Quote Originally Posted by Smokin View Post
    I've heard that this is a really excellent brisket. I'll have to give it a go. Thanks for sharing SmokyOkie
    The Okie's head is already big enough Smoke, let's not make it any bigger.

    FB

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