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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-28-2010, 05:12 AM | #1 |
Found some matches.
Join Date: 06-27-10
Location: Belfair, WA
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Brisket ... to sear or not to sear ???
OK folks.... I'm new to smoking brisket (or anything else for that matter) but I have done a couple and I have been told to sear the meat with high heat for an hour with fat cap up.... then roll it over and smoke it at 225 from then on.
Here's my question... Is searing really necessary? Will searing also preclude some smoke penetration over the long haul? Will I still get a nice bark if I don't sear it up front like this? Let me know what is typical... I have two on right now. Started at 2 a.m. Thanks a million |
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08-28-2010, 06:34 AM | #2 |
is One Chatty Farker
Join Date: 10-22-07
Location: Lincoln NE
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Searing is not necessary. Hours in the pit (and rub) will give you a nice bark.
Searing would inhibit a smoke ring, because it is created when nitrogen (by product of burning wood) mixes with moisture in/on the meat. If you sear, there will be some smoke flavor as always, but that flavor is only on the outer surface, just like a steaks Char flavor is only on the surface.
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Gator Pit Entertainer Stumps GF223 Lg. BGE |
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08-28-2010, 06:41 AM | #3 |
Found some matches.
Join Date: 06-27-10
Location: Belfair, WA
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thanks for the reply. I appreciate it.
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08-28-2010, 08:53 AM | #4 |
Found some matches.
Join Date: 06-27-10
Location: Belfair, WA
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how about wrapping in tin foil at 170 in order to preserve some juices?
wrap or no wrap? I have in the other one i smoked but today I'm thinking of just leaving them on til it's around 200 internal what's the recommendation on wrapping with tin at 170 ? |
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08-28-2010, 09:10 AM | #5 |
is Blowin Smoke!
Join Date: 08-05-07
Location: Portland Me
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Searing would also burn any sugars that you might have in your rub.
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Brian 2 WSMs 2 OTG One red one black 22 1/2" black Bar-B-Kettle with rotisserie ring Brinkman dual zone charcoal grill Webber Silver Genises B 3 burner camp stove |
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08-28-2010, 10:53 AM | #6 | |
Babbling Farker
Join Date: 04-03-10
Location: Cypress TX
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Quote:
Don't pull it at 170 for sure, will be closer to 190-200. When your temp probe goes in like butter it's done.
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J Crunch |
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08-28-2010, 04:18 PM | #7 |
is one Smokin' Farker
Join Date: 08-09-10
Location: Olympia, WA
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I have seared 2 of them & must say I did not care for the taste as much as regular low -n- slow.
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22 & 2-18 WSM's-3 Weber Kettles-Smokey Joe-Silver C -Weber Q-CookShack Smokette |
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08-28-2010, 08:49 PM | #8 |
Babbling Farker
Join Date: 02-07-10
Location: Tequesta, Florida
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A judge gave me a recipe that works. In a foil pan fat side up until 165 -170. Cover for the last three hours. Soft, tender, juicy every time. Not for comps but great stuff.
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Judge Jim, Given to me by Terry @ Git R Smoked. Chef Jim, Gym, Jim, or CJ. [B][COLOR=Black] I'm not a Chef, but I play one on the internet.[/COLOR][/B] [URL]http://www.chef-jim.com[/URL] [FONT=Tahoma][SIZE=3][FONT=Tahoma]A veteran is Someone who, at one point in his life, wrote a blank check made payable to "The United States of America", for an amount of "up to and including my life." That is honor, and there are far too many people in this country who no longer understand it. Author unknown.[/FONT][/SIZE][/FONT] [COLOR=Red][COLOR=Black] [/COLOR][/COLOR] |
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