Brisket - The Smoky Okie Method

Unknown

Has anyone tried the Smoky Okie Method on the Egg? http://www.recipezaar.com/207187

The gist of it is you do a high temperature sear of the brisket then smoke it normally to 190-205 internal temp.

I don't have an Egg yet but as soon as my taxes get back, the wife says I can get one. I love doing Brisket on my offset. I figured the Egg would be awesome for the Smoky Okie Method since you can get the Egg to TRex temps.

I just wonder how long it would take to get back to 225-250 though.

Michael B

A l_o_n_g time.

Once hot, it doesn't take much more energy than that of a couple matches to keep the Egg at BBQ temps.

Concerns:
By the time you get the BGE to nuke temps you are going to have a large percentage of the lump bed burning really hot.
You’re going to have to put the fire out,
wait for everything to cool down,
probably rebuild the coal bed (without it all re-lighting),
relight,
put in your platesetter and grid (no drip pan needed by your link),
get the temp stabilized at BBQ temps,
and THEN put the brisket back in.

I haven’t tried it, but I’m guessing you’re looking at 3 hours or more for the transition.

There is also the possibility of smoldering lump down low in the bed relighting the stack and really messing with your temp control. I'd consider scooping all the hot lump into a metal bucket after a 2 hour cool down and starting over from scratch.

thinking...
How big is your offset?
If it is a back yard model, do you have charcoal grates for the cook chamber for grilling?
If a larger model, do you have a grill rack for the fire box?
If you got the charcoal grates really close to the cooking grate, you could do the sear in your offset and then transfer the brisket to the Egg for the remainder of the cook.

*** OR ***

You could get two BGEs!

Michael B

With this method, it looks to me like (choke choke) you’d be better off just using your (choke again) offset.

An offset cools down pretty fast. Once you shut the fire down, even the heavy walled ones cool down much faster than the BGE.

You could do the sear in your offset directly over a coal bed,
Get it cooled down and do the 3 hour smoke, per the Okie Method,
then transfer the brisket to your kitchen oven.

Per step 8, you are sealing the brisket up in foil anyway. At that point the smoke will not be able to get to the food, so the heat source won’t matter.