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Anyone ever tried searing a brisket before smoking it? *Update*
Posted on 11/5/22 at 6:36 pm
Posted on 11/5/22 at 6:36 pm
I do it for other cuts of meat like a roast, but I've never heard of someone doing it with brisket.
This post was edited on 11/6/22 at 6:16 pm
5
Posted on 11/5/22 at 6:55 pm to TideSaint
Would it prevent the smoke from getting in?
Posted on 11/5/22 at 7:10 pm to TideSaint
I don't smoke brisket often enough to risk doing one differently from my normal method (Coat in mustard, then black pepper, then smoke at 225 forever, pull, rest and slice)
I have never seen a brisket specialist sear one before smoking it. My opinion is as long as you smoke relatively cool and for a long time, it would be hard to mess it up. I am one of those wierd-os who think they are not that hard to cook,
I have never seen a brisket specialist sear one before smoking it. My opinion is as long as you smoke relatively cool and for a long time, it would be hard to mess it up. I am one of those wierd-os who think they are not that hard to cook,
Posted on 11/5/22 at 7:28 pm to BigPerm30
quote:
Would it prevent the smoke from getting in?
I don't know.
That's why I'm asking.
Posted on 11/5/22 at 8:47 pm to TideSaint
Do it, video it, and then put it on YouTube. Then some dingus youtuber bbq person that rips off small YouTubers will steal it for their content. Lol
Kinda want to see the result lol
Kinda want to see the result lol
This post was edited on 11/5/22 at 8:47 pm
Posted on 11/5/22 at 9:08 pm to TideSaint
quote:
Anyone ever tried searing a brisket before smoking it?
Posted on 11/5/22 at 10:31 pm to Soul Gleaux
frick it. I'm doing it.
If Nick Saban's dumbass can go for two up four, then I'm going to sear my brisket then smoke it.
If Nick Saban's dumbass can go for two up four, then I'm going to sear my brisket then smoke it.
Posted on 11/5/22 at 10:35 pm to TideSaint
quote:
If Nick Saban's dumbass can go for two up four, then I'm going to sear my brisket then smoke it.
May have the same outcome. I applaud the effort though.
Posted on 11/5/22 at 10:51 pm to TideSaint
Do you think it will affect the smoke ring?
Posted on 11/5/22 at 11:42 pm to MeridianDog
No clue. It's been seared and now on the smoker overnight.
I'll report back with results tomorrow.
I'll report back with results tomorrow.
Posted on 11/6/22 at 12:07 am to MeridianDog
quote:
Coat in mustard, then black pepper, then smoke at 225 forever, pull, rest and slice)
So no salt?
Posted on 11/6/22 at 6:27 am to TideSaint
Usually searing is followed with braising, are you putting the brisket in liquid?
Posted on 11/6/22 at 7:08 am to TideSaint
it's needless as the brisket gets a bark anyway over the long cooking period.
This post was edited on 11/6/22 at 10:26 am
Posted on 11/6/22 at 11:18 am to VABuckeye
Just pulled it and put in a cooler.
If anything the searing appears to have negated the stall.
I usually wrap it to push through, but I didn't have to this time.
Interesting.
If anything the searing appears to have negated the stall.
I usually wrap it to push through, but I didn't have to this time.
Interesting.
Posted on 11/6/22 at 11:54 am to TideSaint
quote:
anything the searing appears to have negated the stall.
Maybe high heat liquified the fat early, or at least helped get to that result quicker? Interesting. Let us know the taste/texture
Posted on 11/6/22 at 5:36 pm to MeridianDog
quote:
I don't smoke brisket often enough to risk doing one differently from my normal method (Coat in mustard, then black pepper, then smoke at 225 forever, pull, rest and slice)
Well said sir. And I agree.....briskets are a pretty forgiving, easy cook.
Posted on 11/6/22 at 6:05 pm to Shanegolang
Ok. Just ate it.
Definitely didn't affect the smoke ring or flavor.
It was tender, but somehow super dry. Thankfully, the wife and kids wanted sandwiches so we put barbecue sauce on them to mask the dryness.
Definitely didn't affect the smoke ring or flavor.
It was tender, but somehow super dry. Thankfully, the wife and kids wanted sandwiches so we put barbecue sauce on them to mask the dryness.
This post was edited on 11/6/22 at 6:06 pm
Posted on 11/6/22 at 7:17 pm to Shanegolang
quote:
briskets are a pretty forgiving, easy cook.
I disagree because of the below statement. Making tasty brisket is easy. Making moist brisket is not and the biggest reason briskets are dry is because they’re pulled too early.
quote:
It was tender, but somehow super dry.
Posted on 11/7/22 at 8:26 am to VABuckeye
quote:
Making moist brisket is not and the biggest reason briskets are dry is because they’re pulled too early.
I pulled it at 203 degrees.
Posted on 11/7/22 at 8:42 am to TideSaint
I believe that depends mostly upon the meat itself. When I cook a prime, the brisket is always moist. When I smoke a choice, it's hit or miss.
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