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Every recipe I know that calls for "browning" is usually for briskets cooked in an oven.

I haven't heard of browning before smoking.
Personally I would think that "sealing" the outside of the brisket, by searing in a hot pan, would prevent the smoke flavor from penetrating the outer layer of now browned brisket.

Just my 2 cents.

Russ

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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page

[This message has been edited by SmokinOkie (edited April 12, 2001).]
Chip1,I agree with Smokin'.I have a commercial oven at home and I may bring it up above 500� for 20 mins.,but a good rub with a little turbinado sugar should give you all the seal you need with your cs.If you do sear the outside,you would want to then bring the brisket back down to cooler temp. for max smoke absorption,as Smokin' suggests.

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Good Q 2 Ya,Tom.
quote:
Originally posted by Tom:
Chip1,I agree with Smokin'.I have a commercial oven at home and I may bring it up above 500� for 20 mins.,but a good rub with a little turbinado sugar should give you all the seal you need with your cs.If you do sear the outside,you would want to then bring the brisket back down to cooler temp. for max smoke absorption,as Smokin' suggests.



What is turbinado sugar?????


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Don't Postpone Joy!

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