Most brisket recipes I have seen do not mentioning browning before smoking. But I have seen a couple that do.
What's the consensus of Cookshack owners?
Should I brown or shouldn't I?
Thanks,
C1
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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).]
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.
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Good Q 2 Ya,Tom.
Chip1,
I agree with the other two responses. If you brown the brisket ahead of time it will not absorb as much smoke.
I rarely ever rub a brisket, just throw it in my Cookshack and smoke away. They always turn out with a beautiful dark brown color.
Stuart
I agree with the other two responses. If you brown the brisket ahead of time it will not absorb as much smoke.
I rarely ever rub a brisket, just throw it in my Cookshack and smoke away. They always turn out with a beautiful dark brown color.
Stuart
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!
Hi again CaterGreat!
Turbinado sugar is "raw" sugar. Many folks like to use it in smoking because it has a much higher burn point....you can leave it exposed to higher temps much longer than regular table(white, granulated) sugar.
Turbinado sugar is "raw" sugar. Many folks like to use it in smoking because it has a much higher burn point....you can leave it exposed to higher temps much longer than regular table(white, granulated) sugar.
Howdy Joy.We basically use turbinado sugar because it is less prone to burn and it doesn't clump easily.Here is some good info about a brand that can be found at food lion,kash n karry,superwally,publix and most health food stores.Hope this helps.
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Good Q 2 Ya,Tom.
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Good Q 2 Ya,Tom.
Sorry,I forgot the site.www.sugarintheraw.com
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Good Q 2 Ya,Tom.
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Good Q 2 Ya,Tom.
Tom,
FYI, you can edit your old posts and add information in (like missing URLs) without posting a new one.
Just click on the "edit" tab, above your message.
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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page
FYI, you can edit your old posts and add information in (like missing URLs) without posting a new one.
Just click on the "edit" tab, above your message.
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Smokin Okie
It's done when it's done
Cookshack BBQ Guide Page
Thanks,Smokin'.I always said I wasn't smart enough to fly one of these contraptions.Kinda like Q.I just keep goin' till I get it done.
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Good Q 2 Ya,Tom.
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Good Q 2 Ya,Tom.