Brisket smoking advice for a hybrid recipe
If I want to sub a smoked brisket in place of a crockpot recipe that typically calls for a regular uncooked brisket...do I just smoke the brisket for a couple hours to get the ring and flavor and then finish the cook in the crockpot? Or, would I finish the cook in the UDS and then put it in the crockpot (it'd be another 12 hours of cooking)?
Two to three hours should suffice, or until it hits about 160-165 internal, whichever comes first. Or just cook the whole thing in the crockpot and use liquid smoke for smoke flavor. The smoke ring doesn't really matter a whole lot flavor-wise, it is just appearance really.
Now I have to go to the penalty box for all the things I have said and thought.
Have you considered moving the entire recipe from the crock pot into a cast iron pot in the smoker? If it's a smoky flavor you're looking for, you'll get better results that way. Just sayin'....
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