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misterrachel 12-07-2010 12:11 PM

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 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)?


bigabyte 12-07-2010 12:39 PM

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.

Mister Bob 12-07-2010 01:33 PM

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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