Originally Posted by willkat98
I often though about smoking from near frozen or very cold, after someone here posted about meat only absorbing smoke at lower temps.
With that in mind (if true) would searing only harden the outside to prevent smoke absorbtion?
But it sounds good if all you were after was sealing in the juices, as your taste test proved.
I don't know. Good question Al.
I asked the 'matic to pick up a Brisket a while back and she came home with a 4-5 lb point, so I put it in the freezer and went out got a whole brisket. So I have the point and I'm gonna give it try, will post results.
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