Brisket ... to sear or not to sear ???
OK folks.... I'm new to smoking brisket (or anything else for that matter) but I have done a couple and I have been told to sear the meat with high heat for an hour with fat cap up.... then roll it over and smoke it at 225 from then on.
Here's my question... Is searing really necessary?
Will searing also preclude some smoke penetration over the long haul?
Will I still get a nice bark if I don't sear it up front like this?
Let me know what is typical... I have two on right now. Started at 2 a.m.
Thanks a million