Brisket smoking advice for a hybrid recipe

misterrachel · 12-07-2010, 12:11 PM

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)?

Thoughts?

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'....

12-07-2010, 12:11 PM	#1
misterrachel On the road to being a farker Join Date: 12-26-09 Location: Overland Park, KS Downloads: 0 Uploads: 0	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)? Thoughts? __________________ Licensed Realtor in Kansas & Missouri - Unlicensed BBQer with a UDS

12-07-2010, 12:39 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	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. __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

12-07-2010, 01:33 PM	#3
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	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'.... __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

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