Brisket smoking advice for a hybrid recipe

[misterrachel]

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]

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]

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'....