Sear a brisket?

[DOUBLE.A]

I'm trying my first brisket out today. It's only 6 1/2 pounds so if I screw it up i'm not out too much money but I have heard of searing the brisket before you cook. Does anybody do this? On the grill or in a big pan?

[jefandaward]

If you're going to smoke it then no sear

[DOUBLE.A]

If you're going to smoke it then no sear

That's what I was thinking. Cause if you sear to lock in the flavor you'll be locking out the smoke.

[stuntriderant]

Also going to be hard with it being only 6lbs so don't get discouraged.

[cosmiccowboy]

sounds like a trimmed brisket. Does it still have the point? You may want to consider wrapping it after you get some smoke on it to keep it tender and juicy. Those small trimmed briskets tend to dry out.

[DOUBLE.A]

[geauxgruene]

I guess I'm in the minority. If I'm doing just a few, I'll coat them in oil and sear each side on the gas grill for a few minutes. No impact on smoke ring and cuts about 30 minutes from the cooking time. Mine are trimmed to remove the cap fat wedge and any big chunks.

Give it a try.

[DOUBLE.A]

This is my setup

[DOUBLE.A]

sounds like a trimmed brisket. Does it still have the point? You may want to consider wrapping it after you get some smoke on it to keep it tender and juicy. Those small trimmed briskets tend to dry out.

It had a pretty thick layer of fat on it. I hear 1/4" is ideal so I trimmed a couple spots. Smoke it fat side up so the fat juices drip into the meat?

[KenWood]

My favorite is to sear 45 min each side then put in a foil pan full of shiner bok and chopped jalepenos. Cook around 350 for about 6 hours or until it falls apart. Not a smoker fan it gives me indigestion.

[Porterhouse]

It had a pretty thick layer of fat on it. I hear 1/4" is ideal so I trimmed a couple spots. Smoke it fat side up so the fat juices drip into the meat?

I've had better luck with fat side down, especially on smaller and leaner briskets. The fat layer insulates the meat from the direct heat coming from heat source.

[Graysonhogs]

I've had better luck with fat side down, especially on smaller and leaner briskets. The fat layer insulates the meat from the direct heat coming from heat source.

This

[Rakkasan2187]

Nice smoker. Looks good.

[DOUBLE.A]

I've had better luck with fat side down, especially on smaller and leaner briskets. The fat layer insulates the meat from the direct heat coming from heat source.

I will try that next time! Thanks.

[Smart]

No sear when smoking.....Your bark with be better without it and that is where most of the flavor is.

And I'm a put the fat toward the heat source smoker.