Hello,
I wanted to see what others do for getting a nice crust on the outside of a brisket. I haven't been able to produce this consistently.
A buddy of mine tried lightly smearing some Italian dressing on top of the rub, just before putting onto the pit, and said this worked out pretty good.
I've also read some of the posts on searing; my concern with this is will it prevent smoke flavor from penetrating the meat?
Other ideas?
Thanks,
Chris
I wanted to see what others do for getting a nice crust on the outside of a brisket. I haven't been able to produce this consistently.
A buddy of mine tried lightly smearing some Italian dressing on top of the rub, just before putting onto the pit, and said this worked out pretty good.
I've also read some of the posts on searing; my concern with this is will it prevent smoke flavor from penetrating the meat?
Other ideas?
Thanks,
Chris