Ok guys......and gals. I'm new here and have been reading your posts for some time now and admiring everyones work. But now I see something I haven't seen before. "Searing". What is the purpose of searing???? I've done a couple of briskets before and they went into the smoker without a sear.
As long as I'm here......I can-not for the life of me find a "new post" button so I can make my own post. Can someone help???
I do have a question or 2.
First I was under the impression that it would take about 8 to 10 Hr. for a 12 lb brisket this one cooked under 6 internal temp was 198 when I took it off at 9:00 there was allot of fat in this one I guess that could be the reason. Also I tried to keep a "Thin Blue smoke" and I did a good job except when I throw a new log on the fire. I keep the logs worming on tho of the fire box and even split them in 1/4ths. Should I pre-burn them first? And if so who do you go about doing that?
OK I did get 1 pic of the finished brisket didn't take one after I cut it up sorry. I will post it when I get home. Also I am understanding when you do the searing you do not get much of a smoke ring?