Brisket in basket question

[Jeff Padell]

I am going to try a new brisket recipe this weekend, it is designed for a grill but I was thinking about how to get smoke on it.

The recipe calls for brouwn sugar, ketchup, cider vinegar, canola oil, dark corn syrup, mustard, horseradish and garlic clove
stir cook 3-4 minutes and put in a foil pan
then brown a 2 1/2 lb brisket in a large skillet and add to pan. Cover tightly and cook indirect medium heat on grill 2 hours

I was thinking to get smoke on it I could do it on my 14.5 in the foil pan for a half hour or 45 minutes and then cover it for the remaining time, figure temp would run 250-275

What do you guys think, would I get smoke in the meat since it had been browned first?

 

[ChuckO]

Mike Coffman came up with good way to do what you're wanting, just a tad different

http://tvwbb.com/showthread.php?51784-Smoked-and-Braised-Pulled-Pork

I was quite inspired and did it too. It came great, I would suggest this method, maybe not for this cook you're presently doing, but as an alternative should you choose to

http://tvwbb.com/showthread.php?52135-A-Mike-Coffman-inspired-cook


Edit: Just re-read and realized you're doing brisket not pulled pork, scratch the above (although it might work, I might just try it with Brisket)

 

[Robert-R]

I would be inclined to smoke it first, then brown it.

 

[Jeff Padell]

Robert I think you are right, if I put it on cold it will have time to absorb smoke

 

[Robert-R]

That's what I did with a red chile recipe that called for liquid smoke. Used chuck roast - can't say that it added a lot of flavor. Probably should have smoked it maybe 2 -3 hours at 225* (maybe do it at 200* before browning?). I just did an hour or so with cold meat before browning.