Food

Smoking/slow braising brisket

Okay, so--

I bought a whole brisket, and my plan is to primarily cook it low and slow, with moisture, in the oven; however, I also want to get some smoke into it by smoking it on my cheap kettle-grill for an hour or so. Can I smoke it, THEN braise it, or should I do it the other way around?

Thanks, SE Community.


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