Hey Yea Forums, should I sear a brisket before slow roasting it?

Hey Yea Forums, should I sear a brisket before slow roasting it?

Attached: butt1.jpg (480x640, 82K)

No. You slow roast it for the smoke ring, searing it will not let that develop. Make sure you wrap it in butcher paper (or foil if you are ghetto) for the last 2 hours. Bone apetit.

I have been too scared to flirt with women since 2002

>You slow roast it for the smoke ring
how are you going to get a smoke ring if you're roasting it? fucking idiot.

if you're just roasting it, or braising it, sure.

This is slow roasting in an oven. Not over wood, there will be no smoke ring.

deep fry it

What sort of colour are you looking for with the sear before roasting, fren?

you don't go by color. You should just know when you got a good sear.

I don't cook with brisket other than smoking though. Have to oven this and I've just slow cooked before without sear and it was completely mediocre. Feel is no good until you've done it a few times. Same with minutes because cunts that suggest to do it by minutes never even consider size.

have you ever seared anything? it's the same. I can't tell you what color because that's fucking subjective you retard. Google what seared steak looks like. Do it until it looks like that. Doesn't matter with size, usually any meat cooked over high heat will get a good sear in 2-3 minutes per side.

Sweet Vishnu look at the toilet on that biche

>have you ever seared anything? it's the same. I can't tell you what color because that's fucking subjective you retard. Google what seared steak looks like. Do it until it looks like that. Doesn't matter with size, usually any meat cooked over high heat will get a good sear in 2-3 minutes per side.
But I told you it was brisket?
> Doesn't matter with size, usually any meat cooked over high heat will get a good sear in 2-3 minutes per side.
Oh right, so you don't know what you're talking about. Cool.

it being a brisket doesn't matter, you're talking about searing it, not doneness. If you're going to ask for help, don't shit on people because you're the retard who doesn't know shit about cooking.

Attached: 1523200865383.png (337x269, 138K)

Nothing of what you said made sense.
I've already spoken that it will be slow roasted so so doneness isn't an issue, just sear and what can benefit the flavour most and what sort of time I can expect.
You have no idea what you're talking about so just leave, please.

The only thing Yea Forums knows how to cool is a grilled cheese

>Nothing of what you said made sense.
because you're a retard who can't comprehend basic cooking terms.

when you sear something, you're just cooking the outside developing a crust. This literally only takes a few minutes with high heat, REGARDLESS OF HOW BIG THE CUT OF MEAT IS. You keep mentioning the size as if 2-3 minutes won't develop a sear because you're confusing it with doneness. If you can't develop a sear in 2-3 minutes, either you heat source isn't strong enough, or you're using something way too small to cook it.

The janny knows how to cook a hot pocket.

you just KNOW

This town ain't big enough for the two of us

Attached: 1559867908583.png (838x1035, 366K)

"Roast" is about right.

Yes the meat for a stew or braise or pot roast should be seared first. You seal the juices and caramalising adds flavour.

So the benefit of a brisket seared and slowed vs not?
What?

>So the benefit of a brisket seared and slowed vs not?
>What?
is english not your first language? try again with the question.

Yes.

ok