The brisket recipe I use most often doesn't call for searing the brisket before braising. I'm using a different recipe this time where searing is called for. I'm making a very large brisket and it won't fit in my LC round oven, so I'll braise it in a roasting pan, covered tightly with foil. My question is, what's the best way to sear the meat? Should it be done in the roasting pan on the stove top? Can it be done by preheating the roasting pan in the oven and oven-searing it? Should I cut the brisket in half and sear each half separately in the LC pot? Or is there some other way? Thanks!