First Brisket Off Smoker

Bob In Texas

The first brisket cooked with my Digi II came off at 6:30 and was tender, looked good and was perfect in color, and taste, except for one thing, no red rind. I could see just a little bit around the tip area. I always heard that was a good sign of a good cook-off. What happened?

Bob In Texas

Can anyone give me an idea of why no red rind?

thirdeye

<p />Bob In Texas,[p]You mean the smoke ring? Give us your cooking parameters and if that doesn't help, and if you really really want one, I can almost guarantee one another way.[p]~thirdeye~

Michael B

Bob In Texas,[p]Did you add smoking chips or chunks to the lump?
I usually use oak and cherry chunks and get both great flavor AND a decent smoke ring.
For a deep smoke ring you need to place the chunks where they will catch early. The smoke flavor builds throughout the cook, but the ring forms while the meat is still below 140*. (130?)

Bob In Texas

Michael B,
I put in two fist sized chunks of pecan at 12 and 6 o'clock, about 6 inches off center, then sprinkled a handful of oak chips all around. This was at the start. I haven't looked under the platesetter this morning. Maybe the pecan didn't do it's job. Starting off with the Digi II, it gets up to 225° pretty quick. Maybe that was the problem.

Bob In Texas

Michael, No smoke was the problem. The pecan chunks were just charred a little on one side, they wasn't wet beforehand. It looked like I only used about 1½ gallon of lump, throughout the complete smoke of 8 hrs.

Bob In Texas

thirdeye, I don't have any parameters, right now. All I know to do is give the brisket a good rub, then go at 225° until the internal is 195°. I think 195° is a little on the high side for me......Now, give me your guarantee, and remember I use the Digi II. Email it to me would prevent me missing the post.

Unknown

Bob In Texas,
For what it's worth, I don't soak wood chunks or chips any more before putting them in the egg. I get plenty of good smoke throughout the cook with dry wood. I just let the puffy white stuff get done before putting the meat on. The air control of the egg will make sure the wood smolders instead of turning into a bonfire.[p]I load the chunks in with the lump, and keep them near the center, then put chips on top. That way, I get the best bang for the buck with the smoke, since you only really need it before the meat gets to 140 internal. [p]Good luck, as I'm on hour 19 with a 10# packer brisket at 200 grate temp with pecan & cherry. :-) [p]Cheers, Adrian B.

thirdeye

Bob In Texas,[p]you have mail[p]~thirdeye~