Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

blowing smoke rings

ManfredManfred Posts: 186
edited 3:06AM in EggHead Forum
being from Texas where Brisket is king. I have been working hard to get my brisket just right. I believe I got it now.
I got the rub down where I like it and mositure, but i have been a little week in the smoke ring. So I tried something little different.
Same cooking set up pizzia stone WOO 3 250 dome temp. Right before I fired the LBE I put the brisket in the freezer. I know some of you are saying WHAT. I left it in there until the egg came up temp put nice size chunck of hickory in. Got the brisket and put it on. Don't know time wise but pulled at 175 double rap LTF for about 2 hours open it up and this is what I found.But there is room for improvement thanks for looking.
:)
DSC_0542.jpg
:cheer:
DSC_0543.jpg
:woohoo:
DSC_0544.jpg
Happy forth to everyone.

Comments

  • guzzijasonguzzijason Posts: 143
    Looks real nice to me!

    __Jason
  • thirdeyethirdeye Posts: 7,428
    Nothing wrong with that, and the ring diffuses nicely. You are so correct on putting cold meat on the pit. Low pit temps will also help keep the meat in the smoke ring zone.

    I have a very windy article about smoke rings, and there are a couple of tips that can help anyone improve theirs. Here is the link. Smoke Rings
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
  • Spring ChickenSpring Chicken Posts: 10,187
    I tried doing it the easy way.

    ZeroBlasterSmokeRing.jpg

    But yours is much better.

    Spring "Hole In My Smoke" Chicken
    Spring Texas USA
  • tacodawgtacodawg Posts: 335
    That looks great..I bet it tastes everybit as good as it looks. So what is the final rub..
  • ManfredManfred Posts: 186
    I have tried many different types and I would the Salt Lick rub is the best for me. It has pepper bite to it.But no oveer powering.
  • ManfredManfred Posts: 186
    5.jpg
  • Rezen73Rezen73 Posts: 356
    That's a good looking smoke ring!

    I wish I was in Texas this weekend (used to live in Houston until December 2010) =(
  • alex_aalex_a Posts: 17
    looks yummy!
  • HossHoss Posts: 14,600
    Looks MITEEFINE to me! :) Thirdeye is spot on if you want a pronounced smoke ring. ;)
Sign In or Register to comment.
Click here for Forum Use Guidelines.