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Smoke ring troubles? Centex can help.

Did a brisket last night with 50/50 salt and pepper and I added a little, and I mean very little, pink salt (the curing kind, not the Himalayan kind). Crazy "smoke" ring. So, if you really feel like you need a smoke ring for a comp or to impress your buddies, add a little curing salt to your rub and you'll have a smoke ring like this.......

imageimage

The brisket was really good but I'll put my bad Byron's briskets up against salt and pepper any day.

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  • More pics
    image.jpg 1.5M

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  • MrCookingNurseMrCookingNurse Posts: 3,888
    :-B that sir looks like a smoke ring


    _______________________________________________

    LBGE & SBGE (big momma and pat)
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  • pkaboo1pkaboo1 Posts: 111

    Great smoke ring, good job.

     

     

    Snellville,Ga.
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  • yzziyzzi Posts: 1,793
    Holy smokes.
    Dunedin, FL
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  • That looks like you brined it in beet juice.

    ........................................................................................

    Flint, Michigan.  Named the most dangerous city in America by the F.B.I. three years running.

    We invented the U.A.W. and carjacking!

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  • JRWhiteeJRWhitee Posts: 2,567
    Nice looking Brisket, great job.

                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • :-B that sir looks like a smoke ring

    But it's really a nitrite ring :). I never get very good ones so I thought I'd play a little and was pretty surprised by how fat the ring was with how little pink salt I used. I probably wont do it again but was just thrown it out there since so many people ask. I think Nola threw it out there too but just wanted to confirm that it works.

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  • sumoconnellsumoconnell Posts: 942
    Looking good :)

    I'll have to try bb butt rub next time, a little butt rub makes everyone happy.
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • travisstricktravisstrick Posts: 4,747
    Salt lick does that. Their brisket sucks.
    Be careful, man! I've got a beverage here.
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  • Black_BadgerBlack_Badger Posts: 907
    edited July 2013
    Damn cen-tex, smoke ring or no that looks awesome. There's a reason you're the brisket guru round these parts...



    Finally back in the Badger State!

    Middleton, WI
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  • Salt lick does that. Their brisket sucks.

    It really does.

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  • TjcoleyTjcoley Posts: 3,422
    Will Saltpeter give the same result? The Mrs. keeps that around all the time.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • nolaeggheadnolaegghead Posts: 12,808

    Tjcoley said:
    Will Saltpeter give the same result? The Mrs. keeps that around all the time.
    Potassium nitrate - yeah, not as well, since the nitrate needs to convert to nitrite first.  Don't use it!  It might not even be food grade.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 12,808
    :-B that sir looks like a smoke ring

    But it's really a nitrite ring :). I never get very good ones so I thought I'd play a little and was pretty surprised by how fat the ring was with how little pink salt I used. I probably wont do it again but was just thrown it out there since so many people ask. I think Nola threw it out there too but just wanted to confirm that it works.
    Yeah, I used a little in the rub on my last brisket.  I got a nice little smoke ring, nothin' that big!  The ring is exactly the same as one created by smoke - no taste difference, just a different source for the nitrite.
     
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • calikingcaliking Posts: 6,585
    Yet another winning briskly.  I think I read somewhere that chilling it in the freezer for a bit helped smoke ring formation bit I haven't tried it myself 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • SkiddymarkerSkiddymarker Posts: 6,458
    That looks like you brined it in beet juice.
    That's it exactly....
    Delta B.C. - Vee-Gan: old Indian word for poor hunter. 
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  • DeckhandDeckhand Posts: 318
    Throw one briquette in with the lump... the binder material helps with nitrate formation... or so I've read... Won't change flavor, though.  
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  • caliking said:

    Yet another winning briskly.  I think I read somewhere that chilling it in the freezer for a bit helped smoke ring formation bit I haven't tried it myself 

    I've don't it and it didn't help. Water pan does though. Moisture is key if you aren't taking it with added nitrite.

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  • Deckhand said:

    Throw one briquette in with the lump... the binder material helps with nitrate formation... or so I've read... Won't change flavor, though.  

    Haven't tried it but I've read that too. The binder is usually corn starch. Not sure the science behind that.

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  • @#!*% cen-tex, smoke ring or no that looks awesome. There's a reason you're the brisket guru round these parts...



    It looked better than it was. Im in a bit of a slump actually. It's because the last 3 I've done have all been different. As long as I stick to my normal deal (bad Byron's and Post Oak) I'm in good shape. I still like to play around so occasionally I chase new things but none of them are as good as when i do them with BB and Oak.



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  • bccomstockbccomstock Posts: 332
    CT, I recently did a brisket that came out great.. I was going to use some Bad Byron's, but I went with John Henry's East Texas Brisket Rub instead.  I did, however, use a couple of oak chunks based on your previous recommendations on the forum.. And I agree that oak is perfect for brisket.

    :-bd
    LBGE
    MS Gulf Coast - Proud member of the Who Dat Nation!
    My Not Frequently Updated Blog: http://datcue.wordpress.com
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  • The Naked WhizThe Naked Whiz Posts: 7,780
    Throw one briquette in with the lump... the binder material helps with nitrate formation... or so I've read... Won't change flavor, though.  
    Haven't tried it but I've read that too. The binder is usually corn starch. Not sure the science behind that.
    My guess is that it would have to be Kingsford because they include sodium nitrate as one of their "ingredients".

    The Naked Whiz
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  • My guess is that it would have to be Kingsford because they include sodium nitrate as one of their "ingredients".

    That makes perfect sense. I'm pretty sure I first saw that on your site waaaaaaay back in the day when I first got my egg. 



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  • The Naked WhizThe Naked Whiz Posts: 7,780

    My guess is that it would have to be Kingsford because they include sodium nitrate as one of their "ingredients".

    That makes perfect sense. I'm pretty sure I first saw that on your site waaaaaaay back in the day when I first got my egg. 


    Saw the trick of the briquette?  Nope, I hadn't heard of that.  If you mean that Kingsford contains sodium nitrate, I'm one of many places that have quoted the letter Kingsford sent out listing the "ingredients".

    The Naked Whiz
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,303
    edited July 2013
    CT, I recently did a brisket that came out great.. I was going to use some Bad Byron's, but I went with John Henry's East Texas Brisket Rub instead.  I did, however, use a couple of oak chunks based on your previous recommendations on the forum.. And I agree that oak is perfect for brisket.

    :-bd
    glad it worked out. John Henry is fine too. I like BB but several are similar. I really think the post oak is as important as anything (although I used a chunk of Alabama Red Oak that @Shtgunal sent me a few weeks ago). The red oak was good but I prefer post (white oak) on brisket.

    I stole the brisket from my neighbor at 10pm (with permission), had no oak chunks so I used the Red Oak he sent me and I was out of bad Byron's so I used Salt and Pepper. 

    For such a mash up, it turned out pretty good!

    My neighbor (who donated the brisky) and I took it out on the boat all day yesterday. All and all, a pretty good little Sunday.

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  • GQuizGQuiz Posts: 680
    CT, you got me so hooked on Bad Byron's, I've added it to eggs for breakfast and put it in Ramen noodles. Tomorrow night, it goes in the grilled chicken breast.

    XL BGE; Schertz TX by way of Stow OH. #egghead4life
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  • The Cen-Tex SmokerThe Cen-Tex Smoker Posts: 12,303
    edited July 2013
    I will forevermore call this method the "Ryan Braun" and I will deny using anything other than salt/pepper, smoke, and my god given talents to create badass smoke rings. And I will destroy you if you dare to say otherwise (even if it's obvious and printed above that I cheated.........I will destroy you)





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  • Destroy....image

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  • nolaeggheadnolaegghead Posts: 12,808
    The "Ryan Braun" method name is apropos.  (clapping)
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • The "Ryan Braun" method name is apropos.  (clapping)
    I think that one will stick. It hope it will become as ubiquitous as FTC. Like :"Yeah, I "Ryan Brauned" it. Turned out awesome".



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