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Best smoke ring yet
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ajridge35
Posts: 71
I wish I could explain how I did it, but honestly I have no idea. I tried to mimic Aaron Franklin's brisket, but I threw in a little garlic pepper just to mix things up. The result, after about 15 hours in the smoker, was the best Smoke ring I have ever seen. Feel like I just have to brag a little bit. Props to my pathetic excuse of a knife that couldn't handle a brisket. Really got to get me a new one. Other than that, I think it's a masterpiece.
Comments
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Looks fantastic.
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The bragging is well-deserved.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
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Looks great
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Nice color on that briskie!
Ever thought of just getting it sharpened? Or is it not worth it? A good knife is a worthwile investment for sure.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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what wood did you use for smoke?
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Looks tasty. Could have used some with my eggs this morning!
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Very nice, even with your "pathetic excuse of a knife".The way I understand it you can get a good smoke ring using cold meat plus low temps (ring only forms while meat surface is under about 140º) and a charcoal fire. I've also heard that you can increase the amount of nitrogen and nitric acid on the meat surface, hence the ring, using certain salts. Maybe you had the right combination, don't question it, just enjoy it.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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@Ajridge35 Is that for the game tonight? Go Skins
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Great-looking cook! I love a good brisket.[Northern] Virginia is for [meat] lovers.
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@Firemanyz Yep. Should have made burnt ends, would have been more appropriate
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Congrats on the cook and smoke ring. At times, I do everything the same and the results are different. Poo happens or doesn't. Ha! Did some meaty spares the other day and it was a 2 hour cook, similar smoke ring and delicious.Dan, Columbia,Mo.
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Even Putin...Green egg, dead animal and alcohol. The "Boro".. TN
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ajridge35 said:I wish I could explain how I did it, but honestly I have no idea. I tried to mimic Aaron Franklin's brisket, but I threw in a little garlic pepper just to mix things up. The result, after about 15 hours in the smoker, was the best Smoke ring I have ever seen. Feel like I just have to brag a little bit. Props to my pathetic excuse of a knife that couldn't handle a brisket. Really got to get me a new one. Other than that, I think it's a masterpiece.
I keep coming back to your pics. Could you give some more details about the cook? Grate temp? Wood? Drip tray? Just water? Really a FANTASTIC looking brisket, dude.Large BGE and Medium BGE
36" Blackstone - Greensboro! -
what kind of wood?
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Please post cook details. Temp, wood, did u foil or butcher paper wrap?
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Here are the details from the smoke that provided THE smoke ring. I put it on at about 10pm Friday night, took it off at around 4pm Saturday. Wood: 4 chunks of white oak (from Hirsch's in Plano, if that means anything to you) and one chunk of hickory. I waited until the egg got to about 275*, threw on the chunks, then immediately put on the (cold) grate, adj. rig, and food. I kept the temp at about 250* the entire time, from 10 til 4. And, that was at dome temp. At the grate, I'd say maybe closer to 270-275*.So, for what it's worth - I also smoked ANOTHER brisket with it. The one I showed you was the one on TOP, the one I smoked for a friend was on bottom. The one on bottom was actually done much sooner than the one on top. Both were nearly identical in size. Did it contribute to the smoke ring? Who knows. I also did fat side DOWN on the brisket that is in the pic. No water pan, drip pan, or anything like that. No foil or butcher paper, wanted to see what would happen if I just let it ride without it. This also provided an amazing bark that is leaving my coworkers speechless.Happy to help you guys out! Let me know if you need anything else. I'll try to duplicate this in the future and post more pics.
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We'll be looking forward to it, don't forget!
:PJohn in the Willamette Valley of Oregon -
May be a silly question, but did you go direct or indirect? Reason I ask is the temps being higher at the grate than the dome and your mention of no drip pan or foil.GeorgePalm Beach Gardens, Fl and Blairsville, Ga.
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Looks good
Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU StoveBGE ChimineaProsper, TX
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