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Best smoke ring yet

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.image
image.jpg 1.6M
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Comments

  • EggcelsiorEggcelsior Posts: 10,234
    Looks fantastic.
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  • Chris_WangChris_Wang Posts: 1,253
    Awesome

    Ball Ground, GA

    ATL Sports Homer

     

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  • FoghornFoghorn Posts: 2,034
    The bragging is well-deserved.

    XL BGE, Klose BYC, ProQ Excel, Weber Kettle, Firepit, Grand Turbo gasser, and a portable Outdoor Gourmet gasser for tailgating

    San Antonio, TX

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  • Looks great
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  • GriffinGriffin Posts: 6,697

    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.

    Richardson, 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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  • nice ring..... 
    XL BGE 
    Joe JR 
    Reisterstown, MD
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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. - Vee-Gan: old Indian word for poor hunter. 
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  • FiremanyzFiremanyz Posts: 502
    edited September 2013
    @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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  • Looks awesome!  Can't wait to try a brisket.
    Albion, PA
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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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  • henapplehenapple Posts: 13,257
    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.image

    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 -- Greensboro!


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  • 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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  • jaydub58jaydub58 Posts: 1,403

    We'll be looking forward to it, don't forget!

     

    :P
    John in the Willamette Valley of Oregon
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  • gpsegggpsegg Posts: 292
    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.
    George
    Palm Beach Gardens, Fl and Blue Ridge, Ga.
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  • HotchHotch Posts: 1,096

    Looks good

     "You’re not a real Texan till you’ve been kicked out of every decent state in America." - Joe Bob Briggs

    LBGE, Mini BGE and R&V Fryer

    Prosper TX

    And your are correct, Texas Red has no Beans



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