Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Will starting a brisket at 225 grid temp produce a larger smoke ring?

I've read that smoke rings form better when 1) the meat is below 140 and 2) the meat is kept moist.  If this is true then would I be better off starting my brisket at 225 for 3 or 4 hours with a water-filled drip pan before bumping the grid temp up to 250 to finish the brisket off before it dries out?  I know I could use curing salt filled with nitrites to increase the smoke ring but I don't want to "cheat".


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