First crack at brisket and I am pretty happy with the result!!
Pretty much stayed true to Franklins recipe and kept it simple. The issue that I am running into is keeping steady smoke going. Of course, the Egg maintains temp like a champ, but i felt like I had to keep opening the vents to get smoke going again and then it would go back out. Any best practices on this?
Any help would be awesome, I definitely want to take another shot at it soon.
Comments
Review the info from Amazing Ribs to get a basic understanding of what to aim for:
https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
General rule of thumb: The easier it is to see the smoke, the worse it tastes.
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself.
But in general, I find that I get several hours of visible blue smoke, and that the bottom line is that the meats I smoke are plenty smoky for me. That last chucks I smoked for Pepper Stout Beef I almost worried were TOO smoky (but it wound up great).
decent smoke ring throughout
More details would help.
Just judging by the photos, I would take your outcome every time.