Briskets - rub, egg temp, pull temp, smoke ring

Powak

A couple of weeks ago, my buddy and I had another brisket comp at work. We’re both eggers and Flameboss users. He’s gotta medium egg and I’ve gotta large. I did a 12 pounder (wanted some extra for home) and my buddy did a 6/7ish pounder. I used my go-to method: slathered with mustard, coat with Denny Mike’s multi-purpose rub and in addition for our competition injected big time with Cosmo’s Que brisket injection, smoked at 250° until the internal temp reached 210°, pulled, wrapped in foil and let it rest. My buddy rubbed his in olive oil, a salt pepper garlic rub, injected with beef broth and that salt pepper garlic broth mixed and smoked his at 230° until his internal reached 200°, pulled, wrapped in butcher paper and let rest. At the comp the next day we slowly reheated our briskets in crockpots and then sliced at tasting time. My buddy mopped the floor with me. His was juicy, super tasty with a nice garlic hit, and beautiful smoke ring. Mine had no smoke ring but still had smoke flavor, was super tender but more beefy/pot roast flavor than my buddy’s. 

Mine took almost twice as long in the egg. Why would there be no smoke ring? Was it because I went too heavy on the rub? I’m definitely considering smoking at a lower temp next time and/or just pulling at 200°.

fishlessman

maybe he used more smoking wood. ive done 7 pound flats in 3.5/4 hours with alot of smoking wood and the ring is thick. half that time is in foil to boot

lousubcap

All I will offer is that with brisket there is no pull temperature.  The feel in the thickest part of the flat is the finish line indicator and can be anywhere from 200-210*F depending on the cow. 

The foil wrap will cause you to lose the crunchy bark but since you were reheating in a crock pot, not a concern.  If you didn't allow for a cooling rack rest before the foil wrap then it continued to cook in the foil and contributed to the pot roast taste/texture.  FWIW-

Always remember, "The cow drives the cook."

lkapigian

I think  you can't lose with SPG ( and MSG )...cold protein @ the start or hold your protein below 140 as long as possible ( myoglobin changes color around that point ) ...personally I salt my proteins at least a day in advance up to 2, then pepper garlic MSG day of .....celery salt will help a bit with the smoke ring as well or add a little cure 1 ( .25%)  my 2 cents most of all , have fun 

fishlessman

just want to put this here because it defies the bbq mentality science. this goes over bigger with northern crowds than a true low and slow. more like a tender steak. from the fridge to grill. going sparse with the liquid in the foil is a must....its hot, its done direct, you smoke with a log, its quick,  theres a smoke ring

ive done it 3 times in the last couple weeks with great results. i used pepper, onion powder, and celery salt with mine because thats what i had. things to know, really really go heavey with the smoking wood, i didnt use chunks, i used an oak log from the chord wood i have.3 to 4 inches in diameter, about 14 inches long. dont add more liquid than old dave has in his recipe, it will taste more like potroast if you do. ive eaten it straight up, as tacos, and simmered the leftovers in bbq sauce for sandwiches, very easy quick cooked and tasty

heres the method that we were doing since 2002/2003 introduced by egger old dave. scroll it down to high temp brisket/direct cook. guess this is about doing everything wrong....you are reheating in a crock pot so maybe you are half way there, its wrong   really doubt some celery salt caused that much of a smoke ring cooked this hot and this fast

http://olddavespo-farm.blogspot.com/search/label/High Temp Smoking