Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Brisket prep? Smoke ring? Ronbeaux?

Scotty's Inferno
Scotty's Inferno Posts: 170
edited November -0001 in EggHead Forum
I'm wondering if the mustard coat that I use on my briskets could possibly hinder the smoke ring? Ronbeaux, I think you posted a beauty recently. How did you prep it?
Scott

· Share on FacebookShare on Twitter

Comments

  • Celtic Wolf
    Celtic Wolf Posts: 9,773
    Scotty's Inferno,[p] Unless you pack it with 1/4 inch of hard packed dry mustard the answer to that will be - no..[p] I have seen many a competitor slather enough mustard on briskets to keep my burgers happy for months and come out with decent smoke rings

    · Share on FacebookShare on Twitter
  • ronbeaux
    ronbeaux Posts: 988
    Celtic Wolf,
    I agree. All I do is give it a good slathering to hold the seasoning on. I guess what might help is to put the brisket on right out of the fridge and before the egg temp gets to 250 dome. I also add several hand fulls of wood chips mixed in so it smokes really good. If I use my Stoker I attach the probe to the grid and shoot for 225.
    · Share on FacebookShare on Twitter

Categories