First Brisket Fail

Purpose

So, first brisket was a fail. Seems clear that this is a more intense cook than a pork shoulder

Cooked the flat - so many things went wrong - dry, tiny smoke ring etc.

Couple of questions:
1) am I wrong to think that I need to add more flavoring wood for a brisket than a shoulder? Thinking I need to distribute more chunks (I use Oak) throughout the lump.

2) is it accurate to say that brisket is a tougher meat to flavor/ smoke than a pork shoulder? It feels much denser.

3) and is it accurate to say that per pound it will take longer to cook than a shoulder?

thanks in advance

Celtic Wolf

1.) Yes.. Smoke ring is not a product of smoke.. It's the product of the nitrates in your rub and what nitrates form because of theheat. I have said this before. It should be called a chemical ring. You want a good smoke ring get the meat a cold as possible before putting it in the egg. Other than it looks good it does nothing for taste.

2.) No. You are comparing apples to oranges.

3.) No. 1 to 2 hours per pound butt or brisket.

You want to cook a brisket at 250 degrees dome till it reaches 195-205 internal. You want to be able to twist a fork in the flat easily.. If you brisket was dry you didn't cook it long enough. Too long and it will burn.

Purpose

thanks, this is helpful

much appreciated

ouhutch

Could you please tell me why you do not get a smoke ring on a Cookshack electric smoker. You cook at the same 250 degrees temp?

Celtic Wolf

Every living protein has nitrates in them or the potential for them. We human call them Electrolytes. When we smoke things with Charcoal we add particles in the smoke to the mix. The combination is what produces the smoke ring.

In an electric smoker you lack those particles, but if you add a couple tablespoons Morton's Tenderquick to your rub you'll get what you need to produce a smoke ring, but they really are overrated. All they do is add to the presentation

ouhutch

Thanks for the info!

Vincent Chase

Celtic Wolf -

I know you're probably right when you say that the smoke ring really is just a presentation thing with the brisket but I was curious to know if you had a way of getting your brisket 'really cold' before putting it on the smoker to help get that ring.. would keeping it in the refrigerator do, or would you even want to put it in the freezer for like a half hour before you put it on the Egg?

Celtic Wolf

I keep them in the refrigerator or in a cooler on ice till time to cook them. No need to freeze them.. The idea is to give them a longer time to reach 140. After that the smoke ring is formed..